What is your favorite gin? (if any)

Some say Tanqueray others Bombay sapphire. pls advise.

Plymouth or Hendricks

Marmish wrote:Plymouth or Hendricks

Ditto.

North Shore #6, Miller's and Hendricks are all at top the of my list but flavor profiles with these and all gins vary widely, so it really depends on the application. Best to experiment as much as possible.

=R=

As Ronnie said, they're all different and have their purposes. That said, if I had to choose one gin, I'd eschew the fancy stuff like Hendrick's, and go with the old fashioned Beefeater. Things like Hendricks are more balanced and nuanced, with citrus, cucumber and other fancy notes. Beefeater has a little of that stuff, but it's really all about the juniper. I don't get much juniper in my life, so when I drink gin, that's what I want to taste.

Kennyz wrote:I don't get much juniper in my life, so when I drink gin, that's what I want to taste.

I tend to agree, if I want citrus flavors I can get them from other places; if I am having gin I want a more traditional London Dry, and in that type I prefer North Shore's #11.

SSDD

There's a cheap one I really like called Boodles, seems to have that classic gin aromatic profile that I'm looking for. Beefeater is good too.

The gin I reach for most frequently is Tanqueray, but far and away my favorite gin is Leopold Bros. (formerly of Ann Arbor, MI but now distilling out of Colorado). Some of my other favorites play less nicely, and so I don't use them as often, but Junipero is terrific in a Bronx or Perfect Cocktail. Its sister spirit from Anchor Distilling, Genevieve is really the high-water mark for traditional Dutch-style gin despite what some might say about Bols new product (which is comparatively weak and therefore overpriced in my opinion). Plymouth, where called for, is excellent, but also pricey. I can't stand Bombay Sapphire (though regular Bombay is fine, as is Beefeater). One of the better, cheaper gins out there is Broker's. North Shore products have their place, but I'm not enamored with them.

The relative abundance of Boodles British Gin here inspires deep envy in a British friend of mine, to whom none is available - it is produced solely for import to the US. I like it alright, but I've never understood his single-minded obsession with it. I'd have to say that, on the whole, I appreciate most gins. I usually end up drinking Bombay Sapphire, but there are also bottles of Hendrick's and North Shore Rhuginger in my breakfast cupboard (which, I should mention, is where I keep the liquor).

If you want crisp and classic, I love Sapphire, especially in a G&T. Hendricks has a light, soft touch and is super pleasant. Beefeater I find comes on too strong. Tanqueray is Bombay's cheaper, not quite as good clone. I find Plymouth perfect for mixing but totally unremarkable on its own. Both of the North Shores are wonderful, a teensy bit different, and definitely worth trying.

I cultivated a long-term relationship with Boodle's years ago and we are still going strong. My "go-to" martini is 3 oz. chilled Boodles, 1/2 tsp chilled Vya vermouth and two bleu cheese stuffed olives in a rocks glass with "good" ice.

For me, Boodles has a strong enough juniper profile to satisfy the jones, but doesn't provide the "loudmouth soup" effect that Sapphire can inspire in me.

Since I reside in the hinterlands of central Illinois, I must stock-up on Boodle's when I am in the city. I had no idea the Brits exported all of the Boodles to the states - what a kind and generous gesture!

Davooda

Mostly Plymouth with Hendrick's as backup for me. Lately I've been drinking Death's Door gin after being served a fine martini with it at the Bad Dog. It's an easy gin to like: nicely blended botanicals, mild but noticeable juniper, and no sharp edges.

If you're springing for one of these finer gins for mixing, you might want to go up-market on your mixers, too. Try Q tonic or any of Fever Tree's mixers. I've tried the house tonic from Whole Foods, which is made with cane sugar instead of high fructose corn sweetener (as in Schweppes and Canada Dry). It runs too sweet for me, but when I've served it, people generally like it. Cin cin.

seagram's. it's cheap. for me, gin is an anesthetic.

My favorite gin is Oude Amsterdam (an old Dutch genever - 21 year old) that is available at H. P. de Vreng en Zonen at Nieuwendijk 75 in Amsterdam, unfortunately they don't ship. It is a real sipping gin with a slight caramel-like sweetness.

I ordered my usual Sapphire martini Saturday night at the bar at graham elliot. Barman offered me a sniff of North Shore No 6. What an explosion of juniper and lavender! Made a great martini and is now my new favorite gin.

BTW, the new menu is very good as well.

- If it's dry : Bombay Sapphire
- If it's wet : Tanqueray
- On the rocks : Plymouth

~GS

DMChicago wrote:BTW, the new menu is very good as well.

Cocktails? food? What'd you have? I'm due for a visit.

I like Plymouth on the rocks because I like the taste, but more likely because I spent a good portion of my teenage years reading Travis McGee novels.

Best,
Michael

eatchicago wrote:I like Plymouth on the rocks because I like the taste, but more likely because I spent a good portion of my teenage years reading Travis McGee novels.

Best,
Michael

Me, too. I must have read every single one of the Travis McGee stories and his buddy, Meyer. Grilling steak between sips of gin on the Busted Flush, and bevy of Meyer's entourage in tow. Somehow, McGee always end up with the one in trouble, trouble that no one would touch with a 10-foot pole except for our gin-slushing hero. Forgot that it was Plymouth gin, will have to have one in his honor next time I come across it.

Not to deter from this thread. No vodka for me, waste of time. My gin preference for now until discover new ones and add to my list of favs:
1. North Shore - Complex herbaceousness and spicy edge to it.
2. Citadelle - Sharp green herbal nose, reminds me of hint of charteuse
3. Hendricks - Pretty and delicate, perfumey floral nose with delicate cucumber freshness
4. Zephyr - Had it a couple of times and really liked it. Slow learner, so need to taste it a couple more times before I can provide a profile.

Time for more research, and will report back soon.

Another excellent English gin is Whitley Neill London Dry Gin, which contains two African botanicals, the fruit of the Baobab tree (the "Tree of Life") and the cape gooseberry. Unlike some gins, the botanicals give it a slightly fruity taste. While I enjoy Hendrick's for the cucumber aroma, Whitley Neill is a lovely gin for mixing with fruit as well as drinking by itself.

Plymouth has a "Navy Strength" gin (apparently called Navy strength because it was at a high enough proof -- 114! -- that when spilled on gunpowder, the gunpowder would still light). I believe it is not available in the U.S., but would be interested to hear if anyone has seen it. Perhaps with the expansion of Plymouth's product line in the U.S. (I know the Sloe Gin is available here now), this will be coming. If not, I am going to try to seek it out next time over in the UK.

I'm going to try infusing some gin with pineapple and basil soon. My plan is to let the pineapple infuse for 9 days, and then add basil in for the last 3 days.

What gin would you use to infuse with? I almost want to do Hendrick's because it's nice and soft and I don't want juniper to overpower the flavor here, but that's a bit expensive. I noticed Toby of VTH fame recommended infusing Plymouth with Pineapple (and Campari) for The Riviera, so that's a contendor as well (although expensive on its own right for infusing).

What would you use? I'm not opposed to spending money, I just don't want to ruin a perfectly good gin with my experiment .

bjackson wrote:I'm going to try infusing some gin with pineapple and basil soon. My plan is to let the pineapple infuse for 9 days, and then add basil in for the last 3 days.

What gin would you use to infuse with? I almost want to do Hendrick's because it's nice and soft and I don't want juniper to overpower the flavor here, but that's a bit expensive. I noticed Toby of VTH fame recommended infusing Plymouth with Pineapple (and Campari) for The Riviera, so that's a contendor as well (although expensive on its own right for infusing).

What would you use? I'm not opposed to spending money, I just don't want to ruin a perfectly good gin with my experiment .

Why start with a base of gin? Why not start with a vodka base, get the flavor that you want into it, and then use it as a mixer in Gin. Vodka can be had cheap, the lack of flavor in it makes it a better vessel for adding flavors to, and you won't have to worry about ruining a perfectly good gin.

