ALL ABOARD!!!

Reno Gazette Journal Article "The Art of the Pour"

The bar that I work at, Cin Cin in the Eldorado Hotel Casino (Find us on FB), is one of a kind in our local market. Most Casino bars are the dime a dozen type with all sorts of premixed concoctions spewing out of gun. You are fortunate to find a bartender who can properly make a Manhattan.

Although many of our Bartenders at Eldorado have great personalities and are a ton of fun to gamble in front of, they are lacking in basic bar knowledge. With this being said, the average patron really only orders and beer and a shot for their free cocktail earned from playing a little cash.

So what came first here? The less than knowledgeable bartender or the patron who could care less about what they are drinking? And more importantly, why does it matter?

(You know I am going to tell you why) Because the times, they are a' changing my friends. Quality in concept is only beginning to flourish in our humble little market. We are a far cry from New York, Portland and SF trends. But despite our lack of savvy, we are coming around.

You see the trends spilling in from the coast, obviously being on the West Coast, we feel the flame from SF and Sac the quickest, but with this revolutionary little thing called the Internet, trends are popping in from all over the world as long as there is someone there who is willing to deliver them. With that being said, the bartender who knows nothing of the classics, or has no interest in learning will be left in the dust by a rapidly growing concept that appreciates all the wonder and beauty that liquor has to offer.

Now, is the general population on board with the idea of change?

NEVER!

....at first...

But then, suddenly as if the entire population is smacked over the head simultaneously, everyone wakes up. And I have 20 somethings pouring into the bar asking for my newest creation, asking what I could make with watermelon or even talking about the properties of artisan Gins and small batch Bourbons. They are appalled that we only carry one label of wine and that we don't have any craft beers on tap.

BAM!!! It hits the ground running and there is no stopping it now. Like a fire, the concept will burn hot and fast until it begins to simmer itself out. I believe that Reno is just on the edge of this, right about to go up in flames and I intend to keep one step ahead of the heat and keep tossing kindling over my shoulder while I continue to run for my life. Eventually the trend, like all others, will die down, change and be reborn.

Right now, I am literally living my dream of creating something worthwhile, something impactful and meaningful in my own spectrum. While you may say, hey its not brain surgery, which I of coarse agree with, but it is something. I feel the surge of excitement that only comes from seeing your ideas begin to take hold, the feeling you get when other people finally begin to see the light that you have been shining.

Not gunna lie, it feels good and what's better than the initial surge, is knowing that it will continue. Knowing that other like-minded individuals will be coming out of the wood work---  other bars are being born, or recognized for what they have been trying to do. I am no longer alone!

That, for me, is the high point. Being back in a community of Bartenders who give a shit. It fills the gap that I have been feeling since I left Sacramento.

I have been trying to get a Chapter of the United States Bartenders' Guild started here in Reno for almost two years, with little to no interest. And now finally, the concept has become relevant in my market--- Fabulous!

So now, here I sit, in over my head, running around recruiting members to join this rapidly growing and evolving group. It's all very exciting. Pictures in the paper, name on Best Bartender Lists, my FB blowing up with Bartenders who want to be a part of this.

I feel a sense of accomplishment and a sense of duty to get this shit done right and to keep diligently at it. I will be working night and day to keep this ship afloat and to bring as many people on board as possible. In Reno, we will be skipping the elitist bullshit attitude and just trying to include as many people and bars as possible There is room for every type of concept, every type of bartender. The networking and feeling a part of something is much more important than the who knows what game. Join us, and help Reno become all that we want it to be!

If you are interested in joining the USBG... checkout www.usbg.org for more information on how to become a member.



With Age Comes Wisdom

The Not So Noble Experiment

For those of you who don't know, "The Noble Experiment" is a reference to Prohibition. In this context, the word "Noble" oozes with the stench of government control and a shitty, better than you condescension. Denied the basic right to take pleasure in enjoying a well deserved libation, the underground revolt took our country by storm through bootlegging and speakeasies. Many of the cocktails that are making modern headway are reflections of this time period. So here we are immersed in a world of Classically Inspired Cocktails. I've been playing with all liquor cocktails, reminiscent of the Martinez, Manhattan and Negroni, I am enraptured with the sheer simplicity.

