/ck/ - Food & Cooking

One day you'll grow a full pair and put a little hair on your chest but not if you keep drinking those wine coolers, son.

Because it's not like a glass of scotch, you can't just screw your eyes up and pretend the alcohol isn't burning your pussy throat, there's so many palette challenging flavours that you have no choice but to pussy out or enjoy it like a man.

Stick to JD & cock.

>>4651347
I assume it was a gin martini? Honestly, the taste of gin's not for everybody (read: babbys) and there are various ways of preparation. Typically cheap martini's are best with vodka and a little dirty, but the best martini I've ever had was made with high quality gin, some sort of herbal apertif and a twist of grapefruit. One of the cleanest cocktails I've ever experienced. Keep trying OP, you'll find the particular style you prefer.

>>4651357
yeah it was with gin. not interested in vodka martinis.

Its easier to slowly dip your toes into the scotch world, by drinking blends and adding water/ice, then slowly weaning yourself off and making your way towards single neat.

I tried a martini dry as fuck and obviously couldnt handle it. then I even tried one with a shitload of vermouth and still didnt really enjoy it. any other way i can get into it?

>>4651381
Cosmo

>>4651381
Start with gin and tonic, tom collins, etc.

>>4651381
>not interested in vodka martinis
Explain yourself.

Dry/wet, Dry/sweet vermouth/other fortified wine/apertif, dirty/not dirty, gin/vodka, Gibson-style (pickled onion instead of olive), infused liquors, different garnishes, etc. Obviously the more you alter, the less of a martini it is.

Funny, because I can drink gin like it's water, but whiskey is fucking awful to me.

>>4651399

What this guy said.

>>4651381
Just drink the vermouth. I mix dry and sweet vermouth 1:1 over ice.

If you cant drink the vermouth neat, why would you drink it in something else?

fancy and civilized doesn't mean good

Leave the vermouth out. Just look at it while you drink your gin.

>>4651417
This is one of the more retarded things I have seen here in a while.

>>4651434
Yeah, I love martinis and even I recognize this as a terrible idea. You may as well mix the shittiest white wine you can find, add a touch of sherry vinegar and drink that.

I can't stand the taste of gin or vermouth neat, so is there anything I can do to make Martinis bearable to feel fancy and civilized?

>>4651427
The people who say that are unable to appreciate the nuances in a properly made stirred classic martini. The IBA official martini is the way to go preferably using a punchy traditional english gin rather than one the more subtle variations so in vogue nowadays.

>>4651347
If you can't stomach martinis OP get into manhattans, which are a god tier cocktail too.

>>4651440
Drink a Manhattan or Rob Roy.

If female, cosmo.

>>4651440
Seconding Manhattans. Also the Hemingway daiquiri and (proper) Old Fashioned are classy as fuck, since that's all you apparently care about. Or you could go to a real cocktail bar and have them make you a martini with good liquor, which will instantly change your mind, just for about $15 a drink.

>dismissing an entire category of cocktails without actually knowing anything about liquor
As an alcoholic, this thread saddens me.

>>4651356
>palette challenging
That's a funny way of saying "tastes like shit".

>>4651450
>>4651459
>recommending manhattans
>looking for advice on tolerating gin

any gin-based drinks you'd suggest? other than a martini ofcourse

>>4651514
If you really want to get into gin the easy way, start with hendrick's. Make a variation of the boxcar:
Shot of gin
2-3 oz lime juice (either fresh or roses, rides leads to a really sweet drink though)
1/2 oz triple sec
Splash of Grenadine

Shake and serve


If you like tonic water, gin and tonic. If not, gin and soda with a twist of lemon or lime.

Gin rickey's are decent too.

Basically, citrus + gin.

Once you have Hendricks down, move on to the drier gins like Bombay sapphire. Then the sweeter ones.

>>4651514
Well then what >>4651399 said. G&T and Tom Collins are the most accessible gin cocktails out there. Also the Last Word, but it might be difficult to find a bartender that knows it. Or maybe a Negroni, which is similar to a martini but masked with Campari and bitters.

I'd just like to point out that James Bond is a pleb. Nobody shakes a martini, stirred is the way to go.

>>4651427
>>4651434
shut up, vermouth is good

why on earth would anybody try to force themselves to like something made of things they hate?

>>4651533
rose's is not lime juice, it's lime cordial. that's like the difference between Pom juice and grenadine. but it's a moot point, because 2-3 ounces of either are going to fucking ruin a drink with 1.5 ounces of spirit in it. jesus.

>>4651534
if we're talking about gin being hard to acquire, i wouldn't point him toward campari

best way i've found to get people into gin is a pegu club, essentially a gin margarita with bitters

>>4651437
What the fuck kind of vermouth are you buying that tastes like vinegar? Its herbed fortified wine.

>>4651571
No shit. Reckon that might be why I mentioned using roses makes it really sweet?

Also, most cocktails have surprisingly little booze in them.

>>4651579
I meant "accessible" as in easy to get into, but is Campari really that hard to find? Every non-dive bartender I know stocks it.

>>4651586
Old school cocktails that is to say, modern ones not so much.

The key to a good martini is good vermouth. Too many people think "dry" means "a cold glass of gin". Don't be afraid of vermouth. It's delicious.

