Friday, September 22, 2017

Gin Swizzle

I love a good Swizzle on a hot day. The Gin version of this typically rum drink is no less refreshing. Note the napkin wrap designed for easy gripping when the glass is so cold that it frosts over. Note also the swizzle stick. This is yet another gin cocktail that is built in the glass and requires a lot of stirring, as any Swizzle should.
  • 2 oz. gin
  • 1 1/2 oz. lime juice
  • 2 dashes Angostura bitter
  • 1 tsp. sugar
  • sparkling water
Combine sugar and lime juice in the bottom of a chilled Collins glass and stir to combine. Add ice and gin and stir to melt ice. Add more ice as necessary to top off and also top with sparkling water. Serve with a swizzle stick.

Gin Sangaree

Sangaree is exactly what it sounds like (we know it by the Spanish pronounciation, Sangria.) A Gin Sangaree is strong, however, and a punch-like soda drink that doesn't back down, unlike wine Sangrias.

There is wine, however, in the tablespoon of porto spooned on top. You can see the porto passing around the ice cubes after it was added. This drink is slightly sweet and winey, but it is also pretty strong.
  • 2 oz. gin
  • 1 tbsp. ruby port (Sandeman used)
  • 1 tsp. water
  • 1/2 tsp sugar
  • sparkling water
Combine water and sugar at the bottom of a chilled highball or Collins glass and stir to dissolve the sugar. Add gin and ice and stir. Top with sparkling water and float ruby port on top. 

Gin Fix

As I've said before, a fix is what we have come to understand as a Sour--a lemon and sugar drink that should have egg white in it and served up. The Fix is served on the rocks. It's built in the glass and it should be in an Old Fashioned or rocks glass.

The NY Bartender's Guide recipe seems to have a misprint, showing a highball symbol for the recommended glassware. This won't work with a built in glass cocktail. The liquid will only go halfway up! I'll print the recipe below with the proper glassware.

Glendalough Wild Botanical gin is one of the new and excellent Celtic Gins to land in the U.S. and cause a stir. It is unbelievably fresh and is probably my favorite gin right now. Glendalough is a whiskey distillery, and I have to say that this is by far their best product, and one that will be well received in D.C. where gin is very in.
  • 3 oz. gin (Glendalough Wild Botanical gin used)
  • 1 oz. lemon juice
  • 1 tsp. sugar
  • 1 tsp. water
  • lemon slice
Combine sugar and water in an Old Fashioned or rocks glass and stir to partially dissolve the sugar. Add lemon juice, gin and ice and stir until chilled. Garnish with a lemon slice. 

Gin And It

The simple and cryptic name is perfect for a cocktail with only two ingredients, and one that is even more unusual in that it is not even chilled. While the idea of drinking a warm gin cocktail sounds pretty bad, a good gin will carry the day with a good sweet vermouth. Caorunn is a Scottish gin from the Balmenash distillery in the highlands. It contains a few Celtic botanicals in addition to traditional ones, including dandelion, bog myrtle, rowan berry, heather and coul blush apple.

The effect of the Gin and It is like having a red wine, where each of the flavors are more pronounced when they are not chilled. You really seem to be able to pick out floral notes in the gin or the bitterness in the sweet vermouth. Don't shy away from this drink if you have the good stuff.
  • 3 oz. gin (Caorunn used)
  • 1 oz. sweet vermouth (Cocchi used)
Combine both ingredients in a mixing glass and stir. Pour into a chilled cocktail glass.

Snowball

This is the original snowball. It is strained into a cocktail glass, not served on crushed ice like the Roman Snowball. The Pernod does cloud up in a yellowish precipitation of herbs, so half-and-half is needed to keep this drink looking white.

I am enjoying the richness of Mt. Defiant absinthe superior when it comes to making the Snowball stronger and drier than it would be with Pernod. Do as you wish, but if you have a good absinthe, you should consider using it.
  • 2 oz. gin (Plymouth used)
  • 1 oz. Pernod (Mt. Defiance absinthe used)
  • 1/2 oz. half-and-half
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Beachcomber (Non-Alcoholic)

Like the Polynesian Sweet and Sour, the Beachcomber is a great tropical mocktail that really fools you into thinking that it is an alcoholic treat. That happens because  the lime tang is sweetened by raspberry syrup and thick guava nectar. The drink doesn't call for a garnish, but I had these plump strawberries on hand when I served these to two minors who visited the restaurant.
  • 2 oz. guava nectar
  • 1 oz. raspberry syrup
  • 2 oz. lime juice
Combine all ingredients in a shaker with ice. Shake and pour into a chilled Collins glass.

Gin Cobbler

Cobblers are just a way to sweeten and showcase the flavor of a base spirit. You enjoy these with a little soda and sliced citrus to give the drink a whiff of juice. But it is really just spirits and soda. And even a dry gin like Broker's comes out tasting rich and rewarding in this very old recipe.
  • 2 oz. gin (Broker's used)
  • 1 tsp. sugar syrup 
  • sparkling water
  • orange slice
Build cocktail in a highball glass with sugar syrup and gin. Fill with ice and stir. Top with sparkling water and garnish with the orange slice.