Martini

When making a Dry Martini with St. George Terroir Gin, I recommend adding a small amount, no more than a quarter ounce, of Clear Creek's Douglas Fir Eau de Vie. One of the Terroir's botanicals is Doug Fir, and the two spirits meld together beautifully with the vermouth to make something redolent of West Coast forests without being overwhelmingly pine-y (your tastes may vary). Grapefruit bitters are a good way to go in this Martini. If Douglas Fir can't be found, the Terroir still makes an excellent, richly herbal Martini on its own.

The 3-1 ratio of gin to dry vermouth along with orange bitters and a lemon peel is the recipe I use. I've seen this particular variant called the "Nick and Nora". Moving on to "which gins" and "which vermouths" could fill pages.

I like this variant from David Wondrich's Imbibe, called Formula #1 (Turf Club). It's a lot sweeter, but I tend to like things on the sweet side.

1.5 oz Old Tom Gin

1.5 oz Italian Vermouth

2-3 dash bitters (I used angostura, but calls for Peruvian)

Gin and Sweet Vermouth with a twist is occasionally known as a "Gin & It".  Not worth making a new recipe, but also delic.

Probably worth mentioning Audrey Sanders' Fitty Fitty Martini (equal parts London Dry and dry vermouth, orange bitters and lemon twist) and Eel Bar's Wet Martini (2:1:1 London Dry, blanc vermouth, and dry vermouth, orange bitters and an expressed orange peel).