Just got word back from the fine folks at Beefeater about the launch date of Beefeater 24 here in North America. According to the email I received, the launch date is March 9th but "I’m sure a few bottles will make it over before, so keep an eye out".
Word.
Showing posts with label gin. Show all posts
Showing posts with label gin. Show all posts
Thursday, November 06, 2008
Beefeater Update
Gin and Tonic at Lunch: Science Says No.
In my ongoing research of Gin and Tonic, I stumbled upon a couple scientific studies on G&T that make a connection between G&T and Reactive Hypoglycemia. The interesting thing is that consuming them on their own doesn't lead to the condition but only when they are combined. Check out the quote from a 1977 study
Alcohol-mediated reactive hypoglycemia may contribute significantly to motor-car accidents in the late afternoon at a time when blood-alcohol levels have fallen below the legal limit.
Read on for the dirty details.
As I am not a scientist, I shall not attempt to interpret the findings, here's some bullet points:
- 8 Healthy individuals, drank 3 large G&T or 3 Large Gin & Slim-line Tonic, and 3 Tonic only.
- After Consumption of G&T the low-point of the blood glucose was lower compared to that with Tonic alone and the Gin& Slim-line tonic
- The Studies conclusion: In otherwise healthy individuals a combination of gin and regular tonic can induce reactive hypoglycemia. Acute ingestion of alcohol impairs the epinephrine response and markedly suppresses the release of GH in response to a fall in blood glucose levels.
The Two Studies:
Gin and Tonic and Reactive Hypoglycemia: What Is Important–the Gin, the Tonic, or Both?1
Lunchtime gin and tonic a cause of reactive hypoglycaemia.
If you know more about on this subject or science in general or see an error somewhere, email the kitten and let me know.
Old Tom Gin Update
Just got an email from the US distributor of Hayman's Old Tom Gin and according to him it is very available in the US. If you're in the city then head down to the Warehouse on Broadway and Astor Place.
If you don't and want to find out if it's available in your area, send an email to distributor,Eric Seed of Haus Alpenz LLC, eseed@alpenz.com.
Read on for their Ramos Gin Fizz Recipe.
Henry Ramos, 1888, New Orleans
* 2 measures Hayman’s Old Tom Gin
* 1 measure lemon juice and lime juice
* 1 measure orange flower water
* 1 measure single cream
* A dash of egg white
* Soda water
Shake all (except soda) well over ice. Strain into a thin goblet and top off with chilled soda to taste
- one note, it is advisable to shake ingredients before adding ice and then again with ice.
- Orange flower water is hard to find if your city doesn't have mid-east or Greek/Turkish ethnic grocery stores. It's available online.
Wednesday, November 05, 2008
Old Tom Gin
In order to produce a proper Ramos Gin Fizz one must procure Old Tom Gin. Ah, there is the problem, it is almost impossible to find. I have scoured the city and have had no luck finding this old fashioned distilled gin. This is about to change soon though, UK company Hayman is producing a legitimate Old Tom Gin and it has now been released. According to it's official site, this Gin beat out Tanqueray and Beefeater for the Master Award for Premium Distilleries in August.
Like Beefeater 24, I'm waiting for this to hit Astor Place and then it'll be time to test.
Beefeater Update
Beefeater, my muse, is updating the brand and releasing a new, high quality version of their classic London Dry called Beefeater 24.
It's not clear when this fine Gin will be released to us Americans but rest assured, when it is you'll hear about right here. Read on for the video explaining the process.
The G&T
What is the oldest commercial cocktail?
Well of course it is the classic Gin and Tonic which is now the ripe age of 150 years old. The UK's Daily Examiner, which touts itself as "The World's Greatest Newspaper", does a little piece on it, though not enough to do this fine drink justice. I smell a kitten feature coming...
Thursday, October 23, 2008
1934 Martini
Yes, my friends the Martini has transformed over the many years and every once and a while I happen upon an old cocktail book that contains a different or interesting variation. Here is a recipe for a Martini from a cocktail booklet from 1934 (I have taken the liberty to put the measurements in modern terms):
2.5 oz. Gin
1.5 oz. Italian Vermouth
Two Dashes of Orange Bitters
Stir, strain, squeeze lemon peel on top.
