As the warm weather (finally) takes hold in New England, I have started drinking my Tanqueray straight (well, over 2 ice cubes ). I don't like dry martinis (I prefer 2 parts vermouth to 1 part gin), so this is a bit of a new direction for me.
Just curious if anyone else takes theirs neat or over ice. I can really taste the Tanqueray when it's not mixed with something else. Juniper berries, yum . Any recommendations for a good 'sipping' gin?
And here's to you,
Greg
Fiat lux, et facta est lux. Que la lumière soit, et la lumière fut. Let there be light, and there was light.
Tanqueray Rangpur limes.........just bought a bottle of it the other day. Just might be my favorite. Usually drink Bombay Sapphire, but lately it been giving me a headache about an hour later.....after only one drink, which sucks.
The Tanqueray Rangpur limes kinda gives me a "pink grapefruit" taste, which is unusual, but I'm really digging it!
ChknChkn wrote:Tanqueray Rangpur limes.........just bought a bottle of it the other day. Just might be my favorite. Usually drink Bombay Sapphire, but lately it been giving me a headache about an hour later.....after only one drink, which sucks.
The Tanqueray Rangpur limes kinda gives me a "pink grapefruit" taste, which is unusual, but I'm really digging it!
+1
It makes horrible martinis and I don't like it straight but Tanqueray Rangpur makes the best gin & tonics ever. EVAR!
Maybe I will have to give gin another try. I got sick on it many, many years ago. With the distictive smell I haven't had it in 20+ years. But I like many things now that I did not when I was younger.
The bartender proceeded to mix it with a house made lime/sugar mix - the same that they would use to make a margarita. I should have refused it but I was thirsty. The simple sugar/lime mix was fine (actually, it was the best I've had) but I kind of like the old fashioned Roses Lime Syrup and Gin.
Plymouth English Gin $22 *** 1/2
82.4 proof 1 liter
Subtle and elegant with crisp, lingering flavors of citrus and juniper: a martini in a dinner jacket. (Importer: Absolut Spirits, New York)
Junipero Anchor Distilling $35 ***
United States 86 proof 750 milliliters
Smooth, clean and very dry with assertive, classic flavors of juniper and citrus: a martini with one eyebrow raised.
Cadenhead’s Old Raj Dry Gin $50 ***
Scotland 110 proof 750 milliliters
Powerful, muscular and hot, but in a good way: a martini with a punch.
(Preiss Imports, Ramona, Calif.)
Seagram’s Extra Dry $15 ** 1/2
80 proof 750 milliliters
Surprisingly complex, with fruit, ginger, juniper and citrus flavors: a martini with a thesaurus.
Tanqueray London Dry Gin $22 ** 1/2
England 94.6 proof 750 milliliters
Crisp with a hint of mint and juniper flavors: a martini peeking out from librarian’s glasses. (Diageo, Norwalk, Conn.)
Hendrick’s $40 ** 1/2
Scotland 88 proof 750 milliliters
Unusual, intriguing floral aromas: a martini in a Hawaiian shirt.
(William Grant & Sons, New York)
Gordon’s London Dry $12 ** 1/2
United States 80 proof 750 milliliters
Gentle and harmonious with cardamom and nutmeg aromas: a martini in a gray flannel suit.
Bombay Sapphire London Dry $30 **
England 94 proof 1 liter
Jangly flavors of mint, herbs and citrus, with detectable alcoholic heat: a neurotic martini. (Bombay Spirits, Miami)
Quintessential London Dry $30 **
England 80 proof 750 milliliters
Smooth and direct, but with an odd, bittersweet flavor: a martini with a blemish. (White Rock Distilleries, Lewiston, Me.)
Martin Miller’s London Dry $32 **
England 80 proof 750 milliliters
Soft and slightly sweet, with floral aromas, but not a hint of juniper: a martini in pedal pushers. (Skyy Spirits, New York)
WHAT THE STARS MEAN:
Ratings range from zero to four stars and reflect the panel’s reaction to the gins, which were tasted with names concealed. The panelists this week are Eric Asimov; Florence Fabricant; Pete Wells, editor of the Dining section; and Audrey Saunders, an owner of the Pegu Club in Manhattan. The tasted gins represent a selection generally available in good retail shops, restaurants and over the Internet. Prices are those paid in liquor shops in the New York region.
Maybe it's my crude palate, but I really can't discern much difference among gins, especially in mixed drinks or a well-chilled martini. I'm partial to Beefeater Gin, usually mixed with tonic water and garnished with lime. Sipping it neat is not for me.
Ren
"What I find ironic is the fact that we can talk wireless to a man on the moon but we can't talk to someone twenty feet away over a hard-wired intercom at a drive-thru!" - Pottydoctor
Big Ren wrote:Maybe it's my crude palate, but I really can't discern much difference among gins, especially in mixed drinks or a well-chilled martini. I'm partial to Beefeater Gin, usually mixed with tonic water and garnished with lime. Sipping it neat is not for me.
I find that if I'm having G&T, that the flavour of the tonic water is more important than the flavour of the gin.
- Tim - "You throw the ball, you catch the ball, you hit the ball. Sometimes you win, sometimes you lose, sometimes it rains."
In a Martini, I can tell that there's a difference between gins. Have someone mix two good Martinis each with a different gin, and taste them side by side (without knowing which is which). Then decide which one you'll keep and which they'll get. Good test.
I read that NY Times article when it came out, and there is a major boo-boo in it. Junipeiro is not 86 proof, it is 98.6 proof, which certainly affects it's usability vis a vis martini cocktails. I think Jason Blair may have contributed to the story...
I'm a Tanquaray fan, mostly because I get bottles of it for free Anyone here tried Hendricks Gin? I've been told by a couple of people that it's excellent but haven't tried it... yet.
). I don't like dry martinis (I prefer 2 parts vermouth to 1 part gin), so this is a bit of a new direction for me.
. Any recommendations for a good 'sipping' gin?
Anyone here tried Hendricks Gin? I've been told by a couple of people that it's excellent but haven't tried it... yet.