We're finishing up our lengthy vacation Down Under; tomorrow is our last day in Sydney before flying back to Toronto, and one of our planned stops is the Oak Barrel, a really great and well stocked independent bottle shop. We've already bought a few very nice New Zealand wines (thanks to a few days on Waiheke Island) but we'd also like to bring home some good Aussie wines that aren't so easily obtainable overseas (IE no Yellow Tail or Jacob's Creek or other widely distributed wines). [more inside]
We bought a bottle of gin. It is...not good. Can we turn it into something palatable? [more inside]
I've recently returned to gin and tonics but in my time off from this old favorite I've quit sugar. Now G+Ts are just too damn sweet. I tried moving over to a better tonic (Fever Tree Tonic Water) and although nicer in general, it's still just too sugary. So gin drinkers of MeFi, what do you mix with your dry gin to keep it dry and refreshing ideally with that bitter quinine type flavor? Is there a less sweet tonic water around? Other mixers? Other simple cocktail recipes with non-obscure ingredients? Thanks!
I tried to see if I could infuse some bland mixing gin (Gordon's ) with more of the aggressive, 'gin-y' spice flavor I like. So I threw in juniper berries, mulling mix (cinnamon, allspice, orange peel, etc) cardamon pods, lemon peel, and peppercorn and let them sit. Now I have a spicy, cardamon-y, assertive, and very bitter tawney gin. What can I mix with this/how can I use it? [more inside]
Can you find/recommend a brand or type of gin that is definitely made without any orris root? Browsing online thus far has indicated that gin is "often" made with orris, which makes me think there must be some without, but I haven't found any yet. I need it to help test a friend's incipient gin allergy, to try and figure out which botanical is the culprit. [more inside]
So I've been gifted a bottle of some hopped gin. What would be a great use of it? What to drink with it? I like gin, and I like hops, so I'm hoping something that makes it special. I'm just feeling like it would be a waste with just tonic. I'm not an amateur, so don't worry about complexity or technique.
I'm going to a Memorial Day pool party, and I'm planning on making this peach-rosemary white sangria. Problem is, I need to buy gin and I don't know anything about gin. Please help! [more inside]
I want to write about obscure and little known gin cocktails, ideally ones with fun stories attached or a vintage pedigree . What are your favorite obscure gin cocktails? The more outlandish and exotic the better.
I have a cookbook from England with a sloe gin recipe using fresh sloes, but the plant apparently does not grow in the US (Come on, ConAgra, get busy!). Also, I have learned from a grower in England that starting several years ago, fresh sloes cannot be brought into the US (Is this coincident with the Tea Party?). Any help would be appreciated finding fresh sloes for use in California, and a toast in your name! Thanks!
My partner and I are about spend the next two weeks camping in a fairly remote national park in Tasmania. We are bringing a bottle of gin because we like it and being compact it can come in by boat with our other supplies. We can buy limited other supplies before we leave to mix with it. Other than that we will have access to (possibly rather mediocre) tank water and a decent camp kitchen. So please give us all your creative gin cocktail recipes that can be prepared with limited ingredients in the middle of nowhere. We will toast you as we drink them!
My CSA has damsom plums in it this week and I decided to make damsom plum infused gin. Damsom Gin [more inside]
I live in Sunset zone 14. Could I grow a Cinchona Pubescens tree in my yard? Because: how awesome would it be to have both a lime tree and a quinine tree, maybe at the front walkway or something? (Cue Esquivel.) Bonus: where to buy the rootstock?
Does more ice in the shaker make the drink colder faster? Is there more or less dilution per second of shaking? in short, is there any reason I would want to have a particular level of ice in a shaker when making martinis?
My favorite drink is a Tanqueray and tonic and has been since I was young. In the US, especially as a teenager, people told me that it was a cranky old man drink while marveling at how it glowed under blacklight. I traveled to London once, and a guy there told me that it was a "chick drink". I, of course, don't let what people think of it affect what tasty, tasty alcohol delivery vehicle I choose, but where you are, what's the "reputation" of gin-based drinks? Are they "manly" or "girly"? And how did it gain that reputation? I'm holding a gimlet right now because I've run out of tonic water.
I'm looking for a couple of suggestions of simple, non-summery mixed drinks to try. I love gin and tonics. I'm not a fan of wine or whiskey/bourbon, but I'm willing to try again. In the winter, I usually drink beer, recently IPAs (now that I live in the Pacific Northwest), but I used to prefer brown ales, stouts, and porters. What shall I try when my husband and I go out to a proper bar for drinks tonight? [more inside]
Cocktail troubleshooting: I am trying to create a drink for a party tomorrow, but my gin-based drink is too ginny. [more inside]
Suggestions for unique spirits specifically from Texas. Open to Rum, Gin, Rye and Whisky [more inside]
Quick one - cocktails to go with a fig cake? [more inside]
What great small batch, artisinal liqours are available in Pennsylvania? [more inside]
Where can I find the best gin and tonic in downtown Toronto? [more inside]
How to enjoy Hendricks Gin? [more inside]
I'm getting my little brother a nice bottle of gin for his graduation, but I'd like to include other side-presents along with it. But what? I'm not a gin drinker! [more inside]
I'm going to Wootstock in San Francisco on Tuesday night, and will be craving a gin and tonic afterward - specifically Junipero, because of this thread. So, at the risk of turning MeFi into a gin palace: can anyone recommend a nice bar near the Swedish American Hall that serves a mean Junipero and tonic? [more inside]
What is - in your opinion - the gin to rule them all? On a related note: Fruity, flowery, french gin I had that one night? [more inside]
Friends sent me two in-flight-sized bottles of alcohol: a bottle of "mint gin" and a bottle of vodka. They are of unknown age (probably at least the early 1970s, possibly even older) and most likely American provenance. They appear to be unopened. Can I die/suffer permanent injury from drinking them?
[End of Summer Drinks Filter]: Scandinavian summer is quickly coming to a close, and I need some great ideas for end of summer cocktails! Looking for new and exciting instead of the usual spirit and mixer stuff. Thanks follow mefite imbibers for your advice! [more inside]
Help me figure out how to reproduce this delicious cocktail I drank at Montage in Portland. Secret ingredient? Sriracha hot sauce. [more inside]
Seeking appropriate and flavorful crop suggestions for my gin garden. [more inside]
The best Tonic for a Gin and Tonic... [more inside]
BoozeFilter: Google-Fu failing me. Where can I purchase a bottle of Hendrick's Gin online and have it shipped to Washington state? [more inside]
My parents have been given a bottle of imported gin for Christmas. They are teetotal. While I do drink, I hate gin. Does gin have any household applications? [more inside]
Help me find this Menorcan Gin: GIN XORIGUER. [more inside]
What's the best way to appreciate gin? [more inside]
Dry, veddy veddy dry... [more inside]
Gin and tonic demonic, bodies smell like chronic... so a couple weeks ago I discovered the drink known as gin and tonic. It had a small lime slice, ice and apparently just gin and tonic. I am totally not a cocktail person (wine and beer) and I have no hard liquors currently. How would I go preparing this Sprite-like contraption so it doesn't reek of a Victorian commoner. Details and general cocktail advice appreciated within. [more inside]
I know that there are no carbs in hard liquor (gin, vodka, etc), but why? I've been told that the carbs are burnt off in the distilling process, but I'd like to know exactly how that occurs. Weblinks are helpful.
Speaking of booze, I'm new to martinis. What's the accepted shorthand way of asking for the classic "gin, vermouth, stirred, olives" version? Too often I end up with a drink that got too much olive juice or ice bits, or the bartender asks me if I want *cringe* vodka.