In a nod towards full disclosure, I have to admit that I am a gin drinker. Gin lovers, those who claim gin as their base alcohol of choice, are becoming a rare breed these days. While they can be found among the internet cocktail geekery (such as myself), they are highly outnumbered by the throng of vodka drinkers out there. I’m not referring to vodka lovers, the afficionados who like to sip the stuff straight and have a preference between vodkas made from wheat, rye or potato. I’m talking about the people looking to get hammered and don’t want to taste their alcohol when it’s mixed with something. Don’t get me wrong, sometimes intoxication is a noble goal, but I like to enjoy my cocktails on the way to the floor.

All that said, on of my favorite gins is Hendricks’ Gin from Ayrshire, Scotland. It appears to be gaining in popularity among bars and the nicer restaurants and is finding its’ place on shelves along with Tanqueray Bombay Sapphire and, usually in the well, Gordon’s.

Hendrick’s Gin, like all good gins, has a signature flavor dervied from it’s proprietary collection of botanicals employed. It has become known as the cucumber gin, due to it’s use of mashed cucumber pulp added after distilation. Because of this, Hendrick’s is often the gin used in cucumber martinis.

However, Hendrick’s is much more than “the cucumber gin.” It is a singular gin that makes an extraordinarily clean martini (that actually uses vermouth) yet has the flavor sophistcation to be sipped neat or over one or two cubes of ice.

A great gin is enjoyed as much on the nose as it is in the glass. Hendrick’s has a very big and more assertive aroma than other premium gins, such as Bluecoat. There is balance here, however, with no single note dominating. It truly is like a bouquet of flowers whose aromas jostle for attention one after another but also create a unified whole. Like most gins, the smell of juniper is present but here it is a muted tone. The cucumber is noticeable, but so is the Bulgarian Rose also mentioned on the distillers special bottle tag. All are followed by an array of aromas unlisted by the distiller but ultimately very clean and crisp to the nose.

Tasting Hendrick’s is the real pleasure. It is a lovely gin, again, very crisp with a velveety roundness of mouthfeel. The flavors of rose and cucumber are present, certainly the star players, but in complete balance with the remaining botanicals. There is a definite floral perfume to the gin which is not at all unpleasant and is hightened by getting your nose into the glass as you sip.

When mixed in the venerable gin and tonic, the hint of of Bulgarian rose seems lost. It reappears if taken with soda and no garnish instead of the traditional tonic and lime wedge. That said, I quite enjoyed Hendrick’s both ways. I also found the bontanical strength of Hendrick’s dosesn’t overpower a cocktail. To the contrary, in a cocktail where quality ingredients are required, I find that Hendrick’s excels, coming to the front of the class to make itself know in a new way. It is capable of carrying a good drink. As mentioned, Hendrick’s easily becomes the foundation for the cleanest classic martini I’ve ever had. I have also enjoyed it in a Leap Year Cocktail, a Pony Up, an Avaiation Cocktail and, one of my favorites, a Bijou.

That said, I would not suggest using Hendrick’s in a cocktail that is too sweet or that contains too many ingredients as the specialness of the gin would be rendered meaningless. That’s the time to go to the well.

Hendricks is produced in one of only four existing Carter-Head stills left in the world. It was originally built in 19th century London and has been completely refurbished to original condition. A Carter-Head still is believed to gently build up flavor during distilation achieving more genuine flavor from the botanicals without any bruising or off flavor rendering that might occur if boiling the botanicals as other producers do.

Also unlike other gins, Hendrick’s is bottled at 88 proof, slightly higher than usual. The extra kick is noticeable, especially in a dry martini. Due to its’ singularly unique flavor profile, the Hendrick’s people have chosen “loved by a select few” as their official motto. After tasting, I can see why. This is not a gin for someone who tends not to like gin. It is also probably not for someone who likes Tanqueray or Bombay Dry. But for the open minded, Hendrick’s can be a real discovery.

Loved by a select few? Count me in.

