TallDrinkOfWater

Yes, those! And yeah, they might be just a wee bit bigger than I had in mind, but I haven't been able to find anything else even close (oh sure, I could just use pint glasses, but where's the fun in that?) Anyway, I'll enquire directly to Pegu Club, and if they tell me anything useful I'll be sure to post the info here.

Once upon a time somewhere on eG I could swear there was a post about the small glass martini pitchers used at Pegu Club, though I can't seem to find that now. I remember there was a question about where those were sourced from, but no answer that I ever saw. It's even possible to see those pitchers at the Pegu Club web site; if you click on the "Contact Us" link, it's in the very first picture -- a drink is being poured out of one into a small iced carafe. At any rate, this is exactly the sort of thing I'm looking for; I'd like to get at least a couple for my home bar (the small size lends to easier storage, an easier fit in the freezer, greater ease of use when mixing several friends different drinks at once, etc.) Does anyone know where Pegu Club gets these? Or, if they custom-source them, do any vendors carry something similar? I'm definitely looking for small pitchers rather than mini shakers. Thanks!

I honestly don't recall. I think it was tarragon, but that could be way off. I blame the wine for my memory loss...

Small note on that: the cappuccino semifreddo is actually a frozen mousse-type thing -- extremely light and soft even then, not at all like an ice cream -- that is made mostly of beaten egg whites, beaten egg yolks, sugar, whipped cream and espresso all folded into one another, then popped in the freezer to set. Right before serving, it's topped with steamed/foamed milk. I think the contrast in temperatures and the unexpected nature of the "coffee" under the foam really makes this an interesting dessert.

Courtesy of Murray over at Zig Zag, I had the opportunity to try Old Raj gin last night. Fantastic. It's 110-proof, so stronger than even Junipero, but very smooth despite that. A nice mellow taste. Definitely deserves some more of my attention; I'll take some notes next time so I have something more detailed to say about it! At almost twice the price of other high-end gins, though, I'm not convinced this is a bottle I'll be likely to pick up anytime soon.

The bottom layer of the dish is a [large] spooful of chocolate sauce: for 6+ servings, it's 1 c. heavy cream plus 1 TBS corn syrup, brought to a simmer, then poured over 8 oz. of finely chopped bittersweet chocolate (Valrhona in this case), allowed to melt for minute or two, then stirred until smooth. On top of that is a disk of cinnamon stick ice cream -- Thomas Keller's standard base (w/ 10 [!!] egg yolks); the cream. milk and a cinnamon stick are heated, allowed to steep for 30 minutes, and then the stick is removed and the eggs and sugar added. You can't really see it in the picture, but there's a thin cookie as the next layer. It's an AP flour, whole-wheat pastry flour, cinnamon and brown sugar cookie that's mostly-baked in a thin sheet, cut into disks, and immediately re-baked to set. The "velouté" is mousse of sorts -- whipped egg whites, unsweetened cocoa, bittersweet chocolate, egg yolks, some gelatin, etc. -- that's piped into molds and frozen. Right before serving, the velouté disks are popped out of the frozen molds, placed on the cookie disks, and baked. Those are then pulled straight from the oven and popped onto the top of the ice cream disks, which have just been set in the chocolate suace. Hit with powdered sugar and enjoy. Right when I went to take the picture, the hot cookie/velouté melted enough of the ice cream to slide off to the side Also, I'd made this once before and the velouté portion didn't sag quite as much; I think I need to make sure my egg whites are a little more whipped next time when I'm making the mousse.

Yes, I've been tasting these at room temperature. I agree that they'll be different when chilled and slightly diluted; possibly a few of the tastes that I don't enjoy as much are more subdued or otherwise altered in that state. I think the suggestion of diluting using 20% filtered water, and then chilling to a uniform temperature, is excellent. I fully intend to revisit these gins...but I had to start somewhere!

