gin

You’re So Kind + Recent Acquisitions Apr 2015

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Purchases-Spring-'15

Y’all, I got some new stuff and replenished some old stuff so let’s talk about it!

Plymouth Gin – I will always and forever hold Plymouth in the highest regard. It is the best English Dry Gin and the most versatile. I use it in every Gin cocktail possible but it really stands out in Sours, Martinis and all the classics. Specifically, check it out in The Oldest Living Confederate Widow.

Pimm’s No 1 – Something inside of my head snapped and said, “IT’S SPRING AND IT’S PIMM’S SEASON!” Check out my Ceylon Pimm’s Cup on BarNotes.

Amaro CioCiaro – I have read much about this Amaro and how it’s the best option for us modern folks to get something like the original Amer Picon. I finally had some as a digestivo at Walter’s a few weeks ago and wow, it’s wonderfully orange! I’m going to use it in Tiki, I totally am.

Rothman & Winter Apricot Liqueur – I’ve been eye’ing this one for awhile as well. There are a lot of Classic Cocktails with Apricot liqueur and I plan to make them all. Oh and totally gonna use it in Tiki. (shocking, I know)

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I am proud to post the above photo and humbled that I am privileged to have this. I feel like I need to pinch myself everytime I look at this bottle. In fact, let’s look at it again, shall we.

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I secretly got this from a secret bartender at a secret bar that I totally cannot talk about but if you’re reading this, thank you so much. The secret person who did this is SO KIND! I’m about to cry with excitement and emotion!

Hendrick’s Quinetum – This ultra rare, not sold in stores, limited edition Hendrick’s Quinine Cordial was developed by master distiller Lesley Gracie specifically to be used with Gin. Essentially, it’s tonic syrup and a most delicious one at that.  In Lesley’s words “What most bartenders will immediately pick up on is the orange nose, giving way to subtle lavender notes.  The taste has a deep green, bitter flavor from the wormwood, holy thistle and, of course, quinine.  Bartenders should find this combination amiable for crafting into cocktails with Hendrick’s characteristic floral notes and spicy bitterness, which comes from the caraway seed and cubeb berries.” Yes please. I will be using it, as intended, with Gin.

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Well, that’s all for now! Recipes coming SOOOOOOON. 

Classic Cocktails: Army & Navy + Variations

/ Dani DeLuna / 3 Comments

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Many moons ago, I had my first trip to The NoMad Bar with a whole bunch of newly acquainted friends. It has since become my favourite bar in NYC because they simply have the most adventurous and yet totally drinkable cocktails in the city. They consistently surprise, inspire and encourage me to push the envelope while remaining true to form. (i.e. They frequently use Fino Sherry and Amari in Tiki drinks. Brilliant.)

They also make a damn good Army & Navy.

I am a huge fan of Gin Sours in any form but something about the combination of Orgeat and Lemon Juice really moves my taste buds to flight! Oh and I highly recommend this B.G. Reynolds Orgeat, it’s a bit toasted, has just the right amount of floral notes and is quite tasty. Let’s make an Army & Navy right now, shall we?

Army & Navy (from David A Embury, Fine Art of Mixing Drinks. 1948.)

  • 2 oz English Dry Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Orgeat
  • 2 dashes Angostura Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries. Sip and smile.

Wasn’t that tasty? Yes, yes it was so damn tasty! Wouldn’t you like to drink another? Hold off on that ’cause we have a couple of variations:

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So obvi the Army & Navy is a drink begging for rum. I decided to split the base with Flor de Caña 7 and Hayman’s Old Tom Gin. The Old Tom then inspired me to use some of those Boker’s Bitters that I love so dearly.

Sir Joseph Porter

  • 1 oz Old Tom Gin
  • 1 oz Flor de Caña 7 Year Rum
  • 3/4 oz Lemon Juice
  • 3/4 oz B.G. Reynolds Orgeat
  • 1 dash Angostura Bitters
  • 1 dash Adam Elmegirab’s Boker’s Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries. Sip and grin.

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Yes! The Pineapple Spear Bunny Ears are back!

