gin

last word

The Last Word is an interesting example of a cocktail that had apparently only regional popularity following its original debut during Prohibition, but that has become a favorite internationally in recent years.

This drink was reportedly introduced by the bartenders at the Detroit Athletic Club in the early 1920s. Two of its four ingredients are “luxury” liqueurs that are in the present day relatively hard to find and relatively expensive. I don’t know whether all three of these characteristics held in those days, but it’s probably a fair bet that Detroit’s proximity to Canada and the Great Lakes, as well as its prosperity during its happy years as a center of car production, had something to do with the fact that an illegal saloon would have access to these ingredients. It’s doubtful that Chartreuse or Maraschino Liqueur would have been available or affordable in much of the country, explaining the drink’s limited popularity at that time.

In any case, it’s a pleasing concoction. Nobody I’ve served it to has had anything but good things to say about it.

The Last Word:

1 part gin

1 part green Chartreuse

1 part Maraschino Liqueur

1 part fresh lime juice

Shake on ice, serve straight up. No garnish needed. How big a “part” is can depend on your tolerance and goals for the evening (some recipes say 1/2 oz. each, others 3/4 oz. each, others don’t specify).

Cheers!

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Sarah joined me for lady’s night last Thursday armed with two fresh grapefruits and a desire for a cocktail.

You see, we had found this recipe for a cardamom rose cocktail that we had wanted to try. Lacking cardamom, we were left to our own devices.

I had a bunch of fresh basil I had picked up from the farmer’s market last weekend. Remembering how wonderful the Basil Gimlet had been and my quest to find basil a role in every new cocktail I created, I had a splash of inspiration.

I began by muddling half a teaspoon of sugar, two fresh basil leaves and a splash of fresh-squeezed grapefruit juice in a high ball glass. Muddle muddle muddle. The grapefruit juice began to take on a greenish color; I knew we were on our way.

We added three ice cubes to each glass, an ounce and a half of Tanquery gin, and topped the two cocktails off with the remaining juice of the two grapefruits. Gave it a stir, and pow!

A cocktail creation I was proud to share. Slightly spicy, not too sweet and all around delicious. Light and refreshing, this is the perfect summer cocktail!

The Recipe (makes one cocktail)

  • a half teaspoon of sugar
  • two fresh basil leaves
  • the juice of one fresh grapefruit
  • 1 1/2 ounce Tanquerey Gin

Muddle up a dash of the fresh grapefruit juice, the two basil leaves and the sugar in the bottom of a high ball glass until the grapefruit juice takes on the green of the basil. Add a few ice cubes, the gin, and top with the remaining grapefruit juice. Stir and enjoy!

If you like your cocktails sweeter, add a dash of simple syrup to the completed drink and give it another stir.

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The Alaska Cocktail

by Will on January 30, 2012

This is a drink that always pleases, albeit at the cost of some precious, precious Chartreuse.

1 1/2 oz. gin

1/4 oz. Chartreuse

1 dash orange bitters

Stir on ice, serve straight up

You can use either green or yellow Chartreuse. I generally go with green, which is available at more stores.

Do you know who got the state up north to be called “Alaska” in the first place? It was allegedly General Henry Halleck, the great military author and blunderer. You didn’t see that coming, did you?

I am unable to locate a fascinating story relating when and where this drink was first mixed, and by what manner of people, but no doubt one exists, or could at least be fabricated.

Cheers!

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Tonic Tasting

by Jen on March 18, 2011

Last year I was introduced to high end tonic water by our friends Josh and Sarah with whom we have tasted before.  I remember the higher quality tonic water being much better than the usual stuff we get from Safeway or CVS.  We invited Gayle and Zach over to figure out whether it is indeed worth the extra money.

We picked up Fever Tree brand tonic water for $6 (or $1/mini bottle) and decided to compare it to the cheapest tonic around, Safeway’s tonic in a can ($1.50/6 pack).

One certainly looks yummier than the other.

We made two identical gin and tonics with Beefeaters (it’s what we had).

They don't look identical because they're in mismatched glasses. Will try to do better next time.

We passed them around.

Gayle thought that the one made with Safeway tonic (we’ll call it the “economy tonic”) tasted like what a gin and tonic should taste like.  “Oooh interesting,” she said as she tasted the other (we’ll call it the “Fever Tree tonic”), “there’s not as much difference as I thought there’d be.”

