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I got into Gin because it was the one liquor that my mom wouldn't drink all of. I kind of had the reverse, instead of me, the youngin, drinking all of my parent's booze... they would drink mine (and complain about how I kept buying cheap stuff).
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Sep 2, 2015 23:58
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Mr. Wiggles posted:I still prefer Gordon's to all of these others.  gordons is tanqueray repackagedat least in the UK anyways Trebuchet King posted:If you're anywhere near DC you owe it to yourself to get ahold of some Green Hat Gin. I'll be in DC this weekend, gonna order a g&t made with green hat gin. if it's gross buckle up buddy and get ready for the internet troll ride of your life!!!
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Sep 3, 2015 00:01
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bunnielab posted:I gave up on G&Ts due to insane non-crap tonic water prices. Now I just mix gin, half as much lime juice, and top with club soda.
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Sep 3, 2015 00:05
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53.5 ml Tanqueray 12.5 ml quinine simple syrup (blend .5 gram quinine sulfate with 615 g water and 615 g sugar) 11.25 ml clarified lime juice 87 ml filtered water pinch of salt Chill to between -5 C and -10 C then force carbonate.
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Sep 3, 2015 02:14
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How does one clarify lime juice?
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Sep 3, 2015 02:16
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With a centrifuge if you can, quick agar clarification if you can't.
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Sep 3, 2015 02:20
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SubG posted:Congratulations, you've invented the gimlet, the most literary of all gin cocktails. I thought a gimlet used sweetened lime juice?
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Sep 3, 2015 02:29
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mindphlux posted:
Mostly Green Hat is cool because it's distilled locally and is so named for the man in the green hat who hooked up our government officials with booze during prohibition.
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Sep 3, 2015 02:34
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mindphlux posted:
Dumb to buy tanqueray, then. Yes, Garrison is still working for a few more months, as I understand it. I'm going to miss him a lot. On another subject: I've got a great haul of carrots right now that are super delicious, and I was thinking of making a soup wherein I roast the carrots, then puree them with duck stock. Any ideas for other flavorings? I'm thinking of finishing with a touch of cream, as well.
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Sep 3, 2015 03:21
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Mr. Wiggles posted:Dumb to buy tanqueray, then. A little caraway, maybe? I like to use it with root vegetables.
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Sep 3, 2015 03:27
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Oldsrocket_27 posted:Never mind the gin, Dat Abyss! That was a tasting I did with some friends. 2007-2014 tasting in two sets, 2007-2010 and 2011-2014. 07 and 08 were pretty good still, 09 was an off bottle that had a hint of funk and Brett but wasn't sour or gross* anymore. 2010 was bland and boring. '11 and '12 were drat delicious and '13 and '14 were decent but not great.
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Sep 3, 2015 03:41
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bunnielab posted:I thought a gimlet used sweetened lime juice? There's a fairly impressive amount of nonsense written about the gimlet, but as a matter of practical reality people have been willing to accept as authoritative sources that call for gin and lime but disagree on the presence of one or more of sugar, simple syrup, or soda. Further deponent sayeth not.
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Sep 3, 2015 03:47
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SymmetryrtemmyS posted:A little caraway, maybe? I like to use it with root vegetables. One of my thoughts, that or green cardamom (just a little bit).
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Sep 3, 2015 05:05
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I have never had a gimlet that involved soda. A good one doesn't involve Rose's either.
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Sep 3, 2015 05:31
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Drink and Fight posted:I have never had a gimlet that involved soda. A good one doesn't involve Rose's either. The only gimlet I know is gin and lime juice in some proportion between 2:1 and 1:2. Freshly squeezed lime juice, of course. Rose's is a better gimlet than nothing at all, but fresh is far more refreshing. Soda seems like a good addition, though. Just a little bit to add fizz.
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Sep 3, 2015 05:36
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mich posted:53.5 ml Tanqueray This poster speaks the truth.
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Sep 3, 2015 06:02
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SubG posted:Modern would-be purists will follow the lead of Terry Lennox, a character in Raymond Chandler's novel The Long Goodbye and insist that, ` a real gimlet is half gin and half Rose's lime juice and nothing else' (Rose's being sweetened). But the cocktail had been around for several decades at that point and earlier references made no such insistence. Nope. No purist has ever said that. Gimlets are .5oz SS (1-1 cold) .75 fresh lime 1.5-2oz liquor. Some places use a similar ratio built on thirds instead of .5. No roses. If there's soda, it's either a Rickey or a Collins depending on sugar.
