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what gin for a great gin and tonic???

tarior said:
Reading this thread, I have conclude that taste in booze is even more subjective than taste in audio, by a wide margin.
I'm having a martini right now. Three ounces of Roots of Ruin gin (53%), 1/4 ounce of lovely Interrobang dry vermouth, shaken with ice, and served in a freezer chilled glass with two queen olives.
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Agreed, but why are you watering down the drink with ice?
 
For our Gin & Tonics, the wife and I are dedicated Bombay Gin drinkers. Not the Sapphire, just the regular white label Bombay. We use Fever Tree “Light” tonic, very tasty with a lot less sugar. Made in Imperial pint glasses with two pieces of squeezed lime, thank you.
As to Martinis, i gave them up a long time ago. I kept thinking i was Errol Flynn after 3 of them. For my friends and guests that still indulge in them, I keep the glasses in the freezer, and chill the gin in a metal cocktail shaker with ice in it. Stirred not shaken. I pour a dash of dry vermouth and swirl it around the glass before dumping it in the sink. Strain the gin into the chilled glass and add two olives. Here is my secret, I pour out the brine from the olives and add dry vermouth To the bottle. That is my standard issue Martini.
 
Roku gin for my wife, Dingle for me. Jack Rudy Tonics. Wife likes the Classic, I like the Elderflower. Jack Rudy cocktail cherries are a must add on to the order as well.

No lime needed.
 
^^ PS: It was G&T only for me, but I M sure it'd be ok in Martini, etc. But, in G&T, it was a revelation.
 
I don't think that there's anything very complex about the taste of any gin and that's probably why I don't drink it. But the ones that do, have their choice of Fleischmann's or Seagram's at my house without any complaints.
 
jayvis said:
I don't think that there's anything very complex about the taste of any gin and that's probably why I don't drink it. But the ones that do, have their choice of Fleischmann's or Seagram's at my house without any complaints.
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What ! No English Beefeater brand ?
Not my choice any more since 1998 when my customer/friend turned me on to Tanqueray for Martinis or G&Ts, even over the yrs. since after trying multiple recommended/suggested brands by folks here on A/K, and visiting friend`s suggestions.
 
daveshel said:
I drink my Bombay Sapphire gin over ice. I gave up tonic decades ago because of the sugar.
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I too was also becoming concerned about the fructose in tonic water, until a couple of yrs ago when I was turned on to a much heathier Agave plant derived sweetened version of tonic water.
 
Mystic said:
While (most decidedly) not a gin aficionado (God, the spelling of this fukkin word), I discovered in Kenya a not-bad tasting gin, produced by the concern PROCERA, that is actually good.
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On the website there are 3 versions: expensive, expensiver, and expensivest. I hope the local price is better. Botanicals in the Blue are given online as African Juniper, Common Juniper, pink peppercorns, Selim pepper, Pixie oranges, Swahili limes, cardamom, and acacia honey.

"Procera" is "African Juniper", a southern hemisphere species of juniper that supposedly cures maladies and diseases (as does, supposedly, common juniper, J. communis).

In any case, I bet that sufficient quantities of the gin will help with adding the proper amount of lisp to the "c" in aficionado.
 
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Well, I went to get the full bottle of Phrog out of the china cabinet where I keep it and it's gone. No one here would touch it so it has to have been moved somewhere. I'll find it and post a photo of it when I do. . It's made on one of the Gulf Islands in small batches.
 
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