The Long Beach Post is here to help, and this week we are publishing a series of videos ahead of New Year’s Eve on how to make our favorite drinks. Today columnist Tim Grobaty demonstrates how to make a martini.

I’ve spent the better (by far!) part of my life in a quest for the perfect martini. I’m getting close, but the matter still needs further study.

Here’s the recipe for the martini that reflects the current status of my research:

A classic martini is both simple and elegant. It’s also controversial with a lot of arguing and bitter debate about the finer points of the drink’s construction. Gin or vodka? That’s not a question. A martini is made with gin, therefore the term “gin martini” is redundant. If you want a vodka martini, you need to specify vodka and you need to get out of my bar.

The martini’s chief, and practically sole, ingredient is gin. Pour a few ounces, 4-5, into a shaker over crushed ice. Then top off with dry vermouth—some people just wave the bottle over the shaker of gin or just holler “vermouth!” at it. I think it needs just a little more than that—maybe a capful, but certainly not the 4- or 5-to-one ratio most bar guides ask for. Shake vigorously to make the drink extra-cold and pour into a chilled martini glass. Add two olives or a lemon twist. Suggested gins: Gray Whale, Bombay, Beefeater, Hendrick’s, Tanqueray, Aviator. If you’re on a budget, Gordon’s is a fine choice for your bar’s well.