Wednesday, April 16, 2014

Pinkies Up! - Let Us Begin With Gin!


Gin is in the air, er, rather spring is in the air! Bend an elbow, lift a glass or whatever you may. Above all, let's make a toast with these gin-fueled cocktails--and thanks to Martin Miller's gin for the memories!

Red Riding Hood
by Bar Director and Mixologist, Enzo Cangemi
Ovest, 513 W 27th St, New York, NY
Ingredients:
* 5-6 chunks red bell pepper
* 2 bar spoons ginger marmalade
* 1/2 ounce lemon juice
* 1/2 ounce Combier pomplemousse rose
* 2 ounces of Martin Miller's Gin

Directions:
Muddle the red bell pepper with the lemon juice and ginger marmalade; add the Martin Miller's Gin and pomplemousse rose and shake with ice; double strain into a coupe glass; cap it off with a sliver of red bell pepper and gird your loins.


Miller's Crossing
Hundred Acres, 38 Macdougal St, New York, NY

Ingredients: 
* 2 1/2 ounces Martin Miller's Gin
* 2 basil leaves
* 1 slice jalapeno
* 1 ounce simple syrup
* 1/4 ounce lime juice

Directions:
Lightly muddle the basil, jalapeno and simple syrup; add the gin and ice a stir thoroughly; strain and serve in a martini glass; garnish with a slice of jalapeno and casually traipse across.


Basil B. Bennett
by Mixologist Michael Manjon
Brannon's, 119 Essex St, New York, NY

Ingredients:
* 2 ounces Martin Miller's Gin
* 3/4 ounce Mike Manjon's basil syrup (recipe follows)
* 3/4 ounce fresh lime juice
* 3 dashes Bitterman's Celery Shrub Bitters

Directions:
Combine all ingredients in a shaker with ice, shake, strain and serve up in a martini glass; garnish with micro-basil and enjoy the sentiment of spring.

Ingredients for Mike Manjon's basil syrup:
* 4 cups of basil
* 3 cups of water
* 2 cups of sugar

Directions for syrup prep:
Add the basil to the water and boil at medium heat until the liquid is reduced to two cups; strain out the leaves and mix the basil water with two cups of sugar; bring the mixture to a boil, stirring until the sugar is dissolved; allow the mixture time to chill and store in refrigerator.

No comments:

Post a Comment