|
|
Post by Chicago Jake on Oct 18, 2012 14:21:44 GMT -6
My favorite booze is gin, and my favorite gin is Bombay Sapphire. I don't buy it very often, being a cheap bastard, but when I do I always love it. So I noticed recently that there is a new flavor in town: Bombay Sapphire East. According to a few on-line reviews, it is enhanced with two extra botanicals: Lemongrass and Black Peppercorns. That's on top of the usual ten that regular Sapphire uses. I'm having trouble imagining the taste. Guess I'll have to crowbar open my wallet and purchase a bottle. So.... has anyone tried this latest elixir? What did you think?  |
|
|
|
Post by ♥ COVID-19♥ on Oct 18, 2012 14:31:47 GMT -6
I haven't tried it yet, but it sounds interesting. Based on the added botanical, it would seem a well-timed release for Autumn -- my guess is that the peppercorn gives it a spiciness not unlike Hendrick's.
|
|
|
|
Post by Ardbeg... innit on Oct 18, 2012 17:43:12 GMT -6
When I want a "clean" alternative to single malts Bombay Sapphire is my choice. I will have to be on the lookout for the East version. Thanks for the heads up
|
|
|
|
Post by ♥ COVID-19♥ on Oct 18, 2012 21:53:44 GMT -6
Last spring, I attended a workshop at something called The Manhattan Cocktail Classic where they taught attendees how to make various gin cocktails featuring Bombay Sapphire; that was the first time I'd tried it and I'd enjoyed it so much that I went out and bought a bottle right after the class.
|
|
|
|
Post by Chicago Jake on Oct 18, 2012 23:18:45 GMT -6
Of all the gins in the world, Bombay Sapphire is the ginniest. It will be great if this "east" version is another wrinkle worth enjoying.
|
|
|
|
Post by Chicago Jake on Nov 9, 2012 0:37:11 GMT -6
I finally did crowbar open my wallet and buy a bottle of Bombay Sapphire East. I've been sipping it, neat, for a few days now. My assessment: YES.
It is good. Nice and spicy, with all the full flavor of Bombay Sapphire, plus that unmistakable addition of black pepper. I don't detect the lemongrass, but maybe that's just me. It is nice and spicy and entertaining on the tongue, and definitely gets your attention.
I don't think I'd want to order it in a straight-up martini (although I might try it, just as an experiment), but it is definitely a good sippin' drink, neat, at room temperature.
Anyone else?
|
|
|
|
Post by Ardbeg... innit on Nov 9, 2012 8:16:48 GMT -6
Still not on the shelf here. I am headed to the big city of Wausau in a week, I will check for it there.
|
|
|
|
Post by ♥ COVID-19♥ on Nov 9, 2012 8:52:29 GMT -6
I haven't seen it in my Brooklyn stores either (yet), but I've only been able to get subway access to Manhattan since yesterday (due to Sandy + nor'easter), so when I get a chance, I'll definitely check some of the Big Island stores that I typically frequent.
|
|
|
|
Post by ♥ COVID-19♥ on Nov 10, 2012 11:13:27 GMT -6
Eureka! Snared me a bottle at Astor Wines & Spirits in the East Village after work last night. Trip report soon come. |
|
|
|
Post by Merlot Joe on Nov 10, 2012 11:31:10 GMT -6
Sorry guys not a Gin drinker but I will be interested in read you reviews.
My dad drinks Gin so if it is good I will have to get him a bottle.
|
|
|
|
Post by Chicago Jake on Nov 10, 2012 12:54:12 GMT -6
Yikes! Thirty-four bucks! I can't quite make out the size of that bottle, but if it is a 750 mL, you are paying quite the Manhattan premium. I get it for about $23 here.
|
|
|
|
Post by ♥ COVID-19♥ on Nov 10, 2012 13:38:21 GMT -6
It's 1 Liter. FWIW, mine came with a recipe card. Time to play Mad Scientist. |
|
|
|
Post by Chicago Jake on Nov 10, 2012 14:25:40 GMT -6
Mine came with the same recipe card. But I wouldn't dare to obscure the flavor by mixing it with anything else. Well, other than maybe a few molecules of vermouth, but I haven't even done that yet.
|
|
|
|
Post by ♥ COVID-19♥ on Nov 10, 2012 15:06:58 GMT -6
Which is one reason why *my* martinis are absent of vermouth. But to the matter of the recipes, I have found that mixing the flavor of other ingredients can sometimes enhance the flavor of the main spirit. The Collins recipe above with St. Germain is of particular interest to me. I would also like to try it in a French 75.
|
|
|
|
Post by Chicago Jake on Nov 10, 2012 18:22:00 GMT -6
A martini without vermouth is just a shot.
