TUS has some great scenery, particularly in the mountains. Is there more to learning about tequila and cacti than not to drink the worm and not to sleep in the cacti?

The classic martini has always intrigued me as a bar drink as it is better made at home. As this discussion has shown, it is trivially easy to make provided that you control the preparation (stock the right kind of gin, keep it and the glasses at the right temperature, have the right kind of toothpicks for the olives). All of which is easier to do at home than for most bars to manage.

Time for my "martini". Pure Tanqueray Ten straight from the freezer, in a chilled Riedel riesling glass (unadulterated by vermouth or olives or lemon peel, though I have mixed feelings about the latter).