Related posts:

1. Tasting Notes – Bluecoat Gin

You may not know that grapefruits are native to Jamaica. You also may not know that since the mid 1970’s, Jamaicans have enjoyed the great taste of Jamaican grapefruit with bubbles in the form of Ting Soda, also from Jamaica. Distributed the U.S. by Pepsico and in the UK by Cotts, Ting has gained a reputation as a superior beverage mixer in addition to being a top notch grapefruit soda.

The best citrus flavor based sodas are crisp and full of their base flavor (lemon, lime, orange, grapefruit) present and matched with just enough sweetness. The bad ones are just sugar (or corn syrup) with a little citrus along for the ride. With its inviting grapefruit bite and only a hint of sweetness, Ting belongs squarely to the first group.

Ting can be found in large 20oz plastic bottles , but is perfect out of hand in its signature Ting 9.6oz ounce glass bottle. This is the perfect size to accompany some shrimp tacos on the beach or a burger but is perfect with a stuffed Jamaican patty and a dope Jamaican inspired music mix.

Because it is only slightly sweet, Ting shines as a cocktail mixer. It has been starred in Jamaican bars for over thirty years in a vodka cooler called a Ving, which is two parts Ting to one part citrus vodka over ice in a collins glass. If you change the base alcohol, you change the name of the drink; i.e. rum in stead of vodka make a Ring, a Ging is gin and Ting, a wing is whiskey and Ting, and, finally, a Jing (pronounced Ying) is an unfortunate mix of Jagermeister and Ting.

We played around with Ting and found it excels in many situations. Use Ting anywhere you might use tonic but think the grapefruit flavor would be pleasant. Our favorite Tingtail (sorry), so far, was using Ting to turn an Americano into a cooler. Called the Americano Grapefruit Cooler, it is sharp with grapefruit, slightly bitter with Compari, and only a bit sweet with quality sweet vermouth and a little simple syrup. Very adult and refreshing.

Try it out for yourself and let us know how you use your Ting. There is a lot of room to play with Ting as your mixer.

There is also a lot room to play with Reggaestone as your mixer. Click here to check out a MixPourSip.com exclusive, a Ting inspired music mix by none other than Raggestone himself.

Photo by Reggaestone

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When I first started MixPourSip.com, my friend Josh Stone, aka Reggaestone, over at BeatRhythmLife thought it would be cool from time to time to offer our readers a free music mix. For your next gathering among friends, Reggaestone offers the following, Dis Ting: A True ‘Ting Mix, inspired by Ting grapefruit soda. Check it out and have yourself a Ting!

The Grapefruit

The grapefruit much like reggae music is a child of Jamaica. The grapefruit is a bitter fruit first found in Jamaica in the late 1700’s and quickly dubbed the Forbidden Fruit. Before that, the fruit was known as Shaddock, named after it’s originator Captain Shaddock who came to Jamaica with Pumelo seeds and planted the first grapefruits.

The ‘Ting

Fast forward to the mid 70’s, a delicious grapefruit soda was born and in my personal opinion it was spawned from Rocksteady and the aforementioned forbidden fruit. What is this beverage thing you might be asking yourself? The thing is aptly called ‘Ting Soda. It’s miles ahead of any flavors Squirt or a Cactus cooler might put out, even a Hansens Grapefruit Soda whimpers when it is in ‘Ting’s presence. ‘Ting is lower in sugar (as it uses real sugar) and has real bits of the fruit, it allows the drinker to let the bubbles and grapefruit dance on their tongue.

The Mix

As mentioned in my previous post I recently stumbled upon this drink. After finishing, I said I am going to honor this beverage. I mean, it’s that good! In collaboration with my friend Tim from MixPourSip.com we decided to feature this drink on his site with a review and how-to’s and I would provide the proper soundtrack as to which the reader would soon be able to enjoy a Ring or a Ving accompanied by my personal mix dedicated to the bevy.

So here’s to you!

