Gin Sidecar

This is the gin version of the brandy drink that's all the rage right now. And it is being served up, as it should be. The Gin Sidecar is more relaxed, shaken but served on the rocks. A good gin and triple sec will really improve your experience with this cocktail since there's no added sugar. Triplum or Cointreau will keep things strong on alcohol and preserve a fresh citrus flavor that the drink should properly give off all around.

• 2 oz. gin 
• 1 oz. triple sec (Triplum used)
• 1 oz. lemon juice

Combine all ingredients in a shaker with ice. Shake and strain into an Old Fashioned glass full of fresh ice. 

Champagne Cooler

D'USSÉ Cognac and triple sec are the main ingredients of this champagne cocktail. It is boozy and decadent to say the least. I found that the proportions of hard liquor were such that they needed to be chilled. Don't follow the NY Bartender's Guide on this or you will have a warm drink. Shake the spirits and strain into the wine glass. Top with champagne and work really hard to get that mint leaf to stay upright with no ice in the glass.

• 1 1/2 oz. cognac (D'Ussé VSOP used)
• 1 oz. triple sec
• champagne or sparkling wine (Gruet used)
• mint leaf

Shake cognac and triple sec on ice to chill. Strain into a wine glass. Top with cold champagne and garnish with a mint leaf.

Southern Gin Cocktail

There's something to the idea that a gin cocktail in the South may be too dry for the warm weather. One should try the burst of orange flavor that you get from adding triple sec and orange bitters. I used Sunset Hills Virginia Small Batch gin to get a very soft American style gin that's more citrus and less bite. It plays right with the strong Triplum from Luxardo and allows orange bitters to stand out.

• 3 oz. gin (Sunset Hills Virginia Small Batch)
• 1/2 oz. triple sec (Luxardo used)
• 3 dashes orange bitters (Hella used)
• lemon twist

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Twist lemon peel over the drink and drop it in. 

Golden Rooster

This is a great, potent gin cocktail with lots of character. The name just suggests a farm, though apricot brandy and dry vermouth still seem a little too sophisticated for a farm. That's why I chose Sunset Hills Farm gin from Fredricksburg, VA. This is a citrus and floral gin that is similar to a London dry gin, except that there is a strong lime zest presence.

Strangely I keep thinking that orange juice or something else would help balance this drink and give it more color, but as it stands, there's a lot of herbal and spring flavors to keep you interested.

• 2 oz. gin (Sunset Hills used)
• 1/2 oz. dry vermouth
• 1/2 oz. Cointreau
• 1/2 oz. apricot brandy
• maraschino cherry

Shake all ingredients except cherry with ice in a cocktail shaker. Pour into an Old Fashioned glass. Garnish with cherry.

Brandy Crusta

The Brandy Crusta belongs to that category of sweet--almost dessert--drinks that put a little sugar texture on the rim of the glass. They are usually cocktail glass servings but are sometimes on the rocks.

This cocktail calls for brandy, but I opted for all European ingredients, and better quality at the same time. Courvoisier VO, Luxardo maraschino and Triplum, triple sec. This was a good move. 3/4 oz. of triple sec can add so much sweetness that a drink's mouthfeel goes off the mark. Triplum is 40 proof, so it balances sweetness and thickness with firm alcoholic presence.

This is definitely a cocktail for people who love sweet and showy drinks. The sugar on the rim is the only added sugar to the drink and it pairs well with the lemon sourness. Then the orange and cherry liqueurs create a lot of interest and complexity. It's still very sweet, but most people who don't drink cocktails all the time won't mind.

• 2 oz. brandy (Courvoisier VS used)
• 1/2 oz. lemon juice
• 3/4 oz. triple sec
• 2 tsp. maraschino liqueur
• 2 tbsp sugar
• lemon slice

Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass rimmed with sugar. Garnish with a lemon slice.