Mark Thorson wrote:

Steve Pope wrote:

True enough, but I seem to be very picky about drinks being in the
proper glass. I have some Stuart (cut) crystal tumblers that are ideal
for Scotch and anything else just looks wrong in them. Other tumblers
which are etched with a few fine lines but otherwise plain (no idea
where they're from, but they're 50-ish years old) seem to be
perfect for vodka/rocks or a short highball (if that's not an
oxymoron).

I use recycled Cara Mia artichoke hearts jars for that.

It's always correct to drink a basic red wine out of a tumbler, but
for that I have the thick Mexican ones made from melted-down coke
bottles, with the blue-ish rims. And red wine in any sort of
cut crystal is straight out unpleasant for me.

The jars for either Armour Star Sliced Dried Beef
or Kraft Pasteurized Process Cheese Spread.

Unless it's port, of course.

The jars for Cara Mia non-pariel capers
in vinegar.

Splendid.

Steve

On Fri, 06 Jul 2007 18:47:25 -0500, zxcvbob
wrote:

I bought a bottle of expensivish gin yesterday, instead of the
moderately cheap stuff I usually get. It cost twice as much than my
Seagram's, and is about 20% stronger. I just wanted to see what the
difference was.

Here in Ontario (Canada), Bombay Sapphire, regular Tanqueray, Seagrams
Gin or any other of the true gins are all the same alcohol percentage
by volume, namely 40% (80 proof). Tanqueray Number Ten is 47.3% (94.6
proof), damn expensive though, $41.15 for a 750ml bottle, compared to
$26.15 for the 40% stuff. The imported gins like Bombay Sapphire and
Tanqueray definitely taste better than the locally distilled gins, to
my taste anyway. Canadian distilled gins taste and smell more like
perfume.
Tanqueray and tonic is my favourite summer drink.

Ross.

"zxcvbob" wrote in message
...
I bought a bottle of expensivish gin yesterday, instead of the moderately cheap
stuff I usually get. It cost twice as much than my Seagram's, and is about 20%
stronger. I just wanted to see what the difference was.

Is there anything I need to try with it that I normally wouldn't drink with cheaper
gin? I usually have gin & tonic in the summer, or sometimes gin & Fresca. I had a
shot last night, chilled and it did taste better like that than Seagram's, but that
could have just been the higher alcohol content which numbs ones taste buds.

A real Martini, maybe? (Can I still call it a Martini if I use the wrong shaped
glass?)

Bob

Gin Fizz!

Combine in a shaker:
2 ounces Bombay Sapphire Gin
1 tbsp superfine sugar (bartender's sugar)
juice of 1/2 lemon
juice of 1 lime
1 egg white
ice

Shake vigorously. Shake some more. If you're arm feels like it's going to fall off,
switch arms and shake some more. If you're using pasteurized egg whites, shake even
more.
Strain into a glass and add a few ounces of seltzer or club soda. Enjoy!

Or, you can try a martini or two...

Classic Martini
1/2 oz dry vermouth
3 1/2 oz Gin

Fill glass with ice, add alcohol, and stir. Shake into a chilled glass, and serve
with a lemon twist, olives, or cocktail onions

Black & Blue Martini
2 oz Gin
2 oz Vodka
1/2 oz Dry Vermouth

Same as above.

OR try a Salty Dog:
Fill shaker glass with ice, add 2 oz gin and fill with grapefruit juice. Shake
vigorously. Rub glass rim with lime and dip in kosher salt. Strain into salted glass.

kimberly

wrote:

Here in Ontario (Canada), Bombay Sapphire, regular Tanqueray, Seagrams
Gin or any other of the true gins are all the same alcohol percentage
by volume, namely 40% (80 proof). Tanqueray Number Ten is 47.3% (94.6
proof), damn expensive though, $41.15 for a 750ml bottle, compared to
$26.15 for the 40% stuff. The imported gins like Bombay Sapphire and
Tanqueray definitely taste better than the locally distilled gins, to
my taste anyway. Canadian distilled gins taste and smell more like
perfume.
Tanqueray and tonic is my favourite summer drink.

When I was in Montreal recently I noticed several gins being
lower proof than I'm used to in the US. Including Beefeaters. Are
these made in Canada instead of the UK?

I know the beverage industry in Canada has a very strong lobby.

Steve

On Sat, 07 Jul 2007 00:47:13 -0500, notbob wrote:

http://www.le-tom.com/duralex-picardie-small

I have a lot of glasses like that only the sides are straight, not
wavy.
--

History is a vast early warning system
Norman Cousins

On Fri, 06 Jul 2007 23:18:02 -0500, zxcvbob
wrote:

Melba's Jammin' wrote:
In article ,
Goomba38 wrote:

I'm more approving of a real martini in the wrong glass than I ever
could be about the wrong ingredients being called a martini just because
it comes in a "martini" glass.

I salute you!


I frosted an Old Fashioned glass -- a least I think that's what kind of
glass it is, a short glass tumbler with a thick heavy bottom. I put a
few tiny ice cubes in it, added 1/2 ounce of Stock white vermouth and 4
1/2 ounces of the 94 proof fancy-pants gin. Stirred it up real good
with my finger, scooped out the ice, and added 2 olives.

I've decided I don't like Martinis. I guess I'm not old enough yet.
Time for a beer.

Sounds like you overdid the vermouth. Gotta strike a balance, bro.

--

History is a vast early warning system
Norman Cousins

In article ,
notbob wrote:

On 2007-07-07, Melba's Jammin' wrote:


OB Food: I've got that sir-tip roast in the pressure cooker on its way
to becoming Dams' Chicago Beef sandwiches.

Ooh, that sounds good. Post the recipe along with p-cook specs.

nb

The recipe's on the rfc website; I pressure cooked (about 1-1/2 cups
liquid for 2-1/2# roast) for about 40 minutes. Let the pressure drop
naturally. I think it will be fine when thinly sliced. Will report
later.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

sf wrote:
On Fri, 06 Jul 2007 23:18:02 -0500, zxcvbob
wrote:

Melba's Jammin' wrote:
In article ,
Goomba38 wrote:

I'm more approving of a real martini in the wrong glass than I ever
could be about the wrong ingredients being called a martini just because
it comes in a "martini" glass.
I salute you!

I frosted an Old Fashioned glass -- a least I think that's what kind of
glass it is, a short glass tumbler with a thick heavy bottom. I put a
few tiny ice cubes in it, added 1/2 ounce of Stock white vermouth and 4
1/2 ounces of the 94 proof fancy-pants gin. Stirred it up real good
with my finger, scooped out the ice, and added 2 olives.

I've decided I don't like Martinis. I guess I'm not old enough yet.
Time for a beer.

Sounds like you overdid the vermouth. Gotta strike a balance, bro.



If anything, I underdid the vermouth. I used a 1:9 ratio. Classic
recipes have more vermouth than that, although it is fashionable to see
just how little vermouth you can use (to the point of being silly.)

Bob

On 2007-07-07, zxcvbob wrote:

just how little vermouth you can use (to the point of being silly.)

True, but makes for some fun stories. My fave is the one about
Winston Churchhill. Allegedly, his favorite recipe for an extra dry
martini is to pour three shots of gin in a glass, then drink while
staring at a bottle of Vermouth across the room.

nb

On Sat, 07 Jul 2007 17:29:14 -0500, zxcvbob
wrote:

If anything, I underdid the vermouth. I used a 1:9 ratio. Classic
recipes have more vermouth than that, although it is fashionable to see
just how little vermouth you can use (to the point of being silly.)

The only thing I like at Olive Garden is their Sapphire Martinis
(dry). A friend and I have vowed to sit at the bar this summer and
watch the bartender make it. We'll do it for science, of course.
--

History is a vast early warning system
Norman Cousins

On Sat, 7 Jul 2007 10:35:03 -0400, "Felice Friese"
wrote:

Jeez, Barb, you know better than that. You got family coming on Sunday, you
clean the kitchen floor on Monday.

I have a feeling this is an "eat off the floor" type situation.
--

History is a vast early warning system
Norman Cousins

"zxcvbob" wrote in message
...
I bought a bottle of expensivish gin yesterday, instead of the
moderately cheap stuff I usually get. It cost twice as much than my
Seagram's, and is about 20% stronger. I just wanted to see what the
difference was.

Is there anything I need to try with it that I normally wouldn't drink
with cheaper gin? I usually have gin & tonic in the summer, or
sometimes gin & Fresca. I had a shot last night, chilled and it did
taste better like that than Seagram's, but that could have just been the
higher alcohol content which numbs ones taste buds.

A real Martini, maybe? (Can I still call it a Martini if I use the
wrong shaped glass?)



I prefer cheaper gins for G&Ts. The cheaper gins have much more bite and it
works better with the tonic water. Bombay works great in martinis. Get
some really good dry white vermouth and a jar of olives.

Paul

Steve Pope wrote:
Blair P. Houghton wrote:

That's a cocktail glass. Martinis are properly
served in DOFs.

Double Old-Fashioned glasses?

Why, or from when and where, was this proper for Martinis?

Because it's proper for any proper drink.

--Blair

zxcvbob wrote:
If anything, I underdid the vermouth. I used a 1:9 ratio. Classic
recipes have more vermouth than that, although it is fashionable to see
just how little vermouth you can use (to the point of being silly.)

What you get when you order a "very dry" martini is
supposed to be zero vermouth.

--Blair

notbob wrote:
On 2007-07-07, Christine Dabney wrote:

Have you tried it?

Yep. Last straw before backpeddling to the more flavorful Boodles.
The next step on the too-smooth/costly ladder was Anchor. They make
good beer, but $50 per bottle for gin is just unacceptable.

But I think it's kinda like yogurt. Once you've got it
you can make more. Just fill your bathtub with water
and add a few spoonfulls of Boodles and soon you'll
have a bathtub full of gin.

--Blair