Zach liked the Fever Tree tonic better because the flavors were more balanced, and overall it was less sweet. “It complements the flavor of gin rather than competing with it.”

Will took his time tasting, as he’s wont to do. “I don’t know,” he sighed.  “I don’t notice as much as a difference as I thought I would.”  When pressed, he thought that the Fever Tree Tonic was more bitter, consistent with Zach’s findings.

Upon a second tasting, Gayle noticed different after tastes from the two drinks. She and I spent awhile reminiscing about the terrible gin and tonics we have had at bars.  Sometimes they don’t clean the hoses or run out of the tonic syrup without realizing it.  We have returned gin and tonics from time to time; we’ve always had a bit of cocktail snobbery in us.

I agreed with Gayle that the gin and tonic made with economy tonic tasted the way we have come to expect a gin and tonic to expect.  When compared with the Fever Tree tonic, though, I noticed a bit of a metallic taste to the economy tonic.  Perhaps due to it being stored in a can?  Other than that, though, the difference was not nearly as palpable as I remembered it!

Perplexed by our findings, we poured straight tonic into glasses and tasted that. The verdict was the same.

The Fever Tree tonic is better, has a bit more depth and complexity, but for six times the price, it does little to add to a mixed drink.

Save your money! Get cheap tonic!

 

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Negative Review: Beefeater Wet Gin

by Will on February 26, 2011

Under no circumstances should any human being consume any amount of this product. Its flavor is of a liquor seeking to imitate gasoline, and the slightest taste of it is sufficient to compel horror and wincing for long afterward. It poisons any quantity of tonic water you may add to it. Neither vermouth nor bitters is up to the task of redeeming it. I would content myself to use it as a disinfectant, but its low proof makes me think it might be found wanting even in that use. I suppose it might be good for bartering following the breakdown of society in the wake of an earthquake, tsunami, or alien invasion.

A neat illustration of this gin’s social appeal: Beverages and More initially priced it at $18.99 per bottle. It is at present discounted to $6.99, and still there appear to be few takers.

I can’t imagine what went wrong. Beefeater’s standard London Dry is perfectly good, and their upper-shelf offering Beefeater 24 is better still. I suppose that everybody makes mistakes.

UPDATE: A reader suggests we could use the stuff as a paint thinner. We’ll see.

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A Gin Bloody Mary?

by Jen on February 22, 2011

I am not one to turn down a late morning cocktail.  The Bloody Mary has long been one of my favorites, but last year I stopped drinking vodka and never looked back (well…except for once in awhile…).

The Bloody Mary is an awesome early morning drink because it’s chock full of tomato and veggie goodness.

I’m willing to bet that it’s the most nutritious cocktail out there–especially the way I make them. I love veggies so I add a few spicy green beans and olives to the traditional celery garnish.

There’s a version of the Bloody Mary called the Bloody Maria where you substitute tequila for the vodka. We haven’t ventured too far in Tequilaland (maybe we will this year!) but I was willing to swap in gin and see what happened.

I make a very imprecise Bloody Mary and don’t bother to measure all the ingredients.  Everyone likes their Bloody Maries a little different–more Tabasco, less horseradish.  I think it’s a drink that is best made to your taste.

Don't forget the celery salt rim!

The Recipe

Wet the rim of a pint glass with a lemon and coat it in celery salt.

Add some ice cubes and an ounce and a half of gin (or vodka if you’re not on board for this experiment)

Start with 1/2 teaspoon of horseradish, a dash each of Tabasco and Worcestershire, a shake of black pepper, and a squeeze of a lemon.

Stir and taste. Add more as you see fit. I at least double the horseradish and Worcestershire.

Garnish with AT LEAST a celery stick adding spicy green beans, olives and whatever you’re moved to.

ENJOY

Load that sucker up with veggies galore!

The Verdict

Disappointingly, my gin Bloody Mary tasted exactly like a vodka Bloody Mary. All the delicious flavor of the gin was masked by the strong spices. I’m going to have to look elsewhere for a favorite morning gin drink, and admit that vodka does have its place on our cocktail shelf. No point in wasting gin!

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I posted the Perfect Martini recipe the other week. It’s still my favorite drink, though I’ve since started enjoying the Pink Gin.

