Posted on 08/19/2010 7:42:42 PM PDT by Artemis Webb
"“Nothing is more pleasurable than to sit in the shade, sip gin and contemplate other people's adulteries, and while the wormy apple of marriage still lives, the novel will not die.”
--John Skow
"“Of all the gin joints in all the towns in all the world, she walks into mine.”
--Humphrey Bogart
Casablanca
Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits that are flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit.
The chief flavoring agent in both Gin and Genever is the highly aromatic blue-green berry of the juniper, a low-slung evergreen bush (genus Juniperus) that is commercially grown in northern Italy, Croatia, the United States...
Most Gin is initially distilled in efficient column stills. The resulting spirit is high-proof, light-bodied, and clean.
(Excerpt) Read more at tastings.com ...
I am partial to Bombay Sapphire myself.
I am partial to Bombay Sapphire myself...
Mega Dittos
I remember the old days when a martini was made with gin, a hint of vermouth and an olive (stirred, not shaken). Now, it seems, they are all made with flavored vodkas.
My FRiend we have become a nation of girly men,
Tanqueray (or maybe Hendrick’s) are more to my liking. ‘An olive salad with my favorite dressing’- not sure where this came from, but it fits-!
Having read the article, I now must go get some Plymouth.
I’ve had and liked Genever.
Bombay Sapphire is OK, but I like Tanqueray and “regular” Bombay better.
Gin on the rocks, no vermouth.
Gin makes my nose turn red and sinus’ stuffed....vodka gives me a gut ache...rum is just right.
I like Tanqueray, too, and that was always my father’s preference. I think it makes the best Gimlets. But several years ago someone gave me a bottle of the Bombay Sapphire and I just stuck with it.
And I'm a bourbon drinker.
Just sat down with a Gin and Tonic and here was this to read. Thanks.
Scotch rocks.
How about vermouth? The liquor stores around have a couple varieties of Martini & Rossi but that’s about it. Is the Martini & Rossi Extra Dry an adequate choice for martinis or is that falling short of the mark?
But this month it's Balvenie on the shelf...or at least it was.
around = around here
Equal parts Tangueray and Pellegrino, garnished with a slice of lime - my favorite evening concoction.
Not in my house. We have standards.
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