What makes this Martini unique is the substitution of the angostura bitters for orange, as well as the lemon peel. The taste of this cocktail is certinly unique. The orange bitters is a welcome taste and actually works with the gin to balance out the vermouth, which in this recipe is quite heavy. In all reality, the vermouth was over-bearing but the large amount in a Martini is not uncommon in this era. I have seen earlier Martini's to be made exactly half gin and half vermouth, distgusting in my humble opinion and a waste of fine Gin.
The half gin, half vermouth drink in this particular book was named the Lone Tree Cocktail (no bitters), indeed.
Try one, if you have problems finding the bitters you can purchase them online. I found come at a specialty liquor store in BKLYN.
Monday, October 13, 2008
Bar Buzzword: Prohibition
Seems most of the exclusive, little, dank bars are in the mood as casting themselves as prohibition era bars for the same reason I would -- it was the golden era of the cocktail. Or at least that is how we romanticize it. The latest to get the prohibition label by the NYT:
The Prohibition era lives on at Apotheke (9 Doyers Street; 212-406-0400), a dark and cozy bar in a pocket of Chinatown you never knew existed. According to legend, the address once held an opium den and a gang hideout.This trend will only continue to skyrocket as the 75th anniversary of the 21st Amendment comes couple with the great depression mentality setting into Manhattan.
Saturday, October 11, 2008
Decent brands of Value Gin
If one were to drink gin on a budget (I hear this economy is not grand) and cannot afford bottles of Bombay or Beefeater then I have a couple of fine gins for you. Each of these cost about $10 or less. Just because we are in a new depression doesn't mean we have to go to the bathtub!
My rankings:
- Gordon's
- Burnett Gin
- Seagrams (although not a London Dry)
- Booth's
- Gilbey's
Gordon's is a solid value brand; (as well, their vodka is just fine) it's smooth, very drinkable and doesn't have the hairspray flavor that so many hideous, cheap gins have. Burnett's as well is a fine gin but in my opinion the juniper is much more pure in Gordon's but Burnett's smoothness is admirable.
Cocktail of the Day - French 75
Recipe
Champagne (Chilled)
Simple Syrup (Click for Recipe)
2 oz. Gin
1/2 Lemon
Chilled Champagne Flute
Fill the Champagne Flute with Champagne halfway and add 2 tsp. of simple syrup (more if you want to but I suggest not), squeeze in the juice of half a lemon and add the gin. Wait for the carbonation to subside, then finally top off the flute with more fine champagne.
I must admit, the French 75 is a fine cocktail. Actually it is one that I avoided making for quite a long time because I generally dislike Champagne cocktails. As I believe, champagne is such a fine wine that there is little reason to ever sully it with sweeteners or try to improve it with fruit juices and vodka. Of course, my dear friends who enjoy their Sunday brunch Mimosas will disagree but their opinion is of little consequence to me on the matter.
What makes the French 75 cocktail so enjoyable is the interplay between the Lemon, Champagne and gin. Any lover of the Gin Buck knows that Gin, Lemon, and sugared carbonation tastes as invigorating as a Gitanes and Espresso after a fine afternoon stroll. Indeed, and what makes the French 75 so first-class is that the Champagne and lemon combination jumps off your tongue in a playful jolt as the simple syrup helps balance the citrus. The gin, especially if using a London Dry, brings this drink back to reality. Unlike many other sugary, Pop-Cocktails that try to make you believe hard liquor should taste like a coca-cola, the gin in the drink creates a reverence for the Champagne you are consuming. This in turn creates quite a strong drink that has a very enjoyable and satisfying punch. Of course, the punch is the legend behind the drink, read about it on wiki (Don't bother with their recipe, too sugary), but don't take it literally, I recall hearing other theories. If I find them, I shall post them.
Subscribe to:
Posts (Atom)
Posts
