Returned 39 result(s) for "Gin"; page 1 of 3.
A long island iced tea without the tequila, but with an inclusion of bitters and measured soda.
Notes:
Drawing potency of spirits combined, with a bit more mild sweetness.
The concept of the 50/50 was to go into the opposite direction of a "dry martini", which is to use less dry vermouth. So, to make your martini less dry you had more dry vermouth to counter your dry gin. Yet, this still isn't sweet.
Notes:
Vermouth forward blast of flavor, very spirit forward and "boozy."
Filed In:
No doubt popularized in the 80's, the Alabama Slammer is a product of the 70's and probably defined as a shot to be "slammed", but it's a great cocktail in a tall glass!
Notes:
Tropical sweetness of brown sugar and citrus balanced like an "alcoholic tang." Amaretto and orange juice combination is always a great killer flavor profile.
The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 Recipes for Mixed Drinks.
Notes:
Approachable classic cocktail with complicated herbal notes, violet/flowery mid-palate which plays well against the juniper notes. In some ways, "tastes like purple."
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The “Bees Knees” is prohibition-era slang for “the best” and this cocktail does bring out the best of honey and gin. The exact origin of this recipe is lost to history but as Jeffrey Morganthaler said, it appears in Trader Vic’s Bartenders Guide circa 1947 and called for the use of honey.
Notes:
Lemon Centric flavor profile, muted honey sweetness with gin botanicals.
Not to be confused with the single-word form of the “Southside”, the Chicago South Side is a similar variation that brings Angostura into the mix. Unlike the Southside, however, this cocktail calls for lime juice over lemon juice and London Dry Gin over American Gin.
Notes:
Lovely aromatic flavor of trade spices, gin botanicals and acidity. Just a great drink.
This cocktail is also documented in the 1931 publication Old Waldorf Bar Days by Albert Stevens Crockett (page 127). In this publication, the cocktail was designed as a rum-based recipe with a bit of grenadine.
Notes:
Raspberry sweetness mingled with floral juniper with a light dry citrus mid-palate that finishes sweet and silky with raspberries and gin.
The corpse reviver #2 is the second version of the corpse reviver and often considered the best version. Designed as a cure-all for a hangover. This rendition was born around 1871.
Notes:
An herbal sour bite that will wake you up with a bit of aromatic gin/juniper aroma with a bit of a fennel mid-palate flavor.
In 1959 he came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan.
Notes:
Light/muted combination of bourbon and spicy ginger that remains light and refreshing. Not as bourbon-flavored as the dying bastard recipe.
The idea of the decepticon is to deceive the drinkers eyes into thinking they're going to be sipping on a lemon drop...but they are not: this is a smoky mezcal number instead.
Notes:
A smokey citrus with undertone of maraschino liqueur
The Dirty Martini takes a standard gin martini and brings in a bit of olive brine, which brings additional salt which changes the overall flavor profile.
Notes:
Bright gin flavor against a light salty brine, yet still gin forward with an off-dry finish.
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In 1959 Joe Scialom came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan. These would be variations to the suffering bastard.
Notes:
Great combination of bourbon and spicy ginger that remains light and refreshing while carrying a bit of alcohol.
The east side, a play off the 'south side' cocktail and still remains a gin based drink.
Notes:
Great cucumber flavor with mild mint structure with just enough gin botanicals to keep it complex yet fun.
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This WWI-era cocktail is what most would consider the Long Island Iced Tea of Tiki as designed by Trader Vic. Vic said this drink doesn't cut the fog as much as it creates one.
Notes:
Super sour with light sweet, and a vermouth-like sherry finish that may leave you shaking from the bite.
Some dedicated cocktail historians will tell you it was originally made with cognac over gin, but that’s still highly contested. Initially created at the New York Bar in Paris, the alcohol kick is like being shelled by a French 75mm field gun and thus you have “The French 75.”
Notes:
Citrus and sparkling wine beginning into a slight off-dry floral mid-palate finishing with a lingering sweet malty citrus.
Royal Rose Real Sour Mix