I like it wet (4:3) with some sweetening via triple sec or gomme syrup, very 19th century. I’m definitely a lemon peel instead of an olive kind of person, though lime peel might work even better.
I also like a 3:2:1 or 3:1:1 mix of gin, dry vermouth and triple sec, but that’s probably a different cocktail with a confusing amount of names, sometimes the only difference being different ratios (and sometimes the same name is used for wildly different ingredient lists, like the Lorraine which might sometimes contain lemon juice or cherry eau de vie/Kirschwasser). Sometimes I just skip the gin and have a glass of vermouth with triple sec.
I like it wet (4:3) with some sweetening via triple sec or gomme syrup, very 19th century. I’m definitely a lemon peel instead of an olive kind of person, though lime peel might work even better.
I also like a 3:2:1 or 3:1:1 mix of gin, dry vermouth and triple sec, but that’s probably a different cocktail with a confusing amount of names, sometimes the only difference being different ratios (and sometimes the same name is used for wildly different ingredient lists, like the Lorraine which might sometimes contain lemon juice or cherry eau de vie/Kirschwasser). Sometimes I just skip the gin and have a glass of vermouth with triple sec.