Gin: the first flavored vodka.
Gins are often defined by juniper flavors, but can often contain a bouquet of botanicals like lavender and citrus. Like vodka, gin usually starts life as fruit or grain which is fermented to 5-10% alcohol over the course of a few days. The fermented product is then distilled to raise its alcohol concentration. Most types of gin are then re-distilled in a still with a “gin basket” so flavors of the botanicals are drawn into the spirit as it passes through each section of the still.
Because of its herbal taste and the variety of infusions possible, gin is a workhorse as a base spirit for cocktails, and has been for centuries.
Gin is incredibly fun to make cocktails with, and with the variety of new gins being introduced (including some barrel-aged gin expressions), the possibilities are endless. Some of favorite gin recipes are:
Blood & More Blood
One of the most famous scotch cocktails is the Blood and Sand. But to be quite honest, I’ve always found
Review #48: Tire Fire
This is our fifth and final review of the 5 whiskies we tried at the ASW Distillery in Atlanta, Georgia.
Review #47: ASW Burns Night
This is our fourth review (out of 5) on whiskies released by ASW Distillery (Atlanta, Georgia). We originally visited Atlanta
The recent New York Times article on the Aperol Spritz has driven a wedge through our household. One of us
Review #39: Aberlour 12
Last week we went to a lecture and vertical tasting of Aberlour led by Brand Ambassador Callum O’Donnell. After climbing
Cognac French 75
This weekend we went to Boulibar, a new-ish restaurant in San Francisco’s Ferry Building. On the whole it was expensive
The Cognac Cocktail
Early cocktails in the 1800s were mostly based on a simple formula: a base spirit, a sweetener, a sour and
Original cocktail featuring Amer Picon, Jamaican rum, Green Chartreuse and banana liqueur.
The 1831 Cocktail
Developed by Tim Laferla with the vision of becoming a "future classic". Cognac-based.
Haribo Old Fashioned
One day, while talking to my Jiu Jitsu coach (Kurt Osiander) about one of our shared favorite past-times: alcohol, he
Review #32: Mossburn Speyside
When Mossburn debuted their blended malt offerings (one Island one and one Speyside one), it took a lot of restraint
Full bodied, independent bottling of navy-style rum from Caroni, long-closed distillery on Trinidad.
Peaty Whisky and Campari cocktail from American Bar at the Savoy in London.
Review #29: Yamazaki 12
Well balanced, sherried whisky from the heart of Japan. Great combination of flavors with nothing out of balance.
Twelve Mile Limit
Prohibition era cocktail with a triple base of rye, rum, and brandy.
The Louboutin Cocktail
We named this the louboutin cocktail because we recently visited Saison – the 3-starred Michelin restaurant best known for having
Original cocktail from Jim Meehan designed for the Amex Centurion Lounge
High Octane split base cocktail of rye, bourbon, and Calvados
Dandelyan – London
Interesting plant-based menu. Good cocktails but a bit more like an upscale hotel bar than a destination.
Review #13: Fukano 2018
Fukano (“Impossible”) 2018 Edition Review. Fukano produces aged shochu (rice based spirit with Koji mold). NAS whisky.
Bar Termini, London
Ambiance-driven rather than Mixology-driven. One of the Top 50 World’s Best Bars
A very boozy bourbon-based cocktail to drink while hunting for unicorns
Giuseppe must have been a really bitter bastard. I like him.
Straightforward 3-ingredient cocktail from Prizefighter in Emeryville
The classic daiquiri with Jamaican Rum.
A grassy agricole diamondback variant by Thomas Waguh from Death & Co.
Deliciously balanced mescal and Tequila based drink.
Powerful cocktail featuring funky Jamaican rum
Spirit forward cocktail with terroir gin
Shimmering, Strong Cocktail Featuring Green Chartreuse
Nearly lost, prohibition era cocktail
Benjamin Franklin inspired cocktail. Happy Independence Day!
Saketini with Ice Fox vodka and Sho Chiku Bai sake, created for Mixology Monday