Turf Cocktail

I really like the concept of this cocktail, an herbaceous and zesty gin cocktail with anise flavor. This time, though, I opted to omit the Pernod (which can be too overpowering even in small proportions.) In its place I used Don Ciccio & Figili's Finnochietto, a fennel and dill infusion with a softer anise flavor and less sweetness. Vigilant gin makes this a D.C. local spirits cocktail.

The result was really enjoyable. I even recommend using a whole ounce of Finnochietto in place of the dry vermouth, since it plays that role well, too. Just make this about the gin, lemon juice, and dry fennel liqueur and you have a mouth puckering cocktail with complexity.

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Paisley Martini/ AKA Smoky Martini

The Paisley Martini is pretty much a gin Martini with a touch of smoky scotch, hence it's other name. Paisley is that Persian rug pattern that looks like a water drop or seed pod blowing in the wind. I don't know what that has to do with scotch or the drink itself, though. Smokey is the dominant direction of the drink.

So I made a few unusual choices for this cocktail. One was picking Glenlivit Nadurra with its peaty barrel aging that gives it a great smoke character. It's not a big, bold Islay, but it punches above its weight and blends better with a gin cocktail.

The other choice was to use D.C. local Magnus Vigilant gin for the cocktail. It's a very spicy gin that's strong and dry. The list of botanicals includes tumeric, cubeb, bergamot orange, white grapefruit, and something called marionberry. I can't help think this is a tip of the hat to Marion Barry, the former D.C. mayor.

Here's how to make this easy cocktail.

• 3 oz. gin (Magnus Vigliant gin used)
• 1/2 oz. dry vermouth
• 1 tsp. scotch (Glenlivit Nadurra used)
• lemon twist

Combine gin and vermouth in a shaker with ice. Shake and strain into a chilled cocktail glass. Float scotch on top and garnish with twist.