Archive for the ‘gin’ Category

In the Graves

July 25, 2009

I already knew the Graves 601 in downtown Minneapolis was an amazing hotel, but the scene got even better when I found out they were as serious about their cocktails as they were about their uber-hip decor. At the hotel’s Bradstreet Crafthouse Restaurant, they make their own bitters (shown), so I just had to try The Garden Walk made with Chamomile-steeped Beefeater gin, lemon juice, egg white, honey syrup, and housemade summer bitters, which added a fruity pineapple and cherry essence. YUM!


Backlash to Elderflower

March 14, 2009

Oh, Philly – I’ll give you an A for effort, but i have to say, a little disappointed on the cocktails consumed last night. I’ve been wanting to try this place Apothecary Bar + lounge (above) eversince reading about it in Food & Wine. The have a cool concept: bottle service cocktails. If you don’t want to shell out $50+ for a full carafe, you can order just one of their signature Elixirs or a Classic, which is an old-school sip with an Apothecary twist. Most of the cocktails at Apothecary are made with quality spirits, bitters, fresh juices, and herbs. It was a little hard to choose one from the menu (and, unfortunately, the bartender wasn’t much help). I picked the Immunity Idol (it is AI season, after all). The menu describes this sip as “an analeptic of high style for all systems needed” – whatever that means. The problem: too much St. Germain. I should have known, but I was so impressed by my last St. Germain cocktail that I thought the liqueur had redeemed itself. Not so much. You might feel differently though, so here’s the mix: Hendricks gin, St. Germain, fresh pineapple and orange, orange bitters, echinaecea, hawthorn root, and elderberry liniment. I don’t recommend trying to make this one at home – but check it out if you’re in town.

I do, however, recommend the Abricot from Parc (below) – can’t go wrong with a Stephen Starr sip. This one was made with Ricard Pastis (think licorice), apricot liqueur and puree, lemon juice, and cloves. It was delicious…wish I could have eaten there too.

Sunshine in a Coupe Glass

March 1, 2009

I’m back in New York for a little more than a minute, and I’ve decided that since I’m not here so much anymore, I need to take advantage of the time I’m home. So this weekend I made it my mission to visit Little Branch, a speakeasy-style bar in the West Village. And it just so happened that I made it there twice! What was I drinkin’? Well, at Little Branch (below), the actual cocktail menu is fairly limited to sips w/ lots of brown spirits (think juleps, cognac-infused concoctions, etc.). If just the thought of sippin’ whiskey gives you headache, take a leap of faith and order the Bartender’s Choice. Little Branch’s talented mixologists will ask you what you like and whip up something delicious. My sip was the Sunflower: a lip-puckering blend of gin, St. Germain (yes, it’s back), Cointreau, and absinthe. It was a lovely preview to Spring, which can’t get here fast enough.

Congratulations, Mr. President

January 21, 2009

It took a little digging, but I managed to find this aptly named drink on the White on Rice Couple blog. This adorable twosome concocted a delicious sip by incorporating a few of the qualities of our 44th President: pineapple juice from his home in Hawaii, the brightness of lime, and the spice of chili to mirror his fire. Cheers, Mr. Obama!

The Obamatini
Courtesy of White on Rice Couple
2 oz. Gin
2 oz. Pineapple Juice
1/4 – 1/2 Serrano or Thai Chili
3/4 oz. Lime Juice
3/4 oz Simple Syrup
Dash Angostura Bitters

Add ingredients into a shaker, crush the chili inside of the shaker. Add ice, then shake vigorously for 15 seconds. Strain into a cocktail glass, garnish with a lemon twist, raise it to your dreams, and drink.

Vote on the Rocks

November 4, 2008

Just got back from voting and thankfully I did not have to wait in line. Unfortunately, it sounds like millions of people are not so lucky, which means many voters will need a drink once they finally get their turn at the polls. After months of swimming through a see of red and blue, I thought a green cocktail, courtesy of Stirrings, would be a nice change of pace:

Grassroots Gimlet
Organic efforts do pay off.
2 parts Stirrings Organic Classic Sour Mixer
1 part gin (organic gin optional)
Garnish: lime wedge and wheat grass

In a rocks glass, combine Stirrings Organic Classic Sour Mixer with gin over plenty of ice. Stir and garnish with lime wedge and wheat grass.

Find more Election Day cocktails from Stirrings at Simple Stated.

Gilda’s Club and some gin

September 22, 2008

Over the past three months I have been privileged to be a part of the benefit committee that helped to plan the Gilda’s Club Worldwide 4th Annual Red Ball, which was hosted by the Young Leadership Council this past Friday night. Close to 400 people came together at the Westside Loft in Manhattan to celebrate and raise money for Gilda’s Club Worldwide, an amazing organization named in honor of SNL alum Gilda Radner who’s mission is to provide free cancer support for the whole family the whole time. Our hard work and efforts truly paid off (unfortunately though, I forgot my camera!). It was an incredible evening filled with great people, awesome music, delicious sustainable hors d’oeuvres courtesy of Fancy Girl Catering, and tasty cocktails courtesy of Bacardi.

The Gilda
1 part Bombay Sapphire
1 part lemonade
1 part cranberry juice

2 parts Grey Goose Le Poire
1/4 part Disaronno
1/4 part simply syrup
Squeeze of lemon

Thank you so much to all of those who attended and donated to this event and amazing cause. We truly appreciate it!

Let’s hear it for the Pegu Club!

August 4, 2008

The next stop on my old-school cocktail tour of NYC came unexpectedly last weekend when a friend suggested we go to the Pegu Club. I was super-excited because this place was on my list and, thankfully, the cocktails did not disappoint. Though, I have to say, the atmosphere sort of did. It just seemed like everyone knew about it already, unlike PDT (even though everyone pretty much does). Needless to say, the bar was really crowded with a well-dressed crowd, but despite this, the bartenders still managed to concoct a mean cocktail. We sipped a Jamaican Firefly (dark rum, ginger beer, fresh lime juice) and an Ode to Ankarah (St. Germain, gin, grapefruit juice, orange bitters, lemon juice).

One thing I did love: the Asian-inspired decor. Check out the Pegu Club’s website for the history of it’s namesake cocktail lounge in Burma. In the meantime, here is a recipe for the original Pegu Club Cocktail:

The Pegu Club Cocktail
Courtesy of The Savoy Cocktail Book by Harry Craddock
1 1/2 oz. gin
1/2 oz. Cointreau
3/4 oz. freshly-squeezed lime juice
2 dashes Angostura bitters

Kickin’ It Old School

April 9, 2008

I just got back from the Bowery Hotel, where bartender Brian is mixing up old school concoctions worthy of Toulouse-Lautrec. That’s right, we are talkin’ Absinthe. Though I have done my Absinthe research, even writing a story on the “Green Fairy” while at Pennsylvania’s Wine Spirits Quarterly, I have never seen an absinthe cocktail made in person — until tonight. Bowing to tradition, Brian mixed up this mystical green potion in a pint glass, topped it off with a strainer, over which he poured ice cold water from an ornate glass jar over a sugar cube. If you’re not daring enough for this hallucingenic sip, try the bar’s Bowery Cocktail: a mix of Dubonnet, Angostura bitters, and Plymouth Gin topped off with Champagne and served in a martini glass garnished with a lemon twist.