The idea behind having a scratch pad blog is that you tell yourself you can go a month or two without having to write anything because nothing new has come to fruition. Which has been the case. Night after night of Angelas and Manhattans until one day picking up a bottle of Aviation Gin on a stock up trip at BevMo and realizing: this.is.my.new.favorite.gin.
I’m not really using this site as a review site. If something that I enjoy happens to be worth sharing, I will simply let you all know what that is. Why Aviation Gin? It just tastes fantastic. The anise in here really pops and I capital L love anise flavor. Currently there is a bottle and a martini glass living in my freezer…. I don’t think I need to spell this out folks. Can I name this drink the Lazy Man’s Martini?
Anyways, if you were following the Limoncellosaga, you might want to strain it out of that bottle, stick it in a glass bottle with a nice stopper-top, and stick that kid in the freezer. It’s done.
Also, I had the opportunity to sit in on a new Bitters vendor at work today and I have 8 new reasons to make some fantastic tasting drinks. Word is that the Cana Rum Bar and the Tar Pit already are using these. Hopefully soon I can let on who and where to buy them. The best news about these: no dyes. Sorry Fee Brothers, you just got bumped. Your Peach bitters is about to become shamefully shelved.
I enjoy Gin and Tonics like some people enjoy water, or cocaine. They go down pretty easily and are light enough that I can have them with the heaviest of meals. Occasionally though they get quite dull and an extra oomph of something is needed. I like to think that many cocktails are given birth with that thought process. Foul, rancid water? Hey, let’s add some beer to that! And so forth.
So a week or so ago we went over to BevMo and stocked up on some more items for the bar. On a recommendation we found and picked up a bottle of Aperol. Aperol is another of those Italian aperitifs… slightly bitter, slightly sweet. This one tastes of oranges.
The syrupy nature of this liqueror made me think that it needed a couple of ingredients to cut that down.. and so I thought of a gin and tonic. And the conclusion? So. freaking. tasty. I need to make a barrel of my own tonic water because I think this concoction might just become my new summer drink.
We all know a certain “holiday” is tomorrow, however I grew up in a predominantly Italian-American neighborhood (I even speak Italian, albeit I’m pretty rusty now, but I did study it for 7 years and can basically read it still) and two days before after St. Patrick’s day is St. Joseph’s Day. Now, as I have been without religion going on almost 20 years, I really don’t know (remember) much about the man, or what the holiday is about, not unlike St. Patrick as well (snakes and stuff, right?), but since I know that the 19th was another “holiday” or saint’s day or… there’s a lot of specific information that is becoming increasingly apparent to myself, and to you, that I am oblivious of… anyways, let’s make a drink to commemorate the oft-overlooked saint with a classic “Italian” (I’m sure this is disputed somewhere) drink, the Negroni. Hey, this means TWO celebratory reasons to drink this week. You’re welcome.
1 oz Campari
1 oz Gin
1 oz Sweet Vermouth
orange slice for garnish
In a rocks glass with ice combine all 3 ingredients. Garnish with the orange slice. Salute!
Admit it. You love smelling your fingers after you’ve gone and picked some herbs.
Ok, well I do. Last year we finally got around to redoing our front ‘yard’ that was admittedly turning into an eyesore for the neighborhood. One tree was dead. There was a bush that was trying to kill itself from lack of water. And tall phallic things were shooting out of some leafy succulents. It was scary looking. With the help of a friend of mine who moonlights doing landscape design, we finally got our shit together. Now the front of our house looks presentable, and is flanked by two lavender bushes and rosemary crawling all over the bottom half of it. It smells lovely walking by it.
We use rosemary a lot since we’ve put those in. And as soon as we planted it last year I went out and made a rosemary gin fizz that was made from the simple syrup in this recipe. At least two of my friends have received this syrup as part of a gift over the last year. And now I’ve come full circle and I’m not about to give the same rosemary syrup as a gift. And as spring approaches I thought I’d add some floral notes to this syrup and then combine it with some bright citrus to tide me over until the weather stops doing things like have the sun out shining for the first couple hours of the day and then have temperatures PLUNGE and clouds come rushing in. Sigh. And I want to move to Portland… Hrmm.
