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FDP Forum / Moe's Tavern (_8^(I) / The Gin & Tonic in winter

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Chris Greene
FDP Host

Idaho, USA

Nine mile skid on a ten mile ride
Dec 22nd, 2017 05:50 PM   Edit   Profile   Print Topic   Search Topic

I wear white after Labor Day and I drink a G&T year round. That's how we do in Idaho.

;o)

professor
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North Gnarlyington

Dec 22nd, 2017 05:57 PM   Edit   Profile   Print Topic   Search Topic

Sounds bracing! I tried to be different and ordered a Perfect Manhattan in a restaurant last week. The bartender screwed up and brought a Regular Manhattan. Then he brought the correct one so I ended up comparing both. The result was that 2 Manhattans are the cure for ever ordering another.

I was back to the gin martini last night..

littleuch
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Florida

Dec 22nd, 2017 06:08 PM   Edit   Profile   Print Topic   Search Topic

I've made the G&T my go to libation. Of course it did get to about 80f today, so...

professor
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North Gnarlyington

Dec 22nd, 2017 06:15 PM   Edit   Profile   Print Topic   Search Topic

When the seersucker and linen suits are replaced by the woolens, that's when I shift from gin to whiskey.

Chris Greene
FDP Host

Idaho, USA

Nine mile skid on a ten mile ride
Dec 22nd, 2017 06:17 PM   Edit   Profile   Print Topic   Search Topic

"I was back to the gin martini last night.."

That's redundant. All real martinis are made with gin. There is no such thing as a vodka martini in my world. Vodka is for Bloody Marys and Screwdrivers.

Florida. I don't suppose you're expecting snow for Christmas like we are?

littleuch
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Florida

Dec 22nd, 2017 06:20 PM   Edit   Profile   Print Topic   Search Topic

We're gonna have a significant cool down on Xmas. High only 70, low 49. We will be having snow crab legs along with steak, so there's the snow part.

jefe46
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State of Jefferson

Dec 22nd, 2017 06:35 PM   Edit   Profile   Print Topic   Search Topic

Martini=Gin/Vermouth garnish of choice

Other = Vodka/vermouth and not a Martini


My choice "GinTonics" not Gin and Tonic but Gin Tonics as is the major cocktail in Spain with dedicated "GinTonic" bars

Served in a very large balloon (huge bulbous wine glass)

Gin, Tonic garnishes of all manner..ice
A production to make and a seduction to drink.

Ole !

Look it up on the toob.

jefe46
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State of Jefferson

Dec 22nd, 2017 06:36 PM   Edit   Profile   Print Topic   Search Topic

For those of you who drink real (gin) Martinis..
what is your Gin of choice.

I like Hendricks (and some others)

Chris Greene
FDP Host

Idaho, USA

Nine mile skid on a ten mile ride
Dec 22nd, 2017 06:52 PM   Edit   Profile   Print Topic   Search Topic

I like Tanqueray, Beefeaters, and Bombay (in that order). Booth's for when I'm poor.

rok-a-bill-e
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Nashville,USA

Clawhammer Rules!
Dec 22nd, 2017 06:54 PM   Edit   Profile   Print Topic   Search Topic

Until they come up with another term that means "stirred or shaken in ice and strained into a Martini glass" I will continue to order Vodka Martinis and get exactly what I expect, and will not concern myself with what is "proper".
My recipe:
3 oz. Sobieski Rye Vodka
1 large Manzetta vermouth-marinated olive on a long tooth pick, dunked into the brine just before placing in a proper Martini glass.
Shake, strain, sip, happy. A second and you are happy happy, but certainly not driving. A third and you may reconsider even walking!
No need to disguise my spirits with juniper ; >


littleuch
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Florida

Dec 22nd, 2017 07:16 PM   Edit   Profile   Print Topic   Search Topic

My cheap gin is New Amsterdam. My wife was gifted a bottle of St. Augustine gin that tasted like juniper berries and horseradish. The bottle was nice though.

My fave in Bombay Saffire.

professor
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North Gnarlyington

Dec 22nd, 2017 07:19 PM   Edit   Profile   Print Topic   Search Topic

FYI Richard Nixon marinated olives in vermouth. Supposedly Winston Churchill gave him the recipe. Drain a jar of olives and fill with vermouth, refrigerate.

