I enjoy a gin & tonic in the summer. Very refreshing light taste, it goes
with most anything. I also subscribe to the idea that life is too short for
cheap booze. Sitting on the shelf, the cheap and the good stuff look pretty
much identical, but the smoothness and flavors are worlds apart. This is
true for gin, bourbon, Scotch, whatever.

This week I decided to try two gin brands that I've never had before. One
is great, the other turned out a bit disappointing (but won't be wasted).

The two I tried are New Amsterdam Diamond (a premium version) and Tanqueray
Rangpur.

Gin is flavored mostly with juniper berries, but also other botanicals that
give it a distinct flavor. The combination of botanicals is what makes each
distinctive. The fact that anything is added is what makes it different
from vodka. They both start out the same way in the distillation process.

The New Amsterdam is smooth and has pleasant flavors. It may become one of
my favorites. The Rangpur is infused with Rangpur lime and, in my opinion,
has too much of it. I'll probably use it mixed with other juices for a
cocktail rather than plain gin or a G & T. So far, by all time favorite
is Hendrick's. It is infused with cucumber. That alone makes it the same
as eating a salad, right?

A few years ago Tanqueray made a version called Malaaca, from a very old
recipe. I really enjoyed that also, but it is gone from the market. I hope
they bring it back some day.

Personal taste will vary, but if I had to list my favorites I'd rank them:

1. Hendrick's
2. Bombay Sapphire
3. New Amsterdam Diamond
4. Tanqueray Malaaca (discontinued)
5. Bombay London Dry
6. Plymouth
7. Boodles
8. Tanqueray Ten
9. Beefeater
10, Tanqueray London Dry

"Ed Pawlowski" > writes:


> much identical, but the smoothness and flavors are worlds apart. This is
> true for gin, bourbon, Scotch, whatever.

One main advantage to going with the good stuff is less physical
stress. I used to buy a cheap whiskey cuz I was on a tight budget,
but I had to be careful. If I abused it, severe intestinal distress
was the penalty. Keep those water chasers comin'. I finally wised up
and started buying a good quality bourbon. Cost a bit more and I got
a bit less (qty) for the money, but the stress on the ol' pipes
disappeared.

> cocktail rather than plain gin or a G & T. So far, by all time favorite
> is Hendrick's. It is infused with cucumber.

That sounds intriguing. I've always meant to try Hendrick's, but
never have. I'll have to give it a go.

> A few years ago Tanqueray made a version called Malaaca, from a very old
> recipe. I really enjoyed that also, but it is gone from the market. I hope
> they bring it back some day.

Likewise. I didn't know it was no longer available.

> Personal taste will vary, but if I had to list my favorites I'd rank them:
>
> 1. Hendrick's
> 2. Bombay Sapphire
> 3. New Amsterdam Diamond
> 4. Tanqueray Malaaca (discontinued)
> 5. Bombay London Dry
> 6. Plymouth
> 7. Boodles
> 8. Tanqueray Ten
> 9. Beefeater
> 10, Tanqueray London Dry

Go figure. I put your 10 at number 1 for my G&Ts. My first choices are
different for each style of drink.

Boodles for martini
Tanq LD for G&Ts
Sapphire for straight sippin'
Hendrick's sounds like it would be perfect in a V8 Mary.

nb

Ed Pawlowski > wrote:

> I enjoy a gin & tonic in the summer. Very refreshing light
> taste, it goes with most anything. I also subscribe to the idea
> that life is too short for cheap booze. Sitting on the shelf,
> the cheap and the good stuff look pretty much identical, but the
> smoothness and flavors are worlds apart. This is true for gin,
> bourbon, Scotch, whatever.

And, the tonic is highly important. Presently, in the
U.S. market, I prefer Fever Tree.

> The New Amsterdam is smooth and has pleasant flavors. It may
> become one of my favorites. The Rangpur is infused with Rangpur
> lime and, in my opinion, has too much of it.

The Rangpur was better when first introduced, then they
messed with the formula going into volume. (It came
down in price significantly too.)

I had forgotten about Malacca.

Steve

"Ed Pawlowski" > wrote in message
...
>I enjoy a gin & tonic in the summer. Very refreshing light taste, it goes
>with most anything. I also subscribe to the idea that life is too short
>for cheap booze. Sitting on the shelf, the cheap and the good stuff look
>pretty much identical, but the smoothness and flavors are worlds apart.
>This is true for gin, bourbon, Scotch, whatever.
>
> This week I decided to try two gin brands that I've never had before. One
> is great, the other turned out a bit disappointing (but won't be wasted).
>
> The two I tried are New Amsterdam Diamond (a premium version) and
> Tanqueray Rangpur.
>
> Gin is flavored mostly with juniper berries, but also other botanicals
> that give it a distinct flavor. The combination of botanicals is what
> makes each distinctive. The fact that anything is added is what makes it
> different from vodka. They both start out the same way in the
> distillation process.
>
> The New Amsterdam is smooth and has pleasant flavors. It may become one
> of my favorites. The Rangpur is infused with Rangpur lime and, in my
> opinion, has too much of it. I'll probably use it mixed with other juices
> for a cocktail rather than plain gin or a G & T. So far, by all time
> favorite is Hendrick's. It is infused with cucumber. That alone makes it
> the same as eating a salad, right?
>
> A few years ago Tanqueray made a version called Malaaca, from a very old
> recipe. I really enjoyed that also, but it is gone from the market. I
> hope they bring it back some day.
>
> Personal taste will vary, but if I had to list my favorites I'd rank them:
>
> 1. Hendrick's
> 2. Bombay Sapphire
> 3. New Amsterdam Diamond
> 4. Tanqueray Malaaca (discontinued)
> 5. Bombay London Dry
> 6. Plymouth
> 7. Boodles
> 8. Tanqueray Ten
> 9. Beefeater
> 10, Tanqueray London Dry
>
I do not like too many botanicals. As and example, I really do not like
Bombay Sapphire. I have not tasted most of your list. I used to own a
liquor store, so got to sample the items with no expense. We still only
like the Beefeater. A Beefeater classis martini is our favorite steak house
cocktail. At home we occasionally have one, or a gin and tonic. Father in
law said he thought gin and tonic was too sweet, and I told him to not put
in so much tonic!! Oddly, I can drink (sip) scotch all evening and not feel
much buzz, but a gin and tonic can put me in the chair!! Either way, it is
a great hot weather drink. It was developed by the Brits when they were in
India. The tonic (quinine water) was thought to counter the malaria, and
the gin made it tolerable to drink.

