Starting with Sapphire..... [split]

[Conor Dary]

Hey Conor,

Don't bogart that joint.

That is all in the past. I only do very dry Sapphire martinis now. :lol:

[tandfman]

I only do very dry Sapphire martinis now.

Yummy. You have very good taste.

[gh]

I prefer a Sapphire gibson, but for a real treat have it dirty.

Speaking of Sapphire, had a great cocktail last weekend of which the two prime ingredients were Sapphire and Limoncello.

[tandfman]

What a way to mess up Limoncello.

[Conor Dary]

I prefer a Sapphire gibson, but for a real treat have it dirty.

Speaking of Sapphire, had a great cocktail last weekend of which the two prime ingredients were Sapphire and Limoncello.

Never tried a gibson. I am an olive man, moving from anchovy to my favorite, blue cheese.

First time I heard of a gibson was Cary Grant ordering one on the train in North by Northwest.

[paulthefan]

I prefer a Sapphire gibson, but for a real treat have it dirty.

Speaking of Sapphire, had a great cocktail last weekend of which the two prime ingredients were Sapphire and Limoncello.

For the uninitiated (includes me):
Sapphire Gibson: Booze: 4 parts Gin, 2 parts Vermouth, Garnish: Ice, Cocktail onion

Directions
Chill your martini glasses in the freezer for at least 20 minutes before mixing this drink. Put at least 8 ice cubes in a martini shaker. Add four ounces Bombay Sapphire Gin and two ounces Extra Dry Vermouth. Cover and shake until the shaker is so cold that it hurts your hands and you can't hold it anymore, then strain into your chilled martini glass. Skewer two or three cocktail onions and nestle them into your drink. Drink it cold. The ten aromatic botanicals in Sapphire conspire to cool and soothe you. Very smooth and refreshing on a hot day.

[tandfman]

Much too much vermouth.

[Conor Dary]

Much too much vermouth.

Ditto.. After many experiments I agree with Hawkeye in MASH who tells his orderly in the film that a bottle of vermouth should last for the duration of the war. I buy a bottle of vermouth about once every 2 years.

[tandfman]

I don't do gibsons, but for my martinis, I just put in a few drops of vermouth--just enough to let you know it's there, but not enough to change the taste of the gin. Sapphire on the rocks is ok, too, if there's no vermouth around.

[tandfman]

Just to bring this back on subject, I believe Pre was a beer guy. I wonder whether his tastes would have changed over the years.

[SQUACKEE]

Just to bring this back on subject, I believe Pre was a beer guy. I wonder whether his tastes would have changed over the years.

Yes, he would move up to micro-brews and I.P.A.'s and chocolate stouts.

[Conor Dary]

Just to bring this back on subject, I believe Pre was a beer guy. I wonder whether his tastes would have changed over the years.

Yes, he would move up to micro-brews and I.P.A.'s and chocolate stouts.

Pre would have moved up to Cuban cigars, single malts....

[gh]

..... dirty Sapphire gibsons..... :-)

[Conor Dary]

..... dirty Sapphire gibsons..... :-)

Yes, I think you may be right. Though I think Pre would have been an anchovy olive man, after all Coos Bay is on the coast.

But remember very dry...like tandfman I measure the vermouth with a dropper...

But the real key here is a good gin...Sapphire, Tanqueray, Beefeater... all good gins... and forget the vodka...

[tandfman]

No, don't forget the vodka. I certainly wouldn't want to make a martini with vodka, but on its own, vodka on the rocks with a twist is a terrific drink, if that's what you feel like having. As with gin, the right brand is the key. My faves are Grey Goose and Stoli.

As for gin, I think Sapphire is clearly the best, and with the occasional exception of Hendricks, the only gin I'll use for a martini. But for a gin & tonic, I generally use Tanqueray.