This sounds like a good time to bleg. After all, with no one actually reading the thing, imagine what's happening to my morale. But remember: there's nothing wrong with me that some money and premium gin won't fix.

(Darrell, you're soooo off the hook, here: I'm directing this toward the gin/cash deadbeats out there, and they know who they are. I'm still doing fine on Damrak, but I'm low on No. 209 [amazing stuff from SF] and could use some more Citadelle. I was about to take the Cascade Mountain plunge, but got Junipero at the last minute, instead. I wouldn't mind some more Hendrick's, of course. I've lost my passion for Dry, which is a step above normal Beefeaters, but can't compete at the Citadelle/Junipero/209 level. These gins take the clear beauty of London dry gins and add just a bit more juniper, plus a little bit of 1-2 compatible botanicals [usually involving citrus peel]. The way to make a martini with these guys is to get some really clean, fresh ice, pour the gin atop, and say the word "vermouth" out loud. Nothing else is necessary; even adding an olive would be a crime with these gins.

I'm thinking of doing a three-way "shootout" between Junipero, No. 209, and Citadelle.)

Posted by: Attila Girl at 04:32 AM | Comments (10) | Add Comment
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1 And I did notice that your Yahoo avatar is wearing new duds. The temperature must have dropped to the low 70s, eh? Stay warm!

Posted by: Darrell at November 24, 2007 11:53 AM (GdI34)

2 I'll have you know that it's dropping below 50 here every single night, and once in a while it does so during the day! It's terrible.

Posted by: Attila Girl at November 24, 2007 01:45 PM (aywD+)

3 I know! And tomorrow, the day will be 1 minute and 4 seconds shorter than today. If that's not a reason to start the premium gin showdown, I don't know what is!

Posted by: Darrell at November 24, 2007 02:04 PM (GdI34)

4 What do you mean dropping readership. I'm here everyday.

Posted by: Chuck at November 24, 2007 09:00 PM (H4W1a)

5 Thank you, Dear. I'm just trying to guilt-trip the less-assiduous into sending me booze and money.

Posted by: Attila Girl at November 24, 2007 09:07 PM (aywD+)

6 It got 25 degrees out at my farm last night. Not pleasant, considering I'm still crashing in my camper, which is *not* insulated for this kind of weather. I'm still thawing out...

Posted by: Desert Cat at November 25, 2007 04:59 PM (DIr0W)

7 You need one of those "expedition-rated" down sleeping bags! Ick! (Or get two high-quality bags that zip together, and take Daisy Cat out there with you . . . that'll help--two bodies result more heat than one, and I'm not even being dirty, here.)

Posted by: Attila Girl at November 25, 2007 07:15 PM (aywD+)

8 What I have is two 1500 watt electric heaters going full blast, and there's still a chill on the floor and near the windows. I'm working on converting an old travel trailer to a well-insulated mobile cottage. With four inches of foam insulation and minimized window area, it ought to stay comfy in the cold and the hot weather. That still leaves the outdoor weather to contend with. I don't go out there just to hibernate. Funny though, it was 25 at dawn and 60 by mid afternoon. That's the desert for ya. Daisy Cat doesn't have the same level of enthusiasm for the farm that I do. She came out for Thanksgiving, but went back to town for the rest of the weekend.

Posted by: Desert Cat at November 26, 2007 06:32 AM (DIr0W)

9 You didn't buy close enough to a rifle range! Big mistake

Posted by: Attila Girl at November 26, 2007 10:05 AM (aywD+)

10 Psh. The neighbor has a dry pond with high banks that he's offered for our use as a target practice range any time we want.

Posted by: Desert Cat at November 30, 2007 07:54 PM (wacYD)

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Divine intervention, of course. And a clear indication that the Lord will provide.

I'm glad we got away from those early Old Testament practices, in which I would have had to destroy a bottle of good gin on an altar in the hopes that the Lord would be pleased enough to send me more of the same. New Testament: I drink it, thank God, and ask for more, please.

