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Need Ideas for A House Cocktail (Old Time)

v
vinosnob Mar 5, 2007 03:58 PM

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.

  1. ponyboy Mar 5, 2007 04:11 PM

    How about a Pegu Club?

    From drinkboy.com:

    2 ounces gin
    1 ounce orange curaçao
    1 teaspoon lime juice
    1 dash Angostura bitters
    1 dash orange bitters

    1. Amuse Bouches Mar 5, 2007 04:25 PM

      Plymouth is pretty smooth gin for mixing. What about gin, tonic and Angostura bitters? My husband and I like this -- we christened it a "Taconic"

      1. fafner Mar 5, 2007 04:33 PM

        You can try a Improved Holland Cocktail
        2oz Boomsma Genever style gin
        1/4 oz demerara simple syrup
        1/4 oz Maraschino
        2 Peychauds bitters
        Stir, serve with a lemon twist.

        or a Widows Kiss
        1 oz Apple Jack (or calvados)
        3/4 Yellow Chartreuse
        3/4 Benedictine
        2 dash angostura

        Stir, up

        1. MC Slim JB Mar 5, 2007 05:23 PM

          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.

          2 Replies
          1. re: MC Slim JB
            Harp00n Mar 5, 2007 06:02 PM

            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. re: Harp00n
              Harp00n Mar 6, 2007 02:31 PM

              Here's one that's as Old School as it gets, a Bronx Cocktail:

              http://www.chowhound.com/recipes/10043

              I prefer Plymouth or Hendricks in this one

          2. v
            vinosnob Mar 6, 2007 02:51 PM

            Thanks all for the ideas! I'm leaning towards the Holland and Bronx; I'll let you know how they turn out...

            1. m
              Maya Mar 6, 2007 08:35 PM

              Can you describe how you made the ginger simple syrup?

              1 Reply
              1. re: Maya
                v
                vinosnob Mar 7, 2007 07:55 AM

                To make simple syrup, combine 2 parts sugar to one water and boil until fully incorporated
                To infuse the ginger flavor, add roughly chopped ginger to the boiling process and then let it steep for an hour (or to taste).

              2. foodforthought.m Mar 7, 2007 09:02 AM

                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
                History:
                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.

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