Martini

We are familiar with the vodka martini, shaken not stirred, from many a James Bond film. I'm not sure when I got a taste for them, it might have been during one of my many trips to Las Vegas.  I've never noticed them being knocked back but the Trip Advisor forum on Vegas is always full of people loving the drink so that's were I had my first martini. I don't think the barmaid at The Tropicana was quite up to scratch as it was severed with a wedge of lemon rather than a thin strip of peel.
 

Obviously I liked what I had as I got myself a cocktail shaker from Amazon and mixed myself up a batch. Initially vodka but I moved onto gin martinis as well. The gin gives a subtler taste rather than the massive booze hit you get the vodka.

The best martini I've had is in the 107 Lounge at The Stratosphere Hotel also in Las Vegas. Each one seemed to contain about a quarter bottle of gin. Good job they were consumed in happy hour. Things got a little messy later. That's the only problem with a martini, they taste great but as they are totally booze you can end up on your backside very quickly. This is why I keep them for home use only plus I'm not sure the bar staff in most Isle of Man pubs would know how to make one.

The best recipe for a martini is from the Bond film Casino Royale, which he names a Vesper:

'A dry Martini,' he said. 'One. In a deep champagne goblet.'
'Oui, Monsieur.'
'Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large slice of lemon-peel. Got it?'

It's just hard to find Kina Lillet.

Drink up and drink often.