I know I am being picky, but the fact that a drink is served in a martini glass does not make it a martini. Every time we go to a bar or restaurant that has a "cocktail" menu, there are pages of fruity concoctions that call themselves -tinis. Now, the Seagram's Bartending Guide lists exactly ONE Martini in it's pages. It has gin and vermouth (far too much) shaken in ice and strained into a glass with olives. So, if you are a well meaning waitress that asks me "what kind of martini", I am sorry that I was snooty and said "a normal one".
Scott's Seafood across from the South Coast Plaza makes an outstanding dirty martini. I also happen to make a good martini. This on the authority of several people including my husband and his late grandfather who may have been an authority on such.
SO, here is what I do when the need arises, as it did last night, for a good martini.
8 olives (4 each, skewered on toothpick or cute olive picks like mine), keep the jar out for the juice - see below
Gin, preferably Bombay Sapphire, or The Blue Ruin as it is called around here
2 martini glasses
cocktail "Boston" shaker & strainer
Put some vermouth in each glass, swirl around & put the glasses in the fridge (if the vermouth isn't cold because you don't always have some in the fridge, add some ice too)
Fill the shaker halfway with ice cubes. Add 4 big glugs of Gin (I suppose you could measure...4 or so ounces for 2 drinks) and just a splash of olive juice, maybe about 1/2 oz)
Shake around a bit
Remember those glasses in the fridge? Get them out, swirl the vermouth around, and then dump it out -- yes... you read that correctly. Maybe a tiny tiny bit for the shaker (less than the olive juice)
Strain the chilled gin into the chilled glasses over the olives.
That is civilized, isn't it? Not a drop of pomegranite juice or apple pucker in sight!