Wired Gin

Pimm’s Cup: A Touch of Class

27 June 2011 – 12:50 am
Just as people have high-society and animals have pedigrees drinks also have hierarchy. Pimm’s No. 1 Cup sits fittingly high atop the rungs of the drinking ladder. A favored summer drink of the British, Pimm’s cup is often quaffed during sports events such as Wimbledon and The Royal Henley Regatta, and has garnered aristocratic plumage by being loved by high society. A Brief History of Pimm's According to Imbibe Magazine, Pimm’s cup was first concocted in 1823 by London oyster bar owner James Pimm as a “house cup” or punch to serve with shellfish. It was the custom of pubs to have a signature drink, and James Pimm’s gin-based house cup gained notoriety over all the others so that by 1851 it had become a favored drink throughout the city of London. The Wine Enthusiast Magazine says that Pimm’s Cup was first touted as a digestive aid and was served to customers ...

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The Citrus Element in Gin

13 May 2011 – 10:04 am
Citrus is the second most important botanical used in making gin; the first is always juniper. Sweet orange, bitter orange or lemon; one brand of super premium gin even uses grapefruit in its secret blend of botanicals. The cheaper labels will use essences of orange or lemon and may use cold compounding rather than infusion or distillation; you won’t find that with the better spirits. Tanqueray uses hand-picked fresh fruit botanicals for it’s popular No. 10. The oranges are from Florida, limes and grapefruits from Mexico. Sweet orange is native to Asia, but is cultivated in the US and southern parts of Europe and in the West Indies. For botanical purposes, the outer rind is the part of interest. Orange peel is dark orange and has bitter taste, some varieties more than others. This bitterness is desirable as it adds an aromatic, pleasant aspect. Orange peel is mostly used for masking ...

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The Best Gin Cocktails for Spring

18 April 2011 – 3:10 am
It may not be gin & tonic time yet, but we're well on our way.  As the crocuses bloom and we raise our heads from winter hibernation, let's not forget that gin can add so much to springtime! Here are a few recipes that explore the green, flowery, earthy and even pastel sides of gin cocktails for spring.  Enjoy! Cucumber & Royale Our friends at Hendricks revealed this delight of a drink: 1 oz Hendricks Gin ½ oz cucumber simple syrup (1 cucumber blended with 4 oz simple syrup) rosé champagne Pour ingredients in order into a champagne flute and stir gently. Garnish with cucumber slice and enjoy. Tower of London Bulldog Gin suggests this intriguing combination with an earthy green tea foundation and floral overtones: 2 oz Bulldog Gin1½ oz St Germain Liqueur2 oz green tea1 oz simple syrup0.5 oz sake Shake well. Serve in a highball or collins glass over ice. Garnish with lychee. French 75 Many people suggest the French 75 for a springtime ...

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Hendrick’s Gin Review

28 January 2011 – 9:59 pm
This review of Hendrick's Gin has been a long time in coming. Hendrick's is certainly one the best gins ever. Despite the gimmicky advertising , its "new gin" heritage and the retro apothecary bottle, Hendrick's Gin is both tasty and versatile. Opening Hendrick's Gin The marketing experts at William Grant & Sons started with brilliant packaging for Hendrick's Gin. The antique bottle looks like it contains patent medicines from the old days. Indeed, gin started as a medicine in Holland, and many of the ingredients like Angelica are still used today for medicinal purposes. Once you peel off the wrapper on top, removing the cork gives a satisfying "thunk" sound that sounds like a bottle of moonshine. However, the "glug-glug-glug" sound as you pour delivers something far  more tasty. Drinking Hendrick's Gin It is best to begin with an on-the-rocks experience, which reveals a gin's true identity. Pouring Hendrick's Gin into your glass and swishing it ...

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Oxley Gin Review

28 October 2010 – 1:44 am
Everything about Oxley Gin screams super-premium gin: production capacity is only 240 bottles/day, it claims to be the first cold-distilled spirit ever, the cap is covered by a stylish leather tie and, of course, it is the most expensive bottle of gin in our local store (US$59.99). Is all this extravagance worthwhile? We took the plunge and bought a bottle to find out. Before describing the gin, it is worth probing further into the packaging and the hype. Examine the picture on the right, and you'll instantly see that the Oxley Gin bottle is distinctive. It sits within a galvanized tin cup at the bottom, and its cork on top is surrounded by a leather strap. The classic label design completes the premium image. Interestingly, the gin, which is in the "London Dry" style is labelled as a "classic English dry gin". In their marketing materials, much is made of Oxley's unique ...