If an Army & Navy variation was begging for rum, the next logical step (in my island themed brain) was to take it to Tiki Paradise! I’m obviously very excited about this drink. It’s just fabulous. Really, any excuse to use Pineapple infused Plymouth Gin in a cocktail is a dream come true for me.

Captain Corcoran

  • 1 oz Denizen Aged White Rum
  • 1 oz Pineapple infused Plymouth Gin
  • 3/4 oz B.G. Reynolds Orgeat
  • 3/4 oz Lemon Juice
  • 1 dash Angostura Bitters
  • 1 dropper Bittermens Elemakule Tiki Bitters
  • Garnish: Three Maraschino Cherries and Pineapple Spear Bunny Ears

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries and Bunny Ears. Sip and giggle.

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Did you get the joke? The variations are named after characters from the HMS Pinafore. Clearly I think everything in life should be a tad silly but nary an April Fools prank shall I make.

Enjoy your Army & Navy and HMS Pinafore Variations! Cheers!

Classic Cocktails: Aviation

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Aviation-1

I have a lot of feelings about this drink. I went on a 2.5 year Aviation challenge during which time I went to many different bars, in many different States of the good old USA, ordered an Aviation, and took notes. Most of the time, these “Aviations” were WAY TOO lemony. Even bars I really respect used too much Lemon Juice in the drink and Lemon Peels as garnishes. HELL NO.

Where is your Maraschino Cherry? Where are your correct proportions? These are the questions and I’ve got the answer.

Honestly, the very best Aviation I’ve ever had (on more than one occasion) is made by Angel Negrín and here is his perfect recipe.

Aviation

  • 2 oz / 60 ml Plymouth Gin
  • 2 tsp / 10 ml Luxardo Maraschino Cherry Liqueur
  • 1 tsp / 5 ml Crème de Violette
  • 1/2 oz / 15 ml Lemon Juice
  • Maraschino Cherry

In tin, combine ingredients and shake over ice. Place Maraschino cherry in coupe, double strain liquids into coupe.

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Bonus: Aviations make sensational Fizzes and even better Silver Fizzes.

Aviation Fizz: Make the Aviation, strain into Collins glass and add ice, Club Soda and Cherry.

Aviation Silver Fizz: When making the Aviation, use 2 tsp Violette and add Egg White. Dry shake like hell, add ice and shake again. Add 1 oz Club soda to Collins glass, add ice and Cherry, strain Aviation into glass. Top with more soda.

Aviation Royale: Make the Aviation, strain into coupe, add cherry and top with Champagne.

Aviation-Fizz

Muhhhhhhhhhhhgh. This drink is so so amazing. I can’t handle it…when it’s made properly. 🙂

Album of the Year Cocktail

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Album-of-the-Year-1

It’s that time of year, that Album of the Year time. I’ve been in hot debate with several of my friends about this decision. It seems that dudes tend to think my album choice was “close but no cigar” but almost errrrrrry Gurl I know agrees with me. My Album Of the Year is totally:

Little Dragon – Nabuma Rubberband

I have listened to this record probably 5x more than any other record this year and I usually listen to it straight through. It’s fucking perfect. Perfect production, perfect vocals, perfect grooves and songwriting. I haven’t been this excited about an album since Fever Ray released her self-titled album in 2009 or St Vincent’s Strange Mercy. Side note: I know everyone is giving AOTY it to St. Vincent for her self-titled album this year. Whilst a solid choice, Strange Mercy is her best work IMHO.

Other strong contenders: Owen Pallett – In Conflict, Jenny Lewis – The Voyager, St Vincent – St Vincent and Perfume Genius – Too Bright.

And now, the Cocktail. I decided to call this drink Album of the Year because it’s simple, clean and extremely complex. Just like any good album should be. All of the fruitiness from the NOLET’S Silver, the Cranberry and other dark fruits from the Dolin Rouge and the vegetal + citrus from the Bonal and Bitters are just like an end of year party! Woo!

Album of the Year Cocktail

Combine ingredients over ice and stirrrrrrr. Strain into coupe, no garnish.