Later,

DP

On Sat 01 Aug 2009 09:54:19p, told us...

> "Ed Pawlowski" > writes:
>
>
>> much identical, but the smoothness and flavors are worlds apart. This
>> is true for gin, bourbon, Scotch, whatever.
>
> One main advantage to going with the good stuff is less physical
> stress. I used to buy a cheap whiskey cuz I was on a tight budget,
> but I had to be careful. If I abused it, severe intestinal distress
> was the penalty. Keep those water chasers comin'. I finally wised up
> and started buying a good quality bourbon. Cost a bit more and I got
> a bit less (qty) for the money, but the stress on the ol' pipes
> disappeared.
>
>> cocktail rather than plain gin or a G & T. So far, by all time
>> favorite is Hendrick's. It is infused with cucumber.
>
> That sounds intriguing. I've always meant to try Hendrick's, but
> never have. I'll have to give it a go.
>
>> A few years ago Tanqueray made a version called Malaaca, from a very
>> old
>> recipe. I really enjoyed that also, but it is gone from the market. I
>> hope they bring it back some day.
>
> Likewise. I didn't know it was no longer available.
>
>> Personal taste will vary, but if I had to list my favorites I'd rank
>> them:
>>
>> 1. Hendrick's
>> 2. Bombay Sapphire
>> 3. New Amsterdam Diamond
>> 4. Tanqueray Malaaca (discontinued)
>> 5. Bombay London Dry
>> 6. Plymouth
>> 7. Boodles
>> 8. Tanqueray Ten
>> 9. Beefeater
>> 10, Tanqueray London Dry
>
> Go figure. I put your 10 at number 1 for my G&Ts. My first choices are
> different for each style of drink.
>
> Boodles for martini
> Tanq LD for G&Ts
> Sapphire for straight sippin'
> Hendrick's sounds like it would be perfect in a V8 Mary.
>
> nb
>

I prefer Boodles for botht martinis and G&T.

--
Wayne Boatwright
------------------------------------------------------------------------
In general, mankind, since the improvement in cookery, eats twice
as much as nature requires. Benjamin Franklin

In article >,
"Ed Pawlowski" > wrote:

> Personal taste will vary, but if I had to list my favorites I'd rank them:
>
> 1. Hendrick's
> 2. Bombay Sapphire
> 3. New Amsterdam Diamond
> 4. Tanqueray Malaaca (discontinued)
> 5. Bombay London Dry
> 6. Plymouth
> 7. Boodles
> 8. Tanqueray Ten
> 9. Beefeater
> 10, Tanqueray London Dry

If you can get it, try South Gin from New Zealand. Very nice drop
indeed.

http://www.southgin.com

Miche

--
Electricians do it in three phases

On Sun, 2 Aug 2009 00:29:36 -0400, "Ed Pawlowski" >
wrote:

>Personal taste will vary, but if I had to list my favorites I'd rank them:
>
>1. Hendrick's
>2. Bombay Sapphire
>3. New Amsterdam Diamond
>4. Tanqueray Malaaca (discontinued)
>5. Bombay London Dry
>6. Plymouth
>7. Boodles
>8. Tanqueray Ten
>9. Beefeater
>10, Tanqueray London Dry

I was introduced to G&Ts with Beefeater and I still like it for that
purpose.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 2 Aug 2009 05:20:13 +0000 (UTC), (Steve
Pope) wrote:

>Ed Pawlowski > wrote:
>
>> I enjoy a gin & tonic in the summer. Very refreshing light
>> taste, it goes with most anything. I also subscribe to the idea
>> that life is too short for cheap booze. Sitting on the shelf,
>> the cheap and the good stuff look pretty much identical, but the
>> smoothness and flavors are worlds apart. This is true for gin,
>> bourbon, Scotch, whatever.
>
>And, the tonic is highly important. Presently, in the
>U.S. market, I prefer Fever Tree.
>
>> The New Amsterdam is smooth and has pleasant flavors. It may
>> become one of my favorites. The Rangpur is infused with Rangpur
>> lime and, in my opinion, has too much of it.
>
>The Rangpur was better when first introduced, then they
>messed with the formula going into volume. (It came
>down in price significantly too.)
>
>I had forgotten about Malacca.
>
Dang, you I think I need to go drinking with you sometime! I haven't
even heard of New Amsterdam and Malacca.... or a couple of others.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Ed Pawlowski" > wrote in message
...
>I enjoy a gin & tonic in the summer. Very refreshing light taste, it goes
>with most anything. I also subscribe to the idea that life is too short
>for cheap booze. Sitting on the shelf, the cheap and the good stuff look
>pretty much identical, but the smoothness and flavors are worlds apart.
>This is true for gin, bourbon, Scotch, whatever.
>
> This week I decided to try two gin brands that I've never had before. One
> is great, the other turned out a bit disappointing (but won't be wasted).
>
> The two I tried are New Amsterdam Diamond (a premium version) and
> Tanqueray Rangpur.
>
> Gin is flavored mostly with juniper berries, but also other botanicals
> that give it a distinct flavor. The combination of botanicals is what
> makes each distinctive. The fact that anything is added is what makes it
> different from vodka. They both start out the same way in the
> distillation process.
>
> The New Amsterdam is smooth and has pleasant flavors. It may become one
> of my favorites. The Rangpur is infused with Rangpur lime and, in my
> opinion, has too much of it. I'll probably use it mixed with other juices
> for a cocktail rather than plain gin or a G & T. So far, by all time
> favorite is Hendrick's. It is infused with cucumber. That alone makes it
> the same as eating a salad, right?
>
> A few years ago Tanqueray made a version called Malaaca, from a very old
> recipe. I really enjoyed that also, but it is gone from the market. I
> hope they bring it back some day.
>
> Personal taste will vary, but if I had to list my favorites I'd rank them:
>
> 1. Hendrick's
> 2. Bombay Sapphire
> 3. New Amsterdam Diamond
> 4. Tanqueray Malaaca (discontinued)
> 5. Bombay London Dry
> 6. Plymouth
> 7. Boodles
> 8. Tanqueray Ten
> 9. Beefeater
> 10, Tanqueray London Dry

I have found that the cheaper gins make for the better G&Ts. The good stuff
is too smooth, too refined. You want a bit of a bite in each sip. You want
the G&T to grab your tongue and give it a little yank. My favorite gin for
G&Ts is Gordon's. It has the right combo of flavor and bite. I've had
Boodles gin and it is just too smooth and disappears under the tonic water.
Same for the Bombay Sapphire. Tanqueray makes for a great gin martini but
I'd not use it again in a G&T.

