the Gin is IN

Gin from an American perspective, since 2009.
Monthly Archives: February 2010

The Tom Collins

Feb
25
Posted in Cocktails, Gin in the Kitchen 6

When I was young (oh so young, and foolish may I add) I thought a Tom Collins = Gin + Sour Mix. Now, for the sake of not calling any one bartender out or any one specific bar tending school whose manual spelled out a Tom Collins as such I will let them go nameless in the hope that its not too late to right their wrongs and make an honest Tom Collins. Firstly, the drink hails from the late 19th century, first appearing in an 1876 publication by the name of The Bartender’s Guide which spelled out the recipe [...]

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Gabriel Boudier’s Saffron Infused Gin

Feb
22
Posted in Bottles of Gin 6
Juniper Spice Heat Citrus Floral
Gin Flavor Profile

A quite sweet gin that emphasizes Saffron's floral side.

I mentioned at a party over the weekend that I had bought Saffron infused gin, and the reaction was an assortment of “really?!”, “I don’t think that goes together,” and “I’m skeptical but I’ll try it anyway.” I’m on board with all three reactions to an extent. First up is the color. It looks something like a children’s drink resembling Pedialyte or those orange hugs. I had the same sort of cognitive dissonance when drinking the Tru gin. If my Gin and Tonic isn’t crystal clear, it doesn’t feel like a gin and tonic. As for the taste it goes [...]

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Tru2 Organic Gin

Feb
10
Posted in Bottles of Gin 4
Juniper Spice Heat Citrus Floral
Gin Flavor Profile

A spicy herbal gin with hints of juniper and diverse almost floral bouquet.

Loftily billed as the first “100 % Organic Gin,” Tru2 doesn’t look like your average gin. It has a brownish color that looks more like watered down whiskey. The scent is only vaguely gin like. Drinking it straight it reminds me of Chartreuse: Overwhelmed by a blend of herbs, some of them very pungent. As I poured myself a drink I wondered “is there any juniper in here?” In Gin and Tonic, the herbal combination overwhelms the tonic water. The Quinine doesn’t quite compliment Tru2 gin properly, though it is somewhat more palatable when mixed with ample fresh lime. But, [...]

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Twice Legal Gin: Part I

Feb
05
Posted in Gin in the Kitchen 1

I found a link yesterday while doing research on my Gin and Tonic article detailing how you can make your own gin at home (without breaking the law. We’re not talking distilling here). I went down to Kalustyans today (I’ve never seen so many herbs and spices) and bought some juniper berries, dried ctirus fruit, coriander, keffir lime leaves with the intention of making some homemade gin. But is this really gin? In terms of the legal definition, yes. (c) Class 3; gin. “Gin” is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or [...]

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Gin & Tonic

Feb
04
Posted in Cocktails, Gin in the Kitchen 5

A classic. The Essential. and it dates back to the 18th century (so says Wikipedia). This is my favorite drink in the world, and though I have a personal recipe I use, I am going to share a few of the different ways this drink can be made. The Golden Ratio: The ratio of gin to tonic in a Gin and Tonic is subject to variation. David Rosengarten at the Food Network suggests a 3:4 ratio, as long as you use “Tonic Ice Cubes.” The Webtender advocates a  2:5 ratio. You’re likely to find every ratio in between as well [...]

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