Ordering a Dry Martini is a lot like ordering a steak. What cut of meat? How well done? And with what sauce? The analogy translates to Martini garnishes...
Enjoyed reading this. I'd like to point out that Gin ABV varies with brand, spanning generally between 40 and 47%. This is going to have discernible influence on how a given ratio of Gin/Vermouth/ice dilution is going to taste.
Ratios should be viewed as guides, then fine tuned as to Gin ABV. [I'll add that your jigger is an invaluable aid].
A 40% at 4:1 is going to hit differently than a 47% mixed at the same ratio.
I carry a list of likely to encounter Gin brands when drinking out which I can refer to if my favoured brand is not on the menu. Check the ABV and order my ratio adjusted appropriately.
Ratios should be viewed as guides, then fine tuned as to Gin ABV. [I'll add that your jigger is an invaluable aid].
A 40% at 4:1 is going to hit differently than a 47% mixed at the same ratio.
I carry a list of likely to encounter Gin brands when drinking out which I can refer to if my favoured brand is not on the menu. Check the ABV and order my ratio adjusted appropriately.