[wbill]

Mine is more properly called a “Montgomery,” with a 15:1 ratio.

You and my Grandfather would have gotten along just fine. He taught me how to make a properly DRY Martini....

Pour a generous tumbler of Gin. Garnish with an olive, or a twist of lemon, depending on your mood. Then, take a bottle of Vermouth and set it on a shelf. Look at the bottle of Vermouth, while drinking the Gin.

THAT'S a dry martini. :-)

[Pharmboy]

I hate to sound like a professor here, but the "dry" in martini, although it has come to symbolize a minimum of vermouth, does not mean that at all. In the early days, martinis were made with dry and sweet vermouth, and the dry signified an absence of sweet in what you ordered.

Personally, I like what a bit of dry vermouth does to the gin, and that is after all, a martini. Otherwise, it's iced gin, and if you like that, no problem, but it ain't a martini.

And just for completeness sake, some classicists insist that without a dash of orange bitters it's not a real martini.