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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.
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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....
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Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
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Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
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Beef Ribeye steak
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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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