Inspired by two of my regulars, Pat and Tom, I created this cocktail:

22 Years Later

2 oz Knob Creek
1 oz Luxardo
1 oz Grand Marnier
2 Dashes Angostura Bitters

The name comes from Tom counting the amount of years until both of my kids are out if college and I could become his live in bartender. 

So the cocktail was born on a summer night and I began to think... 

I have read about barrel aged cocktails and have been searching for a suitable candidate to go under the surgical wooden knife. Unfortunately, I hadn't yet obtained any barrels to work with. 

A secondary thought popped into my head, I could test my theories of aging through a different means with a very small and manageable batch. I could age in glass.

I combined one bottle of Knob Creek, half a bottle of Grand Marnier and Luxardo and dashed in the Angostura until I was satisfied with the flavor and aroma. Not very scientific, but measuring has never been my strong point. I generally go by taste and experience rather than precision. 

Now that I had my base, my creativity gene started to get the best of me. It wasn't enough to just age the cocktail in glass. I peeled for oranges and sank the rhine and tossed in two vanilla beans. I lit a wooden match and blew it out, trapping some smoke in the jar before sealing it. The premise was to combine infusing techniques to draw out specific flavor profiles, then remove these agents and continue the aging process.

I waited a month, occasional swirling the mixture. 

Finally, I couldn't stand it any longer and had to taste it. I swirled it briefly over ice and dove in for my first sip. What I found was an impeccably smooth elixir laced with subtle notes of vanilla and a well rounded bitter component that balanced out the sweetness of the Grand Marnier.... Potential!

I quickly mixed up a fresh cocktail for a side by side comparison. It seemed that the bitterness of the pith battled with the residual sugar of the Grand Marnier. The vanilla helped to advance the complexity and depth of the Luxardo while all of the components worked together to tame the unruliness of the Knob Creek. 

The aged version was infinitely more delicious with a silky mouth feel and layers of complexity to experience with each pass over the palate. A success. I removed the orange and vanilla and reassure the jar.

I had every intention of putting it back up on the shelf, but I couldn't suppress my desire to share the experiment with my regulars, and any one who asked what was in the jar. It took about a week for the concoction to disappear, and about that long for me to start a different brew. I did manage to put away one tiny bottle to age and save for later. It is aging on a Hudson Whiskey oak stave, I plan to pull it out in about six weeks. I'll let you know how it goes. 

For now, I have started another glass aging process, this time with a modified Negroni. Equal parts of Nolet Gin (which is very floral and much softer than most gin), Campari and Sweet Vermouth. I also tossed in grapefruit rhine and grapefruit bitters. And an oak stave. 

I intend to leave it alone for at least three months, we will see if I can be that patient. 

I am also in the process of acquiring some mini oak barrels so I can try my hand at the real deal. 

Tales of the Cocktail 2011 New Orleans

Bourbon Street, famous for crazy partying, Mardi Gras and great food. Tales of the Cocktail is a convention and competition where bartenders and enthusiasts come to meet, greet and drink in one of the most historical places in the U.S. for the cocktail movement. Birthplace of the first American Cocktail, the "Sazerac", New Orleans is home to thousands of bars and restaurants, each with their own fame and fortunes stories.

My husband and I began our journey at The Bourbon House for a TOTC Spirited Dinner. The Bourbon House is owned by a prominent New Orleans family, the Brennans and is home to "The Bourbon Society". They have an incredibly extensive bourbon selection and well versed bartenders who are passionate about the booze that they consume and sell. Our dinner was hosted by Jeffrey Morgenthaler (a specialist in Barrel Aged Cocktails from Portland) and Bridget Albert (author of "Market Fresh Cocktails"). There we were treated to a four coarse dinner featuring a bacon wrapped sausage, a quail dish, stuffed pork chops and a baked alaska. Each coarse was paired with a Bourbon Punch. The Bourbons were supplied by Heaven Hill, the distributors of many well known Bourbons such as Elijah Craig and Jim Beam.



Jeff and Bridget came up with some interesting combinations using different simple syrups, sparkling wine, juices and sorbet. Each cocktail had a unique flavor profile while using virtually the same portions of the five components that make up a Punch.

