Were it not for Ian Fleming's literary hero, we would never have had a stirred vs. shaken debate. If ever legend started by one man, Fleming's the one.

Most older US Martini drinkers, around in the 50s and early 60s, were weaned from the breast to Gordon's gin, and the advent of the US popularity of even such now ell known 'names' as Tanqueray and Beefeaters' are relatively modern (early 60s) phenomena. These days, there are more gin choices (with flavors and aromas ranging from the "almost vodka" to fruity, citrony or "more juniper than sauerbraten") than there are good barmen.

Vodka crept into Martinidom in the 50s, and as with the Ice Age, like a glacier it creeps further and further. Dry Vermouth was in tradition referred to by barmen (& barwomen of whom there were fewer) and regular drinkers as "French" (as in "Gin & French"), evidence that only the hoi polloi and tradesmen would employ dry Vermouth from Italy or California. Thanks to Somerset Maugham and other traditionalists, Noilly Pratt (which has gone through a couple of formula changes) was the brand of choice, at least until Fleming's hero chose a non-Vermouth, Kina Lillet, to confuse the issue.

Then there's "Pink Gin", a 3 hour non-credit course at the School of Hard Drinking", where Gin & Tonic comes with no ice and no lime.