August 25, 2011

Front & Center



Football season just around the corner, which means summer is coming to its rapid and merciful end. And with the change in season comes a change in spirit. Not that I've grown tired of the gin, mind you - full as it is, of body, and character, and alcohol. But fall brings fall cocktails, and since there's no sense mixing drinks across seasons (as any gradeschooler would tell you), I have included here a couple recipes to help you hasten the depletion of your clear as you prepare the move into your brown. Cheers...


2 oz. dry gin
3/4 oz. fresh lemon juice
1 tsp. superfine sugar (or use simple syrup)
8–10 mint leaves
Chilled club soda
Large ice cubes or ice spear
Glass: highball
Garnish: mint sprig

Place mint leaves in cocktail shaker and gently muddle. Add gin, lemon juice and sugar, and stir to dissolve. Fill shaker with large pieces of ice and shake gently for about 10 secs. Strain into a highball glass filled with large cubes or ice spear. Top with chilled club soda. Garnish.


1 oz. London dry gin
1 oz. Bols Cherry brandy or Cherry Heering (seriously you don't need this)
1 oz. Bénédictine
1 oz. fresh lime juice
2 oz. soda water
1 dash Angostura bitters
Glass: Collins

Combine all ingredients except soda water and bitters in an ice-filled glass. Top with soda water, stir briefly and dash with Angostura bitters.

Note: The original Singapore Sling appears to have been ungarnished. By the mid-1920s, they were adding the peel of a lime, cut in a thick spiral. By the late ’30s, they were also omitting the Bénédictine and bitters and floating Sloe Gin on top.

Cocktail photos and (adjusted) Recipes via: Imbibe Magazine.

4 comments:

GSV JR said...

I don't know if these recipes can help. There are three bottles of gin in the hopper. Never got around to drinking it. Never stopped drinking bourbon. Never picked up the mezcal either. I'm getting old and stuck in certain predictable ways. Here's to the gridiron...

Amatourist said...

Here's to the gridiron indeed, Stew. This weekend may just be my favorite of the year. We used to watch The Last Waltz on Friday Night before Opening Day. Didn't make much sense except that it's one helluva film and always set a nice pace, winding up, as we were, for a good fall. If these are our predictable ways, drinking bourbon and listening to stellar music, I'll take 'em.

Or better yet, let's call it what it is... Tradition.

Say, if you're not going to use that mezcal...

GSV JR said...

Oh, I'm gonna use it. Dos Gusanos. Sorta of like kerosene and opium filtered through a lizard's diaper.

Good call on The Last Waltz. Haven't seen it in ages.

Amatourist said...

I was at a restaurant last night (Justine's in Austin) and ordered a La Paloma: tequila, cointreau, fresh lime juice. Mix, shake over ice, serve up. Not sure the proportions but you can probably wing it until you find one that's right. Course, with mezcal you'll have to change the name; I was thinking El Zopilote.