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Sep 3, 2015 06:05
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Mr. Wiggles posted:One of my thoughts, that or green cardamom (just a little bit). Cumin.
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Sep 3, 2015 06:28
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MAKE NO BABBYS posted:Nope. No purist has ever said that. Gimlets are .5oz SS (1-1 cold) .75 fresh lime 1.5-2oz liquor. Some places use a similar ratio built on thirds instead of .5. No roses. If there's soda, it's either a Rickey or a Collins depending on sugar.
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Sep 3, 2015 08:22
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SubG posted:How fortunate for you to have never encountered such persons that you have the confidence to announce they don't exist. I haven't been so lucky, e.g. last time this came up here. When I was still in the serving game, I had an elderly woman, perhaps 75 years old, who would come in for lunch about twice a week. She smelled of gallons of horrible old lady perfume, wore gobs of incredibly gaudy (but undoubtedly real) jewelry, and always had four - no more, no less, vodka gimlets with her lunch. She insisted on Rose's, and woe be to the bartender that sent one out with fresh lime. She also tipped exceedingly well. Taste in drinks aside, I enjoyed her patronage very much.
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Sep 3, 2015 12:55
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SubG posted:Modern would-be purists will follow the lead of Terry Lennox, a character in Raymond Chandler's novel The Long Goodbye and insist that, ` a real gimlet is half gin and half Rose's lime juice and nothing else' (Rose's being sweetened). But the cocktail had been around for several decades at that point and earlier references made no such insistence. Yeah, but Terry is such a twat that I wouldn't trust his recipe. If you are a Chandler fan then, if you haven't already, check out the BBC radio dramas of his novels. They started doing them in the 80's and I think put the last one out a few years ago. They are very very well done.
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Sep 3, 2015 14:33
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bunnielab posted:Yeah, but Terry is such a twat that I wouldn't trust his recipe.
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Sep 3, 2015 14:40
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GIN AND MOUNTAIN DEW IN A SOLO CUP
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Sep 3, 2015 15:37
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When I was in high school my go to for parties was a bottle of Seagram's gin that I would swig out of all night. Well, lucky lager, too, but it was easier to carry the gin around with me.
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Sep 3, 2015 15:56
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dino. posted:So my friend got us round trip tickets to Minneapolis, MN for $30 including taxes. We're going for a day trip on the 12th. We're both vegan, so we're likely going to avoid anything meaty or dairy. However! She and I are both wanting to hit up Gay 90's, and possibly mooch around the city for a spell. Anyone got stuff that we have to see/do/eat? The Gay 90s is legit awesome and that is an excellent choice of watering hole. When I lived in MPLS i went to the drag shows there all the time, you might want to bring a lifeguard though as the drinks are huge even by gay bar standards. It's like they saw those giant novelty martini glasses at Michael's or whatever and went 'looks legit, we'll take ten dozen' the First Avenue club, if it's not on fire at the moment, is only a few blocks away, and is always fun times. Keys on 9th is pretty drat good, but I never tried their vegetarian options, so maybe they stink i don't know. While you're there, jump the 80 bus to the Mall of America, so you can see close up and personal the fall of western civilization. And then go to the food court on the south side for some cheese curds (i forget if you do cheese). (by using my superpower of reading the actual post i'm loving quoting, i have divined you do not do cheese. avoid the mall of america at all costs. if it comes down to it, throw puppy to the wolves so you can escape. it's what he would want.) Avoid anything within about a block, block and a half on the same street as the gay 90s. That's basically the red light district and a good way to get a new and exciting strain of hepatitis just be breathing too deeply. While I was living there there was a topless steakhouse - I swear on my balls I am not making this up, and for all I know they're still there - that just radiated THIS IS A BAD IDEA. edit again: some googling reveals that shinders' packed up and closed. god DAMMIT. that was a chain of AMAZING book stores that sold comics, used paperbacks, and all sorts of varied nerdery. Hit up the Sculpture Garden just ssssssouthish? of the heart of downtown, that's cool to see. Fun fact: They had to put motion detectors on the big statue of the cherry in the spoon because UM students kept screwing in it. Yes, it's in the middle of a brackish pond that's probably 50% cholera by volume, what's your point? PopeCrunch fucked around with this message at 16:21 on Sep 3, 2015 |
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Sep 3, 2015 16:15
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holy gently caress quote really isn't edit
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Sep 3, 2015 16:17
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PopeCrunch posted:The Gay 90s is legit awesome and that is an excellent choice of watering hole. When I lived in MPLS i went to the drag shows there all the time, you might want to bring a lifeguard though as the drinks are huge even by gay bar standards. It's like they saw those giant novelty martini glasses at Michael's or whatever and went 'looks legit, we'll take ten dozen' This post makes me want to visit Minneapolis.