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Cheers! Feel free to tell me what your Albums of the Year are in the comments!

You’re So Kind: NOLET’S Silver Gin

/ Dani DeLuna / 1 Comment

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I would like to once again thank those kind people at MBooth Marketing for giving me the opportunity to work with such a fantastic product. Aren’t they kind? THEY’RE SO INCREDIBLY KIND!

Ok, wow, like really wow. NOLET’S Silver Gin is sensational! It’s unlike any Gin I’ve ever had and if you’ve read the My Home Bar page of this blog, you know that I am INTO GIN! When tasting it neat, the nose is some outrageous combination of Turkish Rose, Peach and Raspberry, then comes more familiar Gin botanicals. The palate is smooth and silky Gin beautifulness. Truly, I was blown away.

I feel like NOLET’S Silver and I are going to have a long and fruitful relationship. I’m planning to do some strange and wonderous things with this Gin, I’m planning to use it with lots of fruit, hell, I’m planning to drink it neat with a Lemon twist. Right? It’s so good neat!

And now, the cocktails:

Half-Light-3

It’s an Improved Martini except because NOLET’S Silver is so different from any Gin that I’d usually use in a Martini, it’s NOT A MARTINI! I swapped out Dolin Dry for Dolin Blanc and added a rinse of St. George Absinthe Verte. Brilliant right? Just wait and see!

Half Light

  • 2 1/2 oz NOLET’S Silver Gin
  • 1/2 oz Dolin Blanc Vermouth
  • 2 dashes of Regans’ No. 6 Orange Bitters
  • St. George Absinthe Verte Rinse
  • Lemon Peel

Rinse coupe with Absinthe and chill. In tin, combine Gin, Vermouth, Bitters over cracked ice and stir. Strain into coupe, express Lemon peel and garnish.

Winter-Blossom-2

This is a Variation on a Sunflower Cocktail which is a Variation on a Corpse Reviver No. 2. I swapped out the Cointreau for Berentzen Pear Liqueur, ditched the Absinthe, adjusted the ratios a touch and added an Asian Pear Slice as garnish. Divine. A fabulous shaken Wintry Cocktail!

Winter Blossom

  • 1 oz NOLET’S Silver Gin
  • 3/4 oz Berentzen Pear Liqueur
  • 3/4 oz St-Germain
  • 3/4 oz Lemon Juice
  • Asian Pear Slice

In tin, combine Gin, Pear Liqueur, St-G and Lemon Juice over ice and shake baby shake! Double strain into coupe and garnish with Asian Pear Slice.

NOLET'S-Silver-Fizz-No-2-3

Silver Gin, Silver Fizz. Just cause it’s chilly, doesn’t give us any excuses for not making a Silver Fizz! Ohhhh, what a Silver Fizz this is too! I wanted to add complexity to the Fizz formula and build on NOLET’S Silver’s already fabulous flavour profile. Enjoy!

NOLET’S Silver Fizz

  • 1 3/4 oz NOLET’S Silver Gin
  • 1 dash Luxardo Maraschino Liqueur
  • 1 dash Barkeep Lavender Bitters
  • 1/2 oz Lemon Juice
  • 1/2 oz Demerara Simple Syrup
  • Egg White
  • Club Soda

In tin, combine ingredients and dry shake until Egg White has emulsified. Add ice to tin and shake again. Add 1 oz Club Soda to Collins glass first, then ice on top of that. Double strain contents of tin into Collins glass, top with Club Soda. *This version of Soda first, Double Strain, Soda last will give you a nice foamy top to the Fizz. Cool baby, cool.

CHEERS!

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Don’t you just wanna drink like a million of these? I do.

You’re So Kind: Berentzen Pear Liqueur

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Berentzen-Pear-Promo-Shot

As I’ve stated before, the very kind people at Berentzen sent me a fabulous bottle of Pear Liqueur. Aren’t they kind? I think they’re pretty kind. YOU’RE SO KIND BERENTZEN!

