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say "Martini... Gin*... UP**... shaken**."
Oh dear, you've forgotten the very most important word. DRY! Wouldn't want any of that nasty vermouth in there.

I like Tanqueray in a g&t, Sapphire in a martini.

ignored. not forgotten.
(nowadays, "gin" is the most important word... sadly, there are those who think Martinis can be made without it.)
personally i like a bit of Vermouth, if only for the tradition... and, in a new bar, like to let myself be surprised by how much will be used. (when i was first taught to make them, 10-1 was very very dry, 5-1 still the norm)

as i've ranted before, though pretty, Sapphire is too high a proof... two or three Sapphire and *i* am too wasted for more. sticking to low-proof original Bombay allows me to drink 5 or 6....

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