A perfect meal just might start with this Martini and some Oysters Rockefeller, followed by crab cakes and then a big steak or a venison backstrap.

This is my go-to with a platter of raw or baked oysters, crab cakes or a shrimp cocktail. Whether you're following this up with a venison steak, a fat ribeye, redfish on the halfshell or maybe a stuffed flounder, it's a great pairing with cold seafood starters. If you don't have some liquid left from a crab boil, use shellfish stock (shrimp or crawfish) or a splash of clam juice.

Featured in the Crabs Video.

Makes 1

3 ½ ounces London dry gin or gin of choice, kept in the freezer

1 ounce dry white vermouth such as Dolin Blanc or Yzaguirre Blanco

1 ounce leftover liquid from the crab boil, well chilled

2 strips of lemon zest, peeled with a peeler

1-2 anchovy- or jalapeño-stuffed olives on a toothpick

Ice cubes

Chill a Nick and Nora or standard Martini glass in the freezer. Rub the rim with 1 strip of lemon zest, drop the zest into the glass and add the olive.

In a metal shaker, combine the gin, vermouth, crab boil, 1 strip of lemon zest and a handful of large ice cubes. Stir rapidly until very, very cold, about 20-30 seconds. Strain the Martini into the chilled glass.