Originally Posted by GB
It sure is a deal! You are more than welcome in my home anytime
I did not start out making my martinis like this. When I first started making them I would keep the vodka in the freezer and then just pour right into the glass. Then I would pour a little vermouth in and stir it with the olive on the toothpick. They were no where as good as what I make now. It was someone else on this site (probably Ronjon) who explained that the vodka should not be cold as the melted ice is important to the drink. How right he was!
GB flatters me, but I can't take credit - it wasn't me.
I'm actually mostly from the stirred, not shaken (with apologies to Commander Bond...) school of martinis. There are certain exceptions, though. If, like GB described above, your going to shake it, my rule of thumbs is to shake it until the shaker is as cold as the ice you put into it. IMHO, if you arent going to bother shaking until it gets that cold, just stir it.
As for how dry to make it - well, I'm a fan of vodka martinis and if you have a REALLY good vodka, I think you should ust show it the bottle of vermouth...
Of course, with lesser gins or vodkas, the vermouth amounts go up.