04/20/09: The Hemingway Daiquiri

The association between writers and drinking is long and dubious, so this week I present literary reference cocktails. Ernest Hemingway was famous for many things beyond his writing including his habit of imbibing in warm places. So what more fitting a drink to be named for him then a double strength Daiquiri; purported to have been invented by a former bartender of his.

The Hemingway Daiquiri:

-3oz. Light Rum
-1 1/2 oz. Lime Juice
-1 1/2 oz. Grapefruit Juice
-1 oz. Maraschino Liqueur

Build in a collins glass over ice and garnish with a lime and a cherry. 

04/17/09: Holland Gin Revival Day Five

I’m offering five cocktails this week that feature Holland Gin as the main ingredient. Today’s is again courtesy of David Wondrich and I promise I’m not getting lazy and niether is he. But I guess what you can take away from the name of this one is that you can mix and match a lot of drinks using the flavors you like; just grab the correspondding liqueur.  Again, he recommends a two parts sugar to one part water proportion on your Simple Syrup.

The Improved  Holland Gin Cocktail (#2): 

-2 oz Holland Gin
-2 dashes teaspoon simple syrup
-1 dash Orange Curacao
-2 dashes Orange Bitters
 

Combine all ingredients over ice and stir. Strain into a chilled cocktail glass. Twist a lemon peel over the drink and rim the glass with it before dropping in.

Some of you may have recently noticed a new addition to the Gin aisle at your local liquor store; Holland Gin or Genever Gin. Gin as we know it, in the dry London style, was introduced in this country around 1890. Before that it was made in a sweetened Holland style not at all reminiscent of London dry. Holland Gin never really went away; but it did fall out of popularity in the U.S., in favor of the dry style, causing imports to cease. The Gin has made a recent return to the U.S. market because the current cocktail revival has demanded it.  I’ve personally tasted a couple of brands and it reminds me of un-aged corn whiskey on the sweeter side.  

04/16/09: Holland Gin Revival Week Day 4

I’m offering five cocktails this week that feature Holland Gin as the main ingredient. Today’s is a Gin classic that can easily be made with Holland Gin.

The Collins: 

-2 oz Holland Gin
-1 oz Lemon Juice
-1 dash Simple Syrup
-Soda to fill 

Combine all ingredients, except Soda, over ice and stir. Strain into a chilled collins glass. Top with soda and garnish with lemon wedge.

Some of you may have recently noticed a new addition to the Gin aisle at your local liquor store; Holland Gin or Genever Gin. Gin as we know it, in the dry London style, was introduced in this country around 1890. Before that it was made in a sweetened Holland style not at all reminiscent of London dry. Holland Gin never really went away; but it did fall out of popularity in the U.S., in favor of the dry style, causing imports to cease. The Gin has made a recent return to the U.S. market because the current cocktail revival has demanded it.  I’ve personally tasted a couple of brands and it reminds me of un-aged corn whiskey on the sweeter side.  

04/15/09: Holland Gin Revival Day Three

I’m offering five cocktails this week that feature Holland Gin as the main ingredient. Today’s is courtesy of David Wondrich and he recommends the brand Zudiam; I’ve only made it with Bols. He also recommends a two parts sugar to one part water proportion on your Simple Syrup.

The Improved  Holland Gin Cocktail: 

-2 oz Holland Gin
-1 scant teaspoon simple syrup
-1/2 tsp. Maraschino
-1 dash Absinthe
-2 dashes Angostura Bitters
 

Combine all ingredients over ice and stir. Strain into a chilled cocktail glass. Twist a lemon peel over the drink and rim the glass with it before dropping in.

Some of you may have recently noticed a new addition to the Gin aisle at your local liquor store; Holland Gin or Genever Gin. Gin as we know it, in the dry London style, was introduced in this country around 1890. Before that it was made in a sweetened Holland style not at all reminiscent of London dry. Holland Gin never really went away; but it did fall out of popularity in the U.S., in favor of the dry style, causing imports to cease. The Gin has made a recent return to the U.S. market because the current cocktail revival has demanded it.  I’ve personally tasted a couple of brands and it reminds me of un-aged corn whiskey on the sweeter side.  

