Late to the party, but would like to point out a couple things:
@ EvergreenDan: Since it takes months or years for a spirit to oxidize, I think it is more important that people use a fresh vermouth in this drink, which, like most wine, oxidizes significantly soon after it is opened.
Treat your vermouth like you would other wines, and straight to the fridge with it once its opened. You can save yourself from the misfortune of over-oxidized vermouth by buying small bottles and using it as cooking wine (if it suits your tastes). I find this is a good solution with my preferred Noilly Prat, which also is not terribly expensive to cook with.
@ CHOW/Amy W.: Don't forget the dash of orange bitters! it can pull together the gin and vermouth. Missed a chance to link back to the site.
http://www.chow.com/recipes/12038-ora...
French Culinary Institute research (Dave Arnold et. al.) suggests proper dilution & cooling is achieved at 45 sec of stirring, though equilibrium is not reached till around 2 min. As I write their link is broken.
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