Spring and Summer means Gin

I heard about that Rangpur on another web site. I'm going to be looking out for it, because it sounds perfect for a drink I usually make with Bombay Sapphire.
 
Picked up a bottle of that Rangpur after work and gave it a try after dinner...

It is excellent, I couldn't have just one. So smooth with just a slight hint of lime, it is great. Going to try making a martini with it tomorrow night and see what happens.

I suggest picking up a bottle next trip to the liqour store and trying it out.
 
I keep a bottle of Bombay Sapphire in the freezer. My next favorite is Juipero from the Anchor Distilling Company in SF.
 
My wife seems to like my way of building a Tanqueray martini - -

Take a new 750ml, remove the cap, place 1 oz (or a little less) of dry vermouth in it, replace the cap shake well and place in the 'fridge'.

Always ready, always good.
 
Nice. I am partial to Beefeater myself, but may have to pickup some new hooch tonight.
 
I was going to mention the Rangpur. I love it. Try using it in a Vesper, fantastic summer refresher.

I'm not much of a Martini/Gibson fan, the olive/onion don't do it for me. But I do like a gimlet. And that's generally how I do gin. I've got some Peychaud's at home, I'm going to have to try a Pink Gin with the Rangpur :)
 
if the gin is from Scotland, it might be OK , but if I had a weeee dram of single malt & a full bottle of Gin , I would go for the singlemalt , sorry, but I dont like gin, vodka, bourbon, or what ever, Scotch, as good as mothers milk ! hahaha Enjoy, Vince
 
I am willing to try it , I have sipped a few bottles of Gin in my life , but as I got older( notice I didnt say Matured ) , I gravitate to what I like , & right now Scotch is my dram of the hour, next to coffee & a fine cigar !
 
Are you referring to We? (The imperial 'we', that is)

Which thread would you prefer?
 
Nah, he means Vince, always taking the opportunity to tout the virtues of single malt scotch, no matter what the thread is about. Hard to blame him, and with a guy like Vince around, at least you know there's a single malt scotch encyclopedia in the house!
 
Ah, So. Velly solly. I like gin and will probably try some of the ones I've seen here that I haven't heard of before. But Scotch? Now that's another matter.

I had to learn to like gin and I suppose I could learn to like Scotch. It's just that it hasn't happened yet. That's about the kindest put-down I can come up with. Sorry.
 
I've tried a few single malts. Great experience, horizon expanding for sure, but it won't find a place in my cabinet either. Bourbon/rye for the colder weather, and if there'll be anything for the summer alcohol related, it'll be my special Bombaginas, Bombay Sapphire and Orangina.
 
I have nothing against Gin, I will drink it when I need to, like when there is no scotch, & I want some thing with a little "kick" to it , & Va Gentleman, I resembel that renmark, I am an OLD FART , glad you can remember that far back ! hahaha , I have sipped a weeee bit of Knob creek, sloshed a good deal of Port, made my own brandy at a time or two, & have a some what poor grasp of wine , I do like a little Zin with a t bone , but since I am on a tofu kick & not a lover of wine with it , I have backed off the wine for the past few years, last Great bottle of wine I had was a 1926 Chateau Rothchild , when I sold it I paid for some of my daughters student loan , I have guzzeled rye & tiquilla till I was on the floor but that was Many years ago, I do remember a little (very little ) of my daughters wedding, I had a gin & tonic in one hand a beer in the other & was doing shots of Jack Daniels with Everyone in the place, by the end of the night I was ready for a Nap big time, I woke up in the back seat of the limo in my drive way at noon the next day, still in my tux, well what was left of it anyhow , I have no Ill will tward any distilled spirits , I just like the taste of scotch more than anything else , right now I have a rusty nail & a cup of decalf espresso , , it works for me ( for you poor souls who have no idea what a rusty nail is , it is a mixed drink , 2 shots of scotch on the rocks with a half shot of Drambuie floated on top, a twist of lemon on the rim ) drambuie is a liquor made from scotch & honey , flavored with highland heather , I should have been a Scot no doubt about it , but then I would have never had an Italian grandmother to teach me to cook !
Enjoy, The OLDFART
 
Sorry jlmarta. You have to poke old guys like Vince every now and then to make sure they don't stay in the RUT they dug for themselves.
This weekend the Harris Teater grocery store had Snow Crab leggs on sale. So we had Crab legs and white wine, lots of white wine, Pinot G. the latest fad in white wine. Not bad for a warm day on the back pourch.
 
Good morning, VaGentleman. We drink a good bit of Pinot Grigio ourselves from time to time. It's a good 'un. One of my brothers and his wife are primarily wine drinkers and they got us started on Italian wines because of the lack of nitrates or whatever additives they put in California wines to preserve 'em.

The damned additives give us a headache. Not the next day - - I'm talking about while we're drinking it. Red wines are particularly bad for that.. Not so bad for the whites but still a nuisance.

There are a buncha inexpensive Italian wines out there with no additives and they're great. They just don't keep as well as wines with additives. For a long while we were buying all the Valpolicella we could find for about $3.50 a bottle. Then it got kinda scarce so we switched to Montepulciano. The Pinot Grigio still seems to be in good supply for the white wine folks.

And, if we can't find those we usually settle for a cheap French Bordeaux or, in a really tight pinch a California Merlot. But it has to be almost an emergency. I'm a Californian (I'm also Italian) but I don't care much for California wines. Guess I'm a traitor. Oh, well.
 
Sulfites. They're murder on an asthmatic like me. Good thing I'm no longer a wine drinker. Lost my taste for it many years ago, but I never was much of a wine drinker anyway. 60 Minutes ran a piece on the sulfites in wines back about 20-25 years ago.
 
Right!! Sulfites! Nitrates. Nitrites. I knew it was something like that. All nasty little buggers.

I've got a mental picture of 'em. They look like microscopic sea urchins with sharp armored spines and as soon as you let 'em into your system by drinking a glass of red California wine they head straight for the blood vessels in your forehead where they tromp around, back and forth across said forehead, causing as much discomfort as they can.

I'm not sure about all the European countries but Italy and France are at least smart enough not to put those things in any decent wine.

And then, of course, there's the wine made by my cousins in Italy. They're outstanding . . .but that's probably a whole new thread.
 
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