G&Ts should be close to 1:1. I like three ounces of gin to four ounces of tonic. Also, a good squeeze of lime (not just that little wedge) really peps it up without overriding the characteristics of either the gin or tonic.
All my martinis are Gibson’s as I really don’t like olives. Cocktail onions are fantastic if you make your own. There’s not a decent cocktail onion on the market: don’t bother. If you have the nerve to take your own jarred DIY cocktail onions to a cocktail bar, you will be in for quite a conversation. Buy the bartender a round and let him try one.
Here’s the goods:
1 pound, pearl onions - meticulously peeled
1/2 cup, sherry vinegar or white vinegar
1/2 cup, cider vinegar
1/2 cup, water
1/2 cup, salt
1/4 cup, sugar
1/2 teaspoon, mustard seed
24 juniper berries (HARD TO FIND locally - Penzey’s has them)
6 allspice berries
1 rosemary branch or 1 teaspoon, dried rosemary
1 dried chile pepper
1 cup, dry vermouth
Add all of the remaining ingredients except the vermouth to a medium-size saucepan and bring to a boil. Add the onions to the saucepan, reduce the heat, and simmer for 2 minutes. Remove the pan from the heat and allow the onions to cool in the liquid. Stir in the vermouth. Transfer the cooled onions and liquid to a Ball jar. Store in the refrigerator.
The layers of flavor a single onion adds to the martini is insane. You can’t go back to any other garnish.
I like my Gibsons 5:1 gin:vermouth.