Cheers!

Download here: http://www.sendspace.com/file/3fitlr

Thanks again to my friend, Reggaestone for the dope mix.

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I was walking in Hayes Valley, a quirky boutique and cafe laden and perfect to walk in neighborhood in San Francisco when I came upon this dress. It was proudly standing in the window of Dish, an elegant boutique in an edgy minimalist space (with an unmatched array of accessories by the way). So I snapped this cell phone camera shot through the window and ducked inside.

This little number is from the Geren Ford Fall 2009 line by designer Geren Lockheart. Dish was selling it for $386US. It has all the classic hot black dress elements: it’s glamourous yet simple, tight where it counts and loose elsewhere to help out a bit. It’s a very hot dress, with a bit of rock and roll in it and a little of 1979-1981 chic in it as well.

It’s also a great dress to accessorize. Black stockings and ankle boots seem right here. Go solid black or semi-sheer black here. Patterned stockings, like fishnets would take this from hot to skanky, a line to cross at your own risk.

For jewelry, gold wouldn’t be my first choice here. Everyone does gold. I’d recommend sterling silver, steel or, if you really want to be edgy, copper. Of course, this is a clutch not purse dress and it should be either shiny leather or metallic that is similar but not matching your neck, ears and hands.

It’s also a perfect dress for a wrap and there are many options here. Again, black is safe, but a touch of

color here would be fun. Keep is simple and in darker hues. Why, a hot pink wrap would make you look twelve and twelve is not hot. Solid or lightly patterned royal blue, purple or maroon would be cool and continue to harken back to the early eighties.

So, get to San Francisco, go to Hayes Valley and check out Dish. Their selection is unique and their service is fantastic. Dish can be found at 541 Hayes Street, San Francisco, CA 94102-4213 or by phone at (415) 252-5997. You can reach them by email at dishclothes@sbcglobal.net.

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Finding a great little bar is an exciting experience. There are so many dives (and dives definitely have their place!) and so many ultra cool “vibe” places out there that make finding a great little bar a joyous experience you often don’t want to share, lest it become too popular and suddenly uncool. Almost always, it is a unique bartender that is the rhythm at the center of the heartbeat of that great bar. At Globe in San Francisco, the man keeping that beat is John Pringle, six year bartender and drummer in the old school funk band Lahar.

Globe is a small restaurant and bar hidden amongst the giant buildings of San Francisco’s financial district. Housed in a hundred year old one time brick livery stable, Globe is a San Francisco bar hopper favorite. It is one of only a few restaurants in the city that has a great bar that also serves off its’ entire menu until 1am.

Even though it is known for it’s locally sourced ingredients, it’s friendly waitstaff, it’s romantic soft lighting and those bar hopper friendly late night hours, the real find at Globe is the bar. Located just to the left of the front door, and also accommodating the hostess, the small bar at Globe co-exists with the dining room. The tight space requires that all, staff and patrons included, mind their manners and play nice.

Unlike most bars at restaurants, this is a bar for the locals. Regulars like Dr. Mike, the psychologist drinking one of Pringle’s St. Germain Collins, to Cliff, a 50 something banker and his McAllen 12-year on the rocks, and Trevor and his girl friend (un-named) having their Stella with bourbon chaser and Cosmopolitan, respectively. It’s a chill crowd; welcoming and ready for a conversation.

Pringle came to work at Globe about two and half years ago and liked it because it had a great local vibe. “One of the best parts of tending bar is hanging out with cool people,” he says. “And we have cool people here,” he adds nodding at Dr. Mike.

John Pringle is one of the coolest bartenders I’ve met. Unflappable and in complete control, calm and with a hand in each conversation around the bar. He picks up and leaves off with each guest as if he’s been talking to them all along. His hearing, even in a loud place like Globe, is amazing.

Dr. Mike agrees. “John is rock steady and handles difficult people very well. He’s great with people who’ve had too many. John’s best assets are his tact and his patience.”

