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Jul 2, 2003 02:27 PM
Discussion

Gin in the freezer?

  • j

Can i keep my gin (Bombay) in the freezer? What are the arguments against this? For it?

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  1. Why do you want to keep it in the freezer? It would take a looooooooooooooooooong time for it to go bad. Surely you can finish it off before then?

    1. Assuming that you like your gin COLD, by all means keep it in the freezer. Like vodka, it'll get a bit viscous. The bouquet is suspended because it's so cold, but returns as the gin warms up. I keep my Sapphire in the freezer.

      1 Reply
      1. re: TomSwift

        Would like to know if my gin sing root is any good for sale if its been soaking in wiskey for five years

      2. I have kept my gin in the freezer forever. A twist, a few drops of vermouth and fill er up. No ice to melt ensuring a potent libation. Cheers.

        17 Replies
        1. re: Dale

          Actually, I think the ice melt is an essential part to a great martini . . . and several bartenders i know agree.

          I tried an experiment and made martini's both ways -- the ice melt is definitely preferable . . . to *my* palate.

          1. re: zin1953

            I agree. but not too much melting. that is why I always stir vs shaking. Shaking (the James Bond way) chips the ice and melts it faster, thus watering the drink down and making it weaker.

            But then again, 007 was a spy and had to stay on his toes, so a watered down drink may have kept his senses on edge and saved his life - vs having a stronger drink and getting killed.

            1. re: borngiantsfan

              That makes no sense. If you use 2 ounces of gin in a martini it doesn't matter how much ice melts as you are still consuming 2 ounces of gin

              1. re: ac106

                But thev total weight of the drink is something over the original weight, and the gin is less a factor than without the water.

                1. re: ac106

                  Actually, it makes total sense . . . if you're drinking two ounces of gin (or whiskey or vodka or . . . for the sake of discussion, let's presume it's a straight 80°/40% abv) *straight* you are drinking two ounces, period. If you are drinking two ounces of gin in a Martini, or two ounces of gin in a 12-ounce gin-and-tonic . . . you're consuming MORE than just two ounces. Your body *does* absorb it differently, and it's more dilute . . .

                  1. re: zin1953

                    There might be a difference in the irritation to your upper digestive tract or how dehydrated you become, but not to how drunk you get. A dose of (say) 20 grams of pure alcohol affects your drunkenness regardless of how much water comes with it, just like your dose of 400mg of ibuprofen helps your sore elbow regardless of how much water you drink with it. Drinking water will reduce the risk of stomach irritation, but doesn't affect the does to your joint.

                    This is assuming the rate of consumption is the same. I tend to finish a Martini in about the same time (or even longer) than a Gin and Tonic.

                    1. re: EvergreenDan

                      Dan, it has been long known that -- just as drinking on an empty stomach will affect one differently than on a full stomach, so too, for example, will the same volume (ounces/ml/bottles) of 12.5 percent abv still wine versus 12.5 percent abv sparkling wine.

                      We are speaking by degrees when it comes to ice melt vs. no ice melt, true, but the principle remains.

                      1. re: zin1953

                        Sure. An empty stomach empties more quickly than a full one (regardless of whether it's got 20gms of alcohol from a Martini or a G&T in it), but I I'm throwing the myth flag on the still v. sparkling.

                  2. re: ac106

                    It may not be weaker in the amount of alcohol but it will be weaker in flavor which could be a good thing or a bad thing depending on your tastes.

                  3. re: borngiantsfan

                    "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel." (Casino Royale by Ian Fleming)

                    So that's 3oz of gin plus 1oz of vodka and 1/2oz of wine. It was his 'pre-dinner drink' for when he was "concentrating".

                    4 and a half oz of alcohol on an empty stomach won't be watered down noticably by a few ice-chips :)

                2. re: Dale

                  water is an essential ingredient, not something to be avoided

                  1. re: Dale

                    So, you're saying your ideal martini is basically a 3-4 ounce shot of chilled straight gin. Yeah...that sound like quite the sophisticated and tasty cocktail...

                    1. re: The Big Crunch

                      What's with drinking chilled gin flavored with a dash of "bitters" made from vermouth. I personally wouldn't call it a Martini and barely a cocktail, but drinking spirits straight (chilled or neat) is both sophisticated and tasty in my book. And gin isn't as accessible to drink straight as rum or bourbon.

                      Gin from the freezer has a lovely viscous texture. It is rather strong, so lower proof gin is probably best. Try it.

                      3-4 ounces would be more like a double, though.

                      1. re: EvergreenDan

                        Gin on the rocks is one of my favorite tipples, cocktail or not. I think it tastes good with both high and low proof gins as long as they still have some character after dilution.

                        for a softer one try Malacca on the rocks with a lime wedge. Lots of experimenting to be done if your using vermouth as your "bitters". I usually stick with the Angostura.

                        1. re: The Big Crunch

                          He never called it a martini or a cocktail. If he likes it, what the hell do you care. And yeah, it sounds tasty to me.

                      2. I always keep a bottle of Tanqueray Malacca in the freezer for martinis, with tonic, and for Bloody Mary's.

                        1. NO, NO, NO, NO!!!!!!!!

                          you need to keep your gin in MY freezer!
                          just show up whenever you need a martini & I will be more than happy to pour whatever is left.....er...I mean...to mix a martini for you.....esp. if it is Bombay

                          HDHD

                          Noilly prat vermouth & a twist of lemon in a chilled martini glass. It just does not get any better.

                          2 Replies
                          1. re: Lan4Dawg

                            ROFL - Outstanding (and correct) response.

                            1. re: applehome

                              Whatever else is in my freezer, there's always a bottle of gin and four martini glasses, and vermouth in the fridge. Used to keep'em there for when my mom came to visit. Now that she won't do that anymore, I have one myself every now and then as a sort of memorial...among other things!

                              I'm an olive guy myself, though our Meyer lemons provide a really nice twist...