Here then is the secret to making a perfect Martini. As always, you need to use quality ingredients, then you need to use just enough dry Vermouth to carefully round out the sharpness of the gin, but not so much that the drink flattens out from having too much Vermouth. There is also a third important ingredient to a Martini, and that is water. The water is added to a Martini from the ice that is used to mix it with, often this is from 3/4 to 1 full ounce of water, depending on how much ice is used, what size the ice is, and how long it is stirred (or shaken). The role of the water in any cocktail is to calm down the flavors all around and to reduce the "burn" of the alcohol. This is extremely important for creating a cocktail that is smooth and relaxing. I've heard of people that are so intent on making a really cold martini that they store the gin and cocktail shaker in the freezer, and the Vermouth in the refrigerator. The problem however is that if you start out with your ingredients that cold, once you put the ice in, there won't be much warmth around to melt off any water, and so your Martini will be overpowered with the burning essence of the alcohol.
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(insert joke about the use of the word 'flaming')