This Liqueur is a total knockout. I love it. It’s so fruit forward, crisp and refreshing. Pear all the way but in a totally different universe than many other Pear Liqueurs. This is not dry, subtle or mysterious. It’s PEAR! It’s happening! It’s fresh! I love it. I been using it with Gin, Tequila, Dolin Blanc, Soda, Tonic, Bourbon, Rum, EVERYTHING! Berentzen Pear Liqueur is awesome!

Bonus: now that it’s winter times, #PEARSEASON! Get into it!

And now, for the cocktails:

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Portrait of a Lady

  • 2 oz Smooth Gin (Plymouth used here)
  • 1 oz Berentzen Pear Liqueur
  • 1/2 oz Dolin Dry Vermouth
  • 1/4 oz Lemon Juice
  • Cinnamon Garnish

In tin, combine Gin, Pear Liqueur, Dry Vermouth and Lemon Juice over ice and shake. Double strain into coupe and garnish with Cinnamon.

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A Long Hard Look In The Mirror

  • 2 oz Bourbon
  • 1/2 oz Cocktail Crate Spiced Old Fashioned Mixer or Allspice and Cinnamon Simple Syrup
  • 1/2 oz Berentzen Pear Liqueur
  • 1 dash Black Walnut Bitters
  • Maraschino Cherry

In tin, combine Bourbon, Spiced Old Fashioned Mixer, Pear Liqueur and Bitters over cracked ice. Stir and strain into Rocks glass. Add Ice and Cherry.

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The Feeling of Flight

  • 2 oz Dolin Blanc or Lillet Blanc
  • 3/4 oz Berentzen Pear Liqueur
  • 3/4 oz Grapefruit Juice
  • Grapefruit peel

In tin, combine Blanc Vermouth, Pear Liqueur and Grapefruit Juice over ice and shake. Double strain into coupe, express Grapefruit peel and garnish.

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Sandals in Winter

  • 1 1/2 oz Blanco Tequila
  • 3/4 oz Berentzen Pear Liqueur
  • 1/2 oz Cointreau Triple Sec
  • 1/4 oz Bonal Aperitif
  • 1 dropper Elemakule Tiki Bitters
  • Grapefruit peel

In tin, combine Blanco Tequila, Pear Liqueur, Triple Sec, Bonal and Bitters over ice and shake. Double strain into coupe, express Grapefruit peel and garnish.

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Woo, this Liqueur is all worn out and taking a nap now. So many uses, so many possibilities. This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!

Negroni + Sazerac = Negroniac

/ Dani DeLuna / 3 Comments

Negroniac-1

Ok, bear with me a moment because I want y’all to think about this before you read any further: What if one were to combine a Negroni with a Sazerac? Think about it.

Did you stop and think about it?

Okay.

Fireworks, explosions, singing choruses, high school bands waving banners and cheerleaders flipping through the air right? YES. This could honestly be the best tasting Serious Cocktail I’ve ever created.

This cocktail is especially fantastic if you are able to get that St. George Absinthe Verte. I’ve said it in the My Home Bar page of Home Bar Girl, but this Absinthe is the most delicious one in the world, IN THE WORLD! It’s an herbal paradise with a bouquet of lemon grass, basil, mint, fennel and other herbs.

Really though, the whole idea of combining these two classics was just too good to remain in my head and I had to know! Remember, I keep Negroni bottled so I can use it for occasions such as these. Also keep in mind that the measurements are exact! Too much Rye and the drink is way off!

Negroniac

  • 1 3/4 oz Negroni
  • 1 1/4 oz Rye (Redemption used here)
  • 2 Dashes of Regans’ Orange Bitters
  • St. George Absinthe Verte Rinse
  • Lemon Peel

Rinse rocks glass with Absinthe and chill. In tin, combine Negroni and Rye over cracked ice. Stir and strain into chilled glass. Express and discard Lemon Peel. Santé!

Negroniac-2

Remember, every week is #NegroniWeek!

Brunch Bonanza: Golden Light

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Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!

Golden Light 3

Golden Light at a Fancy party. Doesn’t it look Fancy?

