We were eating a spicy, smoky chipotle dish the other night for dinner and I wanted to pair it with something light and simple. I didn't feel like a regular martini but didn't want anything too complicated either. The Astoria fit the bill perfectly.
The flavors used here -- mint and ginger, gin and ginger ale -- combine together perfectly, making this a favorite of the drinks I've made recently. It's light, fresh, and delicious.
Shortly after making a batch of cucumber-infused gin, our CSA delivered a nice big cantaloupe, giving me the idea for this cocktail.
This drink was first published in The Old Waldorf-Astoria Bar Book, which gives it a creation date of some time prior to 1917, and was later updated by Gary Regan in 2003 for his Joy of Mixology.
This is the first drink I made with my recent batch of homemade cucumber-infused gin. Cucumber has a subtle flavor, so it's best used in drinks like this that don't contain other overpowering ingredients.
We've been into gin lately and looking for interesting things to do with it. When our CSA delivered some nice cucumbers we decided to try our hand at making cucumber gin.
This is Gary Regan's adaptation of the Pegu Club Cocktail which originally appeared in Harry Craddock's
Savoy Cocktail Book, circa 1930.
The Negroni is a classic Italian cocktail. Like most Campari-based drinks, it’s traditionally had as a pre-dinner aperitif, in order to stimulate the appetite.
The Aviation is another one of those cocktails that everyone makes a little bit differently. Here we offer two variants, along with the modifications I felt balanced the flavors a little better.
Sarai wanted something with gin this evening. We've made a few gin drinks lately but wanted to try something new tonight.
