Need Ideas for A House Cocktail (Old Time)
Not that I need another excuse to enjoy a cocktail, but I've been working on a "house" cocktail. OK, "working on" is an over-statement; I was bored one night.
My first attempt was gin (sapphire), ginger infused simply syrup, fresh lime juice and a splash of soda. It was alright, but not spectacular.
What would be a cool recipe that incorporates gin and something old school like bitters?
Also, what brand of gin is sublte and better for mixing? Although I love sapphire, it's fairly potent and tends to stand out in a cocktail.
Had one of these the other night, very nice, called a Hoskins Cocktail:
2 oz Plymouth gin
3/4 oz Amer Picon (a hard-to-find potable orange bitters from France: Torani Amer is a fair substitute)
1/2 oz Maraschino liqueur
1/4 oz Cointreau
1 dash orange bitters
Stir over ice, strain into a chilled cocktail glass, garnish with a twist of orange.
re: MC Slim JB
Geez, now I'm just guessin' here, does it have some subtle orangey undertones to it?
BTW, I you haven't tried the new Tanqueray Rangpur (lime) gin, you must. It's quite drinkable neat or on the rocks. It'll have you skating across the bar. That being said, Plymouth is still my go to gin.
1. The recipe varies, depending on the source, but a French 75-while very strong- is delicious if made correctly.
In a champagne flute pour 1 1/2 oz Hendrick's or Plymouth gin
add sparkling wine or champagne (not too sweet) to the half way point
Add 1 packet of sugar
Top off with Sparkling wine or champagne
*** Some recipes call for lemon juice, but I think that it makes it a bit too tart
The sugar will fizz when added to the sparkling, so be sure to do it half way through- also, if the sugar is added just to the gin it is harder to dissolve
Named after the French 75-millimeter guns, this champagne cocktail was created during the first World War by American army officers. The original recipe called for gin, absinthe (now illegal in the United States) and calvados. Calvados is an apple brandy made in France. It is produced from an apple cider and aged in oak barrels for several years. The drink is often served in a small glass during the long meal to re-enhance the appetite.