Vermouth

Here, the word "perfect" refers not to the quality of the cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.

Cocktail historian David Wondrich prefers his martinis this way—that is, with equal parts gin and vermouth, as they were served circa 1910. To achieve the right flavor balance, he suggests using a high-proof, full-bodied gin—such as Tanqueray—that can stand up to the vermouth. For the sake of historical accuracy, he also recommends straining the drink into a chilled cocktail coupe (a stemmed glass with a wide, shallow bowl), because the martini glass as we know it didn't come on the scene until the 1920s.

This drink was featured as a Cocktail of the Month. The original Martini, which is made with sweet Italian vermouth, sugar syrup, and orange bitters, lost out to the type made with just dry French vermouth, but it is still an excellent drink. This recipe, adapted from the estimable The Old Waldorf Astoria Bar Book (1935) by Albert Stevens Crockett, calls for Old Tom Gin, which is sweeter than dry gin. Since Old Tom isn't easy to find nowadays, we've substituted a combination of dry gin and simple syrup.

This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). He recommends pairing this cocktail with Braised Short Ribs with Potato Gratin with Horseradish and Parmesan . The drink's luxurious sweetness and body both stand up to the meat and temper the burn of the horseradish. For expert advice on pairing cocktails with food, click here.

This recipe is a variation on sole Véronique. We've used tiny Champagne grapes for the sauce — they have extremely delicate skins, so there's no need to peel them.

In honor of the late Peggy Lee, we adapted the classic Peggy cocktail, dubbing it Fever, as a touch of Dubonnet gives this drink the faintest pink blush.

Paul Child's original recipe, for one cocktail, started out simply: "Make a Martini."

Dry sherry meets luscious sweet vermouth in this simple cocktail recipe.

Named for a county in Ireland, this cocktail is made with Irish whisky and emerald-green herbal Chartreuse liqueur.