Gin

Gin And The Like

I’ve been thinking about “Gin” lately. If you read online “Difford’s Guide”, you’ll see Gin is popping up frequently. Similar to the way Rye Whiskey has been.

So I started sketching out what little I knew about Gin and researching a little bit.  It really cinched it for me the other night at The Marine Room in La Jolla, California when Master* Barman Dan made me a NOLET Gin Martini. (Almost more interestingly, my date that evening had a Mariner Cocktail - Dan took pains to point out the “gold luster” in this handsome cocktail. )

                  * Over 20 years of  cocktail creation and you are designated “Master”.

I paid a little bit more attention to my Martini than maybe I normally do and was surprised at the taste that I was sensing and tasting.

I can’t say that Gin is new to me. I’ve enjoyed it for the most part in a Negroni, or as a Gimlet, and sometimes straight with just a slice of lime. A friend, Joe appreciates the Vesper. I had the pleasure a few years back of experiencing the Dutch Genever, and in my travels to the House of Bols museum was able to learn more about Genever. It is the precursor to Gin.  So the exploration of Gin is new to me.  Gin’s rise to such greater prominence made me feel like I needed to write about it.

For me I’ve come to categorize Gin into four subcategories.

  Genever            Old Tom               London Dry                    Botanical

(Under each of these I’ve listed some examples of the different brands of Gin that fall under these subcategories.)

Bols Genever      Ransom             Tanqueray                      Nolet

                            Old Tom            Beefeaters                      Citadelle

                                                      Gordon’s

                                                      Bombay Sapphire

Characterized as -
Malty                   Sweet                Dry (not sweet)             Floral

   Not included are Plymouth Gin and Navy Strength, Sloe Gin.

** Proof. In the United Kingdom and elsewhere you’ll find your favorite Gin will be a higher proof than that sold in the USA.

   The Marine Room at High Tide

Cocktail

Gimlet
2 ounces Nolet Gin
.75 oz. fresh lime juice
.75 oz. crafted simple syrup (1.5)
Garnish - twist of lime

Appetizer - Campari tomatoes lightly salted, or oregano
Tunes - “That Old Black Magic”

Constantine

Photo The Marine Room website