Gin is one such spirit which is extremely versatile and can go with any flavors, ranging from creamy to spicy and herby to fruity. When speaking of gin, it should not be a good idea to restrict oneself to the dry, botanical flavor classic martini.
The critical ingredient of gin is the juniper berry, which has a distinct aroma and taste of the pine and gives the liquor its characteristic flavor. However, this does come in the way of experimenting something unique or new. In sharp contrast to it, vodka has a neutral taste, and hence; it can be blended with any flavor. Or why on Earth vodka martinis would be so famous?!
However, the gin enthusiasts should not get disheartened. The following cocktail recipes will challenge for sure, and even defy, every known limit of what everybody has always assumed could be made with gin.
Aura In Me
This is a perfect example when adding more botanical flavors to the gin can be phenomenally pleasurable. The egg white and the sweet Genever (it is one of the first generation gins, and Bols is manufacturing it since 1820) form the base, which instills a rich taste to the drink, and also remind of the Pisco Sour. Pine with honey and cardamom and pink pepper and notes of nut are used to offset the sweet taste of the botanicals.
Cucumber Wasabi Martini
The cucumber’s refreshing coolness contrasts the spicy nature of wasabi and a sweet balance added by the simple syrup finishes the cocktail perfectly. It is a wise idea to remember the thumb rule that Hendrick’s should always be used for any gin cocktail with cucumber. Apart from this most famous fruity flavor of cucumber; other flavors like elderflower, yarrow, rose, chamomile, caraway and other botanicals are also gaining momentum.
It takes as little as fifteen minutes to prepare a lavender syrup at home. A dollop of that syrup will add a faint floral flavor in a little sweet gin martini. The Nolet’s is not the least expensive of the lot, but it is one of the most recommended for preparing premium cocktails that have a lighter profile. Nolet’s has more floral (piney juniper) and fruity notes.
This one goes for the admirer’s of the Gimlet, i.e., one such refreshing tart which his pegged against the botanicals of a very impressive gin. The recipe is nearly identical to its predecessor and one need to prepare and add the Moroccan Citrus syrup (laced with cardamoms) into the gin. Beefeater comes with a full-flavored gamut of botanicals that offsets the tart citrus.
The orange and pear is the ideal combination best suited for the vermouth base and the dry gin. The blue curacao gives the drink a natural finish. The result is not just another average pear martini, but a gin cocktail with a fruity hint, quite similar to the Classic Emerson. The perfect balance and crisp taste of the gin called Bombay Saphire make it an ideal liquor for any gin-based cocktail. The London Dry Gin, however, can overshadow drinks with fruity profiles (Dafne Martini) and can remain active in drier drinks (Gibson).
Chambord or any other raspberry liqueur gives the drink a rich sweetness, and the pleasant taste of tropical fruits in the cocktail is contributed by the pineapple. It is not too fruity, nor too sweet. One can never go wrong with the brand’s Rangpur gin (to add a dose of lime twist) or Malacca (more sweet with hints of many citrus fruits including the grapefruit) also.
Basil B. Bennett
When it comes to the question of rivaling and surpassing Beefeater, Martin Miller’s is one of the best London Dry Gin’s available in the market. One can also go with the brand’s Westbourne strength for intensifying the gin experience.
Strawberries and basil are considered and used as natural companions. A sweet and sour background flavor blended with the accent of a gin, this cocktail will challenge all existing notions about the good old gin’s ability to shine with fruits. The gin is made in the US, which comes with a soft floral and citrus palate. It also blends well with sweet and intense flavors like the ones found in the Union Square.
Berries and gin are a beautiful combination, and Blackberry Sidecar is a fantastic example. The recipe is necessarily a little tweak of the original Sidecar cocktail and is a perfect choice to enjoy a summer afternoon or spring brunch. The gin adds blackberries and blueberries and not the classic gin one may anticipate. This cocktail is also happened to be a terrific excuse to start experimenting with plum bitters.
A note of caution first, this cocktail is not meant for everyone, but worth checking it out as the experience cannot be described by mere words. This drink has a small amount of cream and chocolate put into it. The Right Gin is not an Old Tom and not a full-flavored London Dry, but lies somewhere in the middle of those two gin styles. It is made in Sweden, and its softer profile makes the spirit the first choice to be used in partially sweet drinks. One can also use whiskey in place of the gin.