I've always been a Bombay Sapphire guy for my martinis...at home, its Bombay Saph and Tribuno dry vermouth, dirty up, two olives and an onion in the middle or three olives if I'm out of pearl onions. People have given me a lot of shit for being a martini drinker, but then the specifics, forget it...til they taste it. My method, when I crack open the olives and onions, I dump half the juice, top it off with the Bombay. When I make my martini, I just put a little vermouth in the glass, swirl it around so the glass is coated. Next the Bombay, with just a little room for a splash of the olive 'juice' and the skewer.
That said, experience tells me the 965 and martini combo was nice. YMMV, of course.