Tag archive for gin

There is a small corner of my mind that is always flirting with the concept of savoury drinks. It started a few years back when I was working as a barista and doing the occasional competition. I had grown tired of the sweet drinks. Seriously, we are so bombarded with sweet drinks that something a little savoury always sounds like an intriguing break to me. The problem with savoury drinks is that they are tricky. I have tried numerous ideas, and based on trial and error I can tell you this for sure, NEVER EVER EVER make yourself a sparkling iced Americano. Really bad idea. If you think about the number of savoury options that are out there, the caesar and the bloody mary are two of the few drinks that come to mind. Perhaps it is a sign, savoury is just to tricky to make well.

I however am not ready to give up on the idea just yet. Perhaps the answer to the savoury drink conundrum lies in infused syrups. In fact some of my favourite coffee drinks are ones that feature herb infused syrups. So, a few weeks ago when I saw Love and Lemons Lavender French 75 it got me thinking about what other options might just work. I decided to start slowly with this recipe from Martha Stewart. It is lightly sweet, a little tart and has just a hint of celery on the end. If you aren’t to sure about savoury flavours in a cocktail this is the place to start.

Celery French 75
Adapted from Martha Stewart

1/2 cup sugar
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2 tablespoons packed fresh celery leaves, plus more for garnish
3/4 cup fresh lemon juice (from 4 to 5 lemons)
6 ounces gin, chilled
1 bottle (750 mL) sparkling wine, such as cava or prosecco, chilled
lemon twists, for garnish

Directions
In a small sauce pan combine sugar and water. Simmer the mixture over medium heat, stirring until the sugar has dissolved. Remove pan from heat and add the celery leaves. Allow to cool. Strain out the leaves and discard.

For the cocktail, combine 1 tablespoon of celery syrup, 1 tablespoon of lemon juice and a half an ounce of gin. Top with sparkling wine. Stir lightly to incorporate. Garnish with a celery leaf or a twist of lemon.

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The deluge started this afternoon, settling itself in for the weekend like an unwanted house guest. Can you tell that I am pretty much over the rain this season? In my mind there is only one cure for such unsavoury situations like the arrive of the pineapple express. Gin.

Gin has long been a favourite of mine, but not because I often have unwanted house guests. I love its botanical flavours, its simplicity and at the same time its complexity. It was much to my delight when I learned that 2 and a half blocks for my house, a small batch distillery had opened up. Joy of joys, gin was one item on their fresh sheet. So after work one day I meandered on down to their store front to check out the situation.

Long Table Distillery is Vancouver’s first small batch distillery. Charles, one of the owners showed us around, introduced us to their products and shared some of the exciting things we have to look forward to from Long Table. Then Charles pulled out a 10 gallon bucket of foraged juniper berries. Long Table’s London Dry style gin lets their hand-picked, west coast juniper berries be the star, with just a lovely hint of lemon. All and all the gin is a real star. One that is equally exceptional, whether enjoyed shaken over ice or in a cocktail. Did I mention their distillery is just one block off my daily running route. I think I need to adjust my route!

 

Lemongrass, Gin & Soda

2 oz gin
1 oz lemongrass syrup (recipe below)
Dash of fresh lime juice
Soda water

Fill a highball glass half full of ice, pour in gin, lemongrass syrup and the juice of one wedge of lime. Stir and top with soda water. Garnish with a lime. I found experimenting with different types of citrus can give you really lovely results. You could switch out the lime for a little blood orange and lemon or perhaps even a meyer lemon.

Lemongrass Syrup

1 cup water
1 cup sugar
2 stalks lemongrass (core only) grated or sliced

In a small sauce pan bring to a light boil water, sugar and lemongrass. Stir to dissolve the sugar. Gently boil for 10 to 15 minutes, then set aside to cool. Using a sieve or cheese cloth strain the lemongrass from the syrup, pour into a jar and store in the fridge until you are ready to use it.