Vermouth is not the enemy of the martini, it is its defining element. Good gin is a potent spirit with real flavor of its own, but it needs more than a whisper of vermouth to turn it into a cocktail. A pitted green olive is the traditional garnish, but some prefer a lemon twist. Adding a dash of olive brine along with the olive makes a Dirty Martini. In our household, a dry martini (version I) with olive brine is affectionately called a Dusty Martini. With a small pickled onion in the glass, the martini becomes a Gibson. When vodka takes the place of gin, the cocktail is a Vodka Martini.

I. Fill a mixing glass three-quarters full with ice cubes. Add:

Stir until well chilled, about 30 seconds. Strain into a chilled martini or coupe glass. Add:

II. A formula we prefer, perhaps closer to what the first martini tasted like. While serving martinis on the rocks is a bit dated, we think the approach has merit, especially for the summertime martini drinker.

Fill a chilled rocks glass three-quarters full with ice cubes. Add:

Stir until well chilled, about 30 seconds. Add: