Cocktails?

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Last hot spell Kelly and I tried 3 versions of the classic gin & tonic. Q tonic water, a fresh lime slice for each and a rinse and fresh ice so no residue. Tried with Nolet's, Sapphire and The Botanist.

The winner was Sapphire. Most "crisp & refreshing"

Not that the others were bad and I do prefer them for Martini's, but gotta get me some Sapphire for the summer time!
 
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Summer means gin and tonic! The trouble with ordering them away from home is, that despite a wide selection of gin, most bars mix it with garbage tonic. Doesn't make sense.

I've always preferred Schweppes with Beefeater at home, nothing exotic, but a solid traditional choice. My wife bought me some Fever Tree tonic, excellent stuff, but I'll be back to my Schweppes when it's gone.

Of course, it was Woodford mint juleps tonight, watching the Kentucky Derby!
 
Bombay Sapphire is my preference, but we have some local distilleries that have come up with some nice treats too. Some are quite special.
 
Never tried the Bombay Sapphire, but have had Bombay Original, and didn't think it was anything special. I'll have to buy a bottle of Sapphire to try, it's rated similarly to Beefeater in the few polls I just checked.

Around here, restaurants mostly carry Hendrick's and Tanqueray. I go with Tanqueray, since Hendricks has almost no taste (might as well drink Vodka!).

edit: Anyone like Plymouth gin? Just reading up on Sapphire now, I see more folks recommending Plymouth than any other brand. Sapphire seems to be a love it or hate it thing, due to the unique botanicals, not a typical straight gin.
 
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Tanqueray is fine as a mixer, I like it too. If I want a really fine sipper, not for G&Ts I will usually opt for something from a local distillery. There are some excellently crafted local gins that add a bit more interesting blends of herbs and spices. A hint of anise and cinnamon can be nice and one local uses a little lavendar and elderberry. Some of the Scottish varieties are like this too (Pickerings 1947) I want to try the New Deal 33 from Portland, OR sometime soon. When the locals get it right, it's quite special. Plymouth may be more of an east coast available product. I haven't tried it but it should be interesting. Will keep my eye out. It appears to be heavier on the angelica than some, maybe leaning more toward the Dutch style? I'd like to try Vor - Icelandic herbs!
 
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begreen said:
Tanqueray is fine as a mixer, I like it too. If I want a really fine sipper, not for G&Ts I will usually opt for something from a local distillery. There are some excellently crafted local gins that add a bit more interesting blends of herbs and spices. A hint of anise and cinnamon can be nice and one local uses a little lavendar and elderberry. Some of the Scottish varieties are like this too (Pickerings 1947) I want to try the New Deal 33 from Portland, OR sometime soon. When the locals get it right, it's quite special. Plymouth may be more of an east coast available product. I haven't tried it but it should be interesting. Will keep my eye out. It appears to be heavier on the angelica than some, maybe leaning more toward the Dutch style? I'd like to try Vor - Icelandic herbs!
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You're opening a whole new line of thought for me, begreen. While I always appreciated variety in ales, wines, and whiskey, I always figured gin was gin, more or less. Varying quality and juniper content, sure, but hadn't considered much beyond that. I have more to learn!
 
It's all different. How many people tell you all vodka tastes the same? It doesn't.

Experiment, try stuff. It's the only way to find what you like. And I prefer different spirits with different cocktails too.
 
Ashful said:
You're opening a whole new line of thought for me, begreen. While I always appreciated variety in ales, wines, and whiskey, I always figured gin was gin, more or less. Varying quality and juniper content, sure, but hadn't considered much beyond that. I have more to learn!
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Looked it up and apparently Plymouth is unique because it's distilled from wheat. The Dutch style differs because they pot still it instead of the higher alcohol content London style which uses columnar stills. I also read that Dutch styles are best tasted neat and chilled.

Vodkas and gins can taste quite different from each other due to the grain(s) or other source of sugar used. A potato vodka is going to taste quite different from a wheat vodka. One of these days I have to try a Genever.
https://www.abarabove.com/genever-tasting/
 
Gin shall be made with juniper, vodka shall be distilled potato. While I won't argue with those who enjoy such bastardizations, calling them something they are not is almost as bad as those who like to order a "vodka martini".

