Gin
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Gin.
Gin and curry night with University flatmates.
Bitters.
Lots of gin.
Said flat mates could not rouse me when I snuck off to bed.
Remember it as the first time I heard Pink Floyd's "Several Species of Small Furry Animals Gathered Together in a Cave and Grooving With a Pict" (It was only alcohol but seriously weird...) while trying to get the bed to stop spinning.
Next day ... late season Sunday bus trip to Waihi (not even sure why for ... ). There may have been digestive issues.
Did score a try off the bench.
Have never drunk gin again.
I hate gin.
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I'm really enjoying tasting the many craft gins that a re available now, though I always go back to a Gordons, Tanqueray or Plymouth for an everyday gin.
While I'm enjoying tasting them, some I find not to my liking. One called Hophead Gin was a case in point, far too bitter and the overall hoppiness was overpowering. I'm currently enjoying an Italian one that has the skins of Muscat grapes as part of the flavouring, so a bit of Grappa like overtones. It's called Marco 46 and comes in at 46%, so that bit stronger than your usuals.
Pride of place though is a special bottle of Hendricks...
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@r-l I don’t anything about Gin. How does it differ from scotch and whiskey. I willing to try.
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@r-l I don’t anything about Gin. How does it differ from scotch and whiskey. I willing to try.
Think good vodka but with many overlaying flavours which are usually quite subtle individually. It’s a very interesting spirit to sample, but takes a fair bit of involvement IMO.
Nothing like any type of whiskey.
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@r-l I don’t anything about Gin. How does it differ from scotch and whiskey. I willing to try.
Absolutely nothing in common with whisky.
There are quite a few different styles. I don’t really like the classic dry very heavy on the juniper berries style but this gin is very easy to drink with a tonic.
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@r-l Explain a faux barbecue. Is there actual food involved, or just the intention of food?
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My better half likes the very classy Gordon's Pink, I prefer my local, more falvourful gins
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How to make the perfect Gin and Tonic:
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@r-l Explain a faux barbecue. Is there actual food involved, or just the intention of food?
I have been wondering that too.
Without being at all sexist, I wondered if the lack of men to set fire to things and "cook" large quantities of red meat may have dissuaded them from doing more than point at the BBQ, and then continued to drink.
Which is often a good plan anyway.
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Always got a gordons in the freezer but this is my go to
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Gin is relatively easy to make if the stuff my father concocts is anything to go by. Helps that he has been making base spirit for quite a while as a hobbyist even though the results as far as 'whisky' or 'brandy' leave a lot to be desired and are just flavoured spirit.
Thing is with gin is that all it really is is flavoured spirit and you can either infuse the botanicals in the mash,during distillation or after (bathtub gin). Or a combo of them all.
He tends to triple distil. First pass is making some alcohol. Second pass has some botanicals steeped in and third with some in the vapour.
Once you have done a few batches to get the balance and amount right it is a fairly easy process and the cost is quite attractive.
I am getting him to do me a batch of 6 bottles for $100 and it stands up alongside many $75 craft gins very easily. -