While I personally prefer gin to vodka in the martini, and the gin drink reached peak popularity during Prohibition (due to the ease of DIY "bathtub" gin) I'm not going to quibble with any imbibers over variations using vodka, nor the ratios (I prefer 4:1), nor the development of using London Dry versus the original recipes that used Old Tom style gin. What I would suggest is that when you've got the opportunity, try using Noilly Prat dry vermouth because I think it's worth the spend if you drink martinis much at all. FTR, we use Hayman's London Extra Dry gin on the reg, but have no issue subbing in other gins because it's part of the fun of mixing cocktails at home. Grab what's handy and go. But, sometimes (we) I want one that just tastes a little more luxe and that's what we use for a solid dry martini. With an olive. Occasionally dirty with a spoonful of the juice. Rarely a lemon because those disappear fast in our house.