On drinking gin

toutbrun

1 - Do you have to drink your gin cold or at room temperature?

2 - Fav gin : Tanqueray 10 or Hendricks? Or other?

Le Samourai

toutbrun wrote:

1 - Do you have to drink your gin cold or at room temperature?

2 - Fav gin : Tanqueray 10 or Hendricks? Or other?

I mostly drink gin in martinis. My recipe: 4 parts gin, 1 part dry vermouth, a dash of orange bitters, shaken, not stirred (of course!) served straight-up in a chilled cocktail glass with a twist of lemon.

I also will sometimes drink gin on the rocks or as part of a gin and tonic.

My favorite gin is an old classic: Beefeater. It's a good, no-nonsense classic London gin. I even wrote a blog post about it:
http://samouraihq.blogspot.com/2011/01/le-samourais-gin.html

I'm sad to say I haven't tried Hendrick's or Tanqueray 10. I tend to find regular Tanqueray overrated. The same goes for Bombay Sapphire; I prefer regular Bombay. Gordon's is perfectly acceptable as a mixer in a G & T. For another good budget gin, try Pinnacle. For a wild gin experience, try Martin Miller, which has a pronounced liquorice flavor.

Napoleon Plural

Hendrick's has a great bottle, worth it for that alone maybe, never tried it though.

Wilde

When it comes to mothers ruin, I prefer Gordon's. I'm sure there are better, but sometimes I stick to what I know.

Thunderpussy

Would anyone know if the old story of Gin leaving drinkers depressed and feeling down has any truth to it.

Moonraker 5

Mine should be Hendrick's as it's Ayrshire-produced just 25 miles down the coast from home, but I think it's a bit overpriced to be honest. There's normally a bottle of Bombay Sapphire in the house, even though I was terribly disappointed when I found out in my early 20s that the gin itself wasn't blue

Le Samourai

Thunderpussy wrote:

Would anyone know if the old story of Gin leaving drinkers depressed and feeling down has any truth to it.

Only when the bottle is empty.

Seriously, I've never heard this, nor have I experienced it. All alcoholic beverages are technically depressants, but I see no scientific reason why gin specifically would cause depression.

Thunderpussy

Thanks, -{ It's probably just an urban myth. Although I have a Brother who no longer Drinks whisky as It made him
a very nasty Drunk rather than the fun loving one he normally is. )

alexeberlin

I've never drunk gin and as Le Samourai points out all alcohol is technically a depressant. I do know several people who become aggressive after drinking certain brands of lager. One who becomes quick-tempered with whisky and one who is utterly miserable with Guinness.
Its possibly chemicals used in the manufacture?

toutbrun

alexeberlin wrote:

I've never drunk gin and as Le Samourai points out all alcohol is technically a depressant. I do know several people who become aggressive after drinking certain brands of lager. One who becomes quick-tempered with whisky and one who is utterly miserable with Guinness.
Its possibly chemicals used in the manufacture?

Chemicals used in the manufacture? There is no such things. Some beers have only 4 ingredients (some have more than 100 however). Most spirits are fairly simple and there is no chemicals involved.

alexeberlin

toutbrun wrote:

alexeberlin wrote:

I've never drunk gin and as Le Samourai points out all alcohol is technically a depressant. I do know several people who become aggressive after drinking certain brands of lager. One who becomes quick-tempered with whisky and one who is utterly miserable with Guinness.
Its possibly chemicals used in the manufacture?

Chemicals used in the manufacture? There is no such things. Some beers have only 4 ingredients (some have more than 100 however). Most spirits are fairly simple and there is no chemicals involved.

I didn't know that. Don't drinks have colouring, preservatives or whatever?

Ens007

Thunderpussy wrote:

Would anyone know if the old story of Gin leaving drinkers depressed and feeling down has any truth to it.

I always thought that was the story with Vodka? I've never felt this way on Gin tbh.

I too stick to with Gordon's. Magic drink on a nice warm day -{

toutbrun

alexeberlin wrote:

toutbrun wrote:

alexeberlin wrote:

I've never drunk gin and as Le Samourai points out all alcohol is technically a depressant. I do know several people who become aggressive after drinking certain brands of lager. One who becomes quick-tempered with whisky and one who is utterly miserable with Guinness.
Its possibly chemicals used in the manufacture?

Chemicals used in the manufacture? There is no such things. Some beers have only 4 ingredients (some have more than 100 however). Most spirits are fairly simple and there is no chemicals involved.

I didn't know that. Don't drinks have colouring, preservatives or whatever?

Some drinks have preservatives, but not all, and it's not necessarily chemicals. Scotch and whisky, for example, is colored with caramel (hardly chemical).

Ammo08

I prefer Gordons, Bombay is good also. Gin and Tonic or a good martini. BTW, have any of you tried white rum and tonic, it's very good.

I guess I should try the Hendricks, my maternal great-grand mother was from Ayershire. The RAF priest when I was in the desert was from Ayershire also.

