The 1951 Martini
- 5 - 10 parts London Dry gin
- 1 part French vermouth
- splash triple sec
- 1 anchovy-stuffed olive
Rinse a well-chilled martini glass with triple sec and discard any excess.
Fill a mixing glass with cracked ice, add gin and vermouth and stir gently with a long-handled spoon until condensation appears on the outside of the glass.
Strain into the martini glass, then garnish with the olive skewered on a wooden toothpick.