Recipe courtesy of Raymond Curtis, New Orleans
Fill two stemmed cocktail glasses with crushed ice and allow to chill.
Meanwhile, pour gin over plenty of ice in a cocktail shaker.
Stir, but not too briskly, or you'll break up the ice and dilute the gin.
Empty ice from glasses and strain gin into the chilled glasses.
Float a single squirt of dry vermouth from a vaporizer over the top of the gin and add one or more olives to each glass.