eje

If I can jump in here... I don't think the increase in strength is really the big thing. From what I can tell, there has always been a variety of strengthed mixed drinks or just plain drinks available for your drinking pleasure. I think the big change , especially in the US, has been the increase in size. Most cocktail recipes don't call for more than a couple ounces of hard liquor, yet you go out to hotel or martini bars and are served fish bowls full of gin or vodka. Americans' idea of value is always tied to volume. Erik fixed typo

The BevMo liquor store chain here in CA carries the jonge Boomsma gin, cited in the article as one of the most authentic. For what it is worth, I think Anchor Junipero is more in the style of Dutch gins than London Dry. Certainly, I can't imagine wasting it in a mixed drink. Some of my friends from Poland claimed it tasted more like a traditional juniper liquor from their homeland than a gin. Erik

I'm interested if this may have changed after Remy Cointreau sold Société Martiniquaise de Canne à Sucre in 2003. Does anyone know who owns them now? http://www.foodproductiondaily.com/news/pr...is.asp?id=30167 In any case, I recently picked up a bottle of St. James Royal Ambre here in San Francisco and was fairly impressed. It did start a little rough; but, it has an amazing depth of flavor. Erik

London Dry Gin of some sort for mixed drinks. Plymouth is fantastic in a Monkey Gland (especially the Benedictine variation). I agree Tanquerey makes a great GNT. My favorite gin is Anchor's Junipero; but, I just keep it in the freezer and usually drink it straight, though it does make a fine martini. Lately, I've been interested in traditional Genever gins and want to try Boomsa. Erik