Paul

"Miche" > wrote in message >
> If you can get it, try South Gin from New Zealand. Very nice drop
> indeed.
>
> http://www.southgin.com
>
> Miche

Unfortunately, According to their locator on the web site, it is not
available in the US or eastern Canada, only Alberta or BC.

On Aug 1, 11:29*pm, "Ed Pawlowski" > wrote:
> I enjoy a gin & tonic in the summer. *Very refreshing light taste, it goes
> with most anything. *I also subscribe to the idea that life is too short for
> cheap booze. *Sitting on the shelf, the cheap and the good stuff look pretty
> much identical, but the smoothness and flavors are worlds apart. *This is
> true for gin, bourbon, Scotch, whatever.
>
> This week I decided to try two gin brands that I've never had before. *One
> is great, the other turned out a bit disappointing (but won't be wasted).
>
> The two I tried are New Amsterdam Diamond (a premium version) and Tanqueray
> Rangpur.
>
> Gin is flavored mostly with juniper berries, but also other botanicals that
> give it a distinct flavor. *The combination of botanicals is what makes each
> distinctive. *The fact that anything is added is what makes it different
> from vodka. *They both start out the same way in the distillation process.
>
> The New Amsterdam is smooth and has pleasant flavors. *It may become one of
> my favorites. *The Rangpur is infused with Rangpur lime and, in my opinion,
> has too much of it. *I'll probably use it mixed with other juices for a
> cocktail rather than plain gin or a G & T. * *So far, by all time favorite
> is Hendrick's. *It is infused with cucumber. *That alone makes it the same
> as eating a salad, right?
>
> * A few years ago Tanqueray made a version called Malaaca, from a very old
> recipe. I really enjoyed that also, but it is gone from the market. *I hope
> they bring it back some day.
>
> Personal taste will vary, but if I had to list my favorites I'd rank them:
>
> 1. Hendrick's
> 2. Bombay Sapphire
> 3. New Amsterdam Diamond
> 4. Tanqueray Malaaca (discontinued)
> 5. Bombay London Dry
> 6. Plymouth
> 7. Boodles
> 8. Tanqueray Ten
> 9. Beefeater
> 10, Tanqueray London Dry

Gin is nasty, as is Scotch. Both are made with nasty tasting things,
gin with juniper berries and Scotch with water squeezed from an old
fetid peat bog!!

Gimme good old fashioned fresh squeezed Kentucky corn juice anyday!
AKA BOURBON! :-)

John Kuthe...

"Dale P" > wrote in message
m...
> "Ed Pawlowski" > wrote in message
> ...
>>I enjoy a gin & tonic in the summer. Very refreshing light taste, it goes
>>with most anything. I also subscribe to the idea that life is too short
>>for cheap booze. Sitting on the shelf, the cheap and the good stuff look
>>pretty much identical, but the smoothness and flavors are worlds apart.
>>This is true for gin, bourbon, Scotch, whatever.
>>
>> This week I decided to try two gin brands that I've never had before.
>> One is great, the other turned out a bit disappointing (but won't be
>> wasted).
>>
>> The two I tried are New Amsterdam Diamond (a premium version) and
>> Tanqueray Rangpur.
>>
>> Gin is flavored mostly with juniper berries, but also other botanicals
>> that give it a distinct flavor. The combination of botanicals is what
>> makes each distinctive. The fact that anything is added is what makes it
>> different from vodka. They both start out the same way in the
>> distillation process.
>>
>> The New Amsterdam is smooth and has pleasant flavors. It may become one
>> of my favorites. The Rangpur is infused with Rangpur lime and, in my
>> opinion, has too much of it. I'll probably use it mixed with other
>> juices for a cocktail rather than plain gin or a G & T. So far, by all
>> time favorite is Hendrick's. It is infused with cucumber. That alone
>> makes it the same as eating a salad, right?
>>
>> A few years ago Tanqueray made a version called Malaaca, from a very old
>> recipe. I really enjoyed that also, but it is gone from the market. I
>> hope they bring it back some day.
>>
>> Personal taste will vary, but if I had to list my favorites I'd rank
>> them:
>>
>> 1. Hendrick's
>> 2. Bombay Sapphire
>> 3. New Amsterdam Diamond
>> 4. Tanqueray Malaaca (discontinued)
>> 5. Bombay London Dry
>> 6. Plymouth
>> 7. Boodles
>> 8. Tanqueray Ten
>> 9. Beefeater
>> 10, Tanqueray London Dry
>>
> I do not like too many botanicals. As and example, I really do not like
> Bombay Sapphire. I have not tasted most of your list. I used to own a
> liquor store, so got to sample the items with no expense. We still only
> like the Beefeater. A Beefeater classis martini is our favorite steak
> house cocktail. At home we occasionally have one, or a gin and tonic.
> Father in law said he thought gin and tonic was too sweet, and I told him
> to not put in so much tonic!! Oddly, I can drink (sip) scotch all evening
> and not feel much buzz, but a gin and tonic can put me in the chair!!
> Either way, it is a great hot weather drink. It was developed by the
> Brits when they were in India. The tonic (quinine water) was thought to
> counter the malaria, and the gin made it tolerable to drink.
>
>
I can't agree with the "tolerable to drink" part, plenty of folks drink gin
neat, in fact it's the only way to drink top shelf gin. Anyone using a top
shelf gin in a cocktail other than a 2ni is wasting their money... anyone
orders a Boodles n' tonic the bartender will mumble idiot all the way to the
register... in a restaurant the wait person will usually bring your tonic
made with house gin, bartenders know it's not possible to tell the
difference... only the nitwits order top shelf booze without watching it
being poured. And any booze flavor-enhanced ('specially vodka) with such
things as hot pepper, mint, citrus, cinnamon, etc, is because it was a bad
batch that couldn't be sold unflavored... they ain't gonna dump thousands of
gallons of skunky booze, so what do they do; add flavoring/perfumes (usually
artificial), put it in a fancy schmancy bottle, charge an extra fancy
schmancy price, and the idiots love it. Flavored vodka is an oxymoron. In
the US all tonic water by law must display in large print "Contains
Quinine"... some folks have an adverse reaction, many prescription drugs are
adversely affected... no one should indulge in large quantities of
tonic/quinine water as a beverage, it's not sody pop.

