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Duke's Dry Martini - The 'Naked' or 'Direct' Martini
The quantities of gin and vermouth stated in this recipe produce a Dry Martini with a 30:1 ratio of gin to vermouth. A small amount of dilution is achieved...
Carl Tornell
30th January at 20:21
While I agree on the method, in my opinion you need more vermouth. Extensive tasting left us with 5:1 gin and vermouth as the ideal balance. The"looking towards France" sort of thing is nonsense. The precise point of a martini is that the vermouth takes the edge off the gin, so it cannot be neglected.