“And the ladies love him because he’s so calm,” adds Cliff. Everyone nods.

Pringle lists difficult me on dates among his top three pet peeves. “You know, those guys that turn into ass-holes to impress their dates. They usually end up liking me more,” he says. Everyone nods.

He has room for the ladies on his pet peeve list, as well. “Yeah, the ladies that frustrate me are of two kinds,” he says smirking. “The first are the ones that give me the “just make me something yummy” order. The second are the “ummers.” You know, when asked for their order, they just go “um, um, um, I don’t know.”"

For the ladies, Pringle offers the following advice, “know what you want and order with confidence like you’ve had it before. Men like women who know what they want,” he says, continuing, “confidence is hot and demur can be annoying. Don’t do it.”

In terms of mixology, Pringle makes a good drink. A Pringle original, the Pony Up, is a classic style cocktail made with Plymouth gin, Compari, lime juice, agave nectar and muddled basil. This is a very sophisticated cocktail, where the Compari and lime juice are balanced with the agave nectar, while the basil adds additional character to the Plymouth gin Pringle employs.

The restaurants liquid namesake, the Globe Cocktail is a sweet herbal cocktail that gets its’ base flavor and aroma from St. Germain and muddled fresh mint. This is the gin drinkers mojito, but a bit more sophisticated, I think. The St. Germaine is a nice touch and the elderflower aroma is definitely detected alongside the mint.

Late night eats, good food, great drinks and a cool guy behind the bar. You couldn’t really ask for more from the local bar around the corner. Just know what you want to order and don’t be an ass-hole. Everyone nods.

Related posts:

1. Bar Review – PDT New York, NY

Here at MixPourSip.com, we like to share the creative efforts of working bartenders to see what is new and interesting in the cocktail world. While some bartenders freely share the recipes for their masterpieces, others prefer to keep them hidden as closely guarded trade secrets. Czech barman Paul Tvaroh, who holds court at Lounge Bohemia in London, is a hybrid of the two. He’ll gladly share ingredients for his singular creations, just not exact amounts. We are very grateful, as the cocktails listed bellow are very unique.

Many thanks to Paul for sharing and to Roberta (Bob) Simpson who took the pictures and gave us the drink descriptions.

Gypsytini

“A bittersweet digestive of a drink, based upon some of the most herbal tasting spirit (rosemary, juniperberry and kafir lime leaf infused vodka) from the East European block. Definitely a unique taste and may well be one that could fit into the description of ‘you’ll either love it or hate it’.”

Vodka infused with juniper berry and kaffir lime leaf

Rosemary

Sergeant Pepper’s

“This drink is a fresh tasting mix of lemon and elderflower, with a pleasing peppery aftertaste that somehow lingers on the tongue. It should ideally be served in a martini glass with freshly ground black pepper garnishing half the rim of the glass (similar to the salt garnish on a margarita.”

Black pepper (infused) vodka

Elderflower cordial

Lemon juice

Elderflower liquor

Lavender Crème Brûlée

“This is an incredibly dessert-like drink which, as the name suggests, bears its origins in the world of crème brûlée with a lavendar twist. If you’re planning on going out for dinner before dropping down to Lounge Bohemia, I can recommend foregoing the dessert and saving space for this little gem.”

Lavender vodka

Advocaat (a low alcohol liqueur with a flavor reminiscient of custard.

Condensed milk

Burnt sugar crust

All Sorts Martini (not shown)

“This is a licorice flavoured drink (which may surprise some as it does not contain a single drop of Absinthe). The All Sorts link is not only from the connection between licorice and the licorice flavour of the drink, but also due to the presentation of the drink as it comes with a selection of licorice flavoured extras prepared by a number of strange and scientific processes. “

Licorice stick infused vodka

Almond vodka

Peach vodka

Honey

Honey liqueur

Do you have a favorite bartender whose drinks you love and you feel we should highlight? If so, let us know. Drop us an email to tim@mixpoursip.com.