"Paul M. Cook" > wrote in message
...
>
> "Ed Pawlowski" > wrote in message
> ...
>>I enjoy a gin & tonic in the summer. Very refreshing light taste, it goes
>>with most anything. I also subscribe to the idea that life is too short
>>for cheap booze. Sitting on the shelf, the cheap and the good stuff look
>>pretty much identical, but the smoothness and flavors are worlds apart.
>>This is true for gin, bourbon, Scotch, whatever.
>>
>> This week I decided to try two gin brands that I've never had before.
>> One is great, the other turned out a bit disappointing (but won't be
>> wasted).
>>
>> The two I tried are New Amsterdam Diamond (a premium version) and
>> Tanqueray Rangpur.
>>
>> Gin is flavored mostly with juniper berries, but also other botanicals
>> that give it a distinct flavor. The combination of botanicals is what
>> makes each distinctive. The fact that anything is added is what makes it
>> different from vodka. They both start out the same way in the
>> distillation process.
>>
>> The New Amsterdam is smooth and has pleasant flavors. It may become one
>> of my favorites. The Rangpur is infused with Rangpur lime and, in my
>> opinion, has too much of it. I'll probably use it mixed with other
>> juices for a cocktail rather than plain gin or a G & T. So far, by all
>> time favorite is Hendrick's. It is infused with cucumber. That alone
>> makes it the same as eating a salad, right?
>>
>> A few years ago Tanqueray made a version called Malaaca, from a very old
>> recipe. I really enjoyed that also, but it is gone from the market. I
>> hope they bring it back some day.
>>
>> Personal taste will vary, but if I had to list my favorites I'd rank
>> them:
>>
>> 1. Hendrick's
>> 2. Bombay Sapphire
>> 3. New Amsterdam Diamond
>> 4. Tanqueray Malaaca (discontinued)
>> 5. Bombay London Dry
>> 6. Plymouth
>> 7. Boodles
>> 8. Tanqueray Ten
>> 9. Beefeater
>> 10, Tanqueray London Dry
>
> I have found that the cheaper gins make for the better G&Ts. The good
> stuff is too smooth, too refined. You want a bit of a bite in each sip.
> You want the G&T to grab your tongue and give it a little yank. My
> favorite gin for G&Ts is Gordon's. It has the right combo of flavor and
> bite. I've had Boodles gin and it is just too smooth and disappears under
> the tonic water. Same for the Bombay Sapphire. Tanqueray makes for a
> great gin martini but I'd not use it again in a G&T.
>
>
>
'Zactly. It's moronic to use top shelf booze in a mixed drink. Crystal
Palace is perfect for G & T... typically has a wedge of lime too... with
quinine and citrus no one can tell what gin was used... the most anyone can
detect is whether it's short on booze. And the vast majority of drinks are
made with ice from ordinary tap water, hard chlorinated water, if you use
stale ice made with crappy water then there is no point in using any but the
least expensive booze... just proves once again how most folks have TIAD,
and more dollars than brain cells. Imagine, people are discussing G & T and
top shelf gin, idiots. G & T is the least expensive bar drink there is for
a good reason... using top shelf gin in a G & T is like using $50 Champagne
in a mimosa. Top shelf booze is made to drink neat, otherwise it's like
someone who's ascared to drive over than 55 MPH owning a Porshe.

brooklyn1 wrote:

>> It was developed by the
>> Brits when they were in India. The tonic (quinine water) was thought to
>> counter the malaria, and the gin made it tolerable to drink.
>>
>>
> I can't agree with the "tolerable to drink" part, plenty of folks drink gin
> neat, in fact it's the only way to drink top shelf gin.


The idea of adding the gin to the quinine was to make the quinine
tolerable. I usually have gin with tonic but I occasionally have it with
a little ice and a twist of lemon. It is quite tasty.

On Sun, 2 Aug 2009 00:39:20 -0700, "Paul M. Cook" >
wrote:

>
>"Ed Pawlowski" > wrote in message
...
>>I enjoy a gin & tonic in the summer. Very refreshing light taste, it goes
>>with most anything. I also subscribe to the idea that life is too short
>>for cheap booze. Sitting on the shelf, the cheap and the good stuff look
>>pretty much identical, but the smoothness and flavors are worlds apart.
>>This is true for gin, bourbon, Scotch, whatever.

snippage
>
>I have found that the cheaper gins make for the better G&Ts. The good stuff
>is too smooth, too refined. You want a bit of a bite in each sip. You want
>the G&T to grab your tongue and give it a little yank. My favorite gin for
>G&Ts is Gordon's. It has the right combo of flavor and bite. I've had
>Boodles gin and it is just too smooth and disappears under the tonic water.
>Same for the Bombay Sapphire. Tanqueray makes for a great gin martini but
>I'd not use it again in a G&T.
>
>Paul
>
I agree whole heartedly with you Paul. I use Seagrams for G&T. I have
a bottle of Bombay Sapphire for martini's and sippin'. The G&T's just
aren't as good made from it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

koko wrote:

> I agree whole heartedly with you Paul. I use Seagrams for G&T. I have
> a bottle of Bombay Sapphire for martini's and sippin'. The G&T's just
> aren't as good made from it.
>
> koko

My current bottle of Tanqueray makes very nice G&Ts

Goomba wrote:
> koko wrote:
>
>> I agree whole heartedly with you Paul. I use Seagrams for G&T. I have
>> a bottle of Bombay Sapphire for martini's and sippin'. The G&T's just
>> aren't as good made from it.
>> koko
>
> My current bottle of Tanqueray makes very nice G&Ts

I usually don't mix liquor with soft drinks, with the exception of gin
and tonic, and I usually buy better quality liquors... but not top
quality. Around here, the difference in price between cheap gin and good
gin is only a buck or two a bottle, so it's hardly worth my while to buy
cheap gin for mixing and a better quality for drinking straight. Not
that you would ever catch me mixing rye with ginger ale, but I sure
wouldn't insisting on Crown Royal in a mixed drink. I used to like
Tanguary gin but switched to Bombay.



