Tag Archives: gin

Hearst Cocktail

Here’s the version of the Hearst that Adam and Kris made for the Boston Globe article Continue

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10couplespic1-10Hearst Cocktail

Adam and Kris were asked for a cocktail they enjoy together for this Boston Globe article and they picked the Hearst. Easy to make, enjoyable to drink & lovely to share. (Note: sharing not required for drink enjoyment).

Here’s Adam’s notes and links to other items in the photo.

Makes 1 cocktail

2 ounces gin (We used GrandTen Wire Works Special Reserve - it’s awesome in this cocktail.)
1 ounce sweet vermouth (We used Cocchi Vermouth di Torino. An Italian vermouth, but it’s a bit lighter and a touch of bitterness - great combo with gin.)
1 dash aromatic bitters (Angostura is traditional and lovely)
1 dash orange bitters (Hella’s Orange bitters work really nicely here, but any orange bitters will be great.)
1 wide swatch from an orange peel (We used lemon because that’s what we had. Either is great.)
In a mixing glass, combine the gin, sweet vermouth, aromatic bitters, and orange bitters. Add ice and stir well until chilled.

Strain into a cocktail glass.”Pinch” the orange rind over the drink to extract the oil, then add it to the glass. Enjoy with a loved one.

Adapted from Adam and Kris Lantheaume

If you’re looking for some of the other items in the photo - here’s a quick list:

Mixing Glass = Diamond Cut Mixing Glass

Bar Spoon = Modern Mixologist Twisted Handle Bar Spoon

Citrus Peeler = Kuhn Rikon Original Swiss Peeler

Cutting Board = White Oak Bar Cutting Board with an inlaid brass ring, 7 x 7

Glass = Coupe Glass

For Valentine’s Day, romantic recipes from 5 Boston-area culinary couples - The Boston Globe

The Boston Shaker owners, Adam and Kris, are one of 5 culinary couples listed in Boston Globe article. Continue

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When they’re not running cocktail-supply shop the Boston Shaker in Somerville, they unwind over a zippy Hearst cocktail at their waterfront Salem abode.

They talk about meeting, dating and how small their office is at The Shaker. Oh, plus a recipe for a Hearst cocktail. It’s part of the Globe article, but we’ll put it here too and tell you how we made it.

Hearst Cocktail with notes.

Check out the other four great couples, and the rest of the interview at For Valentine’s Day, romantic recipes from 5 Boston-area culinary couples - The Boston Globe

Gifts for Dad: for the Gin and Tonic lover

Help Dad spice up this summer cocktail favorite with handcrafted tonic syrup. Continue

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Jack Rudy, John's Premium, and Tomr's TonicLooking for a unique way to celebrate Father’s Day this year? For the Dad who loves G & Ts, inspire him take to this delicious summer favorite to the next level with one of our all-natural handcrafted tonic syrups!

All Dad needs to do is combine the tonic syrup with carbonated water (and gin!), and he is good to go.

Can’t decide which syrup to choose? Here’s a rundown of the different varieties we have to help guide you:

Jack Rudy Tonic Syrup is all the things you like about traditional bottled tonic, just amped up a little. Bright and citrusy with notes of orange peel and lemon grass.

John’s Tonic Syrup is very citrus forward balanced by a nice quinine bite. Quite tart and pleasant for drinkng in the summer sun.

Tomr’s Tonic is bold and full bodied with a strong presence of earthy cinchona bark and a beautiful amber color in the glass. If Dad likes his drinks with a refreshing bitter bite, this is a great tonic for him.

Pair it with a highball glass, perfect ice cubes, and a long stainless steel spoon straw, and Dad is sure to be enjoying his gin and tonics on the patio this Father’s Day and for the summer beyond!

The Vesper

Drink like Bond. Continue

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At first glance it seems like a brutish cocktail, perfectly appropriate for the “blunt instrument” of a character Ian Fleming had originally intended the character of James Bond to be. But just as Bond became a sophisticate as time went on, the Vesper reveals itself as a far more nuanced and balanced drink than it appears. The vodka mellows and stretches the potentially overwhelming portion of strong gin and the sweetness and quinine bite of the Lillet brings it all together. Because the Gordon’s and Lillet called for in the original recipe have both been reformulated since the Vesper’s appearance in 1953, a bit of alteration is in order. For the gin, a good London dry north of 80° works best. Lillet Blanc, a milder, sweeter version of the original Kina Lillet will still make a fine drink— but many argue that Cocchi Americano is a bit closer to the original mark, so that’s what we’re going with. Whatever you use, don’t forget the lemon twist— it makes a difference!

The Vesper
3 oz. gin
1 oz. vodka
1/2 oz. Cocchi Americano Bianco (or Lillet Blanc)
Twist of lemon

Although James Bond wants it shaken, try stirring this one with ice and straining into a glass. As for glassware, Bond intended to have a dry martini in a “deep champagne goblet” before changing his mind and coming up with this drink- we’ll assume that’s what the bartender ended up using for this one. Once poured, twist a generous swath of lemon peel over the drink, making sure to express the aromatic oils into the drink.

THE FORD HYBRID COCKTAIL | Bad Dog Bar Craft

A drink that warrants nothing but the best - if you can’t get a genuine maraschino cherry, please skip the cherry. Continue

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THE FORD HYBRID COCKTAIL

Combine all ingredients with ice in a pint glass and stir until chilled. Strain into a cocktail glass. Garnish with a Luxardo maraschino cherry. If you can’t get a genuine maraschino cherry, please skip the cherry.

via Recipes | Bad Dog Bar Craft.

The Ghazal

Here’s a nice gin cocktail from the Wetter is Better article from the NYT - The Ghazal Continue

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Here’s a nice gin cocktail from the Wetter is Better article from the NYT - The Ghazal

The Ghazal
By ROSIE SCHAAP
I created this drink, which is named after the ancient Persian poetic form, to pair with Middle Eastern snacks. Rosewater enhances the cucumber-and-rose infusion in Hendrick’s gin. A good measure of fresh lime juice brightens it up with acidity, and mint adds more flavor.

5 parts Hendrick’s gin
1 part freshly squeezed lime juice
1/2 part rosewater
Mint leaves.

1. Fill a mixing glass with ice and one mint leaf per serving.
2. Pour in the gin, lime juice and rosewater.
3. Stir for 30 seconds, strain into a chilled coupe and float mint leaves on top.

For the Perfect Martini, Wetter Is Better - NY Times

Totally on board. In fact if you have a really nice vermouth treat yourself to a 2:1 or a 1:1 gin martini. Continue

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Victor Schrager for The New York Times. Prop stylist: Angharad Bailey

Stumbled across this article due to our friend Mary (from Enzo Restaurant & Bar)

For the Perfect Martini, Wetter Is Better - NY Times

Totally on board. In fact if you have a really nice vermouth treat yourself to a 2:1 or a 1:1 gin martini.