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. 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!
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.
ReplyDeleteWell, 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!
ReplyDeleteGin 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.
ReplyDelete