I have a sister in law who has notoriously bad taste. She seems to be
incapable of forming a preference on her own and usually relies on her
good friend because the friend has good taste <?>. My SiL disagree on a
lot of matters of taste when it comes to food, liquor and restaurants.
She likes gin and tonic and always used Tanguary. I gave her a G&T here
a few years ago and she didn't like the Bombay gin that I used. And yes,
for a person who has no taste of her own, she is outspoken enough to
say she didn't like it. However, about a year ago she was at a party
at her friend's house and her friend had bought Bombay gin. Even though
her friend does not drink and knows nothing about gin, and probably
bought it on the recommendation of someone who knows the stuff, my SiL
now used Bombay.

"Dave Smith" > wrote in message
...
> brooklyn1 wrote:
>
>>> It was developed by the Brits when they were in India. The tonic
>>> (quinine water) was thought to counter the malaria, and the gin made it
>>> tolerable to drink.
>>>
>>>
>> I can't agree with the "tolerable to drink" part, plenty of folks drink
>> gin neat, in fact it's the only way to drink top shelf gin.
>
>
> The idea of adding the gin to the quinine was to make the quinine
> tolerable. I usually have gin with tonic but I occasionally have it with a
> little ice and a twist of lemon. It is quite tasty.
>
Exactly, it was to make the quinine water tolerable. The amount of quinine
used to counter malaria was most likely much stronger than today's tonic.

It was only in the last couple of decades that vodka in the US could be
flavored. BATF used to state that vodka was a clear, unflavored product.
The liquor makers put on the pressure to get the standard changed. The
flavor appeals to the young (Pepsi generation) drinkers. I have not and
will not buy a flavored vodka. When we were in Russia, we would buy a five
star vodka, and it was great for sipping or for shots.

Later,

DP

Dale P wrote:
>
>> The idea of adding the gin to the quinine was to make the quinine
>> tolerable. I usually have gin with tonic but I occasionally have it
>> with a little ice and a twist of lemon. It is quite tasty.
>>
> Exactly, it was to make the quinine water tolerable. The amount of
> quinine used to counter malaria was most likely much stronger than
> today's tonic.
>
> It was only in the last couple of decades that vodka in the US could be
> flavored. BATF used to state that vodka was a clear, unflavored
> product. The liquor makers put on the pressure to get the standard
> changed. The flavor appeals to the young (Pepsi generation) drinkers.
> I have not and will not buy a flavored vodka. When we were in Russia,
> we would buy a five star vodka, and it was great for sipping or for shots.


I rarely drink vodka bu I keep a bottle in the freezer and once in a
while I have a small shot of it ice cold. It's nice that way. I don't
see the point in mixing it with anything, but if I run out of gin and it
is a hot summer day vodka and tonic is almost a substitute for gin and
tonic.


I have to wonder about the benefits of gin and quinine for malaria. A
friend of mine spends a lot of time in the tropics and refuses to use
anti malaria medication. My son used it when he was lived in Africa for
a year. He hated the stuff. He said it made him really strange. Instead
of taking it once a week he switched to one every week and a half. One
week he got mixed up and took the dose 3-4 days after the previous one
and was borderline psychotic for a few days. Now they are finding that
that stuff can cause all sorts of long term problems.

Dave Smith wrote:

> I usually don't mix liquor with soft drinks, with the exception of gin
> and tonic, and I usually buy better quality liquors... but not top
> quality. Around here, the difference in price between cheap gin and good
> gin is only a buck or two a bottle, so it's hardly worth my while to buy
> cheap gin for mixing and a better quality for drinking straight. Not
> that you would ever catch me mixing rye with ginger ale, but I sure
> wouldn't insisting on Crown Royal in a mixed drink. I used to like
> Tanguary gin but switched to Bombay.
>
>
> I have a sister in law who has notoriously bad taste. She seems to be
> incapable of forming a preference on her own and usually relies on her
> good friend because the friend has good taste <?>. My SiL disagree on a
> lot of matters of taste when it comes to food, liquor and restaurants.
> She likes gin and tonic and always used Tanguary. I gave her a G&T here
> a few years ago and she didn't like the Bombay gin that I used. And yes,
> for a person who has no taste of her own, she is outspoken enough to
> say she didn't like it. However, about a year ago she was at a party
> at her friend's house and her friend had bought Bombay gin. Even though
> her friend does not drink and knows nothing about gin, and probably
> bought it on the recommendation of someone who knows the stuff, my SiL
> now used Bombay.

I seem to alternate the Bombay Sapphire with Tanq based on the price at
the military liquor store or what might be on sale that week. I tend to
restock the bar with a wide assortment of liquors before house guests
arrive so I'll be prepared for whatever they might desire. My son asked
me about the small bottle of scotch I keep, yet no one has tapped into
it yet. I keep good aged Bicardi as well as Captain Morgan's Spiced Rum.
I aim to satisfy!
My son recently mixed up something good that I would never have thunk to
try before- Captain Morgan Spiced Rum and Diet Dr. Pepper. It is delicious!

Christine Dabney > wrote:

>I like Plymouth...

Me too. Note, the overproof Plymouth sold in the U.K. is
to be treated with a great deal of respect.

As a point of trivia, the Fever Tree tonic water I mentioned
earlier is made by the former head of Plymouth Gin.

