Asda announces seven new drink lines, including Extra Special Chocolate Espresso Martini Cream Liqueur and Extra Special Cask Finished Blended Malt Whisky Making the Perfect Martini". Archived from the original on 4 April 2015 . Retrieved 29 January 2015. It was first uttered by the Bond character himself ( Sean Connery), in its entirety, in the third Bond film, Goldfinger (1964). [29]

A variation of the phrase is uttered by the villain Dr. Julius No, in the first Bond film, Dr. No (1962), but again, Bond is not the character who says it. [29]The phrase first appears, yet without the specification for "vodka", in the fourth book of the Bond novel series by Ian Fleming in Diamonds Are Forever (1956), but the Bond character is not the one that says it. [29] In 1970 and 1971 Martini together with Rossi supported the so-called "Ladies Football World Championships". These tournaments were entirely independent from FIFA and the common national soccer associations. They were held in Rome and in Mexico. [4] Drinks [ edit ] The Martini Story". cityofmartinez.org. City of Martinez. Archived from the original on 31 July 2013 . Retrieved 14 July 2013. K100.1-1966 Safety Code and Requirements for Dry Martinis (PDF) (1966ed.). American Standards Association. 31 August 1966. Archived from the original (PDF) on 11 March 2016 . Retrieved 21 February 2016. The first known written recipe for the Martinez (based on either Dutch genever or old tom gin with the addition of sweet vermouth, curaçao and orange bitters) appears in O.H. Byron's 1884 The Modern Bartender as a variation of the Manhattan. Then in the second edition of his Bartender Manual (1888) Harry Johnson included the first known recipe for a "Martini" listing its ingredients as old tom gin, sweet vermouth, orange curacao, gum, Boker's bitters and a lemon twist. A second similar Martini recipe appears in Henry J. Wehmann's 1891 Bartenders Guide, also based on old tom and additionally calling for gum syrup.

Early martinis tended to be very wet – Johnson’s recipe contains equal parts martini and vermouth, yet somehow, in the century that followed, the vermouth became an inconvenient extra, the geeky friend whose only role was to make the star of the show shine even brighter. The Martini turns progressively drier. Remember, the Martini, like the Martinez and or the Marguerite it morphed from, was initially sweet, hence the need to distinguish its descendant as a 'Dry' Martini', still very heavy on the vermouth by modern standards.Luis Buñuel used the dry martini as part of his creative process, regularly using it to sustain "a reverie in a bar". He offers his own recipe, involving Angostura bitters, in his memoir. [17] Thomas, Stuart (1904). Stuart's Fancy Drinks and How to Mix Them. Excelsior Publishing House. p.132.