With apologies to the Vodkatians whose choice of spirits has prevailed upon world-wide practice to include vodka-based blends as "Martinis"....

By its very name, a Martini requires some Vermouth (declining in proportion over the decades, and back in the 50s, the "Gibson" at 5/1 was considered "Very Dry"). Traditional purists might even demand that the cocktail live up to its name, and only use "Martini & Rossi" Vermouth, but flavor issues saw great rise in the popularity of "Noilly Pratt", French Vermouth, or even "Lillet", which is not really a Vermouth at all.

When it first became popular, traditionally trained barmen (There were no females behind bars!) turned up their collective noses at the use of Tanqueray in a Martini, to heavily floral and fruity for a "real" drink. In NYC's better bars, Gordon's gin was the over-whelming barmans' pour, just as "White Label" (Dewar's) was the Scotch of common consumption of political and financial classes.

The best I recall over many decades....My world traveler uncle who kept the gin and the stemmed glassware in the freezer, and peeled the zest (outer skin, minimal bitter white pith) from lemons and preserved the strips in a jar of Vermouth. Whip out bottle, glasses and pour, then drop a "marinated" strip of lemon peel atop the gin, eliminating the hazards of mixology and dilution by melting ice.