Steve

On Aug 2, 8:48*am, John Kuthe > wrote:
> On Aug 1, 11:29*pm, "Ed Pawlowski" > wrote:
>
>
>
> > I enjoy a gin & tonic in the summer. *Very refreshing light taste, it goes
> > with most anything. *I also subscribe to the idea that life is too short for
> > cheap booze. *Sitting on the shelf, the cheap and the good stuff look pretty
> > much identical, but the smoothness and flavors are worlds apart. *This is
> > true for gin, bourbon, Scotch, whatever.
>
> > This week I decided to try two gin brands that I've never had before. *One
> > is great, the other turned out a bit disappointing (but won't be wasted).
>
> > The two I tried are New Amsterdam Diamond (a premium version) and Tanqueray
> > Rangpur.
>
> > Gin is flavored mostly with juniper berries, but also other botanicals that
> > give it a distinct flavor. *The combination of botanicals is what makes each
> > distinctive. *The fact that anything is added is what makes it different
> > from vodka. *They both start out the same way in the distillation process.
>
> > The New Amsterdam is smooth and has pleasant flavors. *It may become one of
> > my favorites. *The Rangpur is infused with Rangpur lime and, in my opinion,
> > has too much of it. *I'll probably use it mixed with other juices for a
> > cocktail rather than plain gin or a G & T. * *So far, by all time favorite
> > is Hendrick's. *It is infused with cucumber. *That alone makes it the same
> > as eating a salad, right?
>
> > * A few years ago Tanqueray made a version called Malaaca, from a very old
> > recipe. I really enjoyed that also, but it is gone from the market. *I hope
> > they bring it back some day.
>
> > Personal taste will vary, but if I had to list my favorites I'd rank them:
>
> > 1. Hendrick's
> > 2. Bombay Sapphire
> > 3. New Amsterdam Diamond
> > 4. Tanqueray Malaaca (discontinued)
> > 5. Bombay London Dry
> > 6. Plymouth
> > 7. Boodles
> > 8. Tanqueray Ten
> > 9. Beefeater
> > 10, Tanqueray London Dry
>
> Gin is nasty, as is Scotch. Both are made with nasty tasting things,
> gin with juniper berries and Scotch with water squeezed from an old
> fetid peat bog!!
>
> Gimme good old fashioned fresh squeezed Kentucky corn juice anyday!
> AKA BOURBON! :-)
>
> John Kuthe...

Yes, a very handy thing to have around the farm. We revived a half-
frozen calf with a bottle of some kind of bourbon.

John Kane, Kingston ON Canada

Dave Smith wrote:
>
> Dale P wrote:
> >
> >> The idea of adding the gin to the quinine was to make the quinine
> >> tolerable. I usually have gin with tonic but I occasionally have it
> >> with a little ice and a twist of lemon. It is quite tasty.
> >>
> > Exactly, it was to make the quinine water tolerable. The amount of
> > quinine used to counter malaria was most likely much stronger than
> > today's tonic.
> >
> > It was only in the last couple of decades that vodka in the US could be
> > flavored. BATF used to state that vodka was a clear, unflavored
> > product. The liquor makers put on the pressure to get the standard
> > changed. The flavor appeals to the young (Pepsi generation) drinkers.
> > I have not and will not buy a flavored vodka. When we were in Russia,
> > we would buy a five star vodka, and it was great for sipping or for shots.
>
> I rarely drink vodka bu I keep a bottle in the freezer and once in a
> while I have a small shot of it ice cold. It's nice that way. I don't
> see the point in mixing it with anything, but if I run out of gin and it
> is a hot summer day vodka and tonic is almost a substitute for gin and
> tonic.
>
> I have to wonder about the benefits of gin and quinine for malaria. A
> friend of mine spends a lot of time in the tropics and refuses to use
> anti malaria medication. My son used it when he was lived in Africa for
> a year. He hated the stuff. He said it made him really strange. Instead
> of taking it once a week he switched to one every week and a half. One
> week he got mixed up and took the dose 3-4 days after the previous one
> and was borderline psychotic for a few days. Now they are finding that
> that stuff can cause all sorts of long term problems.

Malaria can cause all sorts of long term problems... Think lesser of two
evils, much like US elections...

In article >,
"Ed Pawlowski" > wrote:

> Personal taste will vary, but if I had to list my favorites I'd rank them:

> 5. Bombay London Dry

I brought a bottle of Bombay London Dry Gin over to The Widow Dorothy's
last Monday night when we watched the finale of The Bachelorette. It
was a whole lot better than the cheap stuff I've been drinking for
years. Might have to try a martini cocktail with it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On 2009-08-02, Melba's Jammin' > wrote:

> was a whole lot better than the cheap stuff I've been drinking for
> years. Might have to try a martini cocktail with it.

Yeah, ol' Olaf's finest, Yumpin' Yimminy Yin, is a bit on the harsh
side.

nb

I cant afford Bombay or Torquay,

and so my own piece of heaven is 'Seagrams' with diet lemonade...(which I
understand is Canadian.)

I do agree with you about the quality though it's so hard to go back ! :-O

Linda (in the garden as usual)




"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ed Pawlowski" > wrote:
>
>> Personal taste will vary, but if I had to list my favorites I'd rank
>> them:
>
>> 5. Bombay London Dry
>
> I brought a bottle of Bombay London Dry Gin over to The Widow Dorothy's
> last Monday night when we watched the finale of The Bachelorette. It
> was a whole lot better than the cheap stuff I've been drinking for
> years. Might have to try a martini cocktail with it.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - Yes, I Can! blog - check it out
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

"Melba's Jammin'" > wrote
>
> I brought a bottle of Bombay London Dry Gin over to The Widow Dorothy's
> last Monday night when we watched the finale of The Bachelorette. It
> was a whole lot better than the cheap stuff I've been drinking for
> years. Might have to try a martini cocktail with it.
>
>
Yep, Bombay is fine for a 2ni, don't waste it on a tonic.

On Sun, 2 Aug 2009 11:53:16 -0600, "Dale P" > wrote:

>It was only in the last couple of decades that vodka in the US could be
>flavored. BATF used to state that vodka was a clear, unflavored product.
>The liquor makers put on the pressure to get the standard changed. The
>flavor appeals to the young (Pepsi generation) drinkers. I have not and
>will not buy a flavored vodka. When we were in Russia, we would buy a five
>star vodka, and it was great for sipping or for shots.

We used to have threads here in rfc about how to flavor vodka. That
stopped after flavored vodka was easily found.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
notbob > wrote:

> On 2009-08-02, Melba's Jammin' > wrote:
>
> > was a whole lot better than the cheap stuff I've been drinking for
> > years. Might have to try a martini cocktail with it.
>
> Yeah, ol' Olaf's finest, Yumpin' Yimminy Yin, is a bit on the harsh
> side.
>
> nb

Watcherse'f, punk. :-)
-Barb, just poured the syrup over another batch of watermelon rinds.
They'll be jarred and processed on Wednesday.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

> "Melba's Jammin'" wrote
>
> >I brought a bottle of Bombay London Dry Gin over to The Widow Dorothy's
> >last Monday night when we watched the finale of The Bachelorette. It
> >was a whole lot better than the cheap stuff I've been drinking for
> >years. Might have to try a martini cocktail with it.
> >
> >


You could reduce a half a cup to a few tbs. Gently and over a half hour
or so reduce the gin over a very low heat to about 3 tbs. I cant stress
enough how gently this must be done to be achieved succesffully but if,
as a technique, it is mastered, it can add sutpendious flavors, espicaly
to baked goods and pastries.

