Broker's Premium London Dry Gin
We're not cheap drunks, so when we go for classic cocktails in the summer such as the Tom Collins (or even a gin & tonic), we need to be careful about the quality of the spirit we're using. No two gins are made alike, and of course, I still need to keep tasting to find the one I like. Researching hard liquor, which is always the best!!
I'm a simple and easy-going guy. Tanqueray gin makes me happy, all pungent and stiff, a good and proper drink. And for the purposes of mixing, it might be the better choice. Broker's is cute and all, under a derby, but it's all a question of texture. Mixing spirits can't be too elegant and soft on the palate. So while this particular gin is wonderful on its own, or in a martini for example, it just lacks a certain amount of bite, of aggressiveness for a Tom Collins.
You know what the most dangerous drink is? Whether it's a wine, a beer, a cocktail . . . whatever . . . it's the ones that are so candied and sweet they stop tasting like alcohol. And you can never forget that what you're drinking is an alcohol. That's why people who drink these fruity sweet confections have nothing more than grade school palates. At our age, we need to start getting past that juvenile let's see how much we can drink stage, and understand that a factor of connoisseurship is responsibility. So all I'm interested in (talking about cocktails) are the true classics, which show balance and power, but still manage to show off the base spirit. Gin cocktails should still taste like gin, as should whiskey, bourbon, or rum. Is it a bit silly to say that I can't get along with people who can't appreciate a good, classic cocktail? Maybe. But like the fresh ingredients that go into a Tom Collins, why should we compromise?