3 ounces of freezing Absolut or Chopin vodka.
1 teaspoon of Noilly Pratt vermouth.
3 Picholine olives stuffed with crumbled bleu cheese.
Pour your vodka into a well chilled shaker and let stand for sixty seconds. Count down from sixty to zero.While counting down, drop your vermouth into a frozen martini glass, swirl the vermouth around the glass and then pour it out. Shake. About fifteen, vigorous, diagonal shakes followed by swirling the shaker a few times. Strain your freezing vodka into your glass. Spear your olives and gently slide them into the glass