And yes, all proper vodka does taste the same: nothing. ;-)
 
Gin is essentially vodka with an herbal infusion which is predominantly juniper, but also herbs to impart citrus and slightly peppery notes.

Vodka doesn't have to be made from potatoes to be good. Finlandia is interesting for example that definitely has a taste and yet is grain made. Actually most vodkas on the market are made from grain. Potato vodkas are a bit rare, they cost more, but I am seeking out a good one. There's a world of interesting tastes out there, even in vodkas.
PS: Stolichnaya is made from wheat.
http://www.winemag.com/2013/09/12/11-best-vodkas/
 
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My current fav vodka is Blue Ice, a potato vodka that is especially good freezing cold (freezer) where it gets thick like mineral oil. And my favorite way of consumption is to follow caviar on a cracker topped with creme fraiche.
 
Time to steer this toward those who actually like taste in their liquor. Tonight's concoction: Woodford Reserve Rye Manhattan.

2 oz. Woodford Rye
3/4 oz. Carpano sweet vermouth
3 dash Angostura aromatic bitters

In a shaker with ice, then into a martini glass with Luxardo Gourmet Maraschino cherries.

I have to admit, I stole this coctail from the Grand Floridian at Disney, and tonight I sub'd regular Maraschino cherries.
 
I like Manhattans and I go somewhat stiffer and bigger. 3:1 rye to vermouth and that's shots ~ an ounce and a quarter. It's a classic. I impale 2 cherries onna toothpick, sip and savor. That little bottle of bitters sure lasts a long time eh?
 
begreen, yes... those Luxardo's make the drink. However, I was in the mood for a Manhattan, and that's all I had in the cupboard!

Robbie, my go-to cocktail, the mother's milk so to speak, is a bourbon old fashioned. So, yes, bitters go a long ways, but probably less time in this house than most!
 
Tonight's research project:

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there are other options besides tequilla?

i never knew :)
 
I am happy to say begreen has enlightened me. Sapphire does not taste like a proper gin, in my mind... but whatever it is, it's sublime. In fact, I think it will be awhile before I have another "proper" gin martini.

I made two half-size martinis, each 5 parts gin and 1 part dry vermouth, and two small olives (I normally use two large olives in a full-size martini). I took turns tasting them as I made dinner, and found I enjoyed the Sapphire much more.

I'm not eloquent enough to describe why I liked it more, I'll leave that to those with "educated palettes", but this weekend's martinis will be Sapphire.
 
Sapphire has a very clean and polished taste. One of my favs. I've tried a lot and there are all these new "craft" gins about now too. They tend to go a bit heavier on their botanicals me thinks. Nolet is very good and has a unique flavor.

It's summertime here and it's hot. Now working on a new (for me) summer fav, the "Michelada", a variant of "red beer"

You take a large glass (20 oz) and squeeze the juice of a lime in it followed by 2-3 oz of Michelada Mix" which is close to Bloody Mary mix. I add 1 shot of Tequila :) , put in a half dozen ice cubes and fill it up with beer. Very good! It's cold, not too potent (about the same as beer) fizzy from the carbonation and stays cold because of the ice.
 
Ashful said:
I am happy to say begreen has enlightened me. Sapphire does not taste like a proper gin, in my mind... but whatever it is, it's sublime. In fact, I think it will be awhile before I have another "proper" gin martini.

I made two half-size martinis, each 5 parts gin and 1 part dry vermouth, and two small olives (I normally use two large olives in a full-size martini). I took turns tasting them as I made dinner, and found I enjoyed the Sapphire much more.

I'm not eloquent enough to describe why I liked it more, I'll leave that to those with "educated palettes", but this weekend's martinis will be Sapphire.
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Gins are a distiller's choice of herbs, berries and spices to take vodka into another realm. Bombay Sapphire is our house gin here, but I enjoy tasting and learning about other styles and explorations. Same thing with rums. My favorite is Sikham from India that is only sold there. It is a wonderful herbal blend. Koloha out of Kauai is also interesting for a dark rum.
 
When my sister in law is in town I have to stop on the way from the airport and leave my car title for a bottle of Bombay Sapphire. ;lol
 
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