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I have found myself going a little more "wet" with my martinis, sometimes including a splash of Cocchi Americano. Overall, I tend to agree with the claim that those who have an aversion to larger proportions of vermouth might be those who don't realize it needs to be fairly fresh (and refrigerated to help with that). That said, I am pretty much in the 4:1 to 5:1 ratio most of the time.

Also, I have experimented with different bitters - grapefruit and celery being my current favorites to use.

There is also the Perfect Martini, made with equal parts sweet & dry vermouth.

Enjoyed reading this. I'd like to point out that Gin ABV varies with brand, spanning generally between 40 and 47%. This is going to have discernible influence on how a given ratio of Gin/Vermouth/ice dilution is going to taste.
Ratios should be viewed as guides, then fine tuned as to Gin ABV. [I'll add that your jigger is an invaluable aid].
A 40% at 4:1 is going to hit differently than a 47% mixed at the same ratio.

I carry a list of likely to encounter Gin brands when drinking out which I can refer to if my favoured brand is not on the menu. Check the ABV and order my ratio adjusted appropriately.

Since we are getting into the finer details of a Dry Martini here, another question is; what is the optimal stirring time?

I prefer Tanqueray No.Ten gin with Cinzano 1757 Extra Dry Vermouth:
https://www.tanqueray.com/en-us/recipes/tanqueray-no-ten-gin-martini#method

Also, if stirring 2 drinks instead of one, does the stirring time need to be doubled in order to get the same amount of dilution and chilling?

I don’t know what it’s called, but my “bone dry” Gibson preferred ratio is 8:1. 2oz. Gin .25oz. Vermouth. I’m also using vermouth-brined onions which leach out a little bit of that flavor.

I got a sake vermouth I can’t wait to try soon.

You're forgetting one, El Clarito, by Santiago 'Pichin' Policastro.
A 90-year-old Argentine martini
9 parts gin
1 part French vermouth
a twist of lemon

I just opened my new bottle of Vermouth, a Chazalettes. Turned out almost wine-like, very little vermouth in that vermouth. So I guess this discussion about ratios completely depends on which vermouth you choose. Unfortunately Dolin is not available here.

just made a gorgeous 3:1.

I have found your jigger and list of Dry Martini ratios most helpful in discovering 'my' Dry Martini preferences. Now I commonly only can't decide between a 5:1 and 7:1 ratio ☺️ but quickly resolved it by choosing depending on my mood.

Entertaining and informative, as ever, Simon...
one little thing (probably a 'typo'), but you have the 15:5 "Franklin" measurements as 75ml and 15ml which is 5:1!

An appropriate post to celebrate the release (finally!) of the latest James Bond film. Thank you!

Great article Simon! I'm a Vesper man myself with 15 ml of Cocchi Americano instead of Lillet. You mention the terminology of "direct" - could you explain that?

Thanks Simon. A well written article as always - and great to hear someone saying that you should take it as you like it rather than prescribing a 'standard' way. I agree that for recipes with less vermouth, shaken works - although it does affect the beautiful clarity of the drink by introducing air bubbles.

Well written. Agree that there is no right or wrong! A preference is a preference as long as you enjoy. Thanks for continuing to put out such great content. - Matt Melaik, The Walter Collective

Fix your measurements, lads. All of your 75ml measurements are translated into 1 and a half ounces.