Then add that reduced gin to enough dough for a dozen small basic egg,
flour and honey cookies. Rice flour if you have it and stick half an
peeled almond on top of each cookie.

I will reduce an entire cup of good port to about 3 tbs for a small
chocolate cake, technicaly a 'torte'.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:

> brooklyn1 wrote:
>
>>> It was developed by the
>>> Brits when they were in India. The tonic (quinine water) was thought to
>>> counter the malaria, and the gin made it tolerable to drink.
>>>
>>>
>> I can't agree with the "tolerable to drink" part, plenty of folks drink gin
>> neat, in fact it's the only way to drink top shelf gin.
>
> The idea of adding the gin to the quinine was to make the quinine
> tolerable. I usually have gin with tonic but I occasionally have it with
> a little ice and a twist of lemon. It is quite tasty.

sheldon has reading comprehension problems.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
>
>> brooklyn1 wrote:
>>
>>>> It was developed by the
>>>> Brits when they were in India. The tonic (quinine water) was thought
>>>> to
>>>> counter the malaria, and the gin made it tolerable to drink.
>>>>
>>>>
>>> I can't agree with the "tolerable to drink" part, plenty of folks drink
>>> gin
>>> neat, in fact it's the only way to drink top shelf gin.
>>
>> The idea of adding the gin to the quinine was to make the quinine
>> tolerable. I usually have gin with tonic but I occasionally have it with
>> a little ice and a twist of lemon. It is quite tasty.
>
> sheldon has reading comprehension problems.
>

I think I might have when I used to drink double Beefeaters and tonics. I
liked a piece of lemon and lime in mine, in tall glass.

"blake murphy" > wrote in message
...
> On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
>
>> brooklyn1 wrote:
>>
>>>> It was developed by the
>>>> Brits when they were in India. The tonic (quinine water) was thought
>>>> to
>>>> counter the malaria, and the gin made it tolerable to drink.
>>>>
>>>>
>>> I can't agree with the "tolerable to drink" part, plenty of folks drink
>>> gin
>>> neat, in fact it's the only way to drink top shelf gin.
>>
>> The idea of adding the gin to the quinine was to make the quinine
>> tolerable. I usually have gin with tonic but I occasionally have it with
>> a little ice and a twist of lemon. It is quite tasty.
>
> sheldon has reading comprehension problems.
>
> your pal,
> blake

"blake murphy" wrote:
> On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
>
>> brooklyn1 wrote:
>>
>>>> It was developed by the
>>>> Brits when they were in India. The tonic (quinine water) was thought
>>>> to
>>>> counter the malaria, and the gin made it tolerable to drink.
>>>>
>>>>
>>> I can't agree with the "tolerable to drink" part, plenty of folks drink
>>> gin
>>> neat, in fact it's the only way to drink top shelf gin.
>>
>> The idea of adding the gin to the quinine was to make the quinine
>> tolerable.

MYTH!

> sheldon has reading comprehension problems.
>
>
My reading comprehension is a billion times better than yours, you vulva
faced ignorant mick... I'm positive you couldn't pass a GED... you believe
crap the morons post without checking for yourself, you imbecilic piece of
shit. You don't have legs because your mamma was a dumb whoring mick and
you are a thalidamide baby, you were born without legs, and other vital
organs... the planet would be better off were you fished out with a coat
hanger and flushed down the toilet.

http://www.straightdope.com/columns/...revent-malaria

"brooklyn1" > wrote in message ...
| "blake murphy" wrote:
| > On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
| >
| >> brooklyn1 wrote:
| >>
| >>>> It was developed by the
| >>>> Brits when they were in India. The tonic (quinine water) was thought
| >>>> to
| >>>> counter the malaria, and the gin made it tolerable to drink.
| >>>>
| >>>>
| >>> I can't agree with the "tolerable to drink" part, plenty of folks drink
| >>> gin
| >>> neat, in fact it's the only way to drink top shelf gin.
| >>
| >> The idea of adding the gin to the quinine was to make the quinine
| >> tolerable.
|
| MYTH!
|
| > sheldon has reading comprehension problems.
| >
| >
| My reading comprehension is a billion times better than yours, you vulva
| faced ignorant mick...

Do tell. Why don't you explain again why the already precooked ham
has to be heated because it is uncooked?

On Mon 03 Aug 2009 09:14:44a, pavane told us...

>
> "brooklyn1" > wrote in message
> ...
>| "blake murphy" wrote:
>| > On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
>| >
>| >> brooklyn1 wrote:
>| >>
>| >>>> It was developed by the
>| >>>> Brits when they were in India. The tonic (quinine water) was
>| >>>> thought to counter the malaria, and the gin made it tolerable to
>| >>>> drink.
>| >>>>
>| >>>>
>| >>> I can't agree with the "tolerable to drink" part, plenty of folks
>| >>> drink gin neat, in fact it's the only way to drink top shelf gin.
>| >>
>| >> The idea of adding the gin to the quinine was to make the quinine
>| >> tolerable.
>|
>| MYTH!
>|
>| > sheldon has reading comprehension problems.
>| >
>| >
>| My reading comprehension is a billion times better than yours, you
>| vulva faced ignorant mick...
>
> Do tell. Why don't you explain again why the already precooked ham
> has to be heated because it is uncooked?

ROTF!!!

