How to Make the Perfect Naked Martini: Redneck Mixology Style - Redneck Ramblings: A Diverse Collection of Reviews, How-To's, and Ramblings

Stir or shake the gin in a mixing glass with ice. Strain into a chilled cocktail glass. Run the lemon peel around the rim, twist it over the drink, and drop it in, or simply drop in the olive.

For those who insist on drinking straight gin and calling it a Martini, whose idea of an extra-dry or bone-dry Martini includes such posturing as a Winston Churchillesque bow toward France, or simply letting the sun shine through a bottle of Noilly Prat onto a cocktail glass of straight gin, this is the Martini for you.  There is, however, a variation even for this, which redeems its Martini standing by infusing the olives with dry vermouth before dropping it in.

Icy coldness is a must, so store both the gin and glasses in the freezer. Stir your liquid ingredients with cracked ice or ice cubes (never crushed ice) in a glass martini pitcher or a metal mixing cup (part of a metal cocktail shaker). Stir gently for a few revolutions, until the glass (or metal) turns frosty, and strain into a chilled cocktail glass. Garnish with either an olive or a small spiral of lemon peel, which should be twisted over the drink to disperse the tart bitter oil from the rind into the Martini.