Welcome Back, Gin

3 to try, and what to make with them

Negroni Notte - use a barrel aged gin and Cynar

In case you’ve been living under a rock, or maybe just in a house with small children, you might not
be aware of the renaissance gin has been having over the past decade or so. Small batches, botanical inspirations, and barrel-aging are just a few of the altercations you’ll find in today’s gin market that has brought us such a wide spectrum of tastes you may not even need that ol’ tonic anymore. But if you do, may I recommend the Fever Tree brand, which is far from bitter, and actually a touch sweet. And please, don’t skip the lime, (no, a plastic green bottle labeled ‘lime juice’ doesn’t count, dad.)

Inherited taste

Gin was something I was determined to acquire a taste for in my early twenties after my Grandma Clare past away as a way to honor her martini-drinking ways. The lady was a legend to me and my cousins, more often photographed in a bathing suit than an apron, cocktail in one hand and cigarette in the other. Emulating her style was a way to make her memory live on (minus the cigarettes that is.) But nowadays, it’s not all just Tanqueray and Boodles, the later was Grandma Clare’s choice of brands.

The taste test

So in an effort to replenish my liquor cabinet after the birth of our second child, I’ve gone on a

nostalgia-riddled taste testing journey of the “new” gins. Here are some to try, some to keep stocked, and some recipe ideas.

The Hendrick's G&T calls for cucumber. Do it!

Hendricks - I must say the taste of this one is so smooth and herbal (which is a good thing in my opinion)      that you might not even need to mix with anything. Although if you do, a good tonic and cucumber are delightful, especially in the warmer months. Yes a cucumber, not a lime. Even my dad, who initially rolled his eyes at this suggestion, was amazed at the difference the cucumber made.

Barr Hill Tom Cat Barrel Aged Gin - I had this at Partisan (in Washington, DC). The delightful and super helpful waitress suggested I taste it first to help me decide between two cocktails on their menu. After my first taste, I decided on ice was all I needed. So delicious and different from any other gin. Because of the barrel-aging process it was almost like a whiskey. #giniskey.

Lavender Gin (Springfield Manor, Frederick Maryland) - A dear friend gifted this to me after she visited the distillery in Frederick, Maryland. I’m also obsessed with all things lavender, so I recognize this one might not be for everyone. But if you are equally as enamored with lavender, you’ve got to give this one a try. Perhaps mixed with some Pimm’s.

Drink Me

Hendricks Gin and Tonic and Cucumber - I think it equally important to list cucumber in the title for this one. It’s recommended on the little tag around the bottle and absolutely makes a world of difference. You really can taste the cucumber influence Hendricks boasts about.

1. 1.5-2 oz Hendricks gin
2. Fever Tree tonic water
3. Cucumber spear or a couple slices
1. Pour gin into tumbler glass filled half way with ice. Fill remainder of glass with tonic. Add cucumber and stir. Now, I love one giant ice cube as much as the next gal, but here is exception to that rule. I like regular old ice-maker cubes for this one. The high liquid-to-cube-surface-area ratio is an added benefit here.

Summer Begins - Still working on a name for this one, a bit of a riff on The Modern's (in NYC) Girovita. Perfect for those warmer nights.

Summer Begins...in the mouth!

1. 1 oz Springfield Manor Lavender Gin
2. 1 oz Pimm’s #1
3. 1 oz Aperol
4. 1/2 - 3/4 oz fresh lemon juice
1. Shake over ice, pour into glass with one large ice cube, garnish with cucumber slices

Negroni Notte - A darker twist on the bitter Negroni

1. 1 oz Barr Hill Tom Cat Barrel Aged Gin
2. 1 oz Sweet Vermouth
3. 1 oz Cynar
1. Stir all ingredients over ice, pour over 1 large ice cube in tumbler.

by Julz Vivalo