What is your go to gin?

What is your go to gin?

  • Total voters
    30
Extra dry(for the exact reasons dennis' described) bombay or hendricks served slightly dirty with 2 or more olives. You can tell me it's not technically a martini but if I order it as anything else they'll fuck it all up.
 
Most of the classic cocktails are fucking gross when made with shitty mixers.

It's why I just stick to beer when I'm out.
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That and the mark up on spirits is even more outrageous.
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Yeah I'd take a worse spit and better mixer though any day.

Instead they put nice spirit and shit mixer and Jack the price.

Although for a margarita it's okay. The popular thing now seems to be putting a pretty good tequila with fresh lime and agave.

(Yes DDY I realize it's not actualy a margarita but no one uses the good orange liquer for less than like 16 bucks so fuck off)

Pretty solid
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I actually have found my margs with fresh lime juice and good tequila and cheap triple sec taste better than with Grand Marnier or Cointreau.
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Yeah, because it’s more sugar and homemade margs are always too tart. Straight up.

Take it from a guy who’s made a million margs.

Jeffrey Morganthaler has a great blog about this topic.
 
Most of the classic cocktails are fucking gross when made with shitty mixers.

It's why I just stick to beer when I'm out.
Click to expand...

That and the mark up on spirits is even more outrageous.
Click to expand...

Yeah I'd take a worse spit and better mixer though any day.

Instead they put nice spirit and shit mixer and Jack the price.

Although for a margarita it's okay. The popular thing now seems to be putting a pretty good tequila with fresh lime and agave.

(Yes DDY I realize it's not actualy a margarita but no one uses the good orange liquer for less than like 16 bucks so fuck off)

Pretty solid
Click to expand...

I actually have found my margs with fresh lime juice and good tequila and cheap triple sec taste better than with Grand Marnier or Cointreau.
Click to expand...

Yeah, because it’s more sugar and homemade margs are always too tart. Straight up.

Take it from a guy who’s made a million margs.

Jeffrey Morganthaler has a great blog about this topic.
Click to expand...

The Mrs seems to enjoy my current variation a lot using the cheap triple sec as and every day Marg. Just trying to figure out the best snobby version for special occasions with the other thread.
 
Most of the classic cocktails are fucking gross when made with shitty mixers.

It's why I just stick to beer when I'm out.
Click to expand...

That and the mark up on spirits is even more outrageous.
Click to expand...

Yeah I'd take a worse spit and better mixer though any day.

Instead they put nice spirit and shit mixer and Jack the price.

Although for a margarita it's okay. The popular thing now seems to be putting a pretty good tequila with fresh lime and agave.

(Yes DDY I realize it's not actualy a margarita but no one uses the good orange liquer for less than like 16 bucks so fuck off)

Pretty solid
Click to expand...

I actually have found my margs with fresh lime juice and good tequila and cheap triple sec taste better than with Grand Marnier or Cointreau.
Click to expand...

Yeah, because it’s more sugar and homemade margs are always too tart. Straight up.

Take it from a guy who’s made a million margs.

Jeffrey Morganthaler has a great blog about this topic.
Click to expand...

The Mrs seems to enjoy my current variation a lot using the cheap triple sec as and every day Marg. Just trying to figure out the best snobby version for special occasions with the other thread.
Click to expand...

Sidecars have the same problem. Too tart. Hard to understand what the original recipe actually was. If you use shitty triple sec, it's better (sweeter).

I know it sounds like super loser to want the drink to be 'sweet', but the drink is not SWEET... it's 'balanced'. It's like saying 'oh yeah, i like to drink straight lime juice'. That's not what anyone wants out of a drink.
 
The reason why wine goes bad is that it reacts with oxygen. If you put a gas heavier than oxygen on it it doesn’t deteriorate. Putting it in the fridge serves to impede the speed of reactions, hence, oxidization.

Obviously I know vermouth is fortified wine you moron (do you know vermouth is so named because a key ingredient in original recipes was wormwood? This is where vermouth gets its name from), but unfortunately it’s not fortified enough to keep it from reacting with oxygen (which is basically why booze doesn’t go bad). Same with Sherry and Port. So the fortification doesn’t really help it store.

Fresh Dolin Red is fucking amazing straight.

I mean, you can have 5:1 martinis and I never judge anyone’s taste, but it’s not really a martini in any sense. It’s gin.

Most people like martinis without a lot of vermouth because most vermouth is bad. And makes things taste like shit. Fresh vermouth is amazing in martinis.

But when people first drink martinis a lot of times they got used to the category as “essentially booze” and I respect anyone that wants to drink that.

While it is true that old spirits used to be worse (also - they used to be a lot hotter - ABVs were routinely above 50%) and this contributed to cocktail making... I think it’s a misnomer that all mixed drinks are there to mask the booze, though this was the original intent of old fashioneds, certainly.

Daiquirís and that shit are amazing and proportions are certainly subject to taste, but the drinks are so named for a certain (in general) proportionality and ingredient list.

I just saw a vintage ad for a “Smirnoff Daiquirí” - they said “it’s a change up of an old stand by!”

2oz Noff
.5 lime
1/2 tbsp sugar

That’s not a fucking Daiquirí at all!

It’s hard to know what drinks “really” are... but I suppose it’s a weird combination of provenance and form.

Anyway, vermouth is amazing. Within 18 hours of opening the bottle[/b].
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So my two bottles of vermouth have both been in the fridge for a month or two. FML!!

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For all my Ducktard frens out there or @haie if you like Martinis, I've been really digging Aria Gin out of PDX this days. Perfect balanced gin and not overly floral. I don't like to feel like I'm eating pine cones or juniper berries when I'm drinking gin.

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Back in the day when I drank gin and tonics I would go Bombay 90% of the time, Tanqueray the other 10%. I served Dry Fly gin at home for a while after, and have pretty much not consumed gin for 10+ years at this point. Got pretty bored with it.
 
Back in the day when I drank gin and tonics I would go Bombay 90% of the time, Tanqueray the other 10%. I served Dry Fly gin at home for a while after, and have pretty much not consumed gin for 10+ years at this point. Got pretty bored with it.
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I don't drink gin and tonic much, except on a hot summer day. But when I do, I still like Bombay.

My year round martini phase is running at 20 plus years though.
 
A friend's neighbor mixed up a concoction he learned in or near the Basque regions in Spain, with giant ice cube balls & a whole bunch of plant life in a giant glass (reminiscent of a stoner couples fish tank from the 1970s) and it was delicious with Hendrick's Gin. The guy was adamant that I had to use Hendrick's if I ever made them myself.

Anyway, a G&T right from the well is fine when I want something unusual to sip on a nice day.

Otherwise, it's bourbon, rum, vodka, beer, wine or the spody bucket from Cannery Row.

"Be Happy! Stay Drunk!" is my motto.
 
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