Dry Bombay Blue Sapphire Martini - cooking recipe

Ingredients

3 ounces iced bombay blue sapphire gin
1/8 ounce dry vermouth
3 olives or 1 large capers
6 ice cubes

Preparation

Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
Place ice cubes in a metal shaker top with gin and shake very very very well.
Empty water from glass if used.
Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
Strain very well shaken gin into glass and garnish with olives.
Sit back and relax.
Sip.
Relax.
Sip.
Repeat.