Some very early martini recipes call for equal parts gin and sweet vermouth. There’s been a century-long trend toward dryer and dryer martinis until we arrive at the modern recipe:

fill a tumbler full of ice, add three ounces of gin, pour half an ounce of dry vermouth down the sink next door, stir, strain into a cocktail glass, garnish with a green olive.

That is absolutely correct.

I was asking the op if he used sweet vermouth to determine if op used sweet vermouth. Because that would be a Manhattan. Sorta.