I rarely drink hard liquor, and when I do it is usually gin. Only Bombay Sapphire or Tanqueray for me. I find the regular Bombay a bit bland. I think Bombay Sapphire was created to mimick Tanqueray with the additional juniper flavor.

It's not the subsitution of the vodka for the gin I was objecting to, it's the rest of the crud they load up the drink with, everything from foul fruit liquors to chocolate.

I have a difficult time thinking of a cocktail that I enjoy. A mojito is nice, but you can't order that just anywhere.

I'm not a big fan of gin.

In a pinch, I'll order a vodka tonic, which is pretty darn tasteless.

I drink very few of what I call "Cocktails". If I'm going to drink distilled, I usualy have a "Highball". A dated term, yet one that usually signifies that even the mixer is alcohol.

Martini's, Manhattans, etc.

Generally it's single malt or good blended scotch on the rocks instead of either.

Blinker: Three posts. The same URL in the body of each post.
Guys, you've been spammed and you haven't even noticed.

As for me, I can mix a mean drink but the only ones I'd bother with are dark rum & coke, mojito, mai tai or long island. Or a Black Russian, but only in Vegas.

quote:

Originally posted by Gigond Ass:
good blended scotch

Sorry GA, you lost me there.

quote:

Junipero, Sarticious and Hendricks.

Anyone know if any of these can be found in Dallas? Thanks.

quote:

Originally posted by blinker:
What's your favorite source of mixed drinks recipes?

Mobile DrinkBoy. I get it through my AvantGo account and it updates when I HotSync. It comes in handy when entertaining.

However, my favorite drink of liquor is good Vodka on ice with a twist of lemon. I really don’t need a recipe guide for that.

This message has been edited. Last edited by: Altaholic,

Although I stick to reds anymore, I keep a bottle of Grey Goose in the freezer. Used to love a Grey Goose dirty martini...now, they'll put me under the table.

As far as liquor goes I'm pretty much a two trick pony: Tequila or Vodka.

Tequila I'll sip straight if it's a good one...otherwise a margaraita made with Cointreau or Gran Marinier works.

Vodka I have to mix, and I'm not a martini drinker.

Occassionally, while at the beach, on a cruise, etc., I'll dip into some rum in the form of fufu drinks.

Okay, found Junipero, Miller's, Hendricks on the shelves of Dallas. No prob. Please ignore earlier request.

Wait, you were doing that anyway...

quote:

Originally posted by Ron Natalie:
Enough Bombay Saphire Gin to achieve the required results.

Just enough Vermouth to keep the drink respectable.

Three olives (man does not live by gin alone).

Something to give it a slight chill without diluting it.

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Why is it that a gin-vermouth cocktail with an onion is a gibson, but any concoction with vodka and other crud is still referred to as a martini?

I'm guessing you guys know this already but just in case, a little tip...

The first thing you should do when making a martini is to fill up your martini glass with ice and chilled water. Let that sit while you're making the martini to get the glass as cold as possible before pouring in the martini. Obviously you dump the ice and water in the sink right before you pour in the martini.

PH, I typically use crushed or chipped ice in my shaker. It "might" impart just a little more water than normal but I'll guarantee you it'll also get the martini much colder than cubed ice.

FWIW.

OK, help me out here...heard this term several months ago...so tell me...how do you 'bruise' a martini?

You 'bruise' the gin by shaking the martini. That is why some people ask for the martini to be 'stirred' instead.

Sorry, wiml, I don't believe that. I drink almost no hard liquor, the occasional exception being a Tanqueray or Bombay Sapphire Martini, sans Vermouth. (I guess it's not exactly a Martini with absolutely no Vermouth.) I have it shaken and served up with olives.

How does a "bruised" martini taste different...?

Do your own research if you'd like. You 'bruise' a martini by shaking it. I *believe* it has to do with introducing tiny ice chips into the drink by the shaking of the martini as opposed to stirring it. Look it up.

I've had them both ways. I find little or no difference. If, indeed, there are little ice chips in the shaken version, they surely melt as the drink warms. I don't chug these. If it's stirred and left on the oce to be cold, you'd probably have about the same amount of water in the gin.

Another fashion in which I really enjoy drinking vodka is to take the vodka directly out of the freezer and pour into a glass with no ice or other embellishments. Wyborowa Single Estate, Skyy 90 & Rain Vodka are all nice vodkas to drink in this manner.

Has anybody ever had Ciroc vodka from France? I haven’t had it but I’ve been intrigued because it is made with grapes.

Yes, I've had Ciroc. It is unique in flavor. You should give it a try.

skosh,

Sarticious is hard to find. K&L carries it from time to time. No idea if they can ship it to Texas though.

Thank you, Paul. I'll order a bottle because I'm curious. Never have enjoyed a martini myself.

But, I'm determined to make a "mean one". Folks here in Dallas seem to love their martinis. Haven't encountered that as much before in other places where we've lived. Can't go anywhere without many of our friends doing the "extra dirty" thing...

Why can't the civilians simply be content with good or great wine? Why?? Why???

[QUOTE]Originally posted by Alta Skier:
Another fashion in which I really enjoy drinking vodka is to take the vodka directly out of the freezer and pour into a glass with no ice or other embellishments. Wyborowa Single Estate, Skyy 90 & Rain Vodka are all nice vodkas to drink in this manner.
QUOTE]
Ah, Alta, you're a man after my own heart. I love Wyborowa but our stupid state liquor board didn't get their payola or something, so I haven't been able to get any here for years.

quote:

Originally posted by Board-O:
I've had them both ways. I find little or no difference. If, indeed, there are little ice chips in the shaken version, they surely melt as the drink warms. I don't chug these. If it's stirred and left on the oce to be cold, you'd probably have about the same amount of water in the gin.

I, personally, love the little ice chips that come in a well shaken martini. There's something about them scratching the tongue and immediately being followed by the alcohol that's particularly invigorating.


Last summer I was making ice tea for my daughter and myself when, on impulse, I grabbed my cocktail shaker (I collect these, btw) and shook until my arms nearly fell off. The result was an almost slurpee-like concoction. She was so delighted that she asked me to "bartend" for her visiting teenage friends the next day.