the Gin is IN

Gin from an American perspective, since 2009.
Cocktails

Salty Dog Cocktail w/ Breucklen Gin

Feb
03
Posted in Cocktails 1

In studying the Greyhound/Salty Dog cocktail in depth, it occurred to me that there may be a way to really accentuate the fresh grapefruit flavor by using a gin which really emphasizes grapefruit among its botanicals.   I’ve previously spoken very highly of Brecuklen Distilling’s Breucklen Gin. It has a slightly higher alcohol percentage than other gins. At 90 proof it stands mixing extremely well. I felt based on the first time tasting it that the dominant flavor in this gin was the grapefruit. While other gins dabble in this flavor, Breucklen is the boldest that I have yet had. [...]

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Cocktails by Consensus: The French 75

Jan
26
Posted in Cocktails, Cocktails by Consensus 0

Gin and Champagne, the absolute pinnacle of luxury. Am I right? The French 75 cocktail was first created in New York. The New York Bar in Paris, France to be precise. Its name comes from what history would later call “A bad World War I joke.” The drink was supposedly so strong that one drinker said that drinking this drink was akin to being shelled by a 75 mm field gun. History again has judged this statement harshly since these days ordering a drink which is over 50% champagne by volume is grounds for questioning one’s masculinity in some places. [...]

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Cocktails by Consensus: The Alexander

Jan
12
Posted in Cocktails, Cocktails by Consensus 5

Here’s a cocktail that has ended up on the short end of the stick here on The Gin is In. I’m Lactose Intolerant. I don’t drink cream, and I especially do not drink cream based drinks in bars. But why don’t you take those little pills? A: There is no amount of Lactaid Pills in the world that make me able to digest cream. I take 10 pills just to have a piece of pizza… The Alexander is a peculiar drink in the gin cocktail canon. It is heavy, thick, and is fabulous at disguising the taste of gin. This [...]

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Bombay Sapphire East Gin & Seagram’s Tonic

Jan
03
Posted in Cocktails 0

Anyone else a big fan of the Seagram’s packaging redesign?

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Cocktails for Christmas:the Pine Needle Press

Dec
24
Posted in Cocktails 0

Sorry, no video for today’s cocktail. But bare with me: this is a good one. Chris Grant of the now closed Belly in Portland, Oregon created the Pine Needle Press. 2 1/4-inch thick cucumber slices, one diced and one reserved as a garnish 1 1/2 ounces gin (I used Schlichte again) 3/4 ounces Douglas fir eau de vie 1/2 ounce lemon juice 1 ounce (barely) simple syrup Soda water This may sound crazy, especially as someone who drinks a lot of gin and tonics in the summer (especially garnished with cucumber), but this cocktail comes out strong on the cucumber [...]

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Cocktails for Christmas: Cascadia Fizz

Dec
21
Posted in Cocktails 1

Christmas is nearly upon us, and if you’re drinking like we are, you likely still have a half full bottle of Douglas Fir Eau De Vie to help you get in the Christmas spirit. Today’s recipe I’ve seen floating around the internet and can be attributed to King Ferstein at Park Kitchen in Portland, Oregon.   The Recipe 1 ounce Douglas fir eau de vie 1/2 ounce absinthe (or pastis) 1/2 ounce gin 1 ounce pasteurized egg whites 1 teaspoon simple syrup Its a nice looking cocktail with one difficult ingredient: the pasteurized eggs. I didn’t have any on hand, and [...]

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Cocktails for Christmas: The Douglas Fir Gimlet

Dec
19
Posted in Cocktails 0

I recently reviewed Clear Creek’s Douglas Fir Eau De Vie, and declared it “a perfect drink for the holidays.” So for Christmas 2011, we’re going to look at a few ways that other mixologists have put this liqueur to work.  Today’s Christmas cocktail is the Douglas Fir Gimlet as featured in the New York Times, as created by Audrey Sanders of New York’s Pegu Club. The original recipe: Douglas Fir Gimlet 1½ ounces Tanqueray gin ½ ounces Clear Creek Douglas Fir eau de vie ¾ ounces Fresh lime juice ½ ounces Simple syrup ½ ounces Homemade grapefruit syrup Now this [...]

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Variations on the Aviation: Moonlight Cocktail

Dec
16
Posted in Cocktails 0

Maybe I was a bit harsh on Gary Regan’s Aviation without Creme De Violette. But here is my favorite variation, and a cocktail that I actually like better than the Aviation in general. The cocktail recipe comes from a Gary Regan piece in the San Francisco Gate. 1.5 oz gin .5 oz. Cointreau .5 oz.Creme De Violette .5 oz. Fresh squeeze lime juice This is an exquisite cocktail. The lime is sharper than lemon and I think a more complimentary flavor with gin in the first place. The Cointreau provides a more focused counterpoint. Where I think the cherry flavor [...]

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Variations on the Aviation: Blue Moon Cocktail

Dec
15
Posted in Cocktails 0

The Blue Moon cocktail is from Ted Haigh’s Vintage Spirits and Forgotten Cocktails 2 oz. dry gin (I used Bulldog Gin) 1/2 oz. Crème Yvette or crème de violette 1/2 oz. fresh lemon juice This variation leaves out the Maraschino, Definitely tastes a bit more violet like than the regular aviation, but I think the Lemon was a bit overpowering.  

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Aviation Cocktail w/ Spring 44 Gin

Dec
14
Posted in Cocktails 2

2 oz. gin 1/2 oz. Maraschino 1/2 oz. Lemon Juice 1/4 oz. Creme De Violette Stir, serve straight up in a martini glass. On this Cocktail: It deviates a bit from my “preferred” Aviation, but let me talk through this one for a second. Spring 44 Gin is a nice balancing point between New American and London Dry style. Enough Juniper and hints of floral notes.  I added more Maraschino in this case, hoping to balance the floral notes in the gin. I also didn’t shake it, because it let the Creme de Violette fade a bit more into the background. [...]

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