04/14/09: Holland Gin Revival Day Two

I’m offering five cocktails this week that feature Holland Gin as the main ingredient. Today’s is The Holland House which is kind of like a cross between an Aviation and a Martini.

The Holland House: 

-1 oz Holland Gin
-1 oz Dry Vermouth
-3/4 oz Lemon Juice
-Splash Maraschino
 

Combine all ingredients over ice and stir. Strain into a chilled cocktail glass and garnish with a lemon twist. 

Some of you may have recently noticed a new addition to the Gin aisle at your local liquor store; Holland Gin or Genever Gin. Gin as we know it, in the dry London style, was introduced in this country around 1890. Before that it was made in a sweetened Holland style not at all reminiscent of London dry. Holland Gin never really went away; but it did fall out of popularity in the U.S., in favor of the dry style, causing imports to cease. The Gin has made a recent return to the U.S. market because the current cocktail revival has demanded it.  I’ve personally tasted a couple of brands and it reminds me of un-aged corn whiskey on the sweeter side.  

04/13/09: Holland Gin Revival Day One

Some of you may have recently noticed a new addition to the Gin aisle at your local liquor store; Holland Gin or Genever Gin. Gin as we know it, in the dry London style, was introduced in this country around 1890. Before that it was made in a sweetened Holland style not at all reminiscent of London dry. Holland Gin never really went away; but it did fall out of popularity in the U.S., in favor of the dry style, causing imports to cease. The Gin has made a recent return to the U.S. market because the current cocktail revival has demanded it. I’ve personally tasted a couple of brands and it reminds me of un-aged corn whiskey on the sweeter side.  

Now, what can we do with it? I’ll offer five cocktails this week that feature Holland Gin as the main ingredient. One thing to keep in mind is that it does not make a good Martini.  The first one up is The Holland Gin Cocktail which is basically an Old Fashioned made with Holland Gin.

The Holland Gin Cocktail: 

-3oz Holland Gin
-1 tsp. Sugar 
-1 tsp. Water

In a high ball glass dissolve the sugar in the water. Add Gin and fill with ice. Stir and garnish with a lemon peel. 

04/10/09: Now what do I do with the Yoke?

For those of you who made the Silver Fizz yesterday and feel bad throwing away the Egg Yoke after separting it from the white; I offer the Antithesis of the Silver Fizz.

The Golden Fizz:

-2oz Whiskey

-1oz Lemon Juice

-1 tsp sugar

-Soda to fill

Combine all ingredients exepct soda in a shaker over ice. Shake thoroughly and strain into an ice filled high ball glass. Top with soda.

04/09/09: More Fun with Gin

This is a fun fizzy Gin drink that looks very impressive when you get it right. As with any egg white drink you need to shake it well. For a more impressive fizz add half the sugar at the end to the all ready mixed drink.

The Silver Fizz

-2oz Gin

-1oz Lemon Juice

-Egg White

-1 tsp sugar

-Soda to fill

Combine all ingredients exepct soda in a shaker over ice. Shake thoroughly and strain into an ice filled high ball glass. Top with soda.

04/08/09: Manhattan, Martinez…?

I figured it was high time I posted the recipe for a basic Martini. Simple, no frills.

Martini

-3oz Gin
-Splash Dry Vermouth

Combine ingredients over ice and stir. Strain into a chilled cocktail glass. Garnish with an olive.

04/07/09: The Manhattan Transfer

A fairly reputable NYC Mixologist told me a couple of weeks ago that he enjoys nothing more then a really well made Martinez. I thought the Martinez might be a nice segue out of the Manhattan theme since it is almost like a Martini and a Manhattan had a car wreck. The origins of the Martini are greatly debated, but some think that it may have evolved from the Martinez. This is how I make them:

The Martinez:

-2 1/2oz Plymouth Gin
-1/2oz Sweet Vermouth
-Splash Luxardo Maraschino
-Dash Blood Orange Bitters

Combine all ingredients over ice and stir. Strain into a chilled cocktail glass. Garnish with a lemon twist.