Archive for gin

Gin Dilettante

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , on January 26, 2014 by cocktailvultures

dilletante copy 2Gin Dilettante
Vegetal and Refreshing, Crisp and Bright, perfectly blends with the more herbal and floral gins. We chose Hendricks for this drink. Sometimes the fresh ingredients in your kitchen just cry out to be made into a cocktail. Who are we to deny them?

To an empty shaker, add:

3-4 slices of cucumber
Sprig of dill leaves
1/2 ounce freshly-squeezed lime juice
1/2 ounce simple syrup

Muddle well. Add ice, then 2 ounces of Hendricks gin. Shake vigorously and strain into a chilled cocktail glass. Garnish with fresh dill.

Always drink responsibly; always drink well.

Advertisements

A Drink With Something In It

Posted in Booze News and Events, Classic Cocktails, The Vulture's Library with tags , , , , , , , , , on August 2, 2013 by cocktailvultures

A DRINK WITH SOMETHING IN IT
by Ogden Nash

There is something about a Martini,
A tingle remarkably pleasant;
A yellow, a mellow Martini;
I wish that I had one at present.
There is something about a Martini,
Ere the dining and dancing begin,
And to tell you the truth,
It is not the vermouth-
I think that perhaps it’s the gin.

There is something about an old-fashioned
That kindles a cardiac glow;
It is soothing and soft and impassioned
As a lyric by Swinburne or Poe.
There is something about an old-fashioned
When dusk has enveloped the sky,
And it may the ice,
Or the pineapple slice,
But I strong suspect it’s the rye.

There is something about a mint julep.
It is nectar imbibed in a dream,
As fresh as the bud of the tulip,
As cool as the bed of the stream.
There is something about a mint julep,
A fragrance beloved by the lucky.
And perhaps it’s the tint
Of the frost and the mint,
But I think it was born in Kentucky.

There is something they put in a highball
That awakens the torpidest brain,
That kindles a spark in the eyeball,
Gliding singing through vein after vein.
There is something they put in a highball
Which you’ll notice one day, if you watch;
And it may be the soda,
But judged by the odor,
I rather believe it’s the Scotch

Then here’s to the heartening wassail,
Wherever good fellows are found;
Be its master instead of its vassal,
And order the glasses around.
For there’s something they put in the wassail
That prevents it from tasting like wicker;
Since it’s not tapioca,
Or mustard, or mocha,
I’m forced to conclude it’s the liquor.

The Gin Julep

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , on April 24, 2013 by cocktailvultures

20120603-195527.jpg

 

 

 

 

 

 

 

 

 

 

The original julep, some believe. A whole different experience, refreshing but slightly astringent. A different gin will no doubt render a somewhat different result; we used Warwick American Dry Rustic Gin from the beautiful Hudson Valley.

In a cocktail shaker, muddle around two dozen mint leaves with a quarter cup of crushed ice.

Add:

3 ounces gin
1.5 ounces simple syrup
Another cup of crushed ice.

Shake vigorously. Strain into two julep cups (or two frozen Manhattan glasses) filled with crushed ice. Add a generous swath of fresh mint and a straw.

Happy afternoons on the porch…

Mother Gin Sling ala Cocktail Vultures by way of “The Shanghai Gesture”

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, Uncategorized, What I'm Mixing with tags , , , , , , , , , on February 15, 2013 by cocktailvultures

mother gin sling final

Mother Gin Sling

Inspired by “The Shanghai Gesture”

Originally a play set in a brothel in Shanghai, centered around a former debutante addicted to drugs, Shanghai Gesture was cleaned up for Hollywood and made into a quirky film by Josef Von Sternberg. How could we fail to love a film set in a casino, where the pretty hostesses are all named after cocktails, and managed by a woman named Mother Gin Sling?

The Cocktail Vultures have always had a thing for Chinese New Year and fake “ching-chong,” and decided to do a little transformation of our own. We give you the Mother Gin Sling.

To an iced shaker, add:

2 ounces dry gin (we used Plymouth’s www.plymouthgin.com)
1/2 ounce St. Germain elderflower liqueur www.stgermain.fr
3/4 ounce freshly-squeezed lemon juice
1 ounce Jasmine Syrup*
2 dashes Peychaud’s Bitters

Shake vigorously and strain into an ice-filled highball glass.

Note: This cocktail is very “gin-forward.” Any gin will work in it, but different gins affect it differently. We tried it with Plymouth, Warwick (http://wvwinery.com/warwick-gin/) and Bombay Sapphire (www.bombaysapphire.com), achieving a uniquely-pleasing result each time, and settling on Plymouth as our favorite.

* Jasmine Syrup:
Brew jasmine tea and add an equal amount of sugar. Stir until sugar is dissolved. Store in refrigerator for up to one week.

shanghai gesture poster

Gin Julep

Posted in Classic Cocktails, What I'm Mixing with tags , , , , on June 3, 2012 by cocktailvultures

The original julep, some believe. A whole different experience, refreshing but slightly astringent. A different gin will no doubt render a somewhat different result; we used Warwick American Dry Rustic Gin from the beautiful Hudson Valley.

In a cocktail shaker, muddle around two dozen mint leaves with a quarter cup of crushed ice.

Add:

3 ounces gin
1.5 ounces simple syrup
Another cup of crushed ice.

Shake vigorously. Strain into two julep cups (or two frozen Manhattan glasses) filled with crushed ice. Add a generous swath of fresh mint and a straw.

Happy afternoons on the porch…

20120603-195527.jpg

The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 19, 2011 by cocktailvultures

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.

JN