1 Better to have a Campari. Or Whisky. Not necessary both at the same time ;-)

2 What kid of sicko brings up an Italian aperitif when we are reminicing about a memorable Gin Experience? By the way, that super-secret "mystery" flavor is bitter orange peel, chinotto fruit, and rhubarb--the red color from a ground up insect, the cochineal. Hope I didn't spoil it for you.

3 That's "kind" not "kid." Blasphemy causes hurried typing. And no proofreading.

4 You forgot the kind in the blue bottle. Sapphire? I'm not a fan of gin, but the bottle is very cool looking.

5 No; I didn't forget it. But Bombay Sapphire is more of a martini gin: it has a stronger taste than, say, Tanqueray. I'd put them on the same level as far as quality is concerned. I'd drink Sapphire in a gin and tonic because I like a strong juniper flavor, but you're better going for the smoother styles of gin for this application. Trust me, here: I've done research, so you don't have to. I can also verify the English claim that gin and tonics stave off malaria. I've been drinking them several nights a week for over a year, and during that time I haven't contracted malaria once.

6 My strong political opinions transfer faithfully into the world of gin. Therefore, it's without any reticence that I tell you that Bombay regular (i.e., non-saffire) has a more powerful gin taste because the saffire has far more botanicals which renders it too fragrant and herbal. As a fellow gin aficianado commented, saffire is for metro-males, but I don't cast aspersions on anyone who enjoys gin. That stated, the most important variable when making a martini is not whether or not to use vermouth, etc., but the amount of time the gin stays in the ice, stipulating that you truly love the taste of gin. Here, forthwith, is an inveterate gin drinker's recommended methodology, honed and refined over the past three decades of indulgence. The mixer, glass, strainer, and long spoon are in the freezer; measure the gin (I use at 4-5 ounces per drink). Put regular sized ice cubes in the mixer (not those pellet sized cubes, nor, for the love of God, any smaller sized pieces. Pour the gin into the mixer, and, watching your wristwatch, stir vigorously for no more than 14 seconds, then quickly retrieve the glass form the freezer, and pour rapidly into the glass---and, before it's empty, STOP. Do not fall prey to the bartender's ignoble habit of trying to get every last drop out because by that time, it's mostly water and you're effectively diluting your drink. Vermouth is optional, but I believe that the fledgling dipsomaniacal writer, Malcolm Lowry said it best in that regard: just let the shadow of the vermouth bottle pass over your mixer. Cheers! Philip Mella, Editor ClearCommentary.com

7 I like to make sure there's a vermouth bottle in the same room I'll try your technique. Thanks for stopping by!