So I tinkered with the rosemary and lavender outside and made them into a simple syrup. Found here. And then decided on making a Springtime Gin Fizz.
Spring of rosemary for garnish (optional- you may find this too overpowering in your glass. If so, toss it and enjoy the drink as is.)
Fill a Collins glass with ice. Pour gin, lemon juice, and simple syrup in. Mix with a bar spoon and top off with club soda. Garnish if you like.
Keep in mind that the simple syrup here is not a typical ratio and will not produce very sweet results. The meyer lemon juice here makes up for that. However, if you are using regular lemons, you will need to taste and adjust according to your desire of sugar. And the lavender? Very subtle. Don’t worry, it’s not going to smell like your Grandmother’s purse. The lavender creates some soft floral nose that I feel works well with the Hendricks. Fizzy springtime in a cup.
Recently my husband and I took a trip to Vegas for a couple of days. Unfortunately the morning of I had come down with a horrible bout of food poisoning. We ended up canceling all of our dinner plans, but kept the cocktail tastings since that was about all I could take. We visited the bar at Postrio at the Venetian, had a beautiful drink with Hendrick’s Gin and Grapefruit juice (I wish I could tell you all the ingredients; hell, I wish I remembered them so I could make this at home). The garnish was this large section of grapefruit. It really looked… beautiful. But it was pretty clumsy to drink. I love a garnish that adds to the drink, but if you’re concerned with it falling off, or on your face, while you’re trying to drink, then what’s the point? We ran into a similar problem at a Champagne bar at the Palazzo. The lemon twist was HUGE. I had to take it off to drink out of the flute… otherwise it might have come tumbling out. Not to make this a downer post, but the champagne cocktail itself was a one note drink. Which made me think about what I’d want in one. And hence a post about drinks with Champagne (or, Prosecco since that’s all that I have on hand).
Well. Damn, I still have that container of orange simple syrup lurking in my fridge. And well, I’d love to riff on the French 75 I had at that champagne bar. How could a drink made with lemon juice and gin.. have no flavor?
I have a tiny bit of Citadelle Gin that I should use up. Do you ever have a bottle that has been hanging around for awhile, and not because you don’t like it.. you just have a tiny bit left and cannot throw it out? Welcome to my world. I cannot waste things, like food. I cry if I find a half dead head of lettuce in the fridge and I have to throw it out. And I also have on hand is some brand X prosecco(it’s really not that great of a prosecco here and you would laugh at how much I bought it for. So really, any dry bubbly will work here) that is going into a risotto recipe after this. But on to the drink recipe…
2 oz Citadelle Gin (this boasts 19 different ingredients and since it had both orange and lemon peel on this list I figured this would work fine)
1-1/2 ounce Meyer lemon juice
1 oz orange simple syrup
prosecco to top it off with
Shake the gin, lemon juice and simple syrup in a shaker filled with ice. Strain into a highball glass. Top it off with prosecco. I would suggest not filling the glass all the way to the top with prosecco as you will drown out the other flavors (and possibly have it fizz all over you and the floor).
I upped the lemon juice by a here for some more zing in the drink and to balance out the very dry prosecco. The orange simple syrup added just a hint of sweet orange flavor. The gin is a bit buried in this drink. And honestly, for all its boasting of ingredients I couldn’t really distinguish them all when tasting it by itself, so mixing it in here just added one more level of flavor. Oh, and due to some camera difficulties and white balance, the full glass is not shown here due to it looking like a big ol’ glass of pee. It was starting to go flat and I wasn’t about to waste it.
So, comparing this drink with the French 75 I had in Vegas… well, for starters you can taste the citrus, and there is not a hint of bitterness. It is sweet and sour and light. And I think I’ll have another.