Good to see Diffords Guide getting a mention in today's article about Lillet in The Guardian. Diffords is clearly the authority of choice for discerning drinkers!
I'm really enjoying this. Absinthe can be a massive bully in the glass, so I was parsimonious with it - just a 5ml barspoon for two servings. But it plays really nicely in this - I'll certainly try a little more next time. And I used Noilly Prat without any problem at all (despite an earlier comment on here).
Well I've just checked the 'Measures and measuring' section on here, and it says 8 dashes is jusy 3.5ml, and of course a barspoon is about 5ml, so maybe I overdosed the absinthe. Ah well, it was very nice nonetheless!
I'm really enjoying this. Absinthe can be a massive bully in the glass, so I was parsimonious with it - just a 5ml barspoon for two servings. But it plays really nicely in this - I'll certainly try a little more next time. And I used Noilly Prat without any problem at all (despite an earlier comment on here).
Lovely uncomplicated summer cooler. I'll be trying House of Payne next - another raspberry-themed bevvy.
Just tried this again (with Antica Formula and a mainstream gin) and it showed its class, as it always does. Such a simple drink to construct, I reckon it gets overlooked in favour of more glamorous martinis and manhattans. But it's a true classic, an absolute beauty.
I've just been rereading David Embury's 1948 classic, 'The Fine Art of Mixing Drinks', and it suggests the great man was no fan of the Gin & It. He says: "...there is always likely to be something wrong, something not quite satisfactory, about a blend either of dry vermouth and whisky or of sweet vermouth and gin."
Just tried this again (with Antica Formula and a mainstream gin) and it showed its class, as it always does. Such a simple drink to construct, I reckon it gets overlooked in favour of more glamorous martinis and manhattans. But it's a true classic, an absolute beauty.
I've just tried this with an added 2.5ml of vinegar from the onion jar. It definitely works, marrying the (two!) onions to the drink beautifully.
I’ve been of the impression that you go with an odd number of onions or olives etc out of superstition. I love tradition so things like odd versus even with the garnish appeals to me. Can someone comment on the use of two in a Gibson?
I think the received wisdom is that two onions references the décolletage of a Gibson girl. I ALWAYS add two onions because I'm not superstitious, and because three is clearly too many onions, while one is woefully insufficient.
I'm definitely interested in alternatives to US rye (and bourbon). When Trump put his first tariffs on Europe, we radically reduced our consumption of rye-based cocktails, but the Rittenhouse and Bulleit (and the WT101 )are now either empty or running on fumes.
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Did you try the Lot 40 Cask strength, and did you see that they also make a 43% ?
Hi Mike, I've tried the Lot 40 at 43%, but not tried the cask strength. TBH, I've largely failed to source suitable non-US alternatives. I shall redouble my efforts.