I seem to recall that Old Tom gin is an archaic style from the early/mid 19th century that is very sweet and nothing like modern dry gins. Blech, if I want something sweet I'll have a Coke.

Ah yes, I remember now: in Eric Felten's delightful cocktail history book, How's Your Drink?, he mentions that the modern martini originated in the 1880s as the Martinez, when it was made with Old Tom gin (which he describes as "syrupy sweet" and sweet vermouth, but then goes on to say that "sweetened gin mixed with sweet vermouth still wasn't quite sugary enough for that carious-stumped age - most Martinez recipes called for a few dashes of 'gum syrup' (that is, sugar water) to get it just right."

It's a great, entertaining, informative, and fun read if you care to pick it up.

I happen to be in SF right now, will pay a visit to Whitechapel, thanks for the recommendation.

Aviation, of course!

French 75

I'm partial to Bees Knees, as that was our wedding cocktail. It was a bit different though - made with honey-infused gin, as well as fresh honey straight from the beekeepers at Stone Barns.

The idea that a Martini originated from a Martinez is somewhat disputed and I'd say completely false. A martinez is basically a gin Manhatten, martini's are really quite different drink and there's not really anything in the ingrediants or flavour profile to suggest they're related. That said, I do always keep a bottle of old tom gin (usually haymans) in the liquor cabinet for when i feel like one.

Negroni has been mentioned but as the greatest cocktail in the world it deserves another mention. My two comments would be rather than using the classic 1:1:1 recipe I'd suggest you overpour the gin a tiny bit so the ration is more like 4:3:3. I'd also say that they work best with a juniper forward gin which neither the Bombay or Hendricks are (Tanqueray would be the value for money gin here, my favourite in Negroni's is Four pillars)

Eastside - This is a Hendriks cocktail and variation of what you're drinking now but a bit more interesting. Basically muddle 2 cucumber slices and 2 mint leaves, add 2 Hendricks, 1 simp syrup and 0.75 lime. Shake and strain into ice filled glass, top with soda. Ellison is a slight variation using some bitters and served up rather than over ice/soda

Corpse reviver #2 - One of my favourites and has a kick. This does work very well with Bombay, it does have a couple of less common ingrediants but well worth the effort

Hanky panky - Similar to the aformentioned Martinez but with more herbal notes, nice after dinner

Bijou - Classic new orleans cocktail, a bit boozy, might need a a bit more juniper led gin

Last Word - Popping up on lots of cocktail lists now. A bit lighter/more delicate in taste than a lot of the mentioned cocktails and would work well with either bombay or hendricks

Singapore Sling - Great cocktail for a sunny afternoon sitting on the balcony. Signature cocktail of Raffles hotel and this is a travel forum

Southside - simple cocktail that doesn't need many other other alcoholic ingredients, should work with Bombay and I think is in the ballpark of what the OP would like.

Basil smash - this is getting quite popular these days, again a refreshing afternoon drink I suspect the OP would like using some muddled basil leaves for flavour. You can play with the ratios in this a bit to get what you'd like.

Ramos Gin Fizz - A beautiful drink, but not one you want to ask the bartender when they're busy unless you hate them
Silver fizz - Slightly lighter version of the above. In a way takes more skill to do well (and a better gin) as there's less room for error
Last Word - Mentioned above, a bit more interesting than the inspid Aviation-variant drinks
Corpse Reviver number 2- My go to pick me up drink
Wibble - A now deeply unfashionable drink invented by the late, great Dick Bradsell. But lovely

The Negroni is a classic. I like it with Punt e Mes vermouth but in this drink Martini & Rossi is fine (just make sure to use a fresh bottle, vermouth doesn't last forever once opened).

You can also mix up the amaro. Campari is an understandably polarizing ingredient. Try Leopold Brothers' Apertivo. It's far less cloying than Campari. Leopold Brothers also make a fantastic gin.

The Corpse Reviver #2 is possibly my favorite gin cocktail. Equal parts gin, orange liqueur, Lillet Blanc and lemon juice with a dash of absinthe.

If you want to try it, skip the Lillet and find a bottle of Cocchi Americano. The current formulation of Lillet Blanc is far sweeter than that of the 1930's. Cocchi Americano is a closer (and tastier) approximation.

I haven't had a corpse reviver #2 for months and being in a self imposed 'no cocktails on a school night' week this thread really isn't helping.

If someone starts a favourite negroni variations derailment I'm going to be very upset.

I forgot, I also liked Monkey47 gin when I tried it. But it costs $45 for a 375ml bottle as I recall...

Another vote for a gin martini, preferably a Gibson.

I hope (seeing several British/European posters here) that a vodka martini is still the exception there. It drives me crazy that a whole generation, or two, here in the US have probably never even tried a gin martini.

I forget which show, but a character ordered an "extra dry vodka martini on the rocks".

Isn't that just a vodka on the rocks? WHY????

Yep. It is pricey in the US. My favorite gin thus far. Just poured over ice. Lovely.

For G&T, I find the tonic is far more important then the gin. I am fine with any of the popular gin brands if the tonic is good. (Q, Fever Tree)

I have no problem with that drink, but it's not a martini. To be honest, there are times when I want a vodka martini too. It has it's place, but unfortunately it's become the standard, at least here in the US. If you order a martini at most bars, they'll ask if you have a vodka preference, when they should be asking if you have a gin preference.

Either way, still far and away the best use of gin in my opinion.