Moonraker 5

Ammo08 wrote:

I guess I should try the Hendricks, my maternal great-grand mother was from Ayershire. The RAF priest when I was in the desert was from Ayershire also.

Just so you're saying it correctly, it's Ayrshire (no middle E) after the county town of Ayr (pronounced Air). -{

Ammo08

I stand corrected on the spelling, I wasn't watching. If I ever get back to Britain I intend to visit Ayrshire as well as Derbyshire, where my father's ancestors are from.

Lexi

toutbrun wrote:

Some drinks have preservatives, but not all, and it's not necessarily chemicals. Scotch and whisky, for example, is colored with caramel (hardly chemical).

A lot of red wine has preservatives in it, which can be the reason for the headaches.... I've experienced additive free wine... and you get NO hangover (!!!)

Whisky gets it's colour from the barrels that it's matured in.... some are old whisky barrels, some are sherry barrels... hence the difference in colour in different types. (Not an added colour like Toutrun suggests )

I like Gin - Tanqueray and Bombay if I can afford it... but usually Gordons (when in it's on special!!!) and I usually have it in a G&T, served with Lemon, and ice.

I prefer vodka martinis.... but have been known to drink Gin one's as well ) -{

toutbrun

Lexi wrote:

toutbrun wrote:

Some drinks have preservatives, but not all, and it's not necessarily chemicals. Scotch and whisky, for example, is colored with caramel (hardly chemical).

A lot of red wine has preservatives in it, which can be the reason for the headaches.... I've experienced additive free wine... and you get NO hangover (!!!)

Whisky gets it's colour from the barrels that it's matured in.... some are old whisky barrels, some are sherry barrels... hence the difference in colour in different types. (Not an added colour like Toutrun suggests )

I like Gin - Tanqueray and Bombay if I can afford it... but usually Gordons (when in it's on special!!!) and I usually have it in a G&T, served with Lemon, and ice.

I prefer vodka martinis.... but have been known to drink Gin one's as well ) -{

Lexi wrote:

toutbrun wrote:

Some drinks have preservatives, but not all, and it's not necessarily chemicals. Scotch and whisky, for example, is colored with caramel (hardly chemical).

A lot of red wine has preservatives in it, which can be the reason for the headaches.... I've experienced additive free wine... and you get NO hangover (!!!)

Whisky gets it's colour from the barrels that it's matured in.... some are old whisky barrels, some are sherry barrels... hence the difference in colour in different types. (Not an added colour like Toutrun suggests )

I like Gin - Tanqueray and Bombay if I can afford it... but usually Gordons (when in it's on special!!!) and I usually have it in a G&T, served with Lemon, and ice.

I prefer vodka martinis.... but have been known to drink Gin one's as well ) -{

Hello Lexi. Sorry, you are mistaken. Except for the whisky on which you can read 'natural color', you can assume they added caramel. Especially the blends, but a lot of single malts as well. They do so because people think it means it's a better whisky when it's darker, when, actually, it is often the opposite, or at least it makes no difference.

This is just the first link I found on the subject, there is probably better sources out there.

http://www.masterofmalt.com/blog/post/Can-you-taste-Caramel-(E150a)-in-Whisky.aspx

There is «sulfites» in wine, but it's not necessarily chemical. Also, I think you get more of a headaches with white wine then red. I'm not sure though.

toutbrun

Also, about whisky, look for un-chillfiltered and cask strength. This is more of an «artisan finish», more quality and less branding. Look for independent brands like Springbank and Bruichladdich. Highland Park is good value, Talisker, Ardbeg, more well-known but good. Etc.

Lexi

toutbrun wrote:

Lexi wrote:

toutbrun wrote:

Some drinks have preservatives, but not all, and it's not necessarily chemicals. Scotch and whisky, for example, is colored with caramel (hardly chemical).

A lot of red wine has preservatives in it, which can be the reason for the headaches.... I've experienced additive free wine... and you get NO hangover (!!!)

Whisky gets it's colour from the barrels that it's matured in.... some are old whisky barrels, some are sherry barrels... hence the difference in colour in different types. (Not an added colour like Toutrun suggests )

I like Gin - Tanqueray and Bombay if I can afford it... but usually Gordons (when in it's on special!!!) and I usually have it in a G&T, served with Lemon, and ice.

I prefer vodka martinis.... but have been known to drink Gin one's as well ) -{

Lexi wrote:

toutbrun wrote:

Some drinks have preservatives, but not all, and it's not necessarily chemicals. Scotch and whisky, for example, is colored with caramel (hardly chemical).

A lot of red wine has preservatives in it, which can be the reason for the headaches.... I've experienced additive free wine... and you get NO hangover (!!!)

