Just about all gin is flavored in this manner...they're differentiated by which flowers and such are infused in the gin. Bombay Sapphire is probably my favorite gin as well, though gin ranks well behind whiskey (rye, bourbon, Irish, Scotch) and tequila for me.
Gin is the devil in my family. My brothers and I have way too many stories with a bad ending when Gin is involved. It is usually second hand information since we never remember anything.:hihi: I do not touch the stuff anymore.
I like a gin and tonic with a meal. It doesn't color the flavor of the food like whiskey does. I prefer Tangueray and Beefeater to Bombay. How about a Gin Salad? The dressing Mix: 100 ml gin (a good, strong gin with a flavour that won't be overpowered is best) 1 teaspoon salt 1 teaspoon castor sugar (or white sugar) freshly ground black pepper And if you can't have salad without oil, add 30 ml (2 tablespoons) olive oil The salad Slice: tomatoes black olives onion Finely shred: lettuce Pour the dressing over the salad.
This is one of the weirdest things I've ever read at TF -- and I just might try it. However, I'm guessing there are less than 5 people at TF that have any idea how much 100 mL really is. There are going to be some folks DROWNING their salad in a fifth of gin. :hihi:
