There are no standards that make gin, gin... doesn't have to be made from any particular source starch, but always tends to have juniper-licorice-ish flavor. Big variety in flavors/textures: New Amsterdam is vanilla-y and smooth; Beefeater and Bombay "sting"; Tanqueray is very middle-of-the-road
Yeah martinis are bullshit, lmao but I'll drink a very well made one, somehow just a little vermouth to chilled gin like said... Go with those mini cocktail onions & a little of their own juice instead of the olives
There are no standards that make gin, gin... doesn't have to be made from any particular source starch, but always tends to have juniper-licorice-ish flavor. Big variety in flavors/textures: New Amsterdam is vanilla-y and smooth; Beefeater and Bombay "sting"; Tanqueray is very middle-of-the-road
Yeah martinis are bullshit, lmao but I'll drink a very well made one, somehow just a little vermouth to chilled gin like @chags said... Go with those mini cocktail onions & a little of their own juice instead of the olives
Onions in a drink? I'm not sure about this one.
Onions in a drink? I'm not sure about this one.
http://drinkwire.liquor.com/post/cocktail-onions-arent-just-for-gibsons
They're soft due to being brined.
http://drinkwire.liquor.com/post/cocktail-onions-arent-just-for-gibsons
They're soft due to being brined.
I guess I'd try it but sound strange.
I guess I'd try it but sound strange.
(post is archived)