Dazed and confused? Not me. I’m just Lost in the Cheese Aisle.

Wednesday, November 14, 2012


Sometimes less is more,
And sometimes less is less.
And knowing which is apropos
Is tricky, I confess!

 I loves me my complicated cocktails, but there’s a lot to be said for the virtues of simplicity.

Scotch whisky, f’r instance.  A good single malt doesn’t need much beyond a few drops of water and a glass for to contain it.  And any respectable bourbon is perfect with just a little branch water (ice optional).

Gin is a little different.  Most gin drinkers - including myself - will use that spirit as the base for a mixed drink, rather than just icing it down au naturel.   Even the driest Martini should have at least a whiff of vermouth.

This one - Pink Gin - is pretty straightforward, though.  It’s just three ounces of Plymouth gin and six dashes of Angostura bitters, shaken with ice and strained into a cocktail glass, sans garnish.

Pink Gin
Pink Gin.  It’d look a lot pinker with Peychaud’s bitters, but, well, there you are.

Talk about the whole being greater than the sum of its parts!


Maven said...

You will have to be my gin proxy. I usually get halfway thru my second cocktail containing gin (usually a cosmo), and realize why I don't drink gin. It makes me melancholy. And by melancholy, I mean, it triggers crying jags. Nothing worse than a tipsy Maven smelling like gin and crying:( I'll blame it on the junipers.

Elisson said...

Well, there's your problem right there, Maven. You're making your cosmos with gin instead of lemon vodka! Zee Cosmo, she eez not a geen dreenk!

BobG said...

Gin is ok if you have something a like turpentine or kerosene chaser to kill the nasty taste of the gin. Juniper berries are for marinades, not flavoring alcohol.