Ordering a Dry Martini is a lot like ordering a steak. What cut of meat? How well done? And with what sauce? The analogy translates to Martini garnishes...
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.
Also, I have experimented with different bitters - grapefruit and celery being my current favorites to use.