How to make:

35 ml each of French dry vermouth - Noilly Prat, Lillet Blanc or Dolin - and good dry gin - London or Plymouth gins work well.

Garnish:

3 cubes of ice, and a twist or wheel of lemon. (Optional extra - cocktail stick loaded with 2 x fragata tinned olives stuffed with piquillo peppers and a dash of brine from the tin.)