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A wonderfully sophisticated and delicate Martini. But since we're on the Left Bank of the Seine, we decided to see our good host's recipe and raise it by adding two drops of absinthe. Ooh la la.

Went to try this, did not have white wine! Found Lillet Blanc hiding in the fridge and it worked really well. We really like this martini variation.

Made this to celebrate the opening of the Paris Olympics using Tanqueray No 10, Chase elderflower, sauvignon blanc and Cocchi dry vermouth. A beautiful, strong but flavourful cocktail, one of the best drinks you have created, Simon. But one question - why is it shaken?
Can I also take this opportunity, Simon, to thank you for all your knowledge and expertise over the years. It was your "Sauce Guide #2", that first showed me a clear and approachable way to make cocktails. Keep up the good work!

Probably the best variation of dry martini I've tried, with the eldelflower "cutting" the dryness instead of the olive. Although martinis depend a lot on the vermouth, I should mention the San Basile (a brazilian destilery) elderflower liquor tastes great here.

Made with Gray Whale gin (one of my favorites), and Lillet blanc instead of the white wine (working with available ingredients at home). It was still a very tasty drink despite the substitution, and my wife who "doesn't really like gin" also kept going back to it and finished her glass.

Benjamin Franklin supposedly said that wine "was proof that God loves us". I have mused that if he'd had a Martini he would have said that about them. I love them all from dry through perfect to the Martinez. This one is just plain awesome.

This is often what I make for people that know they "don't like gin". Most leave loving it, the rest just really like it. Great stuff, thank you. :-)

I wonder if someone has switched the wine to a sparkling wine, blanc de blancs or sparkling wine from sauvignon blanc. Like shaking other ingredients and topping with the sparkling wine.