Well, when it comes to beverages of non-grape origin, I am a bourbon fan above all BUT, Vodka definitely has its' merits when blended into the perfect martini. Here's my recipe. It takes care and time, like everything that's worth doing.
1st, put the glass in the freezer, or fill it with water and ice to chill it before pouring the magic elixir into it.
3/4 oz Vodka of choice (for me Chopin-made from taters not grain))
3/4 oz Gin of choice (for me Tanqueray)
1/3oz white vermouth (never mind the snobs spouting off about DRY DRY and adding barely a drop of vermouth, nobody wants a straight glass of gin, and IME this is why many are turned off of 'tinis)
dash of bitters (must have this ingredient)
1 tsp olive brine in the glass before pouring (they call it a "dirty" 'tini)
and for cryin' out loud, take the time to make your pickle-ka-bob a thing of beauty. Mine usually has 2 olives, 2 cocktail onions, hot pickled carrots and capers. It's all about the kabob! Make 2 kabobs if you like. You need anough tidbits to keep munchin as you sip.
Now shake the liquid ingredients in a proper shaker with ice and before pouring, let it sit for a full minute to accumulate a tad of ice H20-then pour and drink as you sniff the scents of whatever's on your grill. I only drink martinis when it's hot, but when it is, before dinner, nothing beats 'em.
When fall comes I'll post my Manhattan recipe