The Dry Martini is a classic cocktail that, like a tailored suit, is timeless. Although the original of the tipple is unclear, the Dry Martini has maintained a place in cocktail history due to being easy to use and endlessly sophisticated. Elegant for the fancy and boozy for the heavy-handed, this potation is truly the everyman’s cocktail.
...my compliments to lyle on his excellent comments......I find them most interesting as I am also named Lyle (or one of my nom de plume, ginmarsni or the old codger) and have been a martini aficionado for 60 years.....my standard martini is Beefeater, up-dry-stirred-with a twist.....
A dry martini is called "dry" due to its employment of dry vermouth and dry gin. A traditional dry martini does call for a lower ratio of vermouth than its Old Tom / sweet vermouth predecessors, but to retain any semblance of "cocktail," the ratio should be substantial. There is a common misconception that the "dryness" relates to the amount of vermouth, but this is a mistake along the lines of saying you are nauseous when you are nauseated. When made with a beautiful gin (sorry, Beefeater, you are good, but not great,) a vermouth to rival it, and quality bitters, the dry martini cocktail is a complex and balanced drink, well worth the extra effort. I like chilled gin as much as the next guy, but a cocktail it is not. My current favorite ingredients are St. George Dry Rye, Contratto Vermouth Bianco, and Ango Orange. If you're into olives, Castel Vitranos are the way to go. Everyone's idea of perfect is different.
Agreed, lamachine, even while it is stipulated that this is a "dry" martini cocktail, the proportion of vermouth is much too low to call this a martini cocktail. I attribute this primarily to the dearth of good vermouths over the past few decades. But these days, with excellent vermouths (my favorite dry vermouth right now is Contratto's,) there is no excuse for an unbalanced approach like this. 2:1 up is a great place to start, once you've gotten your vermouth game together.