...I present the following:
From a room-temperature bottle, measure two and one-half ounces of good gin.
From a room-temperature bottle, measure one-half ounce of good dry, white, French vermouth.
Throw a handful of ice-cubes into a cocktail mixer, then gently pour in the gin and the vermouth. Stir -- do not shake* -- two to three times, place the strainer over the mouth and gently pour into a cocktail glass.
Take one fresh lemon, hold it over the glass and -- using a garnisher -- firmly strip a curl of lemon peel, allowing the volatile lemon oils to drift onto the surface of the drink. Drop the peel into the glass.
Voila! A martini.
Note, do, that in that recipe there is no mention of chocolate, cranberries, tomato juice, sour apple mix, Campari, melon liqueur, blackberry brandy, mint drops, saki, vanilla beans, Curacao liqueur or anything else.
It's a martini. Crisp. Dry. Clear. Classic.
"[The martini is] the only American invention as perfect as a sonnet."
"[The martini is] the supreme American gift to world culture."
*If you want a Bradford, order a Bradford -- not a martini.