How to Gin
1. A Martini “The original Martini cocktail, as written up in 1888, was far more complex than its modern namesake. This sweet Martini was about as wet as they come, made with equal parts gin and sweet vermouth, a drop of absinthe, dashes of orange bitters, a touch of gomme syrup, and a cherry garnish. “Its dry cousin, the Martini we know today, wasn’t mentioned until 1895, but has since become the most iconic gin drink you can order. Gin and vermouth, served ice-cold with a twist: It’s a beautiful cocktail and well worth a visit, as long as the vermouth is fresh.” – Jared Brown, master distiller at Sipsmith, the Cotswolds 2.
Bramble #bramble #cocktailshk #bramblecocktail #modernclassiccocktails #gin #monkey47gin #blackberries #cocktails #theoptimisthk #cocktaillovers #gincocktail #booze #drinkstagram #drinkporn #drinkgasm #cocktailsphotographer #cocktailphotography #bestbarhk #foodhk A photo posted by Krzysztof Gora (@k_gora) on
2. A Bramble
“Created by the late Dick Bradsell – I enjoy this gin-based drink more than his infamous espresso martini. Made with gin, lemon, sugar syrup, and Chambord, it’s perfect in the summer and is one of my go-to classics for people who like something a bit more fruity. The gin balances well with the sweetness of the Chambord and tartness of the lemon.”
– David Smith, bar manager at The Anchor Inn at Seatown, Dorset
3. A Martinez “Was it originally created by Prof. Jerry Thomas, the world’s first superstar bartender back in the 1880s? Was it named after a town near San Fran? Was it a forerunner to the Martini? All these are lore and mystery. All I know is it tastes incredible. “If you’re after a slightly sweet digestif post-meal or at the end of the night, the Martinez is the one. My preference is two parts good gin to one part red vermouth, a dash of maraschino liqueur and a smaller dash of orange bitters, finished with a booze soaked cherry. Perfect for if you want to drink Negronis but don’t like the bitter take on a Martinez. You’ll be in deep, seductive gin heaven within minutes.” – Leon Dalloway, founder of Gin Journey, London
4. A Collins Twist
“The beauty of a Collins is that it works in so many forms. The above variation I came up with is full of seasonal flavours for spring, and contains gin, blood orange liqueur, elderflower liqueur, and bitters, topped with prosecco instead of soda. For something lighter and less alcoholic, the drink also works with just elderflower cordial and bitter lemon instead of the liqueur and prosecco. Ask your bartender for their take on a Collins and see what they come up with!”
– Josh Powell, head bartender at 68 & Boston, London
5. A G&T
“Truly the king of gin cocktails, gin and tonic is by far the most common way to drink gin. Since its conception in colonial India, the gin and tonic has developed into something far more refined than its medicinal origins, when British officers added gin to their daily ration of anti-malarial quinine tonic (never forget, folks, that your G&T is a health drink. Step away from the green juice).
“Almost as diverse as the gins on offer, modern tonics vary wildly in flavour too. I love the relatively new tonic syrups that are popular in the US right now – rustic syrups made from cinchona bark. Garnishes too should be explored: How about trying fresh thyme, pink peppercorns, lemongrass, or red apple in your next G&T? The options are endless.
“The gin and tonic is the world’s most famous and probably most versatile gin cocktail. Enjoy its wild variety. Frequently.”
– Cara Ballingall, brand ambassador at Pickering’s Gin, London