What are some good Gin cocktails? I'm not a fan of Tonic water or martinis, any other good cocktails to try?
Best Gin cocktails?
- Thread starter blary54
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Gimlet, Negroni, Jasmine, Pegu Club, Tom Collins, etc... there's a thousand great gin cocktails. Just depends on your particular mood at the moment.
I know you say you are not a fan of martinis, but try this one.
6parts Bombay Sapphire
1 part Gallo dry vermouth
Shake with LOTS of ice.
Strain into glass, garnish with one olive.
The colder the drink, the better it is(keep the Bombay in the freezer)
You have to be careful around this one though, you can only taste a slight juniper flavor, and no alcohol taste/burn what-so-ever.
They can really sneak up on you because they are so easy to drink.
6parts Bombay Sapphire
1 part Gallo dry vermouth
Shake with LOTS of ice.
Strain into glass, garnish with one olive.
The colder the drink, the better it is(keep the Bombay in the freezer)
You have to be careful around this one though, you can only taste a slight juniper flavor, and no alcohol taste/burn what-so-ever.
They can really sneak up on you because they are so easy to drink.
Now we're talking..... 
I know you say you are not a fan of martinis, but try this one.
6parts Bombay Sapphire
1 part Gallo dry vermouth
Shake with LOTS of ice.
Strain into glass, garnish with one olive.
The colder the drink, the better it is(keep the Bombay in the freezer)
You have to be careful around this one though, you can only taste a slight juniper flavor, and no alcohol taste/burn what-so-ever.
They can really sneak up on you because they are so easy to drink.
My advice is not to keep liquors for mixing in the freezer. The water dilution from the ice while mixing is an important element in the drink. It makes a big difference in the quality of the cocktail.I know you say you are not a fan of martinis, but try this one.
6parts Bombay Sapphire
1 part Gallo dry vermouth
Shake with LOTS of ice.
Strain into glass, garnish with one olive.
The colder the drink, the better it is(keep the Bombay in the freezer)
You have to be careful around this one though, you can only taste a slight juniper flavor, and no alcohol taste/burn what-so-ever.
They can really sneak up on you because they are so easy to drink.
Be very careful with Negronis...very careful. There was this hot day last July in Siena that involved three Negronis drank too fast that I don't even want to talk about.
That's a good list to start with. The gimlet and Tom Collins are favorites of mine. You can also make a drink that is equivalent to a gin and tonic with club soda (very dry) or ginger ale (sweeter w/out the quinine flavor).
You say you don't like martinis. Is that because you don't like vermouth (make a drier drink), don't like a drink that strong, or perhaps simply because you don't like gin?
Agreed 100%.
However, if you don't anticipate finishing your bottle of vermouth in a week or two, you should definitely keep it in the fridge.
Would this only apply if you were choosing to forego ice while relying upon the cold alcohol to cool the drink? In my experience all that keeping the bottles in the freezer does is delay by a few moments, not minutes, the warming of the mixed drink.
Vermouth, like any wine, will begin to "turn" if opened and left at room temperature. Keeping it in the fridge slows this process a bit.
I believe they were referring more to how room temp gin will melt more ice in the shaking process than gin that is already ice cold. Thus, you get a martini that has a bit more water in it when you start with room temp gin. Either way the end result will be about the same temp, and thus will warm at the same rate. If the drink warms too quickly you can try using a heavier glass and/or frosting the glass before pouring.
It all seems like overcomplicating to me. I highly doubt (especially if you shake) that the difference in amount of melted ice that ends up in your drink is that significant. Ice will dissolve in liquid at any temperature simply due to the agitation, and cocktail shakers don't insulate well.
I agree...that was kinda my point.
Try it both ways - it is fairly obvious in a blind tasting. Just make sure you stir/shake enough - most people don't do it nearly enough.
Ramos Fizz
I shake mine hard, and quite a while(I don't usually keep the bottle frozen though) When I strain it out, there are little slivers of ice floating around in the glass.
I agree. I don't keep any of my spirits in the freezer.
As far as a Martini goes, I was taught to simply swill a half nip of vermouth around with ice in the shaker and then strain the excess off. Then add the Gin and stir (never EVER shake) until combined. Strain into a glass and garnish with either an olive or a heated piece of lemon rind which is 'snapped' over the glass to release a small amount of scented oil.
For the best gin cocktail, I can't go past a Singapore Sling when it is properly prepared.
Pete
For the best gin cocktail, I can't go past a Singapore Sling when it is properly prepared.
Pete
If you don't like Martinis, I'll also recommend a Negroni.
I make mine a little heavier on the gin: 1 part sweet vermoth, 1 part Campari and 2 parts gin.
I make mine a little heavier on the gin: 1 part sweet vermoth, 1 part Campari and 2 parts gin.
