Posts Tagged ‘gin’

Donna Corleone

A while ago i was infatuated with making various infusions. One of the results was grappa infused with chamomile and dried apricots.
So when i stumbled on a recipe that sounded nice and involved grappa i decided to give it a try.
Well this was one of the tastiest drinks i ever made! Crazy aromatic… Intoxicating… Over the top…

The original recipe is called Corleone and comes from the Robert Hess’s book. 6 white white grapes muddled; 1.5oz Hendrick’s gin, 3/4oz homemade chamomile apricot infused grappa, 1/2 oz lemon juice, pinch of sugar, dosh of orange bitters.


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Tarragon Snap-Pea irinha!

As one might notice i’m into unusual ingredients in cocktails. And what can be more unusual than snap peas! Introducing tarragon snap-pea irinha: a smart riff on caipirinha:

The original recipe didn’t call for any herbs but to me pea just called for either mint (classic) or tarragon. Here is my formula but all credit for the initial idea goes to very talented mixologist Adam Seger!

1 lime cut in eighths, center pith discarded
¼ cup spring snap peas plus couple for garnish
1/2 oz agave nectar
1.5 ounces Hendricks gin
small sprig of tarragon and one more for garnish
Crushed ice
Cracked black pepper

In a heavy rocks glass, muddle lime, snap peas and tarragon sprig until pods are crushed and limes juicy. Add agave syrup and gin. Fill with ice and stir. Finish with fresh cracked pepper.

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I’m a poor gardener: and the only plant that hasn’t failed me is lovage. It comes back year after year, just begging to be used more.
So here’s to you lovage!

A simple gin and tonic base. Dash of Peychaud bitters. A muddled celery stalk. Lovage straw adds its subtle anise/celery flavor. Quite an elegant drink.

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Poquito Picante

A great list of ingredients and a clever name. Add to this a
recommendation from a friend and the drink of the night is pretty much sealed.

The original recipe calls for Tanqueray but Hendricks works well considering its obvious cucumber background. The drink is a bit sweet but so pleasantly so…

Ingredients in my version:
6 to 8 cilantro leaves with some stems
2 slices of cucumber, skin on
3 slices of jalapeño, seeds in
¾ oz fresh lemon juice
½ oz agave syrup
½ oz Cointreau
2 oz gin

1. Muddle cilantro, cucumber, and jalapeño with lemon juice and agave syrup.
2. Add remaining ingredients.
3. Shake well and strain into an ice-filled glass.
4. Garnish with de Arbol chile.

Oh and i just found a rosemary version (sort of) of this drink – a possible candidate for tomorrow: stay tuned 🙂

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Green-Eye Sour

My first serious attempt in creating a cocktail. I wanted to experiment with lemon thyme and chartreuse. The inspiration came from the Green-Eye Daiquiri. I chose a daiquiri formula from The Joy of Mixology: liked the ratio and also how Regan suggested to serve the drink in an ice-filled wine glass. And instead of rum i went for the gin – it works well with chartreuse, and lemon juice instead of the lime.

Adapted from the sources mentioned above.
* 3 sprigs lemon thyme + 1 sprig for garnish
* 2 ounces gin
* 1/4 ounce green Chartreuse
* 1 ounce fresh lemon juice
* 1/2 ounce simple sugar syrup
Instructions: Bend 2 thyme sprigs and drop into a cocktail shaker. Press the thyme with a muddler to release the flavor. Fill the shaker with ice. Measure in the gin, Chartreuse, lemon juice and sugar. Shake vigorously. Strain into an ice-filled wine glass. Garnish with the remaining thyme sprig.

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