The gin martini is a classic drink that is simple to make. The amount of vermouth added determines how “dry” the martini is. The Bear tends to pour a very small amount into the cap to avoid pouring too much into the shaker, adjusts by pouring any excess back into the bottle, then puts the rest into the shaker. Another method is to pour some vermouth into the shaker, then strain it out to leave a small residue on the ice. A third method is to pour some directly into the glass, swish it around the glass, then discard it before the final step of adding the gin.
For gin, the Bear uses Tanqueray. Bombay Sapphire, Hendricks, and Beefeater are other popular choices. Tanqueray has more bite than Bombay Sapphire. Hendricks is a bit sweeter. For the vermouth, Martini & Rossi or Noilly Prat are fine.
Put ice in a martini glass and fill with cold water. Let it sit while you make the drink (3-5 minutes) to chill the glass. Empty the martini glass when the drink is ready.
Mixing the drink:
Fill a shaker with ice cubes
Add a small amount of vermouth.
Add 3-4 shots of gin
Stir about 15 times (do not shake)
Strain into the martini glass.
While no garnish is necessary, 2-3 green olives are traditional. Blue cheese olives are nice as well. Some prefer a twist of lemon.