I myself do NOT like gin. Too mediciney, which I believe was one of the original uses of gin. Vermouth is generally very cheap wine. I prefer either a high quality vodka with almost no (and I am not an alcoholic, in fact, I rarely drink) vermouth, or better yet, a tiny splash of cognac or dry Marsala (a secret, nonclassic ingredient I enjoy) and a twist, served freezing cold straight up, but pausing to drink until it warms a bit and the aromatics really take off. If I'm in an olivey mood, pretty much just straight nonflavored vodka with a splash of olive juice and three jumbo blue cheese stuffed olives (although I hate the scum the cheese creates), served on the rocks, but this drink is more about the olives than anything else.
If you want to try an incredibly good, but powerful cocktail, try the first cocktail invented, the Sazerac. It's difficult to make and the ingredients are difficult to obtain (and please, use an absinthe substitute rather than the toxic real thing). But the drink itself is well worth it, and sadly, as a diabetic, I am now only able to drink it occasionally. The original recipe, and best, is here: http://www.sazerac.com/bitters.html More detail is provided here: http://www.gumbopages.com/food/beverages/sazerac.html
Unfortunately, Peychaud's Bitters and Herbsaint are difficult to come by outside of New Orleans. Other bitters and absinthe substitutes may be used, such as Angostura Bitters and Pernod, but it won't taste the same. I do enjoy a Sazerac made with cognac instead of rye whiskey, but I do not like to use bourbon instead of rye, although many do. This is an incredible drink, and the preparation makes an interesting presentation in front of guests.