By William Brand
Wednesday, April 12th, 2006 at 8:52 am in Uncategorized.
I wrote about craft distilling today in my “beer” column in the Oakland Tribune and other papers making gin, vodka, whiskey and other distilled spirits in pot stills.
Problem is what to do with it. It can be pleasant indeed to sip a bit of craft whiskey, especially rye and bourbon, in a glass neat, or, if you insist, with a bit of water and ice.
But gin and vodka straight? Only for the hardy. They’re made for cocktails.
Here are four gin recipes from Distillery No. 209, the craft gin distillery in San Francisco. Here’s one hint: Use a craft gin or vodka like 209 or Hanger One (from Alameda, CA) or Anchor, from San Francisco. They’re intense and aromatic and well worth the bucks.
- 209 Martini 3 oz. gin I capful Noilly Prat dry vermouth Shake over ice for 10 seconds. Garnish with lemon peel.
- 209 Mojito 2 oz. gin 4 mint sprigs (muddled over ice) 1 spoon sugar Fill glass with soda water. Garnish with lime wheel. ((Muddle means to crush the mint slightly on the ice with a spoon or other blunt instrument, to infuse the ice with the mint flavor.)
- 209 Special 2 oz. gin. 4 oz. lemon-lime soda 3/4 oz. lemon juice Pour over ice, stir. Garnish with lemon wheel.
- 209 Mimosa 1 oz. gin 1 oz. Champagne 1/2 oz. peach schnapps 2 oz. orange juice. Serve in Champagne flute. Garnish with orange wheel.
The web’s full of cocktail recipes. Here’s one link I found.