Related posts:

1. Bar Review – Lounge Bohemia, London
2. The Globe Cocktail
3. Mojito

This was my first cocktail made with Lillet Blanc and what a nice surprise it was! The sweet herbal/orange quality of the Lillet pairs exceedingly well with the smoky char of the Rye. This is a very sophisticated drink that will be respectfully enjoyed by every astute whiskey drinker, especially if they love a good rye.

Other versions of this recipe that I have seen don’t call for the orange peel or the rocks glass. A chilled cocktail glass seems to be preferred. However, I feel both are important. The orange peel accentuates the herbaceous quality in the Lillet while not over-powering the Rye and the ice a ice filled rocks glass help to open up the rye.

I used Rittenhouse 100Rye for this application but I have also tried Makers Mark bourbon with success. The bourbon is more assertive in this drink than the rye.

The furthered evolution of this drink is the Lillet Manhattan and Lillet Perfect Manhattan where the Lillet replaces the sweet vermouth. But those are a subject of another post.

Stargazer

Recipe:

1.5 oz Rye

1.5 oz Lillet Blanc

Dash Agnostura bitters

Slice of orange peel

Method:

Place rye, Lillet, bitters and orange peel into an ice filled cocktail shaker and shake vigorously. Strain into an ice filled rocks class.

Related posts:

1. The Sazerc Cocktail by Sean Hoard of PDT
2. Mamacita Cocktail by Cafe Rouge
3. The Americano and The Americano Grapefruit Cooler

This is a fun drink to make when you have some fresh pineapple around. This Pineapple Margarita differs from others that we have tried in that it is not too sweet or filled with pineapple syrup. For the recipe below, we suggest using only a half ounce of pineapple juice in the drink to start, then taste and decide if you would like more. Our tasting panel felt this drink worked best as described below, though some wanted a little more juice.

First, a quick tequila education.  There are two basic categories of tequila: mixtos and 100% agave. Mixtos use up to 49% of other sugars in the fermentation process, with agave taking up the remainder.

As a general rule, tequila is bottled in five different categories:

1: Blanco (white) and Plata (silver) are clear spirits that are un-aged in oak barrels or aged less than two months in oak barrels.

2: Reposdao (rested) tequilas are aged for at least two months and up to one year.

3: Joven (young) or Oro (gold) tequila is a blend of Platas with Reposados.

4: Añejo (vintage or aged) tequilas are aged a minimum of one year and no more than three years in oak barrels.

5: Extra Añejo (extra or ultra aged) tequilas are aged a minimum of three years.

In general, Blancos and Platas, being mostly un-aged, don’t have time to mellow in barrel or to pick up the smokiness of a charred barrel.  The longer a tequila is aged, the more mellow and rich it becomes.

With that education in hand, we tested this drink with three different tequilas: Cazadores Reposado, Patron Silver and Sauza Blanco. The Cazadores had a nice, smoky character but required 3/4 ounce of pineapple juice, as opposed to the 1/2 ounce called for in the recipe below.  This was required to provide better balance.

The Sauza Blanca, which we find has a tinny taste about it and was out-matched by the juice in the drink.  Adding more tequila or less juice and but the drink just didn’t improve. The drink was still okay, and at the $9 a bottle price point, would be good to make this drink in bulk for a taco party in the back yard.

Finally, we used Patron Silver which made the best drink of all three by far.  This drink shined with the Patron silver, with great balance between the pepper of the Patron and sweet of the pineapple juice.

The pineapple core you see soaking in the drink sat in 4.5 ounces of Patron Silver for about 10 hours, with each infusing the other with it’s particular goodness. You can certainly use a knife to cut out the pineapple core, but that will leave you with an unevenly cut pineapple. To really get this job done, use a pineapple corer or Slicer. Not only will you get an evenly sliced pineapple, you are left with 5″ to 6″ inches of great pineapple core.