Fan of our blog, Marsha, commented that she had been unable to locate orange bitters, for which the recipe calls, and instead substituted the easier to locate Angostura bitters.

We just had to compare what we normally drink to what Marsha made.  Our friends Nicole and Anthony–perfect martini newbies–came along for the ride.

We made two almost matching perfect martinis with each type of bitters and passed them around.  We used our favorite orange bitters, Regans #5 Orange.

Will noted that he didn’t taste the presence of the Angostura as strongly as he tastes the orange bitters, and that he thought the Angostura made the gin taste more crisp.

I noted that the Angostura version was not as bad as I had feared it would be, but noticed that the orange bitters better rounded out the flavors of the sweet vermouth and gin.

Nicole noticed the juniper aroma of the drinks and could not recall having smelled a plant in acocktail before. She thought that the orange bitters version had a sweet, earthy note not enjoyed in the Angostura version.

Anthony didn’t find the martinis to his liking, instead preferring what we had next: Will’s original cocktail creation the Santa Rosa.  A cocktail garnished with cilantro–the perfect apertif!

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This is a drink that I sometimes use to trick people into liking gin.

1 1/2 oz. gin

1/2 oz. Rose’s lime juice

Mix on ice in an old-fashioned glass. Garnish with a slice of lime.

Raymond Chandler, the great author of detective novels, liked to make this drink with half gin and half Rose’s. Indeed, if you consult the “Gimlet” entry in the Oxford English Dictionary, you will find a quotation from Chandler recommending just this recipe. I think that such a ratio would make a disgustingly sweet drink, but that was the age of dictators and of the atom bomb, after all, and people needed some comfort.

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Oxley Dry Gin Tasting

by Jen on January 14, 2011

The other night our friends Josh and Sarah brought over a bottle of Oxley Dry Gin for a tasting.

First things first, we tried a dry martini made with Oxley gin. Finding that we liked it in a martini, but weren’t getting enough information as to the taste of just the gin, we each had a small sip straight. None of us wanted to continue drinking it straight, but for the most part we are not straight gin drinkers. To finish we sampled Oxley in a sweet martini. Two martinis on a weeknight! What a special occasion this was.

Sarah noted that the gin taste of the gin finished quickly. This prompted an anonymous member of our party to shout “That’s what she said!” and some distracting giggles.

Josh surmised that Roger Moore would choose this particular gin for his martinis.

He later suggested that this is what Kitty Dukakis would drink to forget her problems… I suggested that he get a blog of his own to share these exciting insights.

Will noted Oxley’s very sharp taste, but I noticed a very sour taste on the tongue.  We all agreed it had a very harsh finish when drunk straight.

We all noted its juniper aroma (surprise! a gin with a juniper aroma!!) and that we liked it in both the dry and sweet martini. It must be noted that when Josh purchased this gin, he specifically asked for a gin that makes an excellent martini. Oxley Dry Gin does not disappoint on that front!

Cheers!

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The Perfect Martini

by Jen on January 11, 2011

The perfect martini is by far my favorite cocktail.  I crave it around 5pm every Friday and avoid bars because I dare not try their rendition.

Vermouth lost popularity sometime in the past century (Will could tell you more about that), and the martini is a drink that has really suffered as a result. Nowadays people make it with just a wash of vermouth and rarely include bitters.  You wind up with a chilled glass of gin (or vodka).  That’s not a cocktail.  That’s a gin (or vodka) on the rocks.

Traditional martinis, on the other hand, contain:

  • 1 1/2 ounce gin
  • 1/2 ounce either sweet (for a Sweet Martini) or dry (for a Dry Martini) vermouth
  • 1 liberal dash of orange bitters

Stir all the ingredients over ice till chilled. Strain into a chilled martini glass. Garnish the sweet martini with a brandied cherry or a twist of orange and the dry martini with a cocktail onion or olive.

While I enjoy both the sweet and dry martinis, the perfect martini is my favorite. Made with both sweet and dry vermouth, the perfect martini is a little sweet but has the savory tastes of the gin and dry vermouth.

The Perfect Martini

  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 1 1/2 ounces gin
  • 1 liberal dash of orange bitters

Stir all the ingredients over ice till chilled. Strain into a chilled martini glass. The perfect martini steals its garnish from the sweet martini so top it with a brandied cherry or a twist of orange and enjoy!

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