Whisky gets it's colour from the barrels that it's matured in.... some are old whisky barrels, some are sherry barrels... hence the difference in colour in different types. (Not an added colour like Toutrun suggests )

I like Gin - Tanqueray and Bombay if I can afford it... but usually Gordons (when in it's on special!!!) and I usually have it in a G&T, served with Lemon, and ice.

I prefer vodka martinis.... but have been known to drink Gin one's as well ) -{

Hello Lexi. Sorry, you are mistaken. Except for the whisky on which you can read 'natural color', you can assume they added caramel. Especially the blends, but a lot of single malts as well. They do so because people think it means it's a better whisky when it's darker, when, actually, it is often the opposite, or at least it makes no difference.

This is just the first link I found on the subject, there is probably better sources out there.

http://www.masterofmalt.com/blog/post/Can-you-taste-Caramel-(E150a)-in-Whisky.aspx

There is «sulfites» in wine, but it's not necessarily chemical. Also, I think you get more of a headaches with white wine then red. I'm not sure though.

I think we might be getting our wires crossed.... most expensive whisky does NOT contain added colouring... ie single malts and the more expensive blends.

here is also some info...

Look
Before you do anything, look at the whiskey. You can learn a lot about your whiskey by its color. Generally speaking, the darker the whiskey, the older it is, because whiskey gets its color from being in contact with the oak barrel during aging.

The type of barrel also matters. For example, if a Scotch whisky is being aged in a bourbon barrel that has been used several times over, it’s not going to pick up much color from the barrel. However, if that same whiskey was put in a cask that contained sherry or port wine, it will pick up some of the colors of the wine, in addition to those of oak barrel.

I must also warn you that some whiskeys (particularly those that are younger) contain caramel coloring to make them look “the way we think whiskey should look”, because young whiskeys haven’t had enough contact time with the oak barrel, and will appear lighter in color.

Any decently matured whisky (which is really the only one you want to drink) will have no added colour. (Never heard of adding colour tbh.... )

I only say this with such certainty as I have visited several distilleries, where they take you through the whole process... ... and am rather partial to a 'wee dram'

toutbrun

Lexi wrote:

toutbrun wrote:

Lexi wrote:

A lot of red wine has preservatives in it, which can be the reason for the headaches.... I've experienced additive free wine... and you get NO hangover (!!!)

Whisky gets it's colour from the barrels that it's matured in.... some are old whisky barrels, some are sherry barrels... hence the difference in colour in different types. (Not an added colour like Toutrun suggests )

I like Gin - Tanqueray and Bombay if I can afford it... but usually Gordons (when in it's on special!!!) and I usually have it in a G&T, served with Lemon, and ice.

I prefer vodka martinis.... but have been known to drink Gin one's as well ) -{

Lexi wrote:

A lot of red wine has preservatives in it, which can be the reason for the headaches.... I've experienced additive free wine... and you get NO hangover (!!!)

Whisky gets it's colour from the barrels that it's matured in.... some are old whisky barrels, some are sherry barrels... hence the difference in colour in different types. (Not an added colour like Toutrun suggests )

I like Gin - Tanqueray and Bombay if I can afford it... but usually Gordons (when in it's on special!!!) and I usually have it in a G&T, served with Lemon, and ice.

I prefer vodka martinis.... but have been known to drink Gin one's as well ) -{

Hello Lexi. Sorry, you are mistaken. Except for the whisky on which you can read 'natural color', you can assume they added caramel. Especially the blends, but a lot of single malts as well. They do so because people think it means it's a better whisky when it's darker, when, actually, it is often the opposite, or at least it makes no difference.

This is just the first link I found on the subject, there is probably better sources out there.

http://www.masterofmalt.com/blog/post/Can-you-taste-Caramel-(E150a)-in-Whisky.aspx

There is «sulfites» in wine, but it's not necessarily chemical. Also, I think you get more of a headaches with white wine then red. I'm not sure though.

I think we might be getting our wires crossed.... most expensive whisky does NOT contain added colouring... ie single malts and the more expensive blends.

here is also some info...

Look
Before you do anything, look at the whiskey. You can learn a lot about your whiskey by its color. Generally speaking, the darker the whiskey, the older it is, because whiskey gets its color from being in contact with the oak barrel during aging.

The type of barrel also matters. For example, if a Scotch whisky is being aged in a bourbon barrel that has been used several times over, it’s not going to pick up much color from the barrel. However, if that same whiskey was put in a cask that contained sherry or port wine, it will pick up some of the colors of the wine, in addition to those of oak barrel.

I must also warn you that some whiskeys (particularly those that are younger) contain caramel coloring to make them look “the way we think whiskey should look”, because young whiskeys haven’t had enough contact time with the oak barrel, and will appear lighter in color.

Any decently matured whisky (which is really the only one you want to drink) will have no added colour. (Never heard of adding colour tbh.... )

I only say this with such certainty as I have visited several distilleries, where they take you through the whole process... ... and am rather partial to a 'wee dram'

You can assume that all whisky that to not bear 'natural colour' are coloured.