It's too bad no one began keeping a record of such statemts of his. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
Vegetables are the food of the earth; fruit seems more the food of
the heavens. Sepal Felicivant

Wayne Boatwright wrote:
> On Mon 03 Aug 2009 09:14:44a, pavane told us...
>
>> "brooklyn1" > wrote in message
>> ...
>> | "blake murphy" wrote:
>> | > On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
>> | >
>> | >> brooklyn1 wrote:
>> | >>
>> | >>>> It was developed by the
>> | >>>> Brits when they were in India. The tonic (quinine water) was
>> | >>>> thought to counter the malaria, and the gin made it tolerable to
>> | >>>> drink.
>> | >>>>
>> | >>>>
>> | >>> I can't agree with the "tolerable to drink" part, plenty of folks
>> | >>> drink gin neat, in fact it's the only way to drink top shelf gin.
>> | >>
>> | >> The idea of adding the gin to the quinine was to make the quinine
>> | >> tolerable.
>> |
>> | MYTH!
>> |
>> | > sheldon has reading comprehension problems.
>> | >
>> | >
>> | My reading comprehension is a billion times better than yours, you
>> | vulva faced ignorant mick...
>>
>> Do tell. Why don't you explain again why the already precooked ham
>> has to be heated because it is uncooked?
>
> ROTF!!!
>
> It's too bad no one began keeping a record of such statemts of his. :-)
>

No mushrooms or cheese with seafood. So much for bonne femme sauce and
Coquilles St. Jacques.

On Mon 03 Aug 2009 02:08:44p, Dave Smith told us...

> Wayne Boatwright wrote:
>> On Mon 03 Aug 2009 09:14:44a, pavane told us...
>>
>>> "brooklyn1" > wrote in message
>>> ...
>>> | "blake murphy" wrote:
>>> | > On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
>>> | >
>>> | >> brooklyn1 wrote:
>>> | >>
>>> | >>>> It was developed by the
>>> | >>>> Brits when they were in India. The tonic (quinine water) was
>>> | >>>> thought to counter the malaria, and the gin made it tolerable to
>>> | >>>> drink.
>>> | >>>>
>>> | >>>>
>>> | >>> I can't agree with the "tolerable to drink" part, plenty of folks
>>> | >>> drink gin neat, in fact it's the only way to drink top shelf gin.
>>> | >>
>>> | >> The idea of adding the gin to the quinine was to make the quinine
>>> | >> tolerable.
>>> |
>>> | MYTH!
>>> |
>>> | > sheldon has reading comprehension problems.
>>> | >
>>> | >
>>> | My reading comprehension is a billion times better than yours, you
>>> | vulva faced ignorant mick...
>>>
>>> Do tell. Why don't you explain again why the already precooked ham has
>>> to be heated because it is uncooked?
>>
>> ROTF!!!
>>
>> It's too bad no one began keeping a record of such statemts of his. :-)
>>
>
> No mushrooms or cheese with seafood. So much for bonne femme sauce and
> Coquilles St. Jacques.
>

LOL!

--
Wayne Boatwright
------------------------------------------------------------------------
My favorite animal is steak. Fran Lebowitz

"Wayne Boatwright" > wrote in message
5.250...
> On Mon 03 Aug 2009 09:14:44a, pavane told us...
>
>>
>> "brooklyn1" > wrote in message
>> ...
>>| "blake murphy" wrote:
>>| > On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
>>| >
>>| >> brooklyn1 wrote:
>>| >>
>>| >>>> It was developed by the
>>| >>>> Brits when they were in India. The tonic (quinine water) was
>>| >>>> thought to counter the malaria, and the gin made it tolerable to
>>| >>>> drink.
>>| >>>>
>>| >>>>
>>| >>> I can't agree with the "tolerable to drink" part, plenty of folks
>>| >>> drink gin neat, in fact it's the only way to drink top shelf gin.
>>| >>
>>| >> The idea of adding the gin to the quinine was to make the quinine
>>| >> tolerable.
>>|
>>| MYTH!
>>|
>>| > sheldon has reading comprehension problems.
>>| >
>>| >
>>| My reading comprehension is a billion times better than yours, you
>>| vulva faced ignorant mick...
>>
>> Do tell. Why don't you explain again why the already precooked ham
>> has to be heated because it is uncooked?
>
> ROTF!!!
>
> It's too bad no one began keeping a record of such statemts of his. :-)
>
> --
> Wayne Boatwright
> ------------------------------------------------------------------------
> Vegetables are the food of the earth; fruit seems more the food of
> the heavens. Sepal Felicivant
>
>
>

Although I 'do' sometimes answer to Gin, I prefer the Arabic
'djinn'.......indicating an evil or ****ed off spirit. If I hear anymore of
those thalidomide jokes it just may be put to the test.
-ginny

On Mon 03 Aug 2009 06:37:12p, Virginia Tadrzynski told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Mon 03 Aug 2009 09:14:44a, pavane told us...
>>
>>>
>>> "brooklyn1" > wrote in message
>>> ...
>>>| "blake murphy" wrote:
>>>| > On Sun, 02 Aug 2009 11:49:48 -0400, Dave Smith wrote:
>>>| >
>>>| >> brooklyn1 wrote:
>>>| >>
>>>| >>>> It was developed by the
>>>| >>>> Brits when they were in India. The tonic (quinine water) was
>>>| >>>> thought to counter the malaria, and the gin made it tolerable to
>>>| >>>> drink.
>>>| >>>>
>>>| >>>>
>>>| >>> I can't agree with the "tolerable to drink" part, plenty of folks
>>>| >>> drink gin neat, in fact it's the only way to drink top shelf gin.
>>>| >>
>>>| >> The idea of adding the gin to the quinine was to make the quinine
>>>| >> tolerable.
>>>|
>>>| MYTH!
>>>|
>>>| > sheldon has reading comprehension problems.
>>>| >
>>>| >
>>>| My reading comprehension is a billion times better than yours, you
>>>| vulva faced ignorant mick...
>>>
>>> Do tell. Why don't you explain again why the already precooked ham
>>> has to be heated because it is uncooked?
>>
>> ROTF!!!
>>
>> It's too bad no one began keeping a record of such statemts of his.
>> :-)
>>
>> --
>> Wayne Boatwright
>> ------------------------------------------------------------------------
>> Vegetables are the food of the earth; fruit seems more the food of
>> the heavens. Sepal Felicivant
>>
>>
>>
>
> Although I 'do' sometimes answer to Gin, I prefer the Arabic
> 'djinn'.......indicating an evil or ****ed off spirit. If I hear
> anymore of those thalidomide jokes it just may be put to the test.
> -ginny
>
>
>

:-)))

--
Wayne Boatwright
------------------------------------------------------------------------
We plan, we toil, we suffer in the hope of what? A camel load of
idol's eyes? The title deeds of Radio City? The empire of Asia?
A trip to the moon? No, no, no, no. Simply to wake just in time
to smell coffee and bacon and eggs. J.B. Priestly