GIN DRINK OF THE MONTH
Gin Drinks - The CitrineThe Citrine, a mellow gin-based concoction. It includes a lot of cucumber, one of our favorite cocktail ingredients and an excellent match for a good gin. The original recipe called for Hendricks gin; it works with any gin that isn’t too strongly flavored. Too many strong botanical and herbal elements and you won’t taste any of the cucumber, though. Read more at: Properly Sauced: Citrine
Gin Drinks - Hot Mulled Gin Punch
This drink is full antioxidants to get you through the flu season.
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Red wine is the health key here – Monash University in Australia recently confirmed the pre-eminence of grape-based drinks like red wine or brandy for supplying the antioxidants that clear out toxins and pollutants. But honey also slows the absorption of sugar into your blood, so you'll avoid the late-night sugar crashes that end in the kebab shop, while the vitamin C-packed Rosehip syrup will give you an immune-system boost. As instantly warming as an old hot water bottle (and a good deal tastier).
- 1 part Beefeater Gin
- 2 parts red wine
- 1/4 part teaspoon honey
- 1/4 part Rosehip Syrup
- A slice of lemon
- A small piece of orange peel studded with cloves
- A cinnamon stick
Heat all ingredients in a saucepan and simmer until the honey has dissolved. Pour into a toddy glass or tumbler and drink while still warm.
Prepared by Nick Strangeway, a bar consultant to Green and Red and the Redchurch in London
- 1 1/4 ounce 1 1/4 ounce Tanqueray Rangpur Gin
- 3 ounces Ginger Ale
- 5 .leaves of fresh mint
Crush mint leaves and combine ingredients in a short glass over ice. Tanqueray Rangpur is distilled with Rangpur limes.
Gin Drinks - The Kind
by Jeff Hollinger and Jonny Raglin of Absinthe - San Francisco
- 4 to 5 leaves of fresh mint
- 1 1/2 ounce Bols Genever Gin
- 3/4 ounce green Chartreuse
- 3/4 ounce Rothman & Winters Orchard Apricot Liqueur
- Mint tip, for garnish
Instructions: Muddle the mint leaves with a little cracked ice in a mixing glass until they are shredded into bits. (This ice is intended to act like "teeth" and help with the shredding of the mint, so small chunks are best.) Add the genever, Chartreuse and apricot liqueur and top with additional ice. Stir for 15 to 20 seconds, or until well chilled. Strain through a fine-mesh strainer into a chilled cocktail glass, and garnish with the mint tip.
Genever, a Dutch invention often credited to professor and chemist Sylvius de Bouve in the 16th century, is not actually a style of gin but its precursor. It is a combination of malt wine, a flavorful distilled grain product, plus juniper and other herbs, and neutral grain spirit. In the earliest American cocktail guides, genever was largely referred to as "Holland gin."
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