Parisienne Cocktail

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?