A combination of Martin Miller’s gin and Maraschino is a winner which was proven yet again tonight with Sensation, from The Art of the Bar, a drink made of these two plus mint and lime juice. Sugared rim was a nice touch to almost vegetal but in a pleasant way flavor of the cocktail.
Archive for October, 2008
Decided to take a break from gin-based cocktails switching to rum.
Started with a classic – Dark and Stormy: 2 once of Tortuga Dark to 5 once of Reed’s ginger beer, generous squeeze of lime. This is nice, quite balanced and the medicinal element in Tortuga is balanced against the ginger.
Then a riff on Drill Sergeant – Stephen Beaumont’s creation that he describes as a shot of Havana Club Amber added to a glass of hoppy american-style IPA. My version was 1ounce of Old Monk Indian rum and 3/4 bottle of Founders’ Centennial IPA… First reaction – why bother – isn’t it like some sort of barrel aged double?.. On second sip i paused and reconsidered – the drink is delicious, complex and not that easily classified.. But all roses aside, the cocktail is so elegant it needs to be renamed – Sergeant Dream maybe?
During a strawberry season i made some Tequila por Mi Amante – it came out quite intriguing but honestly i had a hard time to find an appropriate drink to use it in. Paloma indeed sounded exciting but imho grapefruit completely overwhelmed a delicate strawberry flavor. But Rosita hit the mark: i upped the amount of Campari to 3/4 ounce from the original 1/2 to make it a bit sweeter.
- 1 1/2 ounces Tequila (strawberry infused 1800 reposado)
- 3/4 ounce Campari
- 1/2 ounce sweet vermouth (Carpano Antica)
- 1/2 ounce dry vermouth (Noilly Prat)
- 1 dash Regan Orange bitters
- 1 lemon twist, for garnish
Stir with ice, strain into an iced filled Old Fashioned glass. Garnish with lemon twist.
I was intrigued by Audrey’s Earl Grey MarTEAni for quite a while and finally got to trying it, with some modifications. Had a bit more than a cup of Junipero in which i dropped couple of bags of Zhena’s Gypsy Raspberry Earl Grey tea – my favorite. Infused for about an hour. I also had some home made bergamot syrup so ended up with the following formula:
1 ounce bergamot syrup
1 1/2 ounce Zhena raspberry earl grey tea–infused Junipero gin
1 egg white
Garnish: lemon twist
Oh was this the most perfect drink that i ever made: nicely tannic and very balanced – neither too sweet or sour. Great color too!
Finally. A proper Green Devil:
rinse of 2 drops Pernod absinthe
1 oz Martin Miller’s gin
1 bottle Duvel
The gin selection is very important – i tried this before with Junipero and couldn’t swallow a bit. Tonight it was Miller’s; though i should have been more careful with Pernod (the rinse got frozen in a ice cold glass and i couldn’t pour out the excess) the cocktail was damn good and made for quite an interesting experience taking the idea of beer to a new level.
My new favorite gin, very mixable.
Blue Bird, a classic – 2oz of gin, 1oz of Cointreau, served with a lemon twist.
Aviation using a Regan’s recipe came out a bit sour but i added couple of dessert spoons of Syrop de Violette – sort of close to the original formula and balanced the drink perfectly. Maraschino played nicely with cherry pits notes in Miller’s.
Both excellent drinks – quickly becoming the house favorite.