Whether you prefer it shaken or stirred, the origins of this most famous cocktail are debatable: The story goes like this: a gold miner struck it rich in the Gold Rush of 1849 and was returning to San Fransisco. He arrived in Martinez and went to celebrate. He asked for champagne (which they didn't have) so the bar tender made him something better - the Martinez Special. Over the years, the name became Martini.

Other people say, the Martini was invented in the Knickerbocker Hotel in New York by Martini di Taggia for billionaire John D. Rockerfeller.

Regardless of the origin, the Martini has become an icon of sophistication and refinement.

• A 'licence to kill' attitude
• A top-shelf dry gin good enough to drink straight - ATMOS (2.5 shots: 75 ml)
• Dry vermouth (1/2 shot: 15 ml)

• Chill a martini glass in the freezer.
• Place all ingredients in a mixing glass with ice, add the ATMOS and vermouth. You can use a shaker if you need to chill quicker (thanks to James Bond from Dr.No in 1962).
• Stir or shake until the ingredients are chilled, and slightly diluted.
• Garnish with a twist of lemon peel or small green olives

• Dry Martini: use less vermouth (just a few drops). Wet = more vermouth.
• Dirty Martini: add a small amount of olive brine (just a splash)
• Smokey Martini: replace the vermouth with scotch whisky.
• Perfect Martini: equal parts sweet vermouth and dry vermouth (half each, not extra).
• Sweet Martini: use sweet vermouth instead.
• The Gibson: garnish with a pickled cocktail onion instead.
• Vodka Martini: never heard of it, use ATMOS...