A more efficient system, for sure: better all around.

Posted by: Attila Girl at 12:22 AM | No Comments | Add Comment
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Most gins fall roughly into two categories: the full-flavored Dutch styles, and the "clean" (some say bland) English gins exemplified by Beefeater and Tanqueray (though there are certainly some more refined gins of this type).

Hendrick's, made in Scotland, is part of what I call the "third way" in gin: it doesn't have the heaviness of Dutch gins, some of which are reminiscent of good tequilas (um, if tequila were made with juniper—well, never mind about that). But it has a good deal more flavor than most of the "London Drys," and it's sipping gin, for sure: to add vermouth to Hendrick's would be a crime.

Hendrick's is a recent invention, but its marketing people love to play off the fact that their still—by the Scottish seaside—was fashioned during the Victorian era; Nineteenth-Century images adorn all its labels and bottles. Even the airplane-sized Hendrick's comes in a teensy cardboard tube like the one its daddy is shipped in. (The 50-ML size sports a twist-off cap, rather than the cork on the full-sized bottle. From a marketing perspective, it's interesting that Sarticious appears to serve the same quirky-but-light market niche, and also sports a cork on its full-size vessel. Sarticious is more classically citrusy, but is also a balanced "third way" gin—not quite Dutch, and not quite English in its lineage.)

Most of these alterna-gins are citrusy, but Hendrick's contains—aside from the usual juniper/"secret sauce" botanical combo—cucumber extract and essence of rose. Despite being very flavorful, the final result is still extremely light, and the flavor combination is crazy and brilliant. In fact, Hendrick's works fine in a gin-and-tonic, as with most of these third-way concoctions, because the flavors don't clash with the quinine in the tonic. But I've only done it once, because the distinctive flavor gets buried in tonic water, and that's a crime.

By definition, third-way gins work in most cocktails—though not martinis, as a general rule—and yet I can't get myself to drink them that way. I pour them over ice, wait a moment, and then fish the ice out of the glass.

They are that good.

Posted by: Attila Girl at 09:27 PM | Comments (4) | Add Comment
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1 Funny thing is, gin was originally cheap booze for the masses. "Drunk for a penny Dead drunk for two pence Clean straw for free." I recall a drawing by the name "Gin Lane" ... (google image search) -Bob

Posted by: Bob at June 11, 2007 11:23 AM (CP6tB)

2 There was a time when government manipulation of the market in England made gin much, much cheaper than beer for the equivalent "high." Gin has a sort of dual lineage: to this day, it appeals to either highbrow or VERY lowbrow tastes. I like to think I'm the latter . . .

Posted by: Attila Girl at June 11, 2007 11:45 AM (VgDLl)

3 Without gin, much of Europe would not have replaced their existing population. Like today. There must be a poem or ode mentioning "key" and "gates" somewhere. Vodka helped too, of course.

Posted by: Darrell at June 11, 2007 01:32 PM (JbEBk)

4 Ah, but that's in Eastern Europe.

Posted by: Attila Girl at June 11, 2007 03:59 PM (VgDLl)

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This isn't for martini people so much as it is for gin-and-tonic types.

1) Start with Wet.

2) When you can't afford Wet any more, drink Tanqueray.

3) When you can't afford Tanqueray any more, drink Beefeater.

4) Stop there. If you can't afford Beefeater, you can't afford gin.

Posted by: Attila Girl at 10:05 PM | Comments (7) | Add Comment
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1 Better to have a Campari. Or Whisky. Not necessary both at the same time ;-)

Posted by: Lifecruiser at September 12, 2006 09:20 AM (9fTBB)

2 What kid of sicko brings up an Italian aperitif when we are reminicing about a memorable Gin Experience? By the way, that super-secret "mystery" flavor is bitter orange peel, chinotto fruit, and rhubarb--the red color from a ground up insect, the cochineal. Hope I didn't spoil it for you.

