http://ruhlman.com/2012/04/the-perfect-martini/
And what’s with this “very dry” business? Who started that idiotic trend? This open the vermouth and let the fumes pass over the glass? If you can’t taste the vermouth, the martini hasn’t been made right. The classic proportions are the best, 5:1. I prefer a twist.
The following recipe is for the perfect martini. It’s a big one, because that’s the way it should be. As MFK Fisher wrote of the martini, “One is just right, two is too much, and three is never enough.”
The Classic Martini
90 grams Beefeater gin at room temperature (or Hendrick’s / Plymouth)
18 grams Noilly Prat dry vermouth at room temperature
ice as needed
1 twist (or olives)
I chilled martini glass (the colder the better, with sides angled no lower than 50 degrees; large shallow glasses tend to slosh)
In a 2-cup measuring glass, combine the gin and vermouth.
Fill the measuring glass with ice and still more or less continuously for 90 seconds (I hate the shaken martinis with all the shattered ice floating in them). It’s fine to pause while you retrieve glass from freezer, and ready the twist or olives.
When the ice and alcohol have comingled for the appropriate time—you want about 30 to 40 grams of water to melt and soften the gin—strain the martini into the glass, and garnish it with the lemon or olives.
Yield: one 145-gram martini