That Thyme for a Beetin’ is also right up my alley. Also, I’d forgotten that there are places where $18 is NOT a normal price for a cocktail. Le sigh.
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I’d be more than happy to switch dwellings with you any day, i.e. The Boonies for … what, the LES? Ha.
Yep. It’s still a little Boonie-esque, though! The subway is a 20:00 walk.
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Oh, my. You poor thing! 
We don’t have a subway here 
I am deprived, truly. Lyft sometimes takes almost 5:00 to pick up!
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I used to not like green olives or pimientos, which is why I drank Gibsons. My tastes have changed, especially tipsy olives or ones stuffed with other things, but plain old pimiento olives are fine too. I don’t care for dirty martinis, occasionally I’ll have a dirty Gibson using a tiny bit of tipsy onion juice. I did try a pickle martini once, once was enough.
Re: Boonies, it is 7 miles to my small coastal town, 1.25 miles on dirt before I reach pavement. My little patch of paradise, wouldn’t trade it for the world.
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Plymouth Gin
Shaken
Hint of vermouth
2 olives, no brine
Haven’t had one in years.
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Inspired by this thread, and that I got the Nomad cocktail book as holiday gift, I am at this very moment drinking a Martinez. It’s very nice! (But mine has regular gin and orange bitters, 'cause I only felt like buying one new thing - the luxardo liqueur.)
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I had a Hendricks martini (lemon twist) followed by a Hendricks martinez (orange twist, 4 parts gin, 1/2 sweet 1/2 dry vermouth, drop of Luxardo). Perfection 
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I thought it would be too sweet for me, mais non!
I like my martini stirred, not shaken, and relatively dry. I like to use a good quality vodka such as Grey Goose or Belvedere and a dry vermouth like Noilly Prat or Martini & Rossi. I also like to add a few drops of orange bitters to add a hint of citrus.
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That doesn’t sound accurate. Do you have a source for this version of the Gibson’s history?
I don’t understand the last question. How can it be “dirty” with no brine? I don’t think simply adding olives makes it dirty, unless they’re dripping wet, in which case, you did actually add brine.
That part of the OP’s post has been discussed in depth upthread 
I have no source other than my experience with naval officers who said it was so and drank and garnished accordingly. If merely changing the garnish results in its becoming a different drink, so be it.
Edit: This article alludes to the onion denoting the drier drink.
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Thanks, I see it now (again). His response wasn’t clear when I first looked through the thread.
Trust, we were all a bit confused
Saul Goodman!
Since a martini involves gin and I got a few sample sized bottles:
Drumshambo Gunpowder…wow! This is a great gin. Multiple citrus subtly interlaced, a note of Asian spice, especially anise, Fades out into gunpowder tea. Rivals my current favorite, Isle of Harris.
Goodwyn…a London dry that is subdued and has no botanicals to justify its subtlety. I prefer Gordons.
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My dad always ordered Gibsons- on the rocks, in a brandy snifter. No, I have no idea why … but I kept cocktail onions in my fridge, just in case I was called upon to produce one.
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A favorite of mine. Pretty sure I included in my list up top somewhere. Nice bite.
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