A "Punch" must contain five ingredients:

1. Alcohol

2. Sour

3. Sugar

4. Spice

5. Weak

We also had the pleasure of meeting sixth generation Master Distiller, Parker Beam.





While we are on the subject of Bourbon, check out the bottling components that are used to create

Four Roses Bourbon.

We had the pleasure of attending a Four Roses Tasting at the Hotel Montelone in the French Quarter, head quarters for TOTC. The tasting was headed up by Master Distiller, Jim Rutledge ("Mr. Four Roses"). Four Roses was one of the front runners and a top producer in the early 1900's but was removed from the US market in 1950 for about 40 years while it was introduced and quickly became the top Bourbon in European and Asian markets. There are seven tiers currently being produced, check out their website at Four Roses Bourbon.

There was great shwag at the tasting, including the beads, T-shirts, stir spoons and of coarse mini cocktails. Four Roses has a wonderfully floral and mellow profile that is easy drinking and great for mixing. I recommend using it with St. Germain Elderflower liqueur or swapping in the Dolin Blanc in a Manhattan to real give optimal results with this feminine style Bourbon.

Processco

A unique feature of the Hotel Montelone is the Carousel Bar that actually rotates! Very cool, and slow but I certainly couldn't endure the spinning for long. And I was a little disappointed with very irritated bartenders who clearly were not enjoying their steadily busy bar.



Negroni- Equal Parts Gin, Sweet Vermouth & Campari
Garnished with an Orange Zest and I'll take mine with some bitters





Barrel Aged Cocktail Seminar

hosted by

Jeff Morgenthaler & Tony Conigliaro

This is a concept that I can really get on board with. These guys are actually aging cocktails in glass and in oak barrels. Their seminar was extremely informative. The history of the aged cocktail dates back to the 1800's when cocktails were bottled and sold so that patrons could enjoy their favorite libations when they were away from home. References have been found in the Jerry Thomas Bartender Guide. In the 1900's club cocktails were being stored in aged wood as a means of preservation. This concept on the modern spectrum, is extremely new and in its infantile stages of what could be developing in the future. We had the pleasure of tasting three different Barrel Aged Cocktails, a Negroni, a White Manhattan and a Tequila Cocktail involving Absinthe. I'd love to go into everything that we learned at this Seminar, but watch for future blogs after I give this concept a go for myself. I am currently working on a glass aged cocktail, but I can't wait to get some of my ideas into a Barrel. If you are interested in getting more of the specifics of this process, please shoot me an email and I will share what I learned or at least get you in touch with someone who has more experience.

We went to an incredible Pisco tasting for La Diablada (The Devil's Dance Between Angels & Demons) where we were introduced to a couple different Pisco Cocktails that represented the different styles of varietals used to make Pisco. Here are just two varietals featured:

Quebranta- A Lima Region desert varietal similar to Cabernet. It is watered only once a year and yields a non aromatic varietal with earthy and smokey notes

Moscatel- The "Sofia Loren" of grapes, indigenous to Italy, it is the original grape used to make Pisco. Floral and light, the moscatel is soft and sensual

La Diablada was the most well balanced and subtly complex Pisco that I have ever had. I loved the way each of the flavor profiles could be accentuated in different cocktail profiles.

We learned about H2O Cocktails that are essentially just Vodka and Infused Water. There are no sweeteners added at all, so they are very low calorie drinks with fresh and easy profiles. I like to think of it as a great alternative to serve at the bar rather than those damn Skinny Girl Margaritas. <insert eye roll here>

I'm going to take a moment to tell you about a wonderful restaurant that you absolutely cannot miss if you make it down to New Orleans, The Commander's Palace.

Let me start off by saying that the service was impeccable. We were wandering through the Garden District around dinner time and happened to stubble on this place through a hit on Urban Spoon. We walked into the restaurant and were greeted by the Maitre De who informed us in a most gracious southern tone that we were not up to dress code due to my husband's shorts (mind you, it is blazing hot and humid in New Orleans and you are damn crazy to be in pants), disappointed, we turned and hit the pavement. Only to be stopped by Kenny, the valet who commented on our situation with the shorts and told us that he lived just around the corner and would be more than willing to lend my husband a pair of his slacks--- unbelievable! I could never imaging this sort of thing happening in Reno or in Sacramento. Luckily, they fit and we were back on our way into the restaurant in a matter of minutes. We were seated in a glass garden seating area that was build around two huge trees that were apparently not eligible for removal. Our server, Chris was a pleasure and was one of those servers who took the time to read his customers and offer great suggestions and give customized service. We enjoyed our five coarse Chef's Tasting and Wine Pairing immensely. My personal favorite was the hand pulled mozzarella with Cajun garlic spices served with caramelized bacon topped toast points. It was unbelievable--- no words, really. We also had Blackened Red Fish atop of corn risotto and braised short rib pesto raviolis. I was pleasantly surprised to be offered non-Napa wine as my pairings, so refreshing. The tasting included a cocktail, that although was not my cup of tea, I was happy to discuss the profile and thought process behind it with Chris. Turns out that the restaurant grows many of their own herbs, including three different types of basil. Overall it was an incredible experience, don't miss this hot spot where many of today's respected Chef's have cut their teeth (Emeril).

Crawfish Soup







Hand Pulled Cajun Mozzarella



As far as the party scene goes on Bourbon Street... it's everything you would imagine it to be. Craziness, drunkenness and general mayhem--- even on a Tuesday night. I can't even imagine how insane this place gets during Mardi Gras. We made our way through a lot of bars, The Old Absinthe House was interesting to see, although I was a little disappointed with their Absinthe selection, I was expecting more. We went to Pat O'Brian's, we checked out a ton of little places and even saw what claims to be the oldest bar in the US, which still had no power. The history alone was amazing, then you add the booze, all good. I do have to say that the service on a whole was not great. I'm sure that the staff on Bourbon Street gets fed up quickly with drunken shenanigans, but hey, that's the nature of the business. I was not impressed by knowledge or even hospitality. The bums on the street would probably help you out more than most of the bartenders that you are tipping. Once you get off the main drag, the service improves immensely. We really enjoyed the Palace Cafe on Canal Street.

They have a great Peter's Planter's Punch that was a winner in Tales of the Cocktail last year. The staff was really friendly and helpful and they also do an amazing crab claw dish that you would be crazy to miss.

Really great stuff. We also stumbled into a little place called K-Joe's for lunch one day and were pleasantly surprised by a good hearted waiter who helped us pick out the best things on the menu and gave us some in house made crackers that had a Cajun honey sauce and cream cheese for dipping. The wings at this place were to die for.

Another great place was Muriel's Jackson Square. The first round of service was absolutely terrible. It took our waitress half an hour to even take our drink order. But once we got the food, the experience improved ten fold. They had a fabulous Yellow Fin Carpaccio and this crumbly Gouda cheese thing. I also loved the Blackened Red fish.

Back to the drinking here for a minute, we got to go to some really fun and interesting tastings. The wristband was all inclusive so we were buzzing around from tasting to tasting grabbing up free samples and shwag all along the way. Made for a very fun way of experiencing a lot of different things in a short amount of time. We also attending the Milagro Tequila pool party which or coarse got way out of hand. It's one thing going to a pool party with a bunch of regular people who drink on normal levels, but with a huge group of seasoned professionals... we drank that place dry. There were bartenders slinging out tequila cocktails faster than you could imagine. What was great, was the little mini cup cocktails--- we got to taste a whole bunch of different mini drinks and still maintain in a sea of bar tending sharks.

Gotta Love the Hendrick's. They did a drink with vanilla ice cream and nutmeg that was frothy and delicious.



We had Kahlua for breakfast in the form of mini espresso cocktails in the tiniest stemware you have ever seen. And of coarse drank gallons of Milagro at the pool party. The cocktails had various combinations of sparkling wine, passion fruit, orange juice and fresh sprigs of thyme.

 

 

 

 

Throughout the trip, I couldn't escape a feeling of awe and a sense of wonder that comes with New Orleans. Tales was amazing, but the city itself breathes life into the event. You could never do it all in one trip and we look forward to returning year after year to this incredible event. I learned so much and have so many things that I want to try for myself and bring back to my home bar. I can't wait to be a second timer so that I can more effectively build my schedule. This was a wonderful experience and I recommend that anyone who truly is passionate about bar tending, or drinking, make their way to Tales of the Cocktail.

 

 

Death to the Maraschino

Since I was a child, I have detested the bright red, waxy orb what may as well have been soaked in formaldehyde that someone tried to pass off as a cherry. That is not a cherry! I know there are plenty of people asking for extra cherries in their Shirley Temple, I am not one of them.

Thirty dollars, a giant jar, some creative simple syrup, a bottle of brandy and sore fingers from two hours of pitting cherries yields and indescribably tasty treat-- Brandied Cherries!

There are tons of recipes online. I like to improvise from the traditional and go with my taste buds on what to toss in the jar, but vanilla, clove, cinnamon and honey are good places to start for working up a good syrup to drown luscious summer fruit in for six weeks. Get creative and go for spicy with adding peppers or even wasabi. The possibilities are endless.

I will even go the adventurous route and swap the brandy out for bourbon or rye, I have even tried my hand with gin with some interesting results. Hey, you never know until you try, try and try again.

So after you worked yourself half to death pitting and canning... What do you do with the fruits of your labor? You can simply swap them for the Maraschino's in Manhattans, Old Fashions, Dirty Shirley's and Sours with great results. But you can do better than that, can't you?

Depending on what hybrid you have developed, you can work them in with ease to create awe inspiring libations full of life for your guests to enjoy.

Virgin Luck
1.5 oz Square One Cucumber Vodka
.75 oz Cointreau
.75 oz Fresh Lime
.75 oz Simple Syrup
5 muddled Sour Berry Cherries (I used extra lemon and tossed some Sour Patch Kids in the jar)
Shake and double strain up
Garnish with a cucumber spear and two cherries (I'm sure you can get a visual based on the name of the cocktail)

Beer Me!

Summer is officially here (even in Reno) and that means BEER! There is nothing quite as refreshing as a cold one on a hot day. I've got something to put some pep in your tired old beer's step. Beer Cocktails, they are all the rage right now. We can skip the usual Bee Sting, Turbo Corona and Car Bomb-- the powers at be are shaking up something much more extraordinary for your enjoyment. Try these on for size...

The Bee's Knees
1 oz Silver Tequila
.75 oz Fresh Lemon Juice
.75 oz Honey Simple Syrup
Shake, strain into a Pilsner Glass top with your favorite light beer. Corona works well, but I like it will Pilsner Urquell. Garnish with a Lemon Zest

Gingers Kick Back
1 oz  Domaine de Canton Ginger Liqueur
.75 oz Ginger Simple Syrup
.5 oz Fresh Lime Juice
1 oz Ginger Beer
Pour this one straight into a Pilsner Glass, no shaking necessary and top with an Irish Red Ale.
*This one is for my good friend Andy: Facebook received criticism after a 'Kick a Ginger' group, which aimed to establish a "National Kick a Ginger Day" on November 20, acquired almost 5,000 members... Bartenders defend those of Irish decent as they are generally big drinkers, thus fueling our livelyhood

Walk the Dog
1 oz Rye Whiskey
.75 oz Amaretto
.75 oz Honey Roasted Peanut Simple Syrup
Shake, strain into a Cocktail Glass top with Newcastle. it would be worth the effort. Dash with Orange Bitters and Garnish with a Flamed Orange Zest
*In England "Walking the Dog" was a generally used excuse to swing by the local pub for a pint.

I'm still working on developing more of these type of cocktails. It's a fairly untapped genre (at lease in my parts) so I am concocting more of these hybrid libations and trying to develop the very best. There are many simple blends involving beer and champagne or beer and a sweet liqueur, but I have found that most of these lack complexity or worse, lack drinkablitiy. I plan to drink my way to the bottom of this issue in pursuit of the ideal Beer Cocktail.

Chemistry

Chemistry: 
n chemistry [ˈkemistri]
(the science that deals with) the nature of substances and the ways in which they act on, or combine with, each other

This principle applies to the Bar in so many ways-- the ingredients in the cocktails, the atmosphere of your bar, the relationships you have with your guests and the one that I believe to be the most important-- the chemistry between bartenders. 

The dynamic created behind the bar sets the tone for what your guest experiences during their visit. Bad chemistry between bartenders is a recipe for