I suppose it should be Friday. But who wants to wait until Friday? Not me!
I'll start off with a classic (re-interpreted).
Now, this is for an extra, extra dry Martini. (A Martini, not a glass of cold gin.)
...for every jigger of gin, add about 1/4 tsp. of dry vermouth to a shaker full of clean, dry ice.
Shake (or stir) briskly for about 15 seconds.
Pour out into a proper cocktail glass. A modern glass (too big, your drink will be lukewarm before you've finished it...unless you really ARE a lush) will hold three jiggers worth. A vintage (pre-1970) cocktail glass will hold a generous one.
Pour the rest into a thermos or put it into a pitcher (which should then go into the freezer).
Garnish (if you like) with an olive (plain ol' stuffed-with-pimento or otherwise) or a twist of lemon zest. To be honest, I vary it. My favorite olive is a pitted garlic and lemon marinated olive stuffed with good bleu cheese.
*something good, please; this recipe will not disguise the bathtub variety; I like Hendricks, Miller's, Tanqueray 10 or Plymouth.