I’m also a Plymouth drinker. I’m a former gin hater but got re-introduced to it by a friend. The trick is to put the gin in a freezer - which dampens the taste. Can anyone elaborate on gin blossoms? I know it’s a skin condition but how is it different from the regular drinking flush?
Bombay Sapphire is my almost exclusive gin. Tried some of the others, always come back to it. Just in martini’s.
Although I did use some Tanqueray for a Tom Collins. Not bad, but it makes a horrible martini.
I don’t much care for G&Ts. I like my martinis with Beefeater, Sapphire, or Tanqueray.
But my new favorite way to drink gin is Hendrick’s over ice, with a thin slice of lemon submerged in it. No tonic, no vermouth, nothing else.
It’s hard to find here. I know the NC ABC stores do not carry it, but I haven’t looked for it at the Southern Beverage on 521.
Mr. Moto turned me on to Citadelle, which makes the best martinis ever. Yes - it’s French, and a good French gin makes about as much sense as a good French beer, but it really is worth a try.
My drinks:
Martinis and other cocktails: Citadelle
G&T and other mixed drinks: Beefeater.
Hendrick’s is lovely. Lovely, lovely, lovely. I know it isn’t how it’s supposed to be done, but a Hendrick’s martini with gorgonzola-stuffed olives is a little heaven in a glass.
I’ve tried pretty much all the gins I’ve been able to find and keep coming back to standard Bombay for GTs and gin-lemon-7s and Sapphire for martinis or just on the rocks.
That said, regardless of the gin, it must must must be as cold as possible. Room temperature gin is an unspeakable evil.
They make martinis with gin now? That’s a stupid idea.
Trust me, I’m kidding. I argued the point with a couple of friends for about half an hour the other day. And this really pissed me off.
I enjoy myself a good G&T. No lime. Not only do I generally dislike lime, I also think that if your drink needs a garnish, you should try finding a new drink (or new gin).
Gin is something that I have only recently come to appreciate. Now I make sure to keep my bar stocked with Plymouth and Hendricks at all times. I almost like Beefeater enough to stock it as well, but I don’t need more than 2 types of gin on hand at any one time.
I am convinced that the reason I thought I disliked gin for so long was because I had mostly only had Tanqueray, and I have yet to try Bombay Saphire.
So tell me about these “good tonics”. Right now I am using Canada Dry because it is the most readily available. What is out there that is better? I will want to stock up for next summer.
I love gin. And although Bombay or Tanq are fine, it now must be Hendrick’s. There can be no other. I loves me some Hendrick’s.
I’m a big Gin guy, although I’ve not partaken in it for quite some time. A question: Has anyone ever had a brand of gin called Quintisential? Being a fan of the letter Q in general, as well as the word quinitisential, I always intended to try it. But as my local spiritious beverage shop only had a big bottle that was quite pricey I never did get around trying it.
I personally like Schweppes. In my original post where I mentioned the tonic, I really just meant no store brands. I’ve yet to find a decent one.
Southern Spirits is where I usually go, or occasionally Frugal McDougal if I’m near the highway. I just automatically reach for Sapphire so I don’t know if they carry Plymouth. I’ll let you know.
See my post above. It is quite a nice gin - and better priced than many others mentioned in this thread. It is a London gin, though, so be prepared for the traditional dry taste.
Not to change the subject, but I’ve only recently started ordering martinis, having preferred scotch or whiskey or bourbon most of my drinking life. I’d like to pick up a bottle of Hendricks for at home, but does anyone have advice on vermouth? Besides dry? If you’re going to get a good gin, is there a good vermouth to get to go along with it? I’ve actually never heard anybody mention the taste or quality of vermouth ever, but I don’t want to ruin my gin. 
Actually, a good martini will have vermouth in it. Try:
2 measures Gin (I like Citadelle.)
1/3 measure Dry Vermouth
1/3 measure Sweet Vermouth.
Stir or slosh in the mixer until frost forms on the outside, or your fingers freeze and break. Which ever comes first.
Strain and serve with a stuffed olive or two.
No can do. I had the Worst Hangover of my Young Adult life about 30+ years ago and haven’t touched it since.
It might be a very tasty substance, but I’ll never know.
Thanks for the recipe. I wasn’t actually trying to suggest I make a martini without vermouth, I was asking if there is such a thing as good vermouth. Is there a particular brand that is considered good? There’s just something amusing to me that people will discuss the best brand of tonic for a gin and tonic, but I’ve never ever heard anyone discuss good vermouth. I mean, people take martinis serious! Can I pick up any old bottle?
I’m still hunting small, out-of-the-way liquor stores hoping to find a bottle or two of it in the back recesses of a shelf. Damn, it was good!
What’s a nice gin drink for a brisk autumn night or a frigid winter day?
In the summers, my boyfriend needs gin and bitter lemon (a drink his father raised him to appreciate). It is very good, I like them better than G&Ts as I feel you can better isolate the juniper taste…but what also makes it such a great experience is the beads of condensation pouring off of the glass like bullets.
What can we use our gin with in the fall and winter months?
For dry vermouth I prefer Noilly Prat (French,) for sweet I like Martini Rosso (Italian). I’ve only come in contact with a few brands (Tribuno is crap, IMO.)