SSDD

bjackson wrote:I'm going to try infusing some gin with pineapple and basil soon. My plan is to let the pineapple infuse for 9 days, and then add basil in for the last 3 days.

What gin would you use to infuse with? I almost want to do Hendrick's because it's nice and soft and I don't want juniper to overpower the flavor here, but that's a bit expensive. I noticed Toby of VTH fame recommended infusing Plymouth with Pineapple (and Campari) for The Riviera, so that's a contendor as well (although expensive on its own right for infusing).

What would you use? I'm not opposed to spending money, I just don't want to ruin a perfectly good gin with my experiment .

The current Riviera recipe calls for Bombay (Bombay Dry, not Sapphire). I would think Beefeater would also be just fine for that sort of treatment. Hendricks, I'm afraid, could be pretty wrong with tropical fruit notes, though I guess with basil it could surprise.

headcase wrote:

bjackson wrote:I'm going to try infusing some gin with pineapple and basil soon. My plan is to let the pineapple infuse for 9 days, and then add basil in for the last 3 days.

What gin would you use to infuse with? I almost want to do Hendrick's because it's nice and soft and I don't want juniper to overpower the flavor here, but that's a bit expensive. I noticed Toby of VTH fame recommended infusing Plymouth with Pineapple (and Campari) for The Riviera, so that's a contendor as well (although expensive on its own right for infusing).

What would you use? I'm not opposed to spending money, I just don't want to ruin a perfectly good gin with my experiment .

Why start with a base of gin? Why not start with a vodka base, get the flavor that you want into it, and then use it as a mixer in Gin. Vodka can be had cheap, the lack of flavor in it makes it a better vessel for adding flavors to, and you won't have to worry about ruining a perfectly good gin.

SSDD

Gin or vodka, I think you'll find 9 days way too long for the pineapple element. It should only take 2 or 3 days, after which the oxidation will actually ruin the flavor of the infusion...at least, that's been my experience.

Good luck!

=R=

There's a nice article about gin in the latest Saveur.

I have enjoyed a ton of different Gins in my day and what it gets down is the botanicals. My personal believe is the Gin World had become very stagnant, with all of them just with their own little twist but nothing major. Until I discovered Zephyr.

I discovered Zephyr and have been hooked ever since. It is fresh and very easy to drink just on the rocks. It actaully comes in two flavors BLU and BLACK. My understanding is the difference in Gins is in the botanicals. Zephyrs different botanical is Elderberry, all I can tell you is it is very very freash and smooth. PLUS I have found because of its soft taste it provides much more mixing versatility.
It is exceptional with the natural fruit drink IZZE! Here is one of my favorites! A Z-tini--5oz Izze Peach, 3 oz Zephyr, half oz of Triple Sec Stir Well and strain into a chilled cocktail glass. Zelicious!

That sounds interesting. What I like about gin is it makes a refreshing drink. Right now I like Tom Collins with a slice of lime. I also like to drink gin and squirt (diet) with a slice of lime. Got to think of a way to keep calories down. I wonder if you could make a mojito with gin instead of rum.

I was reading about gin and some articles also say that it has health benefits from the botanicals.

Some guy did a bunch of gin reviews and here is the link.

http://www.slashfood.com/search/?q=gin& ... rchsubmit=

Again, I believe it is a matter of use. When crafting a cocktail it depends on the other ingredients - when I am using sweet spices(ginger, cinnamon, anise) I reach for North Shore Distillery #6. In my Bee's Knees I wanted something softer - Hendricks. When I want it straight I have found that Death's Door gives me that juniper hit I want and still very smooth and supports our local farmers.

toria wrote:Some guy did a bunch of gin reviews and here is the link.
http://www.slashfood.com/search/?q=gin& ... rchsubmit=

Thanks for posting this. It's a help in branching out to try new brands.

And apparently I need to give more thought to which brand of tonic water, too?
http://www.slashfood.com/2007/04/29/the ... and-tonic/