Not that there's anything wrong with that; 90% of my gin drinking involves pouring the gin directly from the bottle (from the freezer) into a rocks glass and imbibing it straight. But so far, I've been drinking the BSE at room temp to better taste the flavors. I'll have to see how it tastes chilled next.
|
|
|
|
Post by ♥ COVID-19♥ on Nov 10, 2012 19:10:30 GMT -6
We have always disagreed on what a martini is -- to me, a martini is however you like it. Sometimes, I use an aerosol filled with absinthe and lace the glass with that because I've never been a big vermouth fan. My BSE is also currently at room temp. The gins in my freezer are Bulldog, Hayman's Navy Strength and The Botanist.
Sent from my DROID Pro using proboards
|
|
|
|
Post by ♥ COVID-19♥ on Nov 14, 2012 14:35:50 GMT -6
|
|
|
|
Post by Ardbeg... innit on Nov 14, 2012 14:49:22 GMT -6
I saw those sitting in my email... almost quit work early.
|
|
|
|
Post by ♥ COVID-19♥ on Nov 14, 2012 14:54:21 GMT -6
Seems to be a waste of Laphroaig, IMO.
|
|
|
|
Post by Ardbeg... innit on Nov 14, 2012 14:59:22 GMT -6
I'll write a trip report
|
|
|
|
Post by Chicago Jake on Nov 14, 2012 15:05:38 GMT -6
I thought a Rob Roy was basically a Scotch martini?
|
|
|
|
Post by Ardbeg... innit on Nov 14, 2012 15:32:44 GMT -6
It is, but these recipes are basically 8 to 10 parts gin or vodka to 1 part scotch with a few minor ingredients. Whereas the Rob Roy is scotch with vermouth and garnish.
|
|
|
|
Post by Chicago Jake on Nov 14, 2012 16:42:44 GMT -6
Ah. Didn't have time to go to the link. That could be interesting.
How about a Caribbean martini with a little bit of coconut rum? Or for Christmas, a hint of peppermint schnapps?
|
|
|
|
Post by ♥ COVID-19♥ on Nov 14, 2012 16:50:47 GMT -6
For Christmas, you might also consider gin/vodka with green (not clear) creme de menthe then layer grenadine on top -- you get the red & green that way.
|
|
|
|
Post by ♥ COVID-19♥ on Nov 14, 2012 20:10:05 GMT -6
At the opening of The Chivas 1801 Club somewhere in Manhattan Sent from my DROID Pro using proboards Attachments:
|
|
|
|
Post by Ardbeg... innit on Nov 15, 2012 7:01:49 GMT -6
OK, not bad. I made the Smokey Martini by the recipe and was pleasantly surprised. Going in, I held a small bit of skepticism regarding the concept, it just did not seem like a good combination of flavors. Have to say that the smoke of the scotch blended well with the infusions from the gin (I did use Bombay Sapphire and a Laphroaige 1/4 cask). I plan on experimenting a bit with the scotch/gin ratios and maybe bring in my Ardbeg Supernova to see just how far you can push the smoke onto the gin. |
|
|
|
Post by ♥ COVID-19♥ on Nov 15, 2012 9:00:11 GMT -6
If you can find Laphroaig Triple Wood, you might want to give that a shot, too. I recently tasted that at WhiskyFest Weekend in NYC and rather enjoyed it.
|
|
|
|
Post by Merlot Joe on Nov 15, 2012 15:51:17 GMT -6
My favorite Martini is Ketal 1 straight up with olives. . Good choice and I am not a very frequent Martini drinker maybe 5 per year. Ketal 1 is good but I like mine a little on the dirty side. |
|
