Day 76: Alaska Forest

  • 1 1/2 oz gin
  • 3/4 oz Eau de vie of Douglas Fir, Clear Creek
  • 1/2 oz green chartreuse

I’m not completely immune from cheesy holiday bullshit, so I decided to make a green drink for St. Patrick’s. This was dry, punchy, and fragrant. I used the Citadelle this time, so I might like to try a different gin next time. I made it specifically for Dane because it used one of the pine liqueurs that we have.


Day 73: Gimlet

  • 2 oz gin
  • 1/2 oz lime cordial

I went to the store and got Rose’s after wanting a gimlet on Friday, so I could make one today. Even though I used my favorite gin this was not great. I think the Rose’s was at fault…it didn’t taste much of lime, and didn’t seem to sweeten the drink very much either. I may try my hand at making a cordial myself in the future.

Day 62: Abbey

  • 2 oz gin
  • 1 oz Lillet
  • 1 oz orange juice
  • dash Angostura

I bought some Lillet weeks ago and hadn’t opened it, so I wanted to use it for tonight’s drink. I found this recipe. I think the Citadel was too dry of a gin to use for this. The drink was piney and astringent, and I think the juice hid the Lillet too much. I might try again with a different gin.

Day 51: Last Word

  • 1 oz gin
  • 1 oz maraschino liqueur
  • 1 oz green chartreuse
  • 1 oz lime juice

William’s been bugging me to make a Last Word for a while, since he thought I would like it. Problem is that I didn’t have any chartreuse anymore. Many years ago I had a bottle that lived in my cupboard and never got any use, until I finally gave it away. I grabbed a bottle on the last liquor store run. Turns out that it works super well in cocktails if you make anything that’s more than two ingredients.


Day 40: Samoan Fog Cutter

  • 2 oz lemon juice
  • 1 1/2 oz light rum
  • 1 oz orange juice
  • 1/2 oz Orgeat
  • 1/2 oz brandy
  • 1/2 oz gin
  • 1/2 oz cream sherry (float)

Another beauty from the Beachbum Berry book. The actual recipe for this calls for it be blended, but I was feeling lazy. This is super tart and would make a great “sipping by the pool in summer” drink. I also finally got a chance to use my Horror in Clay fogcutter mug, designed by a friend of a friend. Clearly I need some longer straws.

Day 38: Aviation

  • 2 oz gin
  • 3/4 oz lemon juice
  • 1/2 oz Maraschino liqueur
  • 1/4 oz Crème de violette

The Aviation is the first cocktail that really got me into gin, and it’s because Lisa made me one with Hendrick’s many years ago. My only previous experience with gin was with Tanqueray, which is heavy on the juniper and fairly unpleasant to me. Hendrick’s has a wonderful cucumber flavor that makes it very versatile in drinks for people who don’t care for heavy juniper flavors. I’ve since been branching out and trying other gins, and the Uncle Val’s is a new favorite, so of course I needed to try it in an Aviation. It is glorious in this cocktail! It’s a fresh, floral flavor profile.

Day 33: Martinez

  • 2 oz gin
  • 3/4 oz sweet vermouth
  • 1/4 oz maraschino liqueur
  • lemon twist to garnish

I’m out of town this week for work, so some of the recipes may not have pictures. I had a frenzy of cocktail making on Saturday when we had people over but forgot to take pictures of a lot of them!

The Martinez is a predecessor of the Martini. I haven’t made this one before, and from my reading using an Old Tom gin was recommended. I thought it worked well, giving a botanical flavor without too much bitterness that a lot of gins can impart.