First things first: About a half a century ago my father taught me to make his favorite drinks for him: First, Gin & Tonic and Tom Collins (it was summer) and then the Martini and the Old Fashioned. I’ve been making mixed drinks every since, but about a year and a half ago I stumbled upon this forum and the quality of my cocktails has greatly improved to my (and my guests’) considerable pleasure. I offer a tip of the hat and a deep bow to all of you on this forum who have helped improve my understanding of the cocktail. Thanks. Now for my question: I like martinis. While there are many wonderful cocktails, none surpasses a good martini. In reading through various posts it has become quite clear that most people seem to have a clear idea of how they like their own martini. They have figured out the right gin, the right vermouth, the right ratio of gin to vermouth. I, on the other hand, like my martinis many ways. It depends on the day and what seems right at the moment. I have many different gins in my bar and I rotate vermouths frequently. What I’m wondering is if there are any combinations of ingredients that seem to work together best. For example, when I want a martini garnished with an olive, I prefer Junipero and Noilly Prat mixed 3 to 1 with Fees Orange Bitters. But when I feel like a twist, that combination just doesn’t work for me. The best martini with a twist I have had is a 7 to 1 209 and Vya with Reagan’s No. 9 (yes, Embury's ratio and close to what my father taught me). Unfortunately, it was the last 209 in the bottle and I haven’t been able to get any more. So, my question is what combination of gin, vermouth, ratio, and bitters seems to work for you given the garnish of olive, twist, or that crazy pickled onion that I sometimes crave in a Gibson.