Maturity? I guess
Oct. 12th, 2008 12:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
demiurgentThere must be something to the whole "mature palate" thing.
I used to hate sushi with a passion. And then one year, I tried some with Eagle and loved it. I've loved it ever since.
And, like all sane (well, young sane) people, I hated gin. Tasted like expensive paint thinner.
And now, I'm totally all about the gin.
My favorite is the well made gimlet. A well made gimlet is refreshing and good tasting and makes you feel ready to be beaten down by gangsters before you give them the business. I should mention Philip Marlow drank gimlets so you understand why.
Tonight, I gave the gin and tonic a try. The gin is Bombay Sapphire. I'm a big fan of Bombay Sapphire. That it has water from "Lake Vyrnwy" in Wales is just a bonus. And the tonic's supposedly one of the best in the world -- Q tonic, which has the tang that one expects from a tonic water made in Brooklyn.
Q Tonic also has the advantage of being sweetened with agave nectar instead of high fructose corn syrup. Agave nectar's got a much lower glycemic index than sugar (and way lower than high fructose corn syrup, which is a glycemic bomb) and so it's way less likely this refreshing drink will cause a dumping reaction.
Okay. I realize I'm using quality ingredients, but I now officially get it. The gin and tonic is a goodness. It won't displace the gimlet (and I have the makings for that too), but two parts gin to five parts tonic? Improves both.
Man, what happens next, I wonder?
I used to hate sushi with a passion. And then one year, I tried some with Eagle and loved it. I've loved it ever since.
And, like all sane (well, young sane) people, I hated gin. Tasted like expensive paint thinner.
And now, I'm totally all about the gin.
My favorite is the well made gimlet. A well made gimlet is refreshing and good tasting and makes you feel ready to be beaten down by gangsters before you give them the business. I should mention Philip Marlow drank gimlets so you understand why.
Tonight, I gave the gin and tonic a try. The gin is Bombay Sapphire. I'm a big fan of Bombay Sapphire. That it has water from "Lake Vyrnwy" in Wales is just a bonus. And the tonic's supposedly one of the best in the world -- Q tonic, which has the tang that one expects from a tonic water made in Brooklyn.
Q Tonic also has the advantage of being sweetened with agave nectar instead of high fructose corn syrup. Agave nectar's got a much lower glycemic index than sugar (and way lower than high fructose corn syrup, which is a glycemic bomb) and so it's way less likely this refreshing drink will cause a dumping reaction.
Okay. I realize I'm using quality ingredients, but I now officially get it. The gin and tonic is a goodness. It won't displace the gimlet (and I have the makings for that too), but two parts gin to five parts tonic? Improves both.
Man, what happens next, I wonder?
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(no subject)
Date: 2008-10-12 06:30 am (UTC)Mmm.
Smoky.
(no subject)
Date: 2008-10-12 04:15 pm (UTC)(no subject)
Date: 2008-10-12 05:47 pm (UTC)Ummmm...let's see -- I have really gotten into good muscats and ports lately. They aren't nearly as challenging as a scotch or gin...for one, they're super sweet. Which is why I drink 'em: as an alternative to dessert. Also, they compliment cheese well.
I've heard they're also great with chocolate, but have yet to try.
As with all things, they must be consumed in moderation, and I truly consider them an indulgence of time as well as enjoyment. It takes about 45 minutes for me to drain one (smallish) glass, and usually only when the guy and I are at a particular cheese-and-chocolate bar (http://www.baileyschocolatebar.com/) we love to kill time at.
Yes, St. Louis is a bit of a Sarlacc pit when it comes to good food, but we have a cheese-and-chocolate bar, and that can't be all bad.
(no subject)
Date: 2008-10-13 07:07 am (UTC)If you're willing to drop the dough, try a Tokaji sometime. SO GOOD.
(no subject)
Date: 2008-10-13 12:37 am (UTC)