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Cocktail Corner: Gin Steps Out

Posted on  | April 23, 2015   Bookmark and Share
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No longer automatically juniper-heavy, gin has progressed to an idiosyncratic new liquid, introducing floral and fruity flavors into the mix. Gin purists may “guffaw” at the non-traditional, but out-of-the-box expressions are where the cocktail creativity is happening, as bartenders tap into a wider range of botanical expressions to create new drinks.

 

Aviation Cocktail 

Mike Ferrie, Caledonia Bar, NYC

The Aviation is a classic gin cocktail with very little fuss to it. Brockmans, a light, floral gin, emphasizes the sweet notes of the maraschino and the crème de violette for a refreshingly sweet take on the standard.

1½ oz Brockmans Gin

½ oz Lemon Juice

½ oz Maraschino liqueur

½ oz Crème de Violette

Combine ingredients in a cocktail shaker filled with ice. Shake well and strain into a cocktail glass.

 

I’ll Have What She’s Having 

Ian Hardie, Huckleberry Bar, Brooklyn

Caorunn uses a variety of herbaceous and fruity botanicals for a sweet and crisp-tasting gin. Ian Hardie uses it in tandem with the floral notes of the St. Germain and the tangy Aperol, with a hint of tartness for balance from the grapefruit twist.

1½ parts Caorunn Gin

½ part St. Germain

½ part Aperol

¾ parts lemon juice

2 dashes Peychaud’s bitters

Shake all ingredients and add to a coupe glass. Garnish with a grapefruit twist.

 

 

Corpse Reviver Spring 

Brett Hughes, Madam Geneva’s, NYC

The Corpse Reviver Spring at Madam Geneva’s pays homage to the traditional Corpse Reviver #2, made with gin, Cointreau, Lillet Blanc, lemon juice and absinthe. However, Hughes tweaks the classic by using Bombay East, lending flavors of lemongrass and black pepper.

1 oz Bombay East Gin

¾ oz Lillet Blanc

¾ oz Combier absinthe

¾ oz Lemon Juice

½ oz Green Juice (snow peas, fennel stalk, kale, green apple)

Shake all ingredients in a cocktail shaker filled with ice. Double strain into a large coupe. Garnish with a fennel frond and absinthe mist.

 

 

Thai Chili 

Nico de Soto, Mace, NYC

It’s a heat-forward cocktail thanks to the Thai Chili tincture. De Soto uses Citadelle Gin, known for its complexity and floral, spicy flavors.

1½ oz Citadelle Gin

¾ oz St. Germain

¼ oz Simple Syrup

¾ oz Lime juice

1 egg white

¼ oz Cucumber Juice

5 dashes of Thai Chili Tincture

Dry shake, then add ice and shake for 12 seconds. Double strain into a coupette and garnish with a Thai chili on the rim.

 

Beets By Dre 

Jeremy Strawn, Lazy Point, NYC

“Distilled in London” with “botanicals from everywhere” is how the 86 Co.’s Fords Gin presents itself. The Juniper backbone balanced by citrus, floral and spice botanicals, gives Fords excellent structure formixing. Jeremy Strawn uses the natural sweetness of the beet juice and the herbaceous rosemary syrup to make a concoction that is simultaneously sweet and savory.

2 oz Fords Gin

1 oz  Fresh Beet Juice

1 oz Rosemary Infused Syrup

¾ oz Fresh Lime Juice

Rosemary for garnish

Shake and strain into a highball glass over fresh ice. Garnish with a rosemary branch.


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