Spring has arrived at 8000 feet in the Rockies. It was 60 degrees today. The snow is gone, except in the shade. And the deer are back. I can see two does and three yearlings in the aspen grove down the hill. Not a cloud in the sky as the sun sets over the ridgeline.

Outside on the deck, the coals are settling down to the just the right temperature at the bottom of the grill. In just a few minutes I'll put on some lightly marinated elk sirloin. Baked pototes and fresh veggies are ready to go.

As I sip my Bombay Sapphire martini, straight up, very dry with two olives, I wonder what other martini recipies the AR guys might enjoy.........

Regular Tanqueray/dash dry vermouth with one olive. No olive juice for me.

Incidentally, your post reminds me of the Reverend Horton Heat song "Its Martini Time."

is that some kind of johnny walker i haven't heard of before??

Johnnie Walker? My God, man! We need to get you out of the sun, into the lorry and back to camp! If I'm going to drink from The Highlands, it'll be Glenlivet. Not much ice, please.

Grey Goose Vodka, straight up, NO VERMOUTH, shaken with two LARGE Spanish olives.

Bombay Blue Saphire over ice with a wedge of lime. Don't allow it to get any closer than 6 feet to a bottle of vermouth. ( unopened)

Wyborowa vodka (Polish) with just enough Vermouth to coat the bottom of the shaker. Shake until your hands get too cold to continue. Two large olives

My close friend Evan Williams, a black, and I both did not realise that gin was still being produced.

3 oz. Bombay (not Sapphire), a few drops dry Vermouth, lots of crushed ice, shake it up. Rub the inside of the martini glass with a nice section of lemon peel. Pour in the gin, twist and drop in the peel. The taste is enhanced by a crystal glass.