I just had a look at the history of Chartreuse. Fascinating! It has been made by French monks since 1737. Only two monks at any time know the recipe and how to make it.
Glen, It would be interesting to take this a step further and pair these drinks with either appetizers or main dishes. I love cocktails and I love eating food while drinking cocktails and to put those two things together would be a fun video.
There are a lot of nontraditional gins out there that are so delicious. There's so much more to explore than juniper! I started out trying Plymouth (more citrus and toned down juniper) then Hendricks (light notes of cucumber and rose) and quickly moved on to try absolutely lovely gins like the Botanist (very floral) and Nolet's (my absolute favorite).
Tanqueray is a good "London Dry Gin", more rounded flavour than Beefeater and less harsh than Bombay Sapphire. Plymouth is also another great gin even if it isn't strictly a "London Gin".
I recently bought a Japanese gin here in BC called Roku gin, if you can get it you should try it! It is rather low-juniper as far as gins go, but the teas included in the recipe give it an interesting astringency...
An interesting experiment would be to put the gum arabic directly into the gin instead of into syrup, that way you can make Dry Martinis and Gibsons etc and still get that mouthfeel. I have not tried this so I don't know if it works to put it into spirits like that.
Interesting series, Glen! Question: I notice you often use this glass with your gin mixes. Is that an aesthetic choice, or is it the "appropriate" glass for gin (like a "collins" or "old fashion" have proposes?
Booth's London Dry Gin was once one of the most popular gins in the world (and reputedly the Queen's favourite too). It was matured for a year in oak barrels, giving it a yellowish hue. I don't know what effect that had on the taste. It came under the control of Diageo who stopped making it in the UK. They produced an unaged version in America and then a few years ago briefly relaunched the "cask-mellowed" style, only to cease production and sell the brand to Sazerac. It is on their website but there is no mention of any intention to resume production. Before Diageo took over, Booth's also produced "High and Dry" gin, which was not aged and was marketed as the driest gin around.
is chartreuse really sugary? or any sugar? i want to go to a pub or bar and try it maybe on its own but if thats weird then maybe just with rye but i would probably be drinking beer anyway
You are aware that the video is edited for time - right? So you have no clue how long I shook the cocktail... or if the 'shake' was even the cocktail from this video ;)
In France there is not a lot of choices for Gin in supermarkets and when I had to buy a bottle of Gordon's I considered it a great failure and a stain on my ethylic reputation :D I wish I could taste all these fancy gins. The one I love best is Tanqueray.
Thanks for watching Everyone! As always the recipe is in ^^^the Description Box^^^.
I just had a look at the history of Chartreuse. Fascinating! It has been made by French monks since 1737. Only two monks at any time know the recipe and how to make it.
Another must try thank you for sharing. I do have Ungava and may try it first but I think Boodles as a london dry or Brokers may be spot on.
Glen, It would be interesting to take this a step further and pair these drinks with either appetizers or main dishes. I love cocktails and I love eating food while drinking cocktails and to put those two things together would be a fun video.
There are a lot of nontraditional gins out there that are so delicious. There's so much more to explore than juniper! I started out trying Plymouth (more citrus and toned down juniper) then Hendricks (light notes of cucumber and rose) and quickly moved on to try absolutely lovely gins like the Botanist (very floral) and Nolet's (my absolute favorite).
Love this series. Thanks Glen.
Tanqueray is a good "London Dry Gin", more rounded flavour than Beefeater and less harsh than Bombay Sapphire. Plymouth is also another great gin even if it isn't strictly a "London Gin".
I recently bought a Japanese gin here in BC called Roku gin, if you can get it you should try it! It is rather low-juniper as far as gins go, but the teas included in the recipe give it an interesting astringency...
An interesting experiment would be to put the gum arabic directly into the gin instead of into syrup, that way you can make Dry Martinis and Gibsons etc and still get that mouthfeel. I have not tried this so I don't know if it works to put it into spirits like that.
Gomme syrup is a wonderful product. So is Green Chartreuse, a Monastic botanical with a long past. Now, if I could only buy Ungava Gin in Virginia!
Interesting series, Glen!
Question: I notice you often use this glass with your gin mixes. Is that an aesthetic choice, or is it the "appropriate" glass for gin (like a "collins" or "old fashion" have proposes?
Just a choice - there are lots of arguments over what the right glass is for each cocktail... But I just like the way this looks.
I think that glass was too big for that wee cocktail. Keep up the good work.
Booth's London Dry Gin was once one of the most popular gins in the world (and reputedly the Queen's favourite too). It was matured for a year in oak barrels, giving it a yellowish hue. I don't know what effect that had on the taste. It came under the control of Diageo who stopped making it in the UK. They produced an unaged version in America and then a few years ago briefly relaunched the "cask-mellowed" style, only to cease production and sell the brand to Sazerac. It is on their website but there is no mention of any intention to resume production. Before Diageo took over, Booth's also produced "High and Dry" gin, which was not aged and was marketed as the driest gin around.
I'm not a fan of Beefeater, either. I would try Tanqueray, regular or 10. New Amsterdam is a good one, too, but has a much lighter profile.
Huge fan of gins. One of my favorites is the Japanese Roku Gin, check it out if you can find it over there.
vrxly Botanist and Tanquerey 10 are my go tos.
I have a bottle of that in my cupboard. Haven't had a chance to open it yet, though. Looking forward to it!
My personal favourite is silent pool gin
is chartreuse really sugary? or any sugar? i want to go to a pub or bar and try it maybe on its own but if thats weird then maybe just with rye but i would probably be drinking beer anyway
Pretty sugary, I compared it to Jägermeister before. It's not that far off imho ;)
Glen, do you like Tanqueray ? From all the gins I tasted it is my favourite. Better than Bombay Sapphire or Beefeater in my opinion.
I wanted to try some of these Chartreuse cocktails, but when I saw how expensive it was in the store, I didn't want to risk not liking it.
I always thought you had an ice machine under the counter lol
The best cocktail I've ever had was a Scofflaw. Have you ever tried one Glen? You may enjoy it.
I have to go over the Öresundsbron to Denmark to get some Chartreuse because I can't buy it in Sweden.
www.systembolaget.se/dryck/sprit/chartreuse-8680801, there you go.
Is it possible that you just don’t like gin?
No - I really like gin... check out our other gin cocktail videos.
I would shake several seconds longer.
You are aware that the video is edited for time - right? So you have no clue how long I shook the cocktail... or if the 'shake' was even the cocktail from this video ;)
@@GlenAndFriendsCooking Nope. If it's edited, it's pretty clean. I'm used to seeing full-time shaking on other channels when making cocktails.
Completely edited... linear time does not exist on this channel.
@@rezinrussell1689 ---> my god, Glen is a Time Lord...
Gordon’s is the most repugnant gin you can get.
In France there is not a lot of choices for Gin in supermarkets and when I had to buy a bottle of Gordon's I considered it a great failure and a stain on my ethylic reputation :D I wish I could taste all these fancy gins. The one I love best is Tanqueray.