As per my last comment, I just mixed this as per instructions with the water element. Recognizing it was a couple of days ago and I didn't try the two versions back to back, I can say that I prefer the drink with the thin layer of frozen water. It is imperceptible in terms of dilution, but for me rounds out the drink with its high alcohol content. Maybe for the same reason that a little water helps whisky? And it didn't take much more effort. Highly recommend.

Just tried at home after having the pleasure of drinking one at Duke's Bar made by Alessandro Palazzi himself. I used Monkey 47 gin (Does this qualify as a "London dry gin or is it as I have seen also described a "Modern gin"?) with his preferred vermouth, Sacred English Amber. I chose not to dilute with water as prescribed in this version as I wanted to "recreate" the version I had. Delicious as it was, I can't wait to try with the added water by freezing for comparison. Will report back!

I used this for a palate cleanser after a few horribly sweet drinks, and it's really quite a spectacular kind of martini. High effort, but if you like martinis normally you owe it to yourself to try this once. Also works fantastic with vodka instead of gin!

very effervescent.
the time/work and freezer space is making this a one off for me tho.

Salvatore is at Donovans Bar in Browns Hotel now. The martini there certainly warrants a visit (not cheap mind!)... I think it's the best in London. Last excursion there I had the vodka one (Grey Goose) with an olive, bloody delicious! I will certainly try it at home!!

Excellent, cold, and very spirit forward. The quality of your gin and vermouth with make a huge difference in this cocktail. Was worth all the planning and prep to make the cocktail.

Absolutely wonderful cocktail.