(This message was last edited by professor at 09:29 PM, Dec 22nd, 2017)

rok-a-bill-e
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Nashville,USA

Clawhammer Rules!
Dec 22nd, 2017 08:51 PM   Edit   Profile   Print Topic   Search Topic

It's the only decent use of vermouth I've yet found.

Peegoo
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Curled up

in the fecal position
Dec 23rd, 2017 02:09 AM   Edit   Profile   Print Topic   Search Topic

No matter if you're in the gin camp or vodka camp--any plain martini is vastly improved with the addition of one or two large bleu-cheese-&-bacon-stuffed green olives.

Have a few of the olives on the side too, because you will want more than what's drowning on the little bamboo sword.

MJB
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Who's we sucka?

Smith, Wesson and me.
Dec 23rd, 2017 06:56 AM   Edit   Profile   Print Topic   Search Topic

Peegoo, do you stuff those olives yourself or do you find them on a store shelf like that?

We generally buy jalapeƱo & garlic stuffed olives.

I have no use for Vermouth and prefer Vodka to Gin. My go to is Vodka and club soda though occasionally like a Grey Goose or Ketel One on the rocks with a twist.

littleuch
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Florida

Dec 23rd, 2017 07:15 AM   Edit   Profile   Print Topic   Search Topic

I'm not a martini guy but love bleu cheese stuffed olives (bacon sounds like a logical adjunct). But home stuffing has always produced better results for me than any already prepared offering.

FunkyKikuchiyo
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VT

Dec 23rd, 2017 07:26 AM   Edit   Profile   Print Topic   Search Topic

I'm normally a Tanqueray guy, but I've had a couple lately that had me switching.

If you want a Christmas-y gin, try St. George Terroir Gin. It uses douglas fir in place of juniper. At first it is a bit like drinking a Christmas scented candle, but it grows on you. Makes a very seasonal G&T.

The best gin for a martini that I've had to date is Canyon Diablo Desert Rain. It is made up in Flagstaff, AZ. Normally when I try a fancier gin, I find it just tastes too much like vodka (why I don't do sapphire all that often), but this one is very gin-like and very top shelf. Yum yum.

I used to like the large olives stuffed with an onion... better than the two combined in any other way for some reason. I haven't been able to find those for years and switched to a twist of lemon, and have stuck with that.

Oh, and get Dolan vermouth. You can thank me later. It doesn't have that bad cooking sherry taste to it, and you needn't worry about over using it like you would with Gallo or Martini & Rossi. All the jokes about putting as little vermouth as possible into a Tini go out the window once you try some stuff that isn't awful.

professor
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North Gnarlyington

Dec 23rd, 2017 08:59 AM   Edit   Profile   Print Topic   Search Topic

A shout out to littleuch's suggestion for New Amsterdam. It was my go-to when I was drinking gin more often, switched to Bombay when the liquor store wasn't stocking it consistently. Named for New York, but made in Modesto, IIRC. It has a very fresh, almost citrusy character that is very pleasant.

(This message was last edited by professor at 11:18 AM, Dec 23rd, 2017)

Peegoo
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Curled up

in the fecal position
Dec 23rd, 2017 09:51 AM   Edit   Profile   Print Topic   Search Topic

MJB, when I can't find 'em at the local foo-foo gourmet store, I stuff 'em myself.

Make a coarse paste of bleu cheese and crumbled crispy bacon, and use the smallest spoon you have to trowel the stuff into the pitted olives. Depending on the spoons you have available, oftentimes the handle end of a spoon works better.

Place them in a single layer on a flat metal pan, cover with cling wrap, and refrigerate for at least 30 minutes. Doing 'em flat like this allows them to cool a lot faster. Once they're cool you can put 'em into a container, and they'll keep for a week in the fridge.

Chris Greene
FDP Host

Idaho, USA

Nine mile skid on a ten mile ride
Dec 23rd, 2017 10:33 AM   Edit   Profile   Print Topic   Search Topic

I rarely drink martinis these days (too much alcohol vs. a shot of gin with tonic and ice to fill the glass) but when it comes to olives, I got addicted to anchovy stuffed olives from Spain that I get from a little kitchen shop up in Ketchum.

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FDP Forum / Moe's Tavern (_8^(I) / The Gin & Tonic in winter




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