What purpose and be served by straining the vermouth away?

[Mydogisagentleman]

DD got me Stanley Tusci’s book for Xmas.
Today, I decided to start reading it. One of his recipes is for a martini.
After stirring half a shot of good dry vermouth and ice a couple of times, you strain out the vermouth then add 3 or 4 shots of good gin or vodka which you stir, rest, stir then strain into a tall glass and add3 olives.
I am bemused

Adding the flavour without more alcohol? Is he on Twitter - tweet him and ask!

What's the point? Vermouth mixes with the ice which kinda melts so it all just washes out the glass

This is a bit like “rinsing” a glass in cocktail making but will have a more subtle impact. Vermouth is quite aromatic, so this will leave a thin residue of cold vermouth in the glass which will mix with the gin and then add a very lightly aroma to the end cocktail.

At least, that’s the theory. But a lot of cocktail making is about the ritual of making the drink so the extra steps can be as much about that.

Thanks for the responses. I am just about to give it a whirl.
I think I’ll do one rinse and one just mixed and stage a taste test!
Can’t tweet him, I don’t tweet

I'm pretty sure that's how you make a dry martini. If you wanted a less-dry one you would leave more vermouth in the glass.
Disclaimer- I'm guessing

It's a classic very dry Martini. You just want to wash the inside of the glass with the vermouth so you get the faintest hint of the aromatics in it - you don't really want to be adding much Vermouth at all.