Gin and vermouth with olives and ice make this a really dry, smooth drink.
There should be a lot less vermouth. I use half a cap. Also, the recipe forgets to mention that martinis can be served down, on the rocks. If you do shake it, keep in mind that the whole point of shaking is to aerate the liquor, which changes the taste - so shake it well, not gently. If you want, you can add baby pickled onions on a pick instead of an olive, in which case it is called a Gibson martini. - 25 Jan 2007 (Review from Allrecipes US | Canada)
This will make a good martini, but I suggest using 3 oz of a premium gin. Another key component to a GREAT martini is it being very well chilled. Start with your glass filled with crushed ice and water to chill glass. (pour out when glass is well chilled) Stanless steel shakers work best because they rapidly take the cold from the ice. 3 queen olives are a must. - 25 Jan 2008 (Review from Allrecipes US | Canada)
Nice and dry! - 17 May 2000 (Review from Allrecipes US | Canada)