Posts Tagged ‘Hendrick’s’

101 Best New Cocktails: Mojo Pin #1 by Mel James, BC’s Kitchen, Lake St. Louis, MO, USA

Friday, January 30th, 2015

Mojo Pin #1101 BNC App

Mel James, BC’s Kitchen, Lake St. Louis, MO, USA

“I created this cocktail when I was in the mood for something a little bit spicy and a wee bit sweet—but fresh both in flavor and aroma.   This cocktail takes the unique taste, bouquet and subtle sweetness of Hendrick’s Gin and marries it beautifully with the spiciness of Rosemary, the unique and mysterious herbal qualities of Green Chartreuse, and the familiar, curious hint of fresh green grapes and celery bitters.

“I have enjoyed this cocktail in both the springtime and in the winter. The spicy notes are quite complementary to colder evenings, and the almost garden-like aromas and flavors lean towards the springtime…especially if you add the simple syrup to quiet the peppery notes down a little bit, if you prefer.

“I named this cocktail after one of my favorite songs from my favorite musician, Jeff Buckley. The song I named it after is dreamy, sexy and soft to start, almost jazz-like – until it kicks in to a driving, emotional and passionate rock and roll song, only to gently ease you back in to the sultry jazz song that was before. I’d like to think this cocktail is something like that song.” Mel James.

60 ml (2 oz) Hendrick’s GinMojo Pin

7.5 ml (.25 oz) Green Chartreuse

7.5 ml (.25 oz) Simple Syrup (optional)

3 Dashes The Bitter Truth Celery Bitters

8 White Grapes

1 Sprig Rosemary plus small sprig of Rosemary for aromatic garnish, if desired.

Muddle the grapes and rosemary in a mixing glass.  Add the gin, Green Chartreuse, bitters and simple syrup (to taste, if desired).  Add ice and shake hard.  Fine strain into a chilled coupe glass.   Add the garnish.

gaz sez:   Brilliant!  Hendrick’s is the perfect gin to use in this baby, though I’ve a feeling that G’Vine Floraison would work well, too.  The gin, the Chartreuse, the celery bitters, the rosemary, and the grapes all come together in glorious harmony in this drink. I believe that, if you make thin one once, you’ll be making it again and again—it’s a real winner.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails: Jenkins! by Kate McDonald, Veneto Lounge, Victoria, BC

Friday, May 3rd, 2013

Jenkins!

 Adapted from a recipe by Kate McDonald, Veneto Lounge, Victoria, BC.Jenkins!

 “When I started bartending I was eager to make my own drink, but patience is necessary both for great things and product conservation. This was the first drink I created (with the newly acquired knowledge of flavour affinities), and years later it still seems to be the number one drink my patrons order and tell their friends about.

 “Yes, the name is supposed to have an exclamation mark. The chef I was working with at the time use to call me Jenkins. At first I simply thought he didn’t know my name, but I think he just liked to yell that more than ‘Katie.’ The name has now become a sort of ‘nom-de-bar’ used by those who have worked with me.” Kate McDonald.

 60 ml (2 oz) Hendrick’s gin

22.5 ml (.75 oz) Giffard Lichi Li liqueur

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) honey syrup

7.5 ml (.25 oz) rose water

1 dash Bitter Truth lemon bitters

 Shake and double-strain into chilled coupe.

gaz sez:  Pure, simple, refreshing, and perfect for springtime sipping.  This drink will fly over the bar at a very rapid rate of knots.

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Posted in 101 Best New Cocktails 2013 |

In a Pickle by Ted Kilgore, Taste by Niche,Saint Louis,MO

Saturday, June 23rd, 2012

This is one of 2011’s 101 Best New Cocktails.

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In a Pickle by Ted Kilgore, Taste by Niche,Saint Louis,MO

Adapted from a recipe by Ted Kilgore, Taste by Niche,Saint Louis,MO.

“I created this cocktail because I had a guest request something that tasted like a pickle. It then became my best-selling cocktail.” Ted Kilgore.

2 cucumber slices

1 small dill sprig

45 ml (1.5 oz) Hendrick’s gin

15 ml (.5 oz) Velvet Falernum

15 ml (.5 oz)St.Germain

22.5 ml (.75 oz) fresh lime juice

1 cucumber slice, as garnish

1 small dill sprig, as garnish

Muddle the cucumber and dill in a mixing glass. Add ice and the remaining ingredients. Shake vigorously for 20 seconds and strain into an ice-filled highball glass (I use one large cube). Rub the rim of the glass with the cucumber slice, then lay the cucumber gently on top of the drink. “Spank” the dill sprig, then set it on top of the cucumber slice. Serve with a short straw and an impish grin.

gaz sez:  Ted’s my favorite crazy bastard bartender.  There, I’ve said it.  What impresses me most about his drinks is his flexibility.  Most of his creations tend toward the strong, Manhattan-like twists on classics, though he takes the twists to extremes at times.  Then, when you’re least expecting it, he comes up with a dainty little number like this drink, and the cocktail turns out to be as smooth as a finely-tuned Harley.  Let’s say that this is Ted showing us his feminine side, huh?

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |