Ya know, I just didn't do justice to my description of a Sapphire Martini. As I said before, you start with Bombay Sapphire premium gin (which is stored in the freezer), two jiggers. Then, take a bottle of Dry Vermouth and show it to the martini, 2-3 seconds should be enough. Put away the vermouth before you add too much! Add two olives on a Wilderness Lodge emblazoned skewer and about 10 drops of olive juice. Stir with the olives to mix the juice and the vermouth into the gin. Enjoy!
If you can't store the gin in the freezer, 20 minutes in a champagne bucket should suffice. Only as a desperate measure should you dilute the drink by shaking it with ice, that would be even worse than actually pouring the 1/2 jigger of vermouth normally called for into the mix!
Be back in a minute, gotta go make a bevvie. BTW- does anyone know if the Fort has customized skewers? I have a trip to Artist Point planned specifically so I can get some more skewers! They look like an arrow and have the resort name on the side. I'd love some that say Fort Wilderness instead!