[pf flyers]

You might also want to store your spirits in the freezer. That way the ice and booze are at the same extremely cold temp. As you shake your mixture with ice you get nice little shards that make for a bracing concoction.

Also, after many years of experimentation, I have discovered that my limit is precisely one martini.

[PfromHoGro]

One is the perfect number, because 2 is too many and 3 is not enough.

“If you can do 3, you can do 30.”

Works for Tequilla & Gimlet shots too.

[andy58-in-nh]

I have tried storing gin in the freezer, only to discover that it also tended to interfere with the delicate floral qualities that make gin a worthwhile endeavor. In fact, the only distilled spirits that I have found to be improved by storage at sub-freezing temperatures are vodka (especially the real Russian stuff), Greek ouzo (anise-flavored and high-octane) and Scandanavian Aquavit, which is flavored with caraway seeds and anise, among other things, and burns like Hell otherwise.

For the record, my general limit is two martinis and rarely do I exceed that. As Dorothy Parker once wrote:

"I love to drink martinis, two at the very most, after three I'm under the table, after four I'm under my host..."