Pineapple Margarita With Core

Recipe:

1-3″ pineapple core

2 ounces blanco or plata tequila plata used for soaking the pineapple core

1 ounce lime juice

1/2 ounce pineapple juice (or more to taste)

1/2 ounce agave nectar

Method:

Soak two 2.5″ to 3″ pineapple cores in 4.5 ounces of tequila blanco or plata covered in the refrigerator for at least two hours and up to twelve.

Remove one pineapple core and place in a rocks glass surrounded by ice.

In a cocktail shaker filled with ice, combine all remaining ingredients and shake vigorously to mix the agave nectar well.

Strain the drink into the rocks glass with the pineapple and serve.

These can definitely be made two at a time.

Enjoy!

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Credit for creating the Americano is given to Gaspare Campari. The Milan, Italy bar owner first served this bitter sweet cocktail some time around 1861. During the American prohibition on alcohol, Americans would flock to Europe on holiday sometimes just to have a cocktail or two (and often more). American visitors in Italy learned of the drink and, due to the fact that the bitter Campari was considered only for medicinal purposes in the U.S., brought the drink back with them employing it as a way to ride out prohibition.

After much experimentation, I have found this drink is much more well rounded and easier to drink when a quality sweet vermouth is used. Good Italian sweet vermouth is not just sweet, it is weighty on the tongue, almost but not quite as much as cocoa is. Campari is thin like water. While their bitter and sweet characteristics complement by contrast, so to do their weights, often referred to as mouthfeel. Cheap vermouth won’t do this and, in my opinion, hurts the drink in flavor and mouthfeel.

Once called the Americano Hi-Ball, a hi-ball glass is called for here. You could put it in a collins glass but be careful to not overfill the club soda as you will be diluting the drink, unless that is your intention.

A slice of orange is Campari’s traditional and well matched accompanist, but lemon or lime work here just as well but will slightly alter the character of the drink.

To some, the Americano is considered a junior varsity Negroni, which some find too bitter to handle. My suggestion is to give the Americano three good sips. That third sip appears to be the spot where Campari neophytes are no longer shocked at Campari’s bitterness and, having accepted it as a mature drink, begin to enjoy the flavor of the cocktail. I have seen some who add 1/2 ounce of simple syrup to an Americano to make it more acceptable. To me, this is alters the drink too much and, thus, you are making a different cocktail.

Americano

Recipe:

1 1/2 ounces Campari

1 1/2 ounces sweet vermouth (I used Forumla Antica)

Cold club soda

Wedge of orange

Method:

Pour the Campri and vermouth over ice in a hi-ball glass and fill with club soda. Garnish with slice of orange.

Variation

Speaking of making another cocktail, I thought the Americano would be a perfect base for a bittersweet cooler if only a smidge more sweetness was added. I played around with various sugar syrups, agave nectars, etc. and tried pairing them with club soda, tonic water and more.

By far, the recipe that stuck closest to the essence of the Americano while still moving it into cooler territory was the one where straight grapefruit soda was used. Simply put, I kept the Campari and vermouth proportions but omitted club soda, replacing it with Ting grapefruit soda from Jamaica. The grapefruit soda is only lightly sweetened and the slightly bitter grapefruit flavor enhanced the overall flavor of the drink.

Definitely not a sugary alcohol laced punch, this cooler is a tasty, but not syrupy sweet, warm weather drink. It is a perfect match for grilled seafood, especially shrimp. Cheers!

Americano Grapefruit Cooler (not shown)

Recipe:

1 1/2 ounces Campari

1 1/2 ounces sweet vermouth (I used Forumla Antica)

Ting grapefruit soda

1/2 ounce simple syrup (2 to 1)

Slcie of orange

Slice of lemon

Slice of lime

Method:

Pour the Campri, vermouth and simple syrup over ice in a collins glass and fill with Ting grapefruit soda. Garnish with slice of orange, lemon and lime.

Related posts:

1. Mojito
2. Leap Year Martini
3. Stargazer Cocktail