We’re not going to tell anyone how to drink their Martinis. You like it wet, made with vodka and 10 olives, or bone dry with two kinds of gin and a twist of grapefruit peel in a tumbler – find your joy. But it’s a fine idea to only serve as much Martini at a time as your guest can comfortably enjoy while it’s still cold. Smaller glasses (or smaller pours) and more of them are the move. Chilled glassware is worth the extra effort. Shaking and stirring, if they’re done with care and vigour, both produce great results. Fresh vermouth and olives are a help, as is a dash of orange bitters.