Posted by: Darrell at September 12, 2006 11:51 AM (tiH1q)

3 That's "kind" not "kid." Blasphemy causes hurried typing. And no proofreading.

Posted by: Darrell at September 12, 2006 11:55 AM (tiH1q)

4 You forgot the kind in the blue bottle. Sapphire? I'm not a fan of gin, but the bottle is very cool looking.

Posted by: Kevin at September 17, 2006 02:58 PM (++0ve)

5 No; I didn't forget it. But Bombay Sapphire is more of a martini gin: it has a stronger taste than, say, Tanqueray. I'd put them on the same level as far as quality is concerned. I'd drink Sapphire in a gin and tonic because I like a strong juniper flavor, but you're better going for the smoother styles of gin for this application. Trust me, here: I've done research, so you don't have to. I can also verify the English claim that gin and tonics stave off malaria. I've been drinking them several nights a week for over a year, and during that time I haven't contracted malaria once.

Posted by: Attila Girl at September 17, 2006 07:34 PM (LEEsJ)

6 My strong political opinions transfer faithfully into the world of gin. Therefore, it's without any reticence that I tell you that Bombay regular (i.e., non-saffire) has a more powerful gin taste because the saffire has far more botanicals which renders it too fragrant and herbal. As a fellow gin aficianado commented, saffire is for metro-males, but I don't cast aspersions on anyone who enjoys gin. That stated, the most important variable when making a martini is not whether or not to use vermouth, etc., but the amount of time the gin stays in the ice, stipulating that you truly love the taste of gin. Here, forthwith, is an inveterate gin drinker's recommended methodology, honed and refined over the past three decades of indulgence. The mixer, glass, strainer, and long spoon are in the freezer; measure the gin (I use at 4-5 ounces per drink). Put regular sized ice cubes in the mixer (not those pellet sized cubes, nor, for the love of God, any smaller sized pieces. Pour the gin into the mixer, and, watching your wristwatch, stir vigorously for no more than 14 seconds, then quickly retrieve the glass form the freezer, and pour rapidly into the glass---and, before it's empty, STOP. Do not fall prey to the bartender's ignoble habit of trying to get every last drop out because by that time, it's mostly water and you're effectively diluting your drink. Vermouth is optional, but I believe that the fledgling dipsomaniacal writer, Malcolm Lowry said it best in that regard: just let the shadow of the vermouth bottle pass over your mixer. Cheers! Philip Mella, Editor ClearCommentary.com

Posted by: Philip Mella at September 18, 2006 01:33 PM (8HN5p)

7 I like to make sure there's a vermouth bottle in the same room I'll try your technique. Thanks for stopping by!

Posted by: Attila Girl at September 18, 2006 05:22 PM (LEEsJ)

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First, get your minds out of the gutter. Thanks.

I've been putting off this review because I just can't think of enough good things to say about Wet by Beefeater. This is the stuff; it's similar to Bombay Blue Sapphire, but "ever so much more so." It's more flavorful than Bombay Blue (or Tanqueray Ten), but still in the smoother tradition of English gin, rather than the more robust Dutch style.

In other words, in my mind it's the ultimate balance between smoothness and bite, with the perfect amount of juniper flavoring.

Wet is here just in time to catch the gin craze, and it's positioned beautifully to do quite well: the bottle is gorgeous (and shows the clarity of the liquor better than a blue or green bottle would), and it gives you that juniper hit without knocking you over. Its slogans range from the semi-respectable "get wet, because anything else is just dry" to "if this won't get you wet, nothing will." (I didn't understand that last one, of course.)

I would drink this gin every day if I could. If I'm ever rich and famous, I might do exactly that.

Get your own though, okay?

Posted by: Attila Girl at 08:43 PM | Comments (4) | Add Comment
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Bachelor #1 hails from Amsterdam: Damrak is made at one of the world's oldest distilleries, established in 1575.

