Martini

Probably the most iconic and popular cocktail of all time is the Martini. It has the simplest of ingredients with just 3, but is the hardest for so many to get right. The things to consider is the reason:

1. Gin or Vodka? The classic martini is always Gin. If you use vodka, it is then called a Kangaroo, but no one calls it that.
2. Shaken or Stirred? Stirred, always. The famed James Bond 007 Secret agent only insisted on it shaken because his character was a rough and tumble guy who did not follow the norm
3. Garnish: Typically an olive, but a fresh lemon rind gives it so much more flavor, depth and sophistication
4. Ratio: It should be 3 parts gin to 1 part dry white vermouth, bartenders think that most people like it 5:1 but some like Martini Aficionado Michael Ruhlman) who wrote a book on cocktails, like them 6:1.
5. Alton Brown has the most interesting idea. Freeze dry vermouth and water together in an ice cube tray.  Drop it into 3.5 ounces of gin and once the cube is fully melted, stir and serve at the perfect temperature.
6. Temperature: While the general suggestion is 1c or 33F, I personally prefer them much colder like 15F because by time it gets to me and I take a sip, it has already gotten warmer and by the last sip its room temperature.

Variations:

• Kangaroo: swap/exchange the gin for vodka
• Buckeye: garnish with black olive instead of green with pimento
• Gibson: garnish with cocktail onion instead of olive oil
• Hemingway: substitute absinthe in place of dry vermouth
• Ava Gardner or Churchill: No vermouth and/or just a spray from an atomizer, lemon rind garnish