I used 1.5 ounces of gin and 1/4 ounce of olive brine, but kept the vermouth the same, and garnished with 3 olives. I love vermouth in cooking, but I have habitually shied away from it in drinks. I tried it because, at 57, I figured that it was finally time I had a martini. I find that I like Noilly Prat better than other dry vermouths I've tried, but if I've got gin, I'm probably going to stick with a Greyhound or an Aviation. That said, I did enjoy the hit of vermouth in the dirty martini. It may not be beginner friendly, but I could see having another one sometime. Damning with weak praise? Maybe, but considering how intensely I've disliked vermouth in the past, it's a win for the martini.
