Gin tastes better the colder it gets, and there is a chemical reason for this: oxygen content increases as it gets colder, and this in turn releases flavour from the botanicals used in gin (particularly the juniper berries). My freezer is set cold enough that vodka will ice up if I put it in the wrong (colder) part of the freezer. Haven't used ice with martinis in years (it makes a difference).

A terrific lavender martini (tastes better than it sounds) is made at Trini's in the Atlantic hotel in FLL. Culinary lavender works really well but is not used much in the US.