Ok drinking is something I happen to know a little about, and the quest for the perfect Martini led me (with financial wager involved) on a quest of the finest establishments of london, all accused of having the best.

First, anything with vodka in it, does not have Martini in its name. Period. A martini that substitutes Gin with Vodka, is NOT a Vodka Martini, it is a Vodkatini.

Now, in days gone by the American Bar at the Savoy (the birthplace of the Martini) used to uses a womans vaporiser to waft the Vermouth over the top of the glass of Gin. Some variations have the bartender swilling his mouth out with Vermouth, then whispering the word 'vermouth' over the gin.

Now as for the assembly of the drinks, since the original used stirred I feel we should to, whilst I appreciate the preservation of strength, it shouldnt be too much of an issue if you are using chilled spirits anyway, so do it.

It is NEVER shaken as it bruises the spirits and alters the flavour, shaking is only ever used with drinks that require intense mixing, such as ones containing egg white, and is one of the most overused bar flourishes around.

Finally on the Bond note. Flemming intended Bonds quirks in "Martini" consumption to be a wry smile at the already well established Martini snobs, and therefore should be totally discounted.

Now the Gin.

I saw some mention of 'Botanicals' earlier, good. Gin is given its flavour with a variety of ingredients, some use dried ingredients, and some use fresh ingredients, these are the botanicals. Gins that use fresh ones (most use dried) tend to have a slightly more citrus tang to them then the dried ones. For a good gin that uses fresh try Tanqueray 10. Bombay Sapphire is widely used, and very good it is too.

The glass should be the temperature of the spirit, not hard, keep it in the same freezer.

Now the vermouth, how many of you have had a barman ask you if you've eaten or not? If you have you are in the presence of someone that truly knows whats what. If you are drinking on an empty stomach there should be a tiny touch more vermouth then if its a post dinner drink, regardless don't get too heavy with it.

Finally the garnish, well the main one to mention is how to handle the lemon peel. Do you want it? do you want it in the glass, squeezed over the top of the glass so the oil floats over the surface of the drink? Or bruised and wiped over the rim. But generally please, a touch of class, just one little olive on a plain wooden toothpick.

Oh, and where is the perfect Martini in London? i feel unable to say, I'm sure the last thing they'd want is scores of 'ghastly Americans' in, well, their American bar....