Skip to main content

A Plead for Gin on the Rocks

Lately I am visiting more bars again. This definitely has something to do, that nobody waits anymore at home for me [respectively comes at the same time home].

In a bar, cocktails can be great. However it depends on the recipes of the bar and even on the bartender. Unfortunately in Dubai, there is a rather big chance, that you won't get a great cocktail. Another point is, that it takes time. And if you know the bartender, you don't want to be a dick, to order a cocktail, while he is busy.

Whiskey and respectively whisky is also great. But usually it works much better in a real cozy bar, where you are sitting down and maybe have a cigar, than a bar, where you are socialising and walking around [at least, it is the case for me]. Rum falls into the same category.

Longdrinks and highballs are usually boring [when done the "popular" way] - or cannot be found [made the artisan way, with house-crafted ingredients etc].

And vodka? C'mon - you should know me better.

But do you know what? I found the perfect drink, which is manly. And which taste great. And you are seen offbeat. And it is an experience. Gin!

Not your old G&T. No. A gin on the rocks.
Trust me - I really love it. There are some gins, which I have simply on the rocks. They are delicate. You could almost say delicious. Then there are others which are more controversial - and a bar-spoon of simple syrup and a squeeze of lime would tame them down enough to make them genuinely enjoyable.
The aromas of the botanicals give you sense of being alive. And it seems just a bit of crazy, which let the thoughtful bartender think, who he [or she] has in front of him/her.

For the first time since a long time, I can enjoy gin, which is not at perfect strength [47% abv].
Beefeater 24 was elegant, but lean - very ethereal. Plymouth was rather robust - almost "juicy" with a round character. And Bombay Sapphire [with the help of a small dash of raspberry eau de vie] was floral and fruity with a good backbone of juniper and earthy coriander.

I believe that gin is largely under-appreciated: in a gin & tonic or cocktail [like the venerable Clover Club] gins are usually appreciated - however a lot of gins are made by distillers, who are tasting the distillate - not the concoction. That means, some gins showing their greatness, when they are enjoyed on their own. Whitley Neal - from South Africa, comes to my mind; its 40% abv and delicate aromas have a tough stand against even the lightest tonic - however alone, it is a distillate with amazing composition. Same applies to G'vine Floraison.

And it would not be the gin alone. Also other distillates like white rum, tequila or cachaça work as well with little other ingredients [maybe a wedge of lime?].
But you can also stay with gin, as its diversity is key for many glorious taste experiences to come. And most of the time, the bar doesn't even know, what kind of treasure they have on their back bar...

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

Secrets of Darcy - this is the best way to create sugar syrup

I am a "rich syrup guy"... not a "simple syrup guy".
This is, because it is better to be able to control dilution by yourself - not by he setup you have got.

I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up).

The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid.

A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail).

Darcy, of artofdrink.com has a profound chemistry insight a…