The best Dry Martini known to man is the one I make myself for myself. In the cold part of the refrigerator I have a bottle of gin and small wineglass half full of water that has been allowed to freeze. When the hour strikes I half fill the remaining space with gin, flick in a few drops of vermouth and add a couple of cocktail onions, the small, hard kind. Now that is a drink.
Kingsley Amis, Everyday Drinking