This is a serious, grownup gin. As a matter of fact, it's so serious that I've concluded it shouldn't be paired with tonic water. Ever. It has an almost bitter quality to it that reminds me of tequila; this could be the perfect gin for a gimlet. It's rich and flavorful—but its bitterness combines with the quinine in the tonic, and the two together can be a bit much. (Yes: I tried. I had to.) Something like a gimlet that has a bit of lime and a slight sweetness would work very well.

And if you're looking for a "sipping gin," this is truly your ticket. It contains a cornucopia of botanicals that buttress the juniper taste and may take me years to fully figure out. Which is lovely: I live for this kind of challenge.

Let's see what others say:

Jim Clarke at Star Chefs concurs, explaining that the Dutch tend to drink their gin chilled and neat, but the orangey notes in Damrak work well for fruity cocktails:

I particularly liked it in Gimlets and Cosmopolitans; as a martini gin it definitely prefers a twist to olives. It was heavier than London Gin with tonic, and mixed somewhat less successfully in some Old School cocktails. For example, I liked a Damrak Negroni but not a Pink Gin.

Yes. It does pair well with citrus, and the idea of using it for a dirty martini makes me shudder. Think sweet, not savory. And put that Angustura away. Thanks.

I stumbled across a Brit review of the KLM airline, which was too amusing not to quote, when it proclaims that the Dutch airline serves "horrible Dutch gin" (not that British tastes are supreme in such matters, of course):

The drinks policy on KLM is firmly adapted to the Dutch tastes - on the rare occasions when you can get on a plane that isn't dry. KLM carry Damrak Gin, which is the Dutch version. Admittedly the Dutch invented Gin in the 15th century, however Bombay Sapphire or Tanqueray - or even Gordon's for that matter - is an improvement. Alas, not for KLM, and the airline continues to serve Damrak.

Arrogant Limeys. They think the world revolves around them, you know.

Get your own bottle.

This is the first in my "Gin Palace" series, for which I'll be reviewing . . . gin. I'm actively fielding requests for other brands that readers would like previews of. (I'll also be looking at whiskeys on occasion, and a few red wines—because I'm super and splendid, and a bit of a lush.)

Darrell, I'm still looking for Cascade Mountain Gin. I'll check one more place, and then buy it online if need be.

Oh, and—everyone should send me money to finance this important public works project. Thanks.

Posted by: Attila Girl at 01:52 AM | Comments (3) | Add Comment
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1 I hope distillers are taking notes! See, Cascade Mountain Gin is ALREADY hard to find! Nobody gets the product flying off the shelves like LMA. Sorry to rain on the Dutch gin parade, but gin has its origins in Italy, where it was used as an elixir for kidney problems and stomach upsets. It made its way to the Netherlands over time (around the mid-16th century, not the 15th, so much for the Beeb's fact checking)becoming "Genever," (or jenever)(from the French genièvre, meaning juniper). I loved the first installment in your "Gin Palace" series...I'm looking forward to having the complete series! A fitting tribute to the beverage that kept Western civilization alive in the time before regular hygienic bathing. I believe someone once said "If women are the Gatekeepers , gin is the hinge oil." Then the women killed him and ordered another round of G&Ts... It took courage to be snarky in the old days, and the Thirty Years' War (1618-4 brought Dutch courage to English-speaking masses, where they promptly added a lime wedge and made it perfect...

Posted by: Darrell at March 14, 2006 12:18 PM (qMfx0)

2 I'm not a big drinker so I can't add too much here but maybe you'd like this article on gin in our local version of your LA Weekly. Or maybe not.

Posted by: Daniel at March 14, 2006 05:35 PM (GIhW0)

3 Who drinks gin? People with good taste! Pity the vodka drinkers who look for the perfect brand. What's their benchmark? No taste! There are better ways to warm your tongue...

Posted by: Darrell at March 14, 2006 08:48 PM (HCquN)

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