The Sorrows of Gin Need Not Apply...
 Feb 10th, 2003
Advantages:
Flavourful, zesty, smooth
Disadvantages:
None, nada, nihil . . .
Recommendable:
Yes
Detailed rating:
Value for money
Product Quality
Product package
Taste
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  frkurt
About me:
CIAO -- Cheating Is Apparently Okay. Sorry - not participating on Ciao until the cheating is dealt ...
Member since:26.12.2002
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There is something about a Martini
Ere the dining and the dancing begin,
And to tell you the truth,
It is not the vermouth--
I think that perhaps it's the gin.
-- Ogden Nash
-------------------------------------------- There are some who speak of the sorrows of gin. I am not one of them.
Gin has long been part of my favourite cocktail. It can be mixed with a variety of things, and is once again growing in popularity as the martini comes back into fashion. Even Indianapolis has a number of martini bars which have sprung up of late. Gin is in! Of the varieties of gin that one may find, I have always had a particular affinity for Bombay Sapphire. Coming in a blue bottle (the regular Bombay comes in a clear bottle), it has a somewhat spicy aroma and flavour that sets it apart from other gins. My particular drink is the gin, tonic and ice, with a slice of lime, and the flavour mixture of lime and herbs is a particular treat after a long day, preceding a good and gracious meal.
Various friends of mine prefer their gin the martini style, with just a touch of vermouth (as one puts it, 'merely whisper the word vermouth over the mixer'), so that the fullness of the flavouring of gin speaks forth. Undefiled by the olive, please; if using Bombay Sapphire in your martini, do it up, with a twist! Bombay Sapphire has a combination of herbs ('botanicals'), perhaps the most numerous in gin creations. While most gins are flavoured with four or five botanicals, the bottle reads, Bombay Sapphire is created with no less than ten.. Of these ten are almond, lemon peel, berries and grains, angelica, bark and coriander seeds, all distilled according to a 1761 recipe. Perhaps, though, the flavouring that stands out most for me is the liquorice (from China), which gives both a sweetness and a tartness in a playful interchange as it slips smoothly across the palate.
One word of warning--this can be an addictive drink (and not just in the negative way). I have a strict rule never to drink alone, and never to drink if I feel 'I have to'. Wanting is different from having, and I find frequently that I want to drink a nice gin, tonic and ice before a good meal, and toast my friends on their or my latest victory (and we never have to search very hard to find something worth toasting--any auspicious occasion will do, such as, sunset!). So, next time you're thinking of an aperitif, treat yourself to something special, and order a Bombay Sapphire, mixed with tonic or as a martini, and see which flavours your mouth can distinguish before all fades together into a comfortable aaaahhhhhhh.
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Now is the woodcock near the gin.
-- W. Shakespeare
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by (4%):
14.01.2004 01:26
nice informative article
10.05.2003 11:24
How could you defile it with lime!
28.04.2003 18:00
I'm a G&T fan, with lots of ice and lemon round the top of the glass, I find BS easier to drink than most...& I've tried most! :)