Inspired by the martini thread in the Pit.
I’ve yet to have a vodka martini. I plan on making one or many tomorrow, and it’s easier for me to ask you guys rather than Google it. Besides, some drink recipe site won’t actually tell me how it is.
What proportions work for you? What doesn’t work?
Let’s keep the Bond jokes to a minimum. It’s bad enough that people ask if they can call me “Dude” whenever I make White Russians. 
The martinis I made while bartending at a Country Club used this method - for a martini “up” (as opposed to “on the rocks”) measure the proper amount of vodka/gin into a chilled glass shaker glass. Shake one drop vermouth into martini glass, roll around and discard. Add 1/2 scoop of ice to shaker glass, shake and strain into glass. Garnish with 3 small cocktail olives on a sword and serve.
The World’s Driest Vodka Martini:
2 jiggers vodka
1 drop vermouth
Ice
Place vodka in chilled shaker and add ice. Shake vigorously. Just before straining, place one drop of vermouth in the room air humidifier.
Strain into martini glass and enjoy.
I use a little less vermouth than I do in a gin martini.
I use tomolives instead of olives.
Add alcohol to shaker. Shake. Pour over tomolives.
I’ve also been known to drink one made with sweet vermouth and a maraschino cherry. The sweet vermouth can dominate, so go real light, or make sure you like the taste of sweet vermouth first.
Until I hear otherwise, you can call that a Trunktiini.
…hold the vermouth, add a few ice cubes and a slice of lime
For sitting in the pool I like 3 parts Absolut Citron, 1 part extra dry Vermouth.
I put ice in the shaker, add the booze, shake the snot out of it and strain into a glass. Add two cherries and life is good.
I personally never touch them, but my wife loves them, so I make them for her like this:
3 jiggers Ketel One vodka
3/4 jigger Martini & Rossi dry white vermouth
Shake with ice, strain into glass. Add 3 jalapeño-stuffed olives and a splash of olive juice.
Do people have any oppinion on vermouths other than “Martini & Rossi” Extra Dry for use in dry Vodka Martinis. How do you rate Noily Pratt (sp?)? Are there any luxury vermouths I should know about?
I think I’ll move this one. I’m sure some opinions will come in sooner or later, but still…
Moved from IMHO to CS.
I’ve only done this a couple of times, but it always gets positive comments.
Peel a cucumber and cut off about a dozen thin slices, place in a glass jar, fill w/ good vodka, cover and chill in the fridge for several hours. Proceed w/ dry martini recipe as above. I prefer those jumbo, pimento stuffed, olives.
IMHO a martini is always served “up”.
Man, is this my thread or what?
I keep a jug of Ketel One within arm’s length at all times. And my fridge is about 67% full of martini roughage.
Caveat: I’m one of those “just cuz you call it a martini don’t make it a martini” purists . . . to a certain extent. My personal rule is, if you can put a pickled olive in a martini, then you can put a pickled okra in a martini. Once you start adding sweet liqueurs or chocolate or babyfood or whatever, it ain’t no martini.
Favorites:
I always make sure to at least glance at the Vermouth bottle in the cupboard while I’m mixing; call me a traditionalist.
I use a type of vodka called “galcier”. It’s actual potato vodka, not very expensive. I think it’s the best deal going vodka-wise.
http://www.wineglobe.com/14052.html
Mine doesn’t have that fancy cap, though, and is only like 16.99 for 750ml.
galcier = glacier.
As for Vodka’s I like to use Shaker’s Rye Vodka, I find this to have an extremely dry taste on its own and a very subtle difference in flavour from wheat based vodkas. Polish potato vodka is also a good option. For wheat vodkas I like Stolchi about the best.