First Chill the ingrediants bottles in th efridge for several houres before mixing cocktail, and keep a selection of short and tall glasses in the fridge, if possible. Alternativly fill each glass with ice while the drinks are being prepared. Empty them before pouting the drinks.
Have plenty of ice availble for chilling the drinks.
The measures given here are for standard versions of the cocktails; they can be expanded, strnghthened or diluted as required.
Dry Martini
Dry vermouth
Gin
Strip of lemon ring
Small green olives
Mix 1 part of vermouth to 2 parts of gin in a jug containing plenty of ice. Stir until chilled, and strain into small, wide rimmed cocktail glasses. Add more gin for a drier martini; more vermouth for a less potent one. Serve with an olive on a cocktail stick in a glass. Twist a strip of lemon rind over a glass to release the oils, and then drape it over the edge.
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