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Top Five Gin Drinks for Autumn

28 September 2010 – 12:31 am
The leaves are falling and we're all thinking about spooky ghosts, picking apples, killing turkeys and autumn gin cocktails. These increasingly darker, cooler days call us to transition from outdoor garden parties to creative indoor cocktail parties. Avoid Pumpkin-tinis and other creepy sweet concoctions. Instead, try some of these tasty recommendations for gin drinks this fall season: 1. Stellar Gin Apple Cocktail As we celebrate the onset of the fall apple-picking season, Stellar Gin recommends this seasonally appropriate version of Gin & Juice: 1½ ounces Stellar Gin 3 ounces apple juice Squeeze of lemon juice 1 apple slice (red or green), for garnish Fill a cocktail shaker two-thirds full of ice and add the ingredients. Shake for approximately 15 seconds, strain into a chilled cocktail glass, and add the garnish. 2. Satan's Whiskers Eric Felton recently extolled the virtues of Satan's Whiskers in a recent Wall Street Journal column Halloween Cocktails Needn't Be Frightful. Here's his excellent recipe: ½ oz gin ½ oz dry vermouth ½ oz ...

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Review: Aviation Gin

25 September 2010 – 2:17 am
This gin review is quite challenging to write, because the first question that comes to mind is: Is Aviation Gin really gin? Aviation describes itself as a "botanical democracy". Alas, democracy is for governments, but juniper is for gin. Aviation lacks that anchor. Some juniper can be found, but it is well-buried. Don't get me wrong, this concoction is quite tasty. It just doesn't taste like gin. Distilled from rye, it carries a rich flavor and an excellent, somewhat oily mouth feel. The sweet flavor derives from the use of botanicals like sarsaparilla and orange peel, and lavender brings a flowery aroma. I agree with Randy's assessment that "...the distillers may be trying to shatter some preconceived notions of what gin should be."  That said, enjoy it straight but don't expect it to satisfy in traditional London Dry Gin cocktails unless you don't really like the taste of juniper. To make matters confusing, "Aviation" ...

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The Perfect End-of-Summer Gin Dessert

19 August 2010 – 1:45 am
Most people think of gin as the perfect aperitif. Cleansing the palate with a fine, crisp gin cocktail is the perfect way to prepare for a marvelous meal. But, gin for dessert? How rebellious! Daring! And tasty. Here's a simply delightful  recipe that will cure your end-of-summer doldrums: Wired Gin Berry Sundaes In a small saucepan, combine: 1/3 cup gin (we prefer Junipero or Tanqueray for their stronger flavor) 1 cup blueberries or blackberries (if possible seek out your local farmers' market for the ripest) 1 teaspoon sugar Simmer about five minutes until the berries just start to break open. Cool. Pour over vanilla ice cream - preferably homemade - and enjoy the dog days of summer from a whole new perspective.

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Coriander: For Rotten Meat, Love Potions and Gin

6 August 2010 – 8:28 am
Look in any mid-to-well-stocked spice cupboard and you will find coriander. Look in any grocery store produce department and you will find cilantro. What you may not know, however, is that they come from the same plant. The plant that is grown for seed is referred to as coriander; it consists of the roots, seeds, leaves and flowers. Cilantro refers to the leaves and stems only and it is usually found fresh. Coriander is used in many cuisines such as Latin American, Thai, Chinese, Middle Eastern, Indian and African. It is used in soups, sauces, and chutneys and can be described as having a warm, nutty, spicy or citrus flavor. That's why it is used as one of the botanicals to flavor gin. It is especially detectable in the London Dry gins. Coriander was found in King Tut’s tomb and mentioned in the Bible. The name may have derived from the ...

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Cassia Bark: A Snickerdoodle for your Gin Cocktails

21 July 2010 – 9:03 am
When you bite into that Snickerdoodle from the local bakery or sprinkle a little cinnamon on your venti mocha from the coffee shop, did it ever take you to another plane? Did you realize that some days, the days you did sprinkle on that extra touch of cinnamon that you were feeling a little bit more creative or artistic? Cinnamon, or what we Americans know as cinnamon, in reality it is cassia bark, has long been thought to have magical powers. And like the other botanicals used to flavor gin, it has aromatherapy uses and medicinal properties. Cassia has a long history and an interesting story. The spice that is sold in the United States and Canada is actually derived from the bark of the cassia tree. It is a stronger, hardier plant than the Ceylon cinnamon, which is true cinnamon. The flavor of the cassia is stronger, and branches and ...

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