The way I make it:

3 parts gin (I prefer Brokers)
1 part vermouth (I prefer Noilly Prat)
1 dash orange bitters

Stir and serve up, garnish with a lemon peel.

The orange bitters balance the drink out, the lemon oils in the peel brighten the drink.

With an olive or an onion, it's too damned heavy.

Also, use fresh vermouth. Refrigerate it and use it quickly. It's best when freshest

>>4651585
I was just being dramatic. Vermouth is great for cooking and cocktails, but I find it much to abrasive to drink straight.

>>4651589
that's exactly what I meant, dude. Campari is everywhere, but as much as I love it I remember the first time I tried it. It's not what I'd call "easy to get into" by any stretch, especially if they can't enjoy gin

>>4651589
>I meant "accessible" as in easy to get into, but is Campari really that hard to find?

Campari is hard to get into. It's a very acquired taste. I like a Negroni as much as anyone, but if you think gin is hard to drink, Campari isn't much easier.

>>4651586
3 ounces of rose's is going to rot your teeth. 3 ounces of lime juice will burn them away.

haven't you heard 1 part sour 2 part sweet, 3 part strong and 4 part weak (ice)?

>>4651603
>>4651604
Hm, I guess I see what you mean. I love gin and bitters and other "acquired" tastes in general and have been drinking them for years, so I suppose my palate might be a little clouded for this discussion. Hell, I'm the type to drink Fernet like water with no back.

>>4651597
this right here is perfect. if you open your vermouth and smell vinegar, toss it and get another. buy small bottles, Dolin is available most places in 375mL

it's great over ice with an orange or lemon twist

>>4651600
Well man the fuck up and try it as an apéritif. Try a 1:1 like I said, its called a "perfect vermouth."

>>4651619
>it's great over ice with an orange or lemon twist

Mixed with some bubble water it's a wonderful summertime refresher too.

>>4651399

This. I grew to like G&T before being able to appreciate a gin martini

I've been making my martinis with Bombay Sapphire gin and bianco vermouth. Shit's the bomb, smoothest martini I've ever had, slight vanilla aftertaste, but I don't know if it counts as a "real martini" because of the vermouth choice.

I use the same vermouth with my manhattans (only about a half part), and aztec chocolate bitters. Like drinking a whiskey sundae.

>>4651540
He's not a pleb he just doesn't know how to pronounce "vespa".

>>4652063

You mean vesper? It was invented in James Bond novels actually.

>>4651540
Well, back in those days, they usually made vodka from potatoes instead of grain, which makes for somewhat oily vodka, so by shaking the martini, you would disperse oil.

>>4651887
>gin martini
redundant

If you make a cocktail out of vodka and dry vermouth, that's called a "Kangaroo"

The "vodka martini" was invented because bartenders forgot how to make a martini. By using less and less vermouth, the drink basically became a glass of cold gin, which most people do not enjoy drinking straight.

Vodka, being flavorless, was much more palatable. Thus, the "vodka martini" allowed the user to feel all sophisticated and shit, despite the fact he was just downing four shots of vodka in a fancy glass.

Ian Fleming/Terrence Young made James Bond drink "vodka martinis" because at the time (late '50s), vodka was still a mysterious, Russian spirit. By having a British spy prefer vodka to gin, it made him look very well-traveled.

>>4652072
Is this t-true? James Bond was my hero as a child, as an adult with taste it pains me to realize that he was actually a pleb all along. Please tell me this is true.

pls respond.

>>4652158

he wasn't a pleb for the same reason he wasn't a pleb for not liking modernist cuisine. it was the 1950s.

projecting disembodied 1950s ideas of cool on 2013 makes you crazy; misunderstanding these projections and aping them because you didn't know any better makes you a pleb.

>>4652158
>>4652161
>pleb

Bond wasn't a pleb because he was fucking James Bond. Period.


If you're going to be stupid enough to use labels like that, realize that those labels have absolutely nothing to do with *what* someone does and everything to do with the person who is doing it.

>>4651385
My sides!

>>4651613
That's the formula for a punch.
Typically a quick rule of thumb i use for figuring out how a liquor interacts with another is jigger+pony of a mainstay (gin/whiskey/rum/vodka/tequila) and pony of specialty flavor (examples ad nauseum).

If I think it'll be too bitter, I add orange/chocolate bitters, or too sweet, herbal (angostura) bitters.

>>4651347
> why cant I be fancy and civilized?
Because you are of ignoble birth, a philistine, an uncultured swine. To top it off a try-hard, pretentious person, and a dilettante. I could offer you advise but one should never cast pearls to swine.

Now for those who truely appreciate a fine drink but have yet to get into Gin: I've had to develop a taste for gin. Once you do this a drink as nuanced as Gin will consider your palate worthy! Try good Gins (Voyager, Plymouth, No. 3, Bulldog, Hendricks) and with a good vermouth such as Noilly Prat or even better Dolin it makes a fine martini.

>>4652185

Bond's a plebe in a fancy suit with gadgets.

It's ok man, I'm the opposite. I love gin and gin accessories, but cannot drink whiskey etc without coke. Maybe when I'm older

>>4652434
>i've had to develop a taste for it
Another name for that is Stolkholm Syndrome
just sayin

If it was worth drinking in the first place, you wouldn't have to keep drinking it till it tastes good

>>4652824
>what is an acquired taste