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Bourbon,
Inlander:
--- Quote from: bbqrocks on 15 Aug 2008, 05:43 ---Anybody prepared to write an essay about gin like tommydski did about bourbons?
--- End quote ---
No. However, I will share the information that in the recent Melbourne International Film Festival I saw a screening of Robert Bresson's the Devil, Probably and there was a scene in which a bunch of young people were necking Gordon's, straight, and I was horrified.
BankHoldUp:
--- Quote from: KharBevNor on 13 Aug 2008, 18:04 ---
Fuck Bourbon.
--- End quote ---
bbqrocks:
--- Quote from: Inlander on 15 Aug 2008, 09:11 ---
--- Quote from: bbqrocks on 15 Aug 2008, 05:43 ---Anybody prepared to write an essay about gin like tommydski did about bourbons?
--- End quote ---
No. However, I will share the information that in the recent Melbourne International Film Festival I saw a screening of Robert Bresson's the Devil, Probably and there was a scene in which a bunch of young people were necking Gordon's, straight, and I was horrified.
--- End quote ---
Why so? I've seen friends doing that.
Thanks for the article, tommy.
Alex C:
I'm no connoisseur (the first time I heard the word "ester" I thought of some nice old lady who lived at a nursing home), but I do drink a shit load of gin, so I'll say a couple things. One of the nice things about gin is that it's a fine mixer and you don't particularly need to really break the bank to enjoy it. For example, beefeater isn't the best gin since it basically just hits the bare minimum requirements to be considered "good" gin, but it's a clear step up over hideous rotguts and hits all the right notes to be considered an "archetypal" gin. Does it bring anything fancy to the table? Fuck no! But throw in a dash of a fine vermouth such as Vya Dry and you'll have a pretty respectable martini. In this case the vermouth may very well end up costing as much as the gin, but consider that you really don't need much vermouth to dress up the gin nicely and your pocket book will be in good shape. Same thing with Tanqueray-- I'm not a fan, but it can be dressed up nicely if you choose mixers wisely.
All that said, if I'm in a position to be picky, I go with Bombay Sapphire, or my personal favorite, Plymouth. Just do me a favor and don't come crying about how gin sucks if all you've ever tried is straight Seagram's.
parm:
You can make a very, very drinkable martini with Bombay and Noillly Prat. Tanqueray is pretty decent, too. I personally wouldn't go near Beefeater; the gin equivalent of Smirnoff Red.
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