How to Drink Gin in the Winter

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Photo by Flickr User Raymond Shobe

Some drinkers believe that gin and other clear spirits are best enjoyed during warm, sunny weather and that darker spirits such as aged rums and whiskeys are best drank in the winter. These people are amateurs and should be tarred and feathered, or at the very least ignored.

The following are the Gintenders suggestions and his recommended proportions on classic gin cocktails that are perfect on cold nights…some are better known then others, but all when mixed with the right gin are delicious. And all along with over 70 gin combinations are available at Wisdom.

The Alexander

Created sometime before 1917. Although the Brandy Alexander is a famous variation, the original was certainly based on gin. The Alexander was a prohibition favorite because the other ingredients could mask harsh “bathtub” gin.

1.5 oz gin (recommend a heavy juniper gin, rye based gin or aged gin for this creamy delight)
0.75 oz crème de cacao
0.75 oz of heavy cream
Shake over ice and strain into coup
Garnish: nutmeg

The Bijou

Originated in the 1890s is believed to have been created by Harry Johnson. “Bijou” translates to “jewel” in French; gin represents diamonds, sweet vermouth-rubies, and Green Chartreuse-emeralds. This drink is a bold a high proof concoction, not for the faint of heart. The Gintender recommends dialing back the chartreuse to better balance the drink.

1.5 oz of gin (recommend a bold juniper gin)
.3 oz of Green Chartreuse
.5 oz of Sweet Vermouth
2 dashes of orange bitters
Stir ingredients over ice and strain into a coup glass
Optional garnish: lemon zest

The Martinez

Now believed to be the precursor of the Martini, the first known recipe for this drink appears in “The Modern Bartender” from 1884. It is debated whether it originally called for Oude genever or old tom gin-which are about as far opposite on the gin flavor spectrum as one can get. Some believe that a man named Julio Richelieu created the drink in 1874 for a goldminer in the Californian town of Martinez, the Gintender just believes it is delicious.

1.5 oz of genever Oude (or any style of gin)
1.5 oz of Cinzano Red
Dash of Cointreau
2 dashes angostura bitters
Shake over ice and strain into a coup

White Lady

Created by Harry MacElhone in 1919, and then recreated by Harry in 1923 as proprietor at Harry’s New York Bar in Paris, France. This drink uses eggwhites which makes some squeamish due to salmonella fears…please decide for yourself. Why use raw eggwhites at all in a cocktail? Their impact on taste is negligible, but they do add a rich, silky, foam texture which is impossible to mimic.

1.5 oz gin (recommend a heavy juniper/spicy gin or rye based gin)
0.5 oz Cointreau
0.5 oz of fresh squeezed lemon
1.0 oz egg white
Dry shake all ingredients, then add ice and shake again. Strain into coup glass

Clover Club

One of the best known gin cocktails whose origin is shrouded in mystery, this cocktail may have originated at the Bellevue-Stratford Hotel in Philadelphia.
Believed to have been around since 1909.

1.5 oz gin (recommend a medium to heavy juniper gin)
1.0 oz dry vermouth
0.25 oz of fresh squeezed lemon
0.25 of grenadine or Guyot crème de cassis (black currant liqueur)
0.5 oz of egg white
Dry shake, then shake over ice and strain into coup

The Deceiver

The Deceiver: deceptively delicious, decidedly dangerous.

 

 

 

Ingredients:

1 1/2 oz Gin
3/4 oz Green Chartreuse
1/4 oz White creme de menthe

 

Instructions:

Shake and strain over ice.  Add soda water for finish.

Save the Planet

This Green Chartreuse influenced concoction might be tasty enough to save the planet

 

 

Ingredients:

1 oz Vodka
1 oz Melon Liqueur
1/2 oz Blue Curacao
1/2 oz Green Chartreuse

Instructions:

Shake and strain Vodka, Melon Liqueur and Blue Curacao into chilled serving glass.  Lightly pour Green Chartreuse on top to add finishing layer.

Peacock Tail

The Pride of the peacock is the glory of God- William Blake

Ingredients:

1 oz Green Chartreuse
3/4 oz Grenadine syrup
1 tsp Strega herbal liqueur
lemon sherbet

Instructions:

First, pour Green Chartreuse into champagne flute.  Next, fill flute half full with crushed ice.  Press flat with bar spoon.  Add layer of half-frozen grenadine.  Fill the rest of the glass with lemon sherbet.  Sprinkle strega on top for finish.

The MacGyver

The drink that has it all most appropriately named after the man who can do it all

Ingredients:

1/3 shot Tequila Gold
1/3 shot Green Chartreuse
1/3 shot Absinthe
3 drops Pepper Sauce

Instructions:

Shake ingredients on ice and strain into Collins glass. Garnish with 3 drops of Pepper Sauce.

** Note: Not recommended for personal consumption. Serve to enemies ONLY! Rumor has it that this drink was invented by Murdoch to erase MacGyver’s memory**


Green Flash

The Green Flash...named after a South Pacific legend where a supernatural green flash occurs for 2 to 3 seconds along the horizon line right at sunset.

 

 

Ingredients:
1 1/2 oz. Silver rum
3/4 oz. Green chartreuse
3/4 oz Fresh lime juice
1 tablespoon Superfine sugar
2 or 3 oz Chilled club soda

 

Instructions:
Shake rum, chartreuse, lime juice and sugar with ice. Strain into an ice-filled highball glass. Top with club soda and stir gently. Squeeze the lime wedge over drink and drop in.

1605

'1605' from the Monastery of Grande Chartreuse...simple, yet stunning

 

 

Ingredients:

2oz Green Chartreuse
1/4 Lime
1 Barspoon of sugar
Dash of Angostura bitters

Instructions:

Muddle lime and sugar in bottom of Collins glass. Then add mint leaves. Pour Chartreuse over ice, then add soda.

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