last time i tried it we got down to like 20:1 before it was drinkable
this post was submitted on 31 Jul 2025
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Have you tried leaving the vermouth out completely? Kinda sounds like you don't like what it adds to the drink.
Not hating though, you do you!
yes, that was the next step. we just switched to GT after that because drinking straight gin didn't feel right.
maybe it was the wrong kind of vermouth but it was incredibly bad at all ratios.
Vermouth tends to be a strong and controversial flavor, I like wet Martinis but I wouldn't want to drink one with Noilly Prat (my go-to is Dolin dry), and even though I have a sweet tooth I hated all the bianco vermouths I've tried except Martini & Rossi. And then there's the matter of how fresh that vermouth is ...
drinking straight gin didn’t feel right.
It kinda get that, on the other hand I actually enjoy straight gin in a glencairn sometimes. I'd feel self-conscious about ordering that in public, though.
i mean for tasting, sure. but not as a long drink...
Edit not that martini qualifies there, for that matter
2:1 here, with a dash of celery bitters and an olive. I guess I prefer my martinis more on the savory side.
I personally settled on 5:1 or 2.5oz gin 0.5oz vermouth. I like what vermouth adds to the drink but I want the gin to be the star of the show.
As for garnish, I find myself preferring a lemon twist most of the time. If I am in the mood for an olive instead I may give it a quick rinse so that I’m not adding a ton of brine to my drink.
When I make it at home I like a 2:1 using Roku or Botanist Gin and Dolin Dry vermouth, often I'll throw in a dash of orange bitters too. For garnish I either go with a simple express and discard of a lemon peel or a pickled onion. In particular there are some pickled onions that are white but the brine is lightly pink. I don't remember the brand, but I find they add just the perfect zing to a martini (or Gibson, depending on your definition) without being too close to a dirty martini.
I like a 2:1 ratio with Beefeater and Dolin with a little splash of brine.
I like it wet (4:3) with some sweetening via triple sec or gomme syrup, very 19th century. I'm definitely a lemon peel instead of an olive kind of person, though lime peel might work even better.
I also like a 3:2:1 or 3:1:1 mix of gin, dry vermouth and triple sec, but that's probably a different cocktail with a confusing amount of names, sometimes the only difference being different ratios (and sometimes the same name is used for wildly different ingredient lists, like the Lorraine which might sometimes contain lemon juice or cherry eau de vie/Kirschwasser). Sometimes I just skip the gin and have a glass of vermouth with triple sec.