Saturday, November 28, 2015

41 Days of Drinks (day 8)

This is the latest entry in a daily feature that will run through New Year's Eve. To provide it, I combed through all sorts of sources -- my own archives, bar books, distillers' ideas, etc. -- even press releases from breathless PR people seeking to get their clients' products mentioned.

One of the nicest spirits to come on the market in the past decade or so is G'Vine, the French grape gin distilled in the Cognac region.

Michael McDonagh, beverage director at Fisherman's Wharf-adjacent bar/club The Parlor in San Francisco, came up with a tasty cocktail featuring it. If you can't find G'Vine, I'd suggest another gin without too vegetal an herbal signature -- Boodles, Bombay white label, etc.

THE DiVINE  

2 ounces G'Vine Gin
½ ounce Dimmi Italian liqueur
4 lemon slices
¼ ounce simple syrup
5 drops La tourment Vert Absinthe

Muddle lemon slices with simple syrup in a mixing glass. Add gin and Dimmi. Fill with ice. Shake and fine strain into cocktail glass. Drop absinthe over the cocktail. Garnish with lemon twist.

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