I'm a big fan of dry vermouth with my gin, and always make my martinis at home with a generous ratio of vermouth to gin - sometimes one part vermouth to two parts gin, though usually a 1:3 ratio (and I usually hit it with a dash of orange bitters too). I also quite like the "Fifty Fifty" style which, of course, is half and half - they do a good one at Pegu Club, called the "Fitty Fitty". I just don't buy into the "whisper of vermouth" philosphy. I know the argument is often that proponents of this approach want to taste the gin - and with so many interesting, and subtley-flavoured gins on the market these days, that's a legitimate argument, but one I always counter with "then try a glass of cold gin". If we're to shy away from mixing a discernable amount of vermouth into a martini, then shouldn't we also abstain from adding liqours - and juices and syrup - to gin in other cocktails?
My "house" dry vermouth is Noilly Prat, which I find works well in most cocktails, and also on its own occasionally, with a splash of soda and a slice of lemon. I've been meaning to pick up a bottle of Dolin for some time, but I never see it in 375cl bottles, which I prefer, as my refrigerator is quite tiny.
Last night I made a couple of Parisienne cocktails as a nightcap. It is half gin and half dry vermouth, with a good splash of creme de cassis, the Burgundian blackcurrant liqueur. I like to add enough creme de cassis to give a some blackcurrant flavour, as well as colour, without being too pronounced.
3/4 oz Noilly Prat Dry
3/4 oz Gin
Splash (about 1/4 teaspoon) Creme de Cassis
Stir well in a mixing glass full of ice. Stain into a cocktail glass over a single cube of ice.