In our opinion, there are very few places that make a great martini and, fortunately, that includes our house and Bartender Paul. The keys that make ours great are the gin (Bombay Sapphire), the ratio (4 parts gin, 1 part dry vermouth), and the mixing. After I place the combination in a shaker half-filled with ice, I gently rock it back and forth for 10-15 seconds and let it sit for a few minutes, which results in the crystal-clear cold drink you see below. Bartenders tend to shake the geebers out of it to get it cold faster, but the result is usually a cloudy drink which is not nearly as appealing. Two large ice cubes, which melt slower, and a few martini olives complete my masterpiece.