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Not being a big fan of the martini decided to try this one as we had some lovely Spanish olives we were using for Spanish Chicken with Saffron dish. Decided to try with the olives. This was unbelievably great. Has made me appreciate the nuances of the martini. Will be trying more, but this is on my favourites list.

I used this ratio for a dry martini and a dirty gin martini and both turned out fantastic.

Recently I read about Graham Greene and the cocktail named after him; simply a good Dry Martini with a dash of Cassis.
Highly recommended.

Crisp, clean, dry and obviously gin forward. First impressions may lean towards blandness, but stay the course and enjoy the subtleties of your preferred gin with a less than subtle ABV. You'll quickly forget that the term "Martini" comes with numerous debates about its proportions, ingredients (Vodka? Really?) and garnishes. Explore those later...after a minimum of two Martinis.

Where I can get this fabulos glassware?

For the longest time I have preferred my Gin Martinis without vermouth. Now at 72, a little vermouth is not so bad. However, the verdict is still out about at anything beyond olives.

The overall volume (75 ml) is a bit on the short side for my taste, so I have resolved to make it 75 ml/15 ml.

I love how many times Churchills supposed comment about showing the gin to the vermouth comes up.
As has been said many times if you don't want Vermouth in your gin then that's fine but welcome to the world of straight gin shots (which, with all the beautiful gins out there is not a bad thing) however don't moan or look indignant at those of us who like a "Martini" as it was foretold. My version is 6-1 and as I like mine dirty I have the Franklin 2 olives with about 2 dashes of brine....