Bartending » Article
By Chris Koch
Bulldog Gin is my favorite. Great gin and looks really cool on a bar.
Jan 20, 2011 at
GREAT piece... while you're at it, take some of those and put it into elegant decanters for a little more of a classy look and less of a 'corner pub' one...
Jan 21, 2011 at
ortizlife: so glad you like the article, and nice rec on the decanters. here's to drinking better AND more stylishly in 2011!
Jan 21, 2011 at
Thanks for the Death's Door Gin shout out! We appreciate it!
Jan 21, 2011 at
Benjamin: so happy to give the shout out, it's really such an exceptional gin. One of my favorite bartenders uses it for a signature Last Word, any recommendations from you guys (or anyone else here) for a fresh, spring, gin-based cocktail?
Keep up the great work. Hoping to make it up to Washington Island eventually to see you guys in action.
Jan 22, 2011 at
hmmm... a gin-based spring cocktail? lately i've been experimenting with my own take on the "cherub's cup" (muddled strawberries, hendrick's, st. germain's, lemon juice and simple syrup, topped with champagne or brut rose).
my version - for the moment - consists of muddled blueberries and raspberries, junipero gin (although i may try death's door after reading your description), st. germain, and fresh lemon juice. my girlfriend likes it topped with ginger beer, i prefer a splash of club soda or nothing.
personally i've been pretty damn satisfied, and it certainly is a fresh-tasting beverage. give it a try and let me know what you all think...
Jan 23, 2011 at
Canadian Hunter is a very cheap Cown alternative for those that mix with cola or ginger ale. And by very cheap I mean plastic bottle. But you have fancy decanters by now, right?
Jan 24, 2011 at
A cocktail that's gaining popularity in Madison is the Death's Door Gin Old Fashioned (classic style - brandied cherries are a must).
Here are a few others:
Basil Cucumber Gimlet
2 oz Death's Door Gin
3/4 oz Cucumber Syrup (equal parts cucumber juice and sugar)
3/4 oz Fresh lime juice
2 oz double strength Jasmine Tea
2 fresh basil leaves
Add slapped basil leaves to bottom of shaker tin. Fill with ice and build drink with remaining ingredients. Cap and shake with vigor. Strain into a chilled coupe glass. No Garnish.
2 oz. Death’s Door gin
¾ oz. maraschino liqueur
1 ½ oz. grapefruit juice
1 mint leaf
GARNISH: mint leaf
Shake all ingredients in iced cocktail shaker. Strain into chilled cocktail/martini glass and garnish with mint leaf.
Jan 25, 2011 at
Martin Miller London gin taught me to love gin. It has all the herbal goodness of Bombay Sapphire but I like this better. It's sweet and aromatic, tickles the tongue, and cries out to you "Taste Me", preferably chilled.
Jan 27, 2011 at
That's a bottle of Evan Williams Black Label in the picture, not the single barrel (in case anyone wants to pick some up). The EV single barrel is a great whiskey, but for a Beam/Daniel's replacement I'd suggest Buffalo Trace as closer to the price point.
Feb 04, 2011 at
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