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Sep 3, 2015 16:30
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contrapants posted:This post makes me want to visit Minneapolis. Do it, Minneapolis is easily my favorite city in the US.
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Sep 3, 2015 16:33
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SubG posted:As far as cocktail purists go that's some verifuckingsimilitude right there. I'm going to make a Terry Lennox gimlet this weekend to see how bad it is. I do wonder how much Rose's recipe has changed over the years. I assume now it is corn syrup, citric acid, and green coloring. I guess I could just mix fresh lime juice with sugar until It stops dissolving.
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Sep 3, 2015 19:50
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I like a Tom Collins if the lemon juice is fresh squeezed, otherwise yech.
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Sep 3, 2015 20:39
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bunnielab posted:I'm going to make a Terry Lennox gimlet this weekend to see how bad it is. I do wonder how much Rose's recipe has changed over the years. I assume now it is corn syrup, citric acid, and green coloring.
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Sep 3, 2015 21:08
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Thank you PopeCrunch. I will do these things and report back.
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Sep 3, 2015 21:25
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El Jebus posted:That was a tasting I did with some friends. 2007-2014 tasting in two sets, 2007-2010 and 2011-2014. 07 and 08 were pretty good still, 09 was an off bottle that had a hint of funk and Brett but wasn't sour or gross* anymore. 2010 was bland and boring. '11 and '12 were drat delicious and '13 and '14 were decent but not great. What's Brett? vvv thanks! theres a will theres moe fucked around with this message at 03:49 on Sep 4, 2015 |
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Sep 4, 2015 03:10
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Number 1 Sexy Dad posted:What's Brett? Brettanomyces.
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Sep 4, 2015 03:42
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Force de Fappe posted:Apparently the Spanish are obsessed with G&T's. After my last trip to Barcelona, Gin Mare & Fentimans with limepeel became the new watermark for what a good, standard G&T should be. And I like to drink G Vine, Nils Oscar Tärnö and Caorunn neat. drat. I need to drink more.
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Sep 4, 2015 10:42
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Mr. Wiggles posted:Dumb to buy tanqueray, then. Mr. Wiggles posted:One of my thoughts, that or green cardamom (just a little bit). Squashy Nipples posted:Cumin. Nutmeg is a good touch for carrots too imho.
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Sep 4, 2015 13:55
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I got a Savoy cabbage in our veg box. I'm feeling Japanesey so I want to braise it with miso, tahini, sesame oil, ginger, garlic and maybe a splash of mirin. Anyone ever done something like that or have a recipe or suggestions? T
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Sep 4, 2015 15:48
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Ever since I got that Japanese Farm Food book, one of my favorite things to do with tender cabbages is to do a simple fresh preparation like so: 1/2 napa cabbage (cut in half, vertically), core trimmed and sliced thinly, crosswise 1 Tbsp salt 1 Meyer lemon, skin peeled and cut into slivers Combine napa cabbage, salt, and zest in a large bowl. Massage and let sit until cabbage has softened and some of its juices puddle at the bottom of the bowl. Transfer to a ziplock bag and squeeze the air out. Let it sit in the refrigerator for 15 mins. Taste and add more salt, if needed. A little ginger goes well in there, as well, if you want, but the core of it is that it's very subtle and refreshing, to go along with other dishes.
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Sep 4, 2015 15:55
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How about stuffed with ground pork?
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Sep 4, 2015 15:57
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Squashy Nipples posted:How about stuffed with ground pork? We are vegetarian at home (and I don't do pork!). But thanks! Wiggles, intriguing, thank you, but I prefer my braising idea.
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Sep 4, 2015 16:09
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