Quote:
Originally Posted by stuartj
Agree. IME- and Ive put the body in- the least important ingrediant is the gin. Any good gin will do, we keep coming back to plain old Gordons. Vermouth however, type and proportion (using more these days, rather than less- Noilly Pratt or Lillet)
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Gordons is a fine gin - and if you get it by the handle it won't break. The fine print on the label claims the Queen's good with it too. You're not getting that with your Sipsmith or whatever.
More vermouth is good because it uses it up and makes you get fresh. I also use it in place of dry sherry in lots of recipes on the stove just to keep the volume moving. The herbals work well with lots of dishes. I think people don't like vermouth because they've only had stuff from that dusty year-old bottle on the bottom shelf of some bar.
For sheer lowbrow simplicity and joy I really love a 2:1 to 3:1 Gordons:Roses Lime gimlet - - as long as the Roses is super fresh. Served up, or if you have an ice crusher, it's awesome as a slushie. If the lime's another skanky dusty bottle of brown sludge from the back bar I'll just have a beer please...