Author Topic: Martini's  (Read 8437 times)

Offline euge

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Re: Martini's
« Reply #90 on: May 16, 2011, 07:57:06 PM »
I pretty much only drink local (Texas) vodka. The stuff made here is as good as I've found anywhere. For gin New Amsterdam pretty darn tasty as well.

Think I will have a couple "meatinis" after work as well. ;D
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline rabid_dingo

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Re: Martini's
« Reply #91 on: May 16, 2011, 11:29:49 PM »
Drinking the martini now, as described. Gin and vermouth and all....

Aaaaaaaah.  8) 8)

That is all.
Ruben * Colorado :)

Offline euge

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Re: Martini's
« Reply #92 on: May 17, 2011, 12:00:40 AM »
Drinking the martini now, as described. Gin and vermouth and all....

Aaaaaaaah.  8) 8)

That is all.


I had three. Think two on empty stomach is just right, garnish is appetizer or dinner. Then switch to beer.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline punatic

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Re: Martini's
« Reply #93 on: May 17, 2011, 12:16:01 AM »

I had three. Think two on empty stomach is just right, garnish is appetizer or dinner. Then switch to beer.

Lucky ting you vacation brah.  Ouch!
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Offline jeffy

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Re: Martini's
« Reply #94 on: May 17, 2011, 04:35:33 AM »
I pretty much only drink local (Texas) vodka. The stuff made here is as good as I've found anywhere.

Tito's is the best!
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline nicneufeld

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Re: Martini's
« Reply #95 on: May 17, 2011, 06:38:25 AM »
For gin New Amsterdam pretty darn tasty as well.

Can you describe it perhaps?  I keep seeing it and the price is quite decent.  I'm curious as to its flavor profile...is it a lighter gin with less flavor (ie., something hovering between London dry and vodka?), or is it a fairly straight ahead competitor to the juniper-packed British gins, or is it an offbeat sort with other dominant flavors?

Offline johnf

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Re: Martini's
« Reply #96 on: May 17, 2011, 07:14:56 AM »
For gin New Amsterdam pretty darn tasty as well.

Can you describe it perhaps?  I keep seeing it and the price is quite decent.  I'm curious as to its flavor profile...is it a lighter gin with less flavor (ie., something hovering between London dry and vodka?), or is it a fairly straight ahead competitor to the juniper-packed British gins, or is it an offbeat sort with other dominant flavors?

Citrusy, relatively laid back. Kinda of a gin for people who don't like gin. I don't mean that in a bad way, but if you drink gin now you won't find it distinctive.

Offline a10t2

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Re: Martini's
« Reply #97 on: May 17, 2011, 07:48:24 AM »
Can you describe it perhaps?  I keep seeing it and the price is quite decent.  I'm curious as to its flavor profile...is it a lighter gin with less flavor (ie., something hovering between London dry and vodka?), or is it a fairly straight ahead competitor to the juniper-packed British gins, or is it an offbeat sort with other dominant flavors?

It isn't a dry gin at all. It's fairly sweet, and has very little juniper, but lots of citrus. It's one of the new crop of flavored vodkas, essentially. They probably market it as a gin to keep from competing in the vodka space.
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Offline punatic

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Re: Martini's
« Reply #98 on: May 17, 2011, 08:33:16 AM »
Gin IS vodka flavored with botanicals.  It is the botanicals recipe and how they're added that make gins distinct from one another.
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Offline a10t2

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Re: Martini's
« Reply #99 on: May 17, 2011, 08:43:58 AM »
Technically, most gins are distilled a second time with the botanicals, but some of the cheaper ones are just infused vodkas. Regardless, juniper (jenever) = gin, IMHO. If juniper isn't a major component of the flavor, I'd call it vodka.
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Offline punatic

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Re: Martini's
« Reply #100 on: May 17, 2011, 09:15:08 AM »
Technically, most gins are distilled a second time with the botanicals, but some of the cheaper ones are just infused vodkas. Regardless, juniper (jenever) = gin, IMHO. If juniper isn't a major component of the flavor, I'd call it vodka.

Some gin makers add the botanicals to the wash, some add them to the high wines on a second or even third distillation run, some direct the vapors from a reflux column through the botanicals prior to the product condenser.

The formulation of botanicals varies from distiller to distiller and is a highly guarded secret.  Part of the joy of gin drinking is trying to figure out what the distiller uses.  Juniper berries are but one of many ingredients used to flavor gin.
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Offline tschmidlin

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Re: Martini's
« Reply #101 on: May 17, 2011, 09:21:32 AM »
Bombay sapphire uses juniper berries, iris root, lemon peel, licorice, almonds, coriander, angelica root, grains of paradise, cubeb berries, and cassia cinnamon.  I know Rogue gin uses spruce among other things.  Gin is good. :)
Tom Schmidlin

Offline nicneufeld

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Re: Martini's
« Reply #102 on: May 17, 2011, 09:42:14 AM »
If juniper isn't a major component of the flavor, I'd call it vodka.

Unless its akvavit!  :D  Juniper is one among many botanicals but I still consider it the bedrock and it should always be there in some way or another, if the product is labelled gin.  I do like it when they vary things up though and create slightly more distinctive gins. 

Offline euge

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Re: Martini's
« Reply #103 on: November 29, 2012, 04:54:48 PM »
Tonight I decided to try a "Vesper"...

3oz gin (New Amsterdam #485)
1oz Veseca triple-distilled potato vodka
1/2oz Lillet
lemon-peel garnish

Stirred- not shaken and with plenty of ice.

I like it. Interesting citrus botanical bitterness vs the alcohol bitterness and bite. The Lillet brings a slight sweetness to temper and smooth the drink. Very nice. Herbal. Light yet complex as it warms.


The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman