Gin... You Love it, or You Hate it

Although, I do have to say that most Gin haters simply don't speak the language-- it's generally an ignorant hatred rather than a truly researched opinion. Now this responsibility does not fall on the shoulders of the patron, but rather the average bartender who can only manage to name two cocktails involving gin-- a Gin and Tonic and a Tom Collins. Most bartenders instinctively reach for the Grey Goose when someone orders a Martini not even knowing that the recipe calls for gin and that the use of vodka is a modern mutation.

Extremely under-used in contemporary cocktails, gin has fallen by the way side-- and tragically so. Being of the same family as its much duller and socially acceptable brother, vodka, Gin is the original "flavored spirit." Gaining its notoriety in America during prohibition when bootleggers where doing any and everything to make their moonshine drinkable, Gin has a unique and stunningly complex structure. The Juniper Berry is the main flavoring agent, accented by a variety of citrus and spice notes. Each distiller's recipe is generally top secret and distinct in nature. We could go into the whole process of how it is made, and although it is interesting, you can go ahead and google it if you think that will help you sell this spirit. I have another method to introduce the less popular and socially awkward little family secret.

MAKE GREAT COCKTAILS WITH IT!

It's that simple. If you can sell them by showing them, with your persuasive bartender nature, you will have them drinking out of the palm of your hand and gazing upon a whole new horizon of cocktail potential. Negroni's for the sophisticated drinker, The Last Word for your adventurous guest, and something spritzy and fun like a Capone for the young buck crowd.

Negroni
1.5 oz Gin
.75 oz Sweet Vermouth (Try Dolin Rouge or Antica for different flavor profiles)
.75 oz Campari
Dash of Bitters (Flavors make for interesting twists)
Stir and strain over ice or up or you can serve it tall on the rocks and add soda water
Garnish with a Flamed Orange Zest-- Always a crowd pleaser

Last Word
.75 oz Gin
.75 oz Luxardo Maraschino Liqueur
.75 oz Green Chartreuse
.75 oz Fresh Lime Juice
Shake vigorously and double strain up
Garnish with a Lime Twist
(Final Say is the same portions subbing Yellow Chartreuse for the Green and Lemon for the Lime, also very refreshing and little more approachable for those who need to be eased into this cocktail)

Capone
1.5 oz Gin (Hendrick's for this one)
.75 oz St. Germain Elderflower
.75 oz Honey Simple Syrup
.75 oz Fresh Lemon Juice
5-7 Slices of Fresh Peeled Cucumber (The skin can be too bitter, some people prefer an English Cucumber, I don't)
Muddle the Cucumber and Lemon in a tall glass, add rocks and build cocktail. For the guys I just top it with soda water, but for a feminine touch a little dry sparkling wine such as Prosecco adds a lot of appeal.
Garnish with Slices of Cucumber, you can have fun with the Garnish if you have time or are trying to impress your guest. Cucumbers are extremely versatile garnishes... Google it (just make sure you have your child friendly settings lined up if you are at work).

In closing, I have some brand recommendations for you, just the tip of the iceberg, but it's a good place to start.

Hendrick's - a crowd favorite to the experienced gin drinker, its more than subtle cucumber notes make this gin particularly refreshing and add a little some thing to rounding out the dry finish with a crisp little burst that screams Drink More!

Broker's London Dry - I would deem this "Varietally True" And if everyone could pop their gin cherry with this brand, the world would be a better place. Exceptional balance for the juniper to citrus ratio, this Gin is a wonderful cocktail gin. Plus the bottle comes with its own hat, can't beat that with a stick.

Right Gin - Extreme orange and citrus notes here. Its breaks tradition, but man it makes a great Martinez. If you are going to drink your Gin straight, the zest in this product really makes it easy on you.

Old Tom - Check this stuff out, a sweet gin, rather than the more popular London Dry, its flavor profile is approachable and refreshing. Often referred to as "The Missing Link," sweet gin bridges the gap between what we know as gin and its predecessor Jenever from Holland, the original spirit from which gin was born.

Fighting the Good Fight

Classical music, classic cars, classic movies.... Ahhh the wonderful feeling of nostalgia. Maybe the classics stir up childhood memories, or the favorite people in your life. The word classic brings to mind something safe, something stable, something you know will always be there for your to lean on. It also glimmers with a hint of perfection, something unimprovable. A classic has already met its full potential and hangs in history with a glowing light encompassing it like a halo.

The same is true for the Classic Cocktail. Utter perfection, balance and orginality. We give credit to the birth place of these drinks and the forefathers who came before us in creating these timeless libations. We pay homage to the greats by preserving their original concepts and carrying the tradition throughout time like a secret family recipe. If it aint broken, don't fix it. That's the idea here. As you search through a sea of Classic Cocktails and get to know each one on an intimate level remember that there is something magical, something sacred about what you are shaking up in a glass like so many Bartenders have done before you. And think before you add a cheap flavored vodka to that mix. Think about what you are doing. Sure it may bring to light a new flavor profile and you may be the next one to discover a Cocktail worth comemorating, but just remember where you are coming from and where you are going. Don't loose sight of purity with which you are tampering. A general rule of thumb, leave the classics alone--- let them live on in their purest form.

Sazerac- Born in New Orleans, affectionately referred to as the first American Cocktail

2 oz Rye Whiskey (I like Sazerac Rye, but Bulleit will do in a pinch)

1 Sugar Cube

.25 oz Absinthe

3 Dashes Peychaud's Bitters

Start by leushing a tumbler with the absinthe, dumbing it after the inside of the glass is coated. In a seperate glass, muddle the sugar cube with the bitters top with ice and the rye stir and strain neat into the leushed tumber. Garnish with a generously size lemon peel

There is an endless oasis of Cocktails to concoct and combinations to explore in the Contemporary spectrum. Build off of the Classics by using them as a base point for knowledge and experience. Work to understand their simplicities and complexities and take that forward to build your own exotic works of art. And remember, the best way to do that is to drink them, definetly a perk of the job! The Contemporary Cocktail breaths light through the Classics that have gone before it. We have a never ending supply of new spirits at our disposal and even more combinations arise as we blend the new with old.

Strive for balance, create something memorable, be inspired. This is the glory and quest of every Bartender. Watching a guest take the first satisfying sip of something you have created with your own ingenuity. Watching their eyes light up as they swallow with a nod of their head and slowly growing smile. It sounds a little cheesy, but if you have every been there, you understand. Its a small reward that keeps on giving everytime you get to introduce your baby to a new customer. When it is your cocktail you take a certain pride in constructing it, ingredient by ingredient, watching it come to life. That pride is what I like to call "The Swell." The Swell is something that I strive to help each Bartender I work with achieve. The feeling that only a job well done can provide, no amount of money or praise can compare to the feeling that you get when you know you have done something, and done something well. The Swell is what keeps you creating, keeps you measuring and tasting, striving for perfection.  After all, we can do all the research in the world and know all of this useless information, but if we can't make a great drink for our patrons to enjoy, well then we can't call ourselves Bartenders can we?

I'm certainly no heart surgeon and I don't save people's lives, but I take pride in what I do because that is who I am. Last night, I had a couple at my bar from out of town and the husband said to me, "Young lady, we appreciate people who take pride in what they do. And we can see that you are one of those types of people." I smiled graciously and said thank you as you do when you are working a busy bartop, but when I got home, that comment stuck with me. And before I went to sleep, I smiled to myself and thought, I do take pride in what I do.