I'd be happy to send you my time tested Vermont G&T instructions
LOL... I think it'll be awhile before I muckle into gin. I have a liquor cabinet full of scotch... :)
"For some reason I never acquired a taste for gin."Because it tastes like turpentine.
Yeah there doesn't seem to be much character to it. Maybe it is just too subtle for me. I tend toward the more explosive highland scotches myself...
Bombay Sapphire is a good brand. Coat the inside of a chilled glass with Angostura Bitters, add a shot or so of chilled gin, top up with chilled Indian Tonic Water and ice. Hey presto, a Pink Gin, old chap.
I had to google the bitters because I don't even know what they are... that is REALLY interesting...
Gin, not Bombay sapphire!, said to be mothers milk to the English miserable slavey classes
My grandad only did Beefeater...
Well, despite your aesthetic tendencies, you're from Canada. Still, you should make some effort to enjoy the finer things in life.Bombay Sapphire is acceptable gin. It's not my favorite, but it does well when chilled and served in an extra dry martini.Hendricks, Beefeaters (Defines London Dry gin), Tanqueray - all are decent gins in their own way. Beefeaters Wet (no longer produced) is the only successful Old Tom style gin produced in the 20th century. My selection for the best top shelf gin is Magellan. It's hard to find, and it's a bit pricey, but when you want a dry martini served straight up, and you want it just as dry as high school history and as cold as a banker's heart, this is the gin.Woe to the server who shakes my martini. Never, under any circumstances, shake a martini. Martinis are stirred, three times clockwise and one and a half time counter clockwise. Both the glass and the gin should be allowed to chill.If, for some reason, I ever travel to Canada I'll obtain a bottle, glasses, and ice, then drop in for a visit.
I'd be up for that! I will buy the cigars! :)