I was waiting for the gin thread to be made, gin gin gin! :D

It definately took me by surprise, I really didn't think it would be good at all, and I'm not usually a fan of tonic water.

Yeah it's damn pricey that gin, I love to add a bit of elderflower cordial when I have the moneys, defo summer time drink!
Schweppes russchian is the perfect vodka/gin mixer.

get on that old Snoop Dog shit... Gin & Juice....

I'd have to agree add extra lime in the mix but after tasting Saphire don't go with anything less...

gin is fabulous.

and I dont drink anything other than bombay saphire. why the hell would you? ew.

gin makes reminds me of writers in general. (...in a vague sort of way.)

but specifically it makes me think of this passage from Dead Babies by Martin Amis.



"Away from the drill!"
"What? I say, Giles, are you all right?"
Giles had been lynig on his bed, bent double with psychosomatic toothache. His stragled shout had been a semi-delerious reply to Quentin's courtly knock. By 12:30, Giles had consumed five Gin Rickeys, four gin and tonics, three gin and its, two gin and bitters, and one gin.

that is a fucking great quote.

if you know or look up the recipes you realize the concentration of pure gin gradually increases.

the gin rickey is like a gimlet with added water-- very refreshing

gin & tonic, well requires no explanation. so far so good.

gin & it is like a martini but with sweet vermouth (minus the olives of course). rather than a watery liquid you're mixing 2 types of booze now.

gin & bitters is just gin & angostura bitters! 2 oz + 1/2 tsp.

1 gin. ha!

gin bitters by the way i was curious about & just had this past weekend. we had a party @ home & i was mixing the booze. i made myself 3 gin & bitters towards the end of the night. it is a fucking awesome drink. a lot of people won't like it i'm sure. it's strong as fuck-- but delicious.

anyway i need breakfast after talking about this.

such an awesome book. i learned quite a lot of good drink tips from Giles. for example, early one morning:


Under Giles's sleepy but telling supervision, champagne cocktails went into production - "After all, it's practically eleven o'clock," Andy had said. One-and-a-half-liter bottles of 1979 Moet & Chandon were removed by Quentin and Andy from the semi-deepfreeze in the washroom while crates of reinforcements were shipped in by Skip from the garage. Giles then entrusted Quentin with his doorkeys and commissioned him to go up and enter his room, locate and gain admittance to his drinks cupboard, and detach from it five, perhaps six liters of Napoleon brandy.

"Beat me, beat me," enthused Andy as the record player emitted sounds of what might have been a burning menagerie superimposed over a Sunday school choir practice. Windows were thrown open. Quentin marshaled the hash kits and amyl-nitrate poppers. Skip toured the room, his large hands cupping a pyramid of wide-spectrum amphetamines. Marvell issued depressants from the dinette-feature alcove. They were all talking.

"The thing is actually," broke in Giles, keeping a sensible distance between himself and the waiting ranks of champagne bottles, "I've always found that the thing is, actually, is to put a hell of a lot of brandy in them. About four or five times as much as anyone else ever puts in them - ever. At least half and half. At least. If in doubt, make believe the brandy is the champagne and the champagne is the brandy."


by noon:

Sometimes his mind would go quite blank and Giles would briefly escape, returning with a soft sigh of gratitude.
"Hi. Want another cocktail, Giles?" It was Roxanne.
"No, I... the actually gin," he mumbled.

i've never read much of martin amis. contemporary british writers seem to me like a bunch of gimmicky cunts. just like contemporary american writers. ha ha. but i'll have a look.