A London Dry for martinis, G&T, etc. You want that hit of juniper.
Some drinks, e.g. an Aviation, are better with what I call New American... basically aromatics other than juniper. Hendricks is the easy choice there. The prominent juniper notes will swamp other ingredients in these drinks, so you want something other than the London Drys.
You might want an Old Tom Gin for some things. It's a different style and fun to have around if you want to play with older, Victorian gin drink recipes. Hayman is a good choice here.
I don't experiment with gins, Tanqueray takes my vote all day long.
Tons of ice and a good tonic with lemon and lime wedges.
Grudgingly I will drink Gordons or Bombay, sometimes Beefeater.
Gilby's Distillery makes a great Lemon Gin.
Tall glass with lots of ice and pink lemonade.
Mmmm-mmm-mmm....
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Plymouth! I was a Bombay Sapphire guy until I discovered Plymouth and never looked back. My gin drinking is mostly limited to martinis which we have every Friday in our house. I also drink the very occasional negroni.
I am an admitted gin dummkopf. My experience with gin is limited to gin and tonic, and I just drink whatever is presented to me. I think I typically drink Bombay, but maybe Tanqueray.
EDIT: This seems to have added zero to the discussion, other than it made me think of having a drink.
There's a small craft distillery in Oakhurst, CA, called Oakhurst Spirits, about 30 minutes from Yosemite National Park. They make a gin using wild juniper berries from the park. Apparently you're allowed to take a small amount of them out of the park. Not a lot, but just enough to flavor the gin, along with whatever other botanicals they use. And the gin is pretty awesome.
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