The Summer of Gin
For the past few years, I’ve been getting to know liquors by setting aside an entire season to explore them. First there was the winter of whiskey, followed by the summer of tequila. This year, it’s been gin. And, while I’ve been enjoying the standard gin and tonic, I’ve taken the opportunity to have some fun making cocktails.
I’m reprinting a couple of gin-based ones here for easy reference. I haven’t followed them to a T (e.g. I use regular ice, no rose water, and put them in whatever glass is clean) , but I’ve come close, and they’ve been delicious. Hope you enjoy them, too.
Juliet & Romeo
2 oz Beefeater
.75 oz Fresh Lime Juice
.75 oz Simple Syrup
3 drops Rose Water
3 drops Angostura
3 slices Cucumber
3 sprigs Mint
Tiny pinch of salt
Garnish: Mint leaf and 1 drop rose water/3 drops of Angostura Bitters. Ice: None
Muddle cucumber, mint and pinch of salt. Add rest of ingredients. Let sit for 30 seconds (time allowing). Shake. Strain. Garnish with 1 floating mint leaf and 1 drop rose water on top of leaf, and 3 more drops of angostura on the surface of the drink.
You can buy rose water at Sultans Market on North Ave. I would get an eye dropper at the container store as well as a couple of extra drops will make this drink way to much like the jewerly box of a very old southern belle.
The pinch of salt is really, really small. It should be muddled with the cuke to bring out it’s freshness.
1.5 oz Plymouth Gin
3⁄4 oz Fresh Lemon Juice
1⁄2 oz Simple Syrup
1⁄4 oz Home made Blackberry Cordial
Garnish: Blackberry and Knotted Pigtail Lemon Twist Ice: Crushed
Build in shaker. Shake hard 3 times with Kold Draft Ice. Strain into Collins Glass filled with Crushed Ice. The crushed ice will recede. Top with more crushed ice then lace with blackberry cordial.
To make the Cordial take one pint of blackberries and muddle in a non reactive container. Donate one cup of room temp (70*ish) simple syrup, hit with three (3) heavy dashes of Angostura Bitters. Let sit for about an hour then force strain through a fine chinois.