There are four types of traps: London, Dry, Old, Tom, Plymouth, and Dutch. Each of these forms of spirit has its own unique aroma and properties, so that each one is suitable for matching with different mixers. Read in the introduction what makes these liquids unique, and learn how to use each of the four types of traps.
When most people think of a trap, they think of Dry London Gm. If you order a martini or a trap & tonic in a bar or restaurant, the odds are strong that you will get a drink made at Dry London. called “London” because the style was first discovered there, but London’s most dry style was made elsewhere. This type of trap is very common and is very well known for its botanical scent. The heavy and flowery aroma comes from the flavors added during the distillation process, and makes for a stronger and more intense spirit. This can cover the impurities and imperfections in the liquid, and the fact that it does not have to be a very drinkable spirit is the reason why London Dry Gin is the most affordable type. A dry worm trap mixes well, which is why Gordon London’s famous dry trap appears on the list of James Bond miracles of martini
Old Tom’s foot is very similar to London in most Dry, but somewhat less versatile. Old Tom is diluted with added simple sugar syrup, which gives it added sweetness and a slight aftertaste that makes drinking a more subtle, more complex experience than drinking straight, long-dry. Old Tom is mostly outdated today, but it was a staple throughout the 19th century, especially when drunk with lemon tart. In fact, the Old Tom with lemon was the forerunner of today’s beloved Tom Collins cocktail. Old Tom all over the U.K. is available, so if you find yourself in England, you’ll certainly want to pick up this distinguished, gentle relative of London Dry.
The Plymouth snare is brighter than the London Dry, and is known for its sparkling, clear appearance and fruity sound. It is robust, but not as sharp as London Dry. But all Plymouth gin from the British distilleries Plymouth, Coates & Co. Because of the rigors of this type of liquor, Plymouth snare is almost always of high quality. The delicacy of Plymouth is best enjoyed simply over ice, with an optional squeeze of lemon or lime.
The Dutch fig, which is also called Genever, is very different in taste, color, and smell from the English palate. While the English bowl is made from a mash of mixed grains, the Dutch trap is made from toasted grains, which gives it a character very similar to whiskey. Genever trap contains less alcohol than English, and usually contains 70-80 proof instead of 80-94 proof for English spirits. There are two plate plates. Oude, or “old,” is aged in barrels, where it acquires a warm yellow-orange color, and a sweeter, fruitier flavor. Jonge, or “young” Dutch cleaner, drier, lighter. It is a sharper type of trap than English, so it is best with strong, sweet flavors that are not overpowered by their aroma. The signature Dutch cocktail is the “Sweet City” with red vermouth and peach brandy.
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- Learn how to James Bond martini in “Ian Fleming James Bond… declassified!” website: users.nac.net/delliott/007/martinis_shaken_not_stirred.htm