I decided to give both Sarticious and Magellananother try last night, and had them alongside 209. As I suspected, my previous taste of Sarticious was somewhat of a fluke. I don't know if my palate was off, the particular order that I tasted in just didn't work, or I did in fact have some soap residue that leeched out of my glass, but in any case the unpleasant sensation I experienced first time around was completely absent this time. However, I just read the Sarticious description and I was really surprised to see cilantro listed; I've never had this particular aversion, but I understand that people either love cilantro, or it tastes like soap to them (wasn't Julia Child one who felt that way?) I wonder if something in the particular circumstances triggered that taste for me when I first tried this? I might be reading too much into it and maybe it was just the glass, but I'll be interested to see what I experience in future tastings. Sarticious is definitely a different taste, regardless of the cilantro. It still seemed a bit salty (in a good way -- not unlike the saltiness of some cognacs, for instance), and it's a little heavier mouthfeel than some of the others I've tried. This time around I also got hints of dandelion, raw cinnamon, cloves, and something else I couldn't place but that [strangely] reminded me of corn. My description isn't that appealing, I realize, but the overall experience was actually pleasant. I think Sarticious isn't really the gin for me, at least on its own, but it might appeal to others and the flavor profile could probably be used to accent a number of mixed drinks in interesting ways. The Magellan taste was much better than I'd expected, considering the last couple of times I hadn't liked it at all. I got distinct notes of orange, cardamom, coriander and a couple of things I couldn't quite identify -- I'm tempted to say jasmine, and possibly lotus (though I'd be hard-pressed to describe what I think lotus flower tastes like). Something floral like that though. It was actually those particular floral notes that leave a bit of an aftertaste and that I developed a distaste for. Also, unexpectedly, Magellan evoked just a hint of the the quinine taste of tonic water, even though I was tasting this straight up. Magellan had a considerably lighter, "tinglier" feel on the tongue than did Sarticious. As with Sarticous, Magellan maybe isn't for me as a standalone. It does have some interesting characteristics, though (and unlike Bombay Sapphire, really is blue...); in the right cocktails it might be a great component. I finished the tasting with another bit of 209 just to see how it stood up to my first impressions. As with the first time, I tasted rose and the lavender (or something very like both); unlike the floral notes in Magellan, these were softer, silkier, and kind of "dusky". I think there was something like star anise as well. Most unusual to me, there was a slight lingering backdrop of something cola-like -- it rounded out the taste nicely (and I think this, along with the rose, is what made me initially think of pinot noir). 209 has quickly moved into the top tier of my personal favorites (on par with Junípero, though the two aren't actually very similar), at least when consumed neat. The jury is still out on how it'll work in variations on the martini and in other cocktails. I look forward to the experimenting! [edit: fixed typo]

I don't remember Hendrick's having quite as rounded of a mouthfeel or the depth of flavor, but yes, there are some similarities. It's been a while since I've had straight Hendrick's Gin, though, so I'll have to do a side-by-side comparison one of these days. No, I don't. I realize this changes things a bit, but I introduce the ice into the room-temperature pitcher/shaker first, then the vermouth (also room temperature) along with any bitters, then pull the gin out of the freezer, measure and pour it, then stir for about 20 seconds, all without being in any special rush. I figure that initial vermouth causes a little melt; the glass pitcher (having a much higher mass and heat capacity than a similarly-sized metal shaker) also adds heat into the concoction. Totally unscientific observation based on amount of liquid in the cocktail glass leads me to believe I get somewhere just over 0.5 oz. of additional liquid, or maybe as much as 0.75 oz. -- I guess I could actually measure this with some degree of accuracy. I realize I've probably just introduced the debate on the proper storage for vermouth (which should probably be stored chilled like any other wine) as well as the proper preparation technique for a martini... On an unrelated note, even though I have a little Magellan gin at home, I purposely excluded it from my taste comparison because, well, I just don't think I like it anymore. Or rather, I should say that it's fine in a G-'n-T (most gins are) but for whatever reason I started out liking it because it was a little unique but have since developed somewhat of an aversion. I'm still not sure why. I'm taking a break from it for a while and I'll give it another shot sometime in the future to see if my palate has changed one way or the other. Since I want to give Sarticious another chance as well, maybe I'll try them side by side when I have the opportunity. [edit: fixed typos]

That Kensington sounds (and looks) really interesting -- aged in American oak barrels in the tradition of Scotch. Hmmm. I'll have to procure a bottle (strictly in the name of science, of course). I'm also really interesting in trying Indigo Gin by Larios (a Spanish gin developed for American markets), and Van Gogh Gin. All in good time...these things aren't cheap... Can anyone comment on the difference between Miller's "standard" gin and Miller's Westbourne Strength gin, other than the latter being a somewhat higher proof and a few dollars more expensive? Is there a substantial difference in taste? Unlike most of the other gins I'm reviewing here, Washington State liquor stores carry both (only at one or two locations, fortunately both close to me) but I haven't tried either yet. I might need to stop at the Zig Zag Cafe one of these days soon to see what they currently stock. Easier (and less expensive) than buying all these bottles...

Martini Sojourn 2005 Prologue: I have only recently become enamored of The Martini. I don't mean most of the concoctions served by establishments such as Tini Bigs – they have their place, but not in the storied history of “a cocktail distilled from the wink of a platinum blonde, the sweat of a polo horse, the blast of an ocean liner's horn, the Chrysler building at sunset, a lost Cole Porter tune and the aftershave of quipping detectives in natty double-breasted suits” (in the words of Barnaby Conrad III). Essential to the quest for the Ideal Martini – a long, happy, and noble pursuit – is a search for the right gin. And so I begin my quest, with ingredients unavailable to those in years past. Chapter 1: New Generation Gins (Future chapters will include “Vermouth: The Left-handed Stepchild”, “Bitter? Who's Bitter?” and “The Garnish”. ) Methodology: I selected four gins to conduct a taste test: the time-tested Tanqueray (as a baseline), and three of the newest ultra-premium American gins: Junípero, No. 209, and Sarticious. [i'll put in a small plug or possibly disclaimer here: I have no connection to Distillery 209 other than as a first-time customer. Their product is not yet carried in Washington State liquor stores, so I contacted them to find a distributor from which I could order. John Olson, their spokesperson, was extremely helpful, pointed me to johnwalker.com where I could order a bottle, and even sent me some 209 apparel as a thank you. I'd like to take this opportunity to say that with customer service and enthusiasm like that, I hope they'll do extremely well. See below for tasting notes.] Tasting gins is potentially dangerous, so I limited myself to 0.5 oz. of each of the four gins. I was at first undecided on how to best taste these – I don't have anything that counts as “gin glass” per se (unless you count the classic “v-shaped” martini glasses). I ultimately decided on using a set of Riedel Hennessey Cognac glasses that Little Miss Foodie had given me on our wedding day. They weren't designed with gin in mind, but they had all the other characteristics I wanted: small, shaped to accent the bouquet, good lead crystal for a nice mouthfeel, etc. I poured a half-ounce of each gin and allowed them to come to room temperature (otherwise I keep them in the freezer). Visually -- at rest -- they were indistinguishable from each other and from plain water. Results: Tanqueray I had actually never had Tanqueray at room temperature, straight up, with nothing to modify the taste. It tasted undeniably of juniper -- a classic gin in that regard -- but it was a little flat, almost oily in texture. By far the most pronounced pine taste of the group, and (at this stage of my experiment) the one maybe most in need of a little water to soften the texture and lighten the sensation. Slightly spicy, I've always felt this was a good mixing gin, and this tasting didn't change my mind. Junípero Junípero, by itself, has a definite alcohol shock. At 98.6 proof, it isn't for the meek, and it took me some acclimatization (a sip or two) before my palate was really up to the challenge it presented. Once there, however, I found it crisp and clean, lightly piney, and it made my tongue sparkle. Junípero came on strong, and finished without missing a beat, clearing my head like a bright afternoon on the side of a glacial peak. This is a slick, strong, dangerous gin -- anyone who's not a gin lover should steer clear -- but for those who are up for a little adventure, this promises to contribute powerfully to a Martini. Probably wasted in most other mixes, where the more traditional and much less expensive Tanqueray would probably suffice. No. 209 I'd never had 209 before, straight up or otherwise, so this was a completely new experience for me. The bouquet was unique -- it immediately evoked lavender over the subdued backdrop of the traditional juniper -- and on tasting proved a much more mellow blend than Junípero. It was almost floral in nature, rose on top of the lavender, and delicate. But 209 is in no way weak; it lingered on the palate much more than the other gins in this tasting. The delicacy wasn't at all tart or citric, but rather smooth. I couldn't help thinking of some of the more floral Oregon pinor noirs (minus the earthiness). Subjectively, I saw the potential in this immediately; it's an excellent standalone, but probably even better over ice to cut it a bit, or with some orange bitters to bring out the musky fruit. I don't know yet how it will blend in a classic Martini or a derivitive; stay tuned! Sarticious The bouquet on this was hard to define; I got notes of both strawberry and of peppermint candy, and the juniper was almost non-existent. On tasting, it was somewhat cloying, and almost [but not quite] salty, with a sharp aftertaste. I didn't have a favorable experience, and I hate to say it, but I had the unfortunate taste of dishsoap. To be fair, I'm going to reserve judgement and review this on a separate night (against [and before] at least one of these others) -- maybe my glass had picked up some residue from prior cleanings. For now, consider Sarticious to be an unknown quantity. *** If anyone has some rare or unusual gins to suggest, please speak up! I'm particularly interested in trying South gin (not yet available in the U.S.). And each of the reviewed gins will be given the opportunity to be incorporated into a Martini or close cousin (Gibson, etc.) before I draw any final conclusions.