Classic Martini

Hold a large ice cube in the center of your palm. Use the back of a bar spoon (really, any spoon will work) to crack it into smaller jagged pieces. Transfer ice to a mixing glass and repeat until you've got enough cracked ice to fill glass.
Add gin and vermouth (it doesn't matter what order). Just like in cooking, you should taste your ingredients separately and try to pair them thoughtfully (see chart at right for other Saunders pairings).
Bond was wrong. Shaking breaks up the ice, which leads to overdiluted martinis. Some dilution is good; it softens the spirits so you can taste the botanicals, not just the heat of the alcohol. Rapidly stir 50 times— count to 50, for real!—in a circular motion; the outside of the glass will be very cold and frosty.
Using a Hawthorne strainer, which fits snugly over the top of a mixing glass, or a slotted spoon (in a pinch), strain martini into a chilled Nick and Nora glass. Strain any remaining martini into a "sidecar" (use a minicarafe— on ice, of course), possibly the greatest drinking add-on ever invented.