I originally created this drink for Home Bar Girl Presents: A Party several weeks ago but have since realized that I love it as a Brunch or Afternoon cocktail. It’s so fresh and refreshing but still complex! The Celery Bitters and St-Germain work very well with the other mix of flavours. Enjoy!

Golden Light

  • 1 oz Smooth English Gin (Plymouth or Mayfair)
  • 1 oz Apple Brandy
  • 3/4 oz St-Germain
  • 1 oz Apple Juice
  • 1/4 oz Lemon Juice
  • 1 dash Celery bitters
  • Apple Slice or Lemon Peel

In tin, combine Gin, Apple Brandy, St-Germain, Apple Juice, Lemon Juice and Celery Bitters over ice and shake baby, shake! Double strain into coupe and garnish with Apple Slice or Lemon Peel. Cheers!

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Golden Light at Home. It still looks fancy!

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Yummm! 

The Oldest Living Confederate Widow

/ Dani DeLuna / 3 Comments

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This drink is possibly the greatest version of a Gin Sour to ever exist. Ever. It’s truly refreshing, so very dangerous and I want to drink them all year round! I got the recipe from Angel Negrín, my mentor in Birmingham, AL who got it from Toby Malone at the Violet Hour in Chicago. It’s a fabulous cocktail and “super healthy” as Angel likes to say. Get ready to shake, shake, boogie!

The Oldest Living Confederate Widow

  • 2 oz Plymouth Gin or Bombay Dry Gin
  • 1 1/4 oz Honey Syrup*
  • 1 oz Lemon Juice
  • 2 dashes of Orange Bitters
  • 2 dashes of Absinthe or Pernod Pastis

In tin, combine ingredients over cracked ice and shake, baby, shake! Strain into coupe. Feel the awesomeness. Try not to take down the whole cocktail in one big gulp, ok?

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*Honey Syrup: I like to make my Honey Syrup in a 1:1 ratio and shake it until the honey has dissolved. I find that if you heat the water and honey, some of the awesomeness in the honey is lost.

Variations on a Theme: Negroni Bianco

/ Dani DeLuna / 4 Comments

Variazioni-on-Negroni-Bianco-1

The Negroni Bianco: So many Variations, so many options, so little time. After acquiring some Cocchi Americano and Salers Aperitif, I knew, I just knew that I would be destined to make at least a dozen Negroni Bianco Variations in a very short amount of time. Don’t worry, I won’t force you to read through all of my trials and tribulations, just the top 4.

These cocktails are all stirred on cracked ice and served up.

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Variazioni #1: Salers Bianco

  • 1 oz Mayfair London Dry Gin
  • 1 oz Dolin Dry
  • 1 oz Salers Aperitif
  • Celery Bitters

The Salers and Celery Bitters really shine through on this one. Very Herbaceous, very Gentian, very Provençal.

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Variazioni #2: Mt Tam Negroni

  • 1 oz St George Terroir Gin
  • 1 oz Cocchi Americano
  • 1 oz Dolin Blanc
  • Lemon Peel

St George Terroir Gin is the star of the show here. Cocchi Americano and Dolin Blanc create a nice undercurrent of subtle flavours upon which the supremely awesome Mt Tam botanicals rest.

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Variazioni #3: New York Negroni

  • 1 oz Dorothy Parker Gin
  • 1 oz Dolin Dry Vermouth
  • 1 oz Cocchi Americano
  • 2 dashes of Orange Bitters

This totally tastes like what any serious Martini-type New Yorker would drink if they wanted a different cocktail. Dorothy Parker comes through first, Dolin Dry second and then Cocchi Americano and Orange Bitters. Sublime.

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Variazioni #4: DiLuna Negroni

  • 1 oz Plymouth Gin
  • 1 oz Dolin Dry
  • 1 oz Suze
  • Lemon Peel

I’ve made it a habit of ordering this particular variation at bars which serve Suze and on multiple occasions have been asked by the bartender, “Wow! Did you make this up?” Yes, yes I did. One bartender at Marco’s in Brooklyn even strongly suggested that I name it before someone else does.

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Enjoy these variations and please submit any of your own in the comments or send them to homebargirl@gmail.com!