well, it’s been a while since my last post, but on a mailing list recently, a subject close to my
heart liver came up: gins (‘amyl.org.uk machines are named after spirits, after all)
So, erm, here are some thoughts:
Whilst I still mainly buy tanq (it’s just so easy to drink, and v. nice), I prefer drinking Miller’s neat, or Old Raj for hair-of-the-dog/breakfast
(seriously: in a high balloon’d wine glass, a couple of inches, swirl, knock back before brushing teeth/going to the khazi).
If i’m poaching fish, i’ll use blackwoods’ too: it’s not too over-powerful in the taste department.
Afternoon gin: Hendrick’s is quite nice — if you like cucumbery tastes.
As for Pimm’s, well, I have been known to make it without a ‘conventional’ mixer: my approach falls along these lines (but is always a case of each top-up will be different):
- ⅓ ‘garden’
- various fruits
- various legume
- sprigs of mint
a couple of handfulls of ice-cubes
- ⅓ Pimm’s Number 1 cup
- a very generous slug of either
- beer (ale),
- good quality white wine
– gin & cider sometimes work well together; </ul>
If there’s space, fill the rest up with lemonade, and stir well. Allow to fester for a couple of minutes, and serve.