The second annual Ginvemberfest bash was bigger and better than ever. Thanks to everyone who made it out!
But most interesting about this year’s event was this year’s cocktail menu. In prior years my Gin cocktail menus have tended to by lopsided: too many cocktails for folks who don’t like gin -or- too many short and strong drinks with no ice. This year I strove to obtain a balance between the two. The “short and strong” vs. “long and iced” distinction was made long before I even began my research. I used it as kind of a guiding principle so that when I inevitable came up with a cocktail list which 17 short, strong, shaken cocktail that were 95% liquor [ask The Gin Wife, she’ll confirm that is what I originally came up with] that I had a way to talk myself down.
I then compiled a list of every cocktail I could find in my series of cocktail books, my favorite blogs, and even the back of my mind [Arsenic and Old Lace, I knew I wanted to make] and again tried to focus on what I could make with a vast archive of gin, and only two new ingredients.