What Booze are you drinking now?

Ardbeg10y posted:

Confession

On the first birthday where my parents-in-law were, I got a cheap bottle of ballantines as present (blended). I said 'thank you' but it felt so utterly wrong to say that. I still feel the hypocrism in me.

Ardbeg10y is a whisky purist and drinks only single malts, but these days more money is invested in audio gear.

My current choice...

Though also enjoying...

As something a bit different.  Both perfect with the NAC-N 272

Eloise posted:

As something a bit different.  Both perfect with the NAC-N 272

Are you certain that liquids and amplifiers are a good mix?

Nice bottle of ice-cold cider:

With the continuing infestation of my wife's grandchildren, I have been forced to undertake a bit of a hit on the 'Distillery Exclusive' Ben Romach I bought earlier this summer.

Eloise posted:

Though also enjoying...

As something a bit different.

Interesting company history.

Looks like currently it's not exported to the US. How does it taste like compared to others?

Kevin-W posted:

Last bit of Johnnie Walker Black and Fever Tree ginger ale. Nice.

Poorman's version.

I was intrigued by the ice ball. I thought it was all for novelty but I might try one to see.

On a hot day, there are few things better than a Jameson, ginger ale and a bit of lime over heaps of ice in a tall glass (or copper mug)... yum!

Now what's with a copper cup?

Russian Mule seems to be popular lately.

I personally would prefer to see the colour of the drink.

Jim Beam Apple bourbon with tonic and ice is most reffreshing on a hot August night:

That looks dellish, Kevin.

Jefferson's Reserve very old Kentucky Bourbon for a fall like weather. What a difference from yesterday!

Ardbeg10y posted:

Confession

On the first birthday where my parents-in-law were, I got a cheap bottle of ballantines as present (blended). I said 'thank you' but it felt so utterly wrong to say that. I still feel the hypocrism in me.

I take it it was popular back in the 70s?

I love the *Klute* haircut on the girl on the left.

Not a whiskey man myself but this is goood …

Poolside on a hot humid day. Less flowery than Bombay Saphire.

Out of Tonic Water just mixed with ice in a shaker an poured into martini glass.

I'm not sure I could cope with gin without tonic! 

My favourite is probably Plymouth. My first encounter with Bombay Sapphire had me thinking it was superior to other regular gin, but over time I've come to see it as a bit too flowery for my taste.

My limited experience of exotic gins that seem to be all the rage these days has left me feeling that it's all a bit of a marketing gimmick. The fact that Gordons has been sold in every pub and supermarket in the country for the last few decades perhaps gives it a less glamorous image, but every time I try it, it just seems to hit the spot. I feel much the same about tonic, too. Bought a bottle of Fevertree the other day. Didn't like it at all, give me Schweppes any day. 

All this talk of gin has made me thirsty. So I'm gonna have a a Tanq 10 and tonic:

My experience of 'foreign' gin is even more limited, but I was recently given a bottle of Adirondack gin, 47%, and "created from the same base spirit as our Adirondack vodka." Then there was some spiel about bilberries. It didn't taste like any bilberry I've ever eaten. Neither did it taste like gin. I usually make a few bottles of sloe gin in the Autumn, but I'm not even sure I want to use it for that.

'Really good craft gins made in the UK' sound more interesting though, do tell......

Deep deep chilled (no ice) Gordons 47% is my favourite way with neat gin.  Some "craft" gins made in UK are really good,  unfortunately hard to find.   All other gins especially all the US & Asians are not worthy & like fake scotch  should not be allowed to market it as gin, & that includes the crap Gordons 37% (white/green label) we are forced to have in UK.     ..............   I'll  get me coat on the way out

I tend to settle for a glass of Bombay Saphhire, on ice with some good tonic water

Generally I dislike the stuff intensely but my wife and friends like Bombay and Tankeray and drag us to pubs that specialise in gin.  The Fly on the Loaf in Liverpool has lots of interesting gins and some are fairly drinkable, fortunately they also sell beer and Bacardi that I much prefer.  I've just about mastered the gin fizz which easy to make and pretty impressive to serve to guests.

ChrisSU posted:

My experience of 'foreign' gin is even more limited, but I was recently given a bottle of Adirondack gin, 47%, and "created from the same base spirit as our Adirondack vodka." Then there was some spiel about bilberries. It didn't taste like any bilberry I've ever eaten. Neither did it taste like gin. I usually make a few bottles of sloe gin in the Autumn, but I'm not even sure I want to use it for that.

'Really good craft gins made in the UK' sound more interesting though, do tell......

Chris, all the best evidence points to gin being a Dutch (or perhaps French), rather than British, invention. Its popularity here dates roughly from the time of the reign of William and Mary. It became a scourge of the poor in the late 17th and most of the 18th century because it was cheap and easy to produce (much of the gin production in 18th century London was illegal and unlicensed, and many buildings were burned to the ground in distillation fires), and it numbed the pain of existence - the smack of its day, if you like.

The current mania for artisanal gins has its roots in what the food and drink industry calls "the desire for provenance". People are increasingly interested in where their food and drink comes from, and the stories behind it.

The trend for exotic gins was probably crated a decade and a half ago, by Hendrick's. This gin uses cucumber and rose in addition to the usual botanicals and has been made in Scotland by William Grant, the whisky distiller, since the 1960s.  For ages it was a niche product, but the spirit's unusual packaging and signature serve (with cucumber instead of citrus, elderflower cordial or soda instead of tonic, orange or bitter lemon) sparked with a young and upmarket audience and the rest is history.

Personally I think this is a good thing - gin has been saddled with a boring, off-putting "golf club bore" image for too long.

The other rreason why so many gin distilleries have sprung up is that gin is (comparatively) easy to make, stills are reasonably inexpensive, and gin, unlike whisky, cognac and rum, does not need ageing, Products can therefore be brought to market quickly, and without too much expense. Whether or not the current enthusiasm for artisan gins is a craze - like that mania for exotically-flavoured vodkas of a few years back - or a genuine trend remains to be seen.

Kevin-W posted:

All this talk of gin has made me thirsty. So I'm gonna have a a Tanq 10 and tonic:

Kevin,

How does the 10 differ from the standard Tranqueray?

ChrisSU posted:

I'm not sure I could cope with gin without tonic!

We had a Ginger Beer to mix with but yikes I did not like the taste of this at all so I opted for just straight. It was so sweltering hot, I did not want much sugar anyways.

dayjay posted:

 I've just about mastered the gin fizz which easy to make and pretty impressive to serve to guests.

dayjay.

That's fancy!
Googling 'Gin Fizz' and found this video with a cute bartenderess making a violet gin fizz with Hendrick's.