Best Martini s

Tireguy, I'm with U on dry's. Preparation differs slightly: a)TWO cubes for 1 drink, 3 for 2. Cover cubes w/ saphire, then add 2drops Noilly for 1 drink, 3 for 2. Shake fast, serve immediately after. Use cold glasses. The scent is exhilarating.
b)prepare *Noilly* ice-cubes: fill the ice-tray w/ spring water, add ONE drop of Noilly onto each cube, and freeze. Use these cubes for yr dry.
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2 parts Vox Vodka, 1 part Dekuyper Sour Apple Pucker, and a very thin green apple garnish to float - the ultimate appletini.

If you're in Chicago, be sure to go to the Mashed Potatoe Club. They specialize in 2 things--Mashed Potatoes and Martinis. The Mashed Potatoes are good--but the Martinis are amazing. I would recommend taking a cab.

If you actually want to taste the character of the vermouth (I think 10:1 is the limit) as opposed to just modifying the flavoring of the Sapphire, be sure to use a new bottle of Noilly Prat. Even when I cover the newly opened bottle with nitrogen and keep it in the fridge, my two most discerning Martini drinkers can tell the difference. They say it is least as much of a difference as power cords.

I have heard of a really 'extra' dry martini, allow me to share it with you:
Making the martini like you normally would but when it comes time to add the vermouth you either wisper vermouth at the mixing glass or look across the room at the bottle of vermouth, either way works it really depends how dry you want.
Another great non-traditional martini is the chocolate martini which is a splended drink:
You start with Kremlovskaya triple distilled chocolate vodka and then add white cream de cacao in the tradional martini ratio(being what ever tickles you pink) shake the hell out of it and strain into a chilled cocktail glass (and here is the super suave part) with the rim of the glass coated in chocolate shavings. A fantastic drink.