Comments on: Gin! http://pjmedia.com/blog/gin/ Wed, 15 Feb 2012 00:42:51 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Carlotta Pagenkopf http://pjmedia.com/blog/gin/#comment-2306493 Carlotta Pagenkopf Wed, 08 Feb 2012 02:29:40 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-2306493 Ahaa, its pleasant conversation about this piece of writing at this place at this website, I have read all that, so now me also commenting at this place. Ahaa, its pleasant conversation about this piece of writing at this place at this website, I have read all that, so now me also commenting at this place.

]]> By: jeff z http://pjmedia.com/blog/gin/#comment-9336 jeff z Mon, 04 Jun 2007 16:02:36 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9336 4:1, and don't let anyone tell you different. A "dry" (i.e. iced gin) martini tastes like lighter fluid. 4:1, and don’t let anyone tell you different. A “dry” (i.e. iced gin) martini tastes like lighter fluid.

]]> By: nancy http://pjmedia.com/blog/gin/#comment-9335 nancy Mon, 04 Jun 2007 03:57:12 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9335 Of course, I mean 5:1 or 8:1 gin-to-vermouth. Anyway, report on cricket club: huge juniper hit, woody, some sweet fruit mingling around in there. Good. Of course, I mean 5:1 or 8:1 gin-to-vermouth.
Anyway, report on cricket club: huge juniper hit, woody, some sweet fruit mingling around in there. Good.

]]> By: k. pablo http://pjmedia.com/blog/gin/#comment-9334 k. pablo Mon, 04 Jun 2007 02:10:04 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9334 What follows is one of my special secret techniques for getting the proportion of vermouth to gin correct. 1. Gin lives in the freezer until ready for use. Vermouth is in the fridge. 2. My martinis are neither shaken (which introduces air bubbles into the gin, thus "bruising" it), nor stirred. They are SWIRLED within the shaker with a Vigorous Circular Motion. 3. Fill the shaker with ice cubes. Pour in a shot of vermouth. SHAKE the shaker (remember, this is just vermouth). 4. Pour out the vermouth. Enough vermouth will have frozen to the surface of the ice cubes. Pour in the gin and finish by swirling the frozen gin. The above technique should give you a martini with the treasured Layer of Ice on top. The shaker can freeze like a canister of liquid nitrogen: do not lick it or you'll end up like the kid who licked the stop sign in A Christmas Story. It helps to have a leather covered shaker. If you want more vermouth, experiment with using crushed ice instead of ice cubes. Crushed ice has more surface area for the vermouth to cling to, therefore less will run off when you discard the vermouth. Additionally, you can control the relative proportions by swirling the martini for a longer period of time. What follows is one of my special secret techniques for getting the proportion of vermouth to gin correct.

1. Gin lives in the freezer until ready for use. Vermouth is in the fridge.

2. My martinis are neither shaken (which introduces air bubbles into the gin, thus “bruising” it), nor stirred. They are SWIRLED within the shaker with a Vigorous Circular Motion.

3. Fill the shaker with ice cubes. Pour in a shot of vermouth. SHAKE the shaker (remember, this is just vermouth).

4. Pour out the vermouth. Enough vermouth will have frozen to the surface of the ice cubes. Pour in the gin and finish by swirling the frozen gin.

The above technique should give you a martini with the treasured Layer of Ice on top. The shaker can freeze like a canister of liquid nitrogen: do not lick it or you’ll end up like the kid who licked the stop sign in A Christmas Story. It helps to have a leather covered shaker.

If you want more vermouth, experiment with using crushed ice instead of ice cubes. Crushed ice has more surface area for the vermouth to cling to, therefore less will run off when you discard the vermouth. Additionally, you can control the relative proportions by swirling the martini for a longer period of time.

]]> By: nancy http://pjmedia.com/blog/gin/#comment-9333 nancy Sun, 03 Jun 2007 23:31:01 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9333 As I wrote in the piece, I do not (often) drink martinis. But perhaps I'll try one tonight. Proportion of vermouth to gin? 5:1? 8:1? As I wrote in the piece, I do not (often) drink martinis. But perhaps I’ll try one tonight. Proportion of vermouth to gin? 5:1? 8:1?

]]> By: k. pablo http://pjmedia.com/blog/gin/#comment-9332 k. pablo Sun, 03 Jun 2007 22:28:23 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9332 I remember Tanqueray Malacca! Kind of a garlicky peppery gin with a strange butter/cardamom thing going on. I believe it was one of the Tanqueray distillery's original recipes from 1848 or so. Great with a bleu cheese olive. This Churchillian attitude about the vermouth ("glance in the general direction of France" etc.) gets kind of tiresome. Ha friggin' ha. You need vermouth for a proper martini. If you want a pissing contest you can get on with the hyperbole, but the correct vermouth does very interesting things to gin. I remember Tanqueray Malacca! Kind of a garlicky peppery gin with a strange butter/cardamom thing going on. I believe it was one of the Tanqueray distillery’s original recipes from 1848 or so. Great with a bleu cheese olive.

This Churchillian attitude about the vermouth (“glance in the general direction of France” etc.) gets kind of tiresome. Ha friggin’ ha. You need vermouth for a proper martini. If you want a pissing contest you can get on with the hyperbole, but the correct vermouth does very interesting things to gin.

]]> By: Sissy Willis http://pjmedia.com/blog/gin/#comment-9331 Sissy Willis Sun, 03 Jun 2007 22:14:39 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9331 It looks like I picked the wrong week to give up drinking martinis. :-) It looks like I picked the wrong week to give up drinking martinis. :-)

]]> By: Edmund http://pjmedia.com/blog/gin/#comment-9330 Edmund Sun, 03 Jun 2007 18:35:33 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9330 Recipe for very dry Martini, from, IIRC, The Haphazard Gourmet: Take gin, shake with ice, pour into Martini glass. Pick up glass, hold near mouth, say "Vermouth" into glass. Drink. Repeat as required. Recipe for very dry Martini, from, IIRC, The Haphazard Gourmet:

Take gin, shake with ice, pour into Martini glass. Pick up glass, hold near mouth, say “Vermouth” into glass. Drink. Repeat as required.

]]> By: ShortWoman http://pjmedia.com/blog/gin/#comment-9329 ShortWoman Sun, 03 Jun 2007 18:20:58 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9329 What a shame that Tanqueray Malacca is no longer available. I honestly think they took it off the market because it was so good there was no reason to buy Tanq 10. What a shame that Tanqueray Malacca is no longer available. I honestly think they took it off the market because it was so good there was no reason to buy Tanq 10.

]]> By: Liana http://pjmedia.com/blog/gin/#comment-9328 Liana Sun, 03 Jun 2007 05:53:10 +0000 http://dev.pajamasmedia.com/blog/gin/#comment-9328 When I was very young, enjoyed the Beefeater, then moved on to Tanqueray, never a big fan of Bombay, etc., etc. But have always loved and still return to the Seagram's. Like it on a hot afternoon with crushed ice, a bit of tonic and a splash of Rose's Lime Juice, yum! In my young adulthood even flirted with the Vodka..Stoly please.. but even that doesn't compare to GIN. When I was very young, enjoyed the Beefeater, then moved on to Tanqueray, never a big fan of Bombay, etc., etc. But have always loved and still return to the Seagram’s. Like it on a hot afternoon with crushed ice, a bit of tonic and a splash of Rose’s Lime Juice, yum! In my young adulthood even flirted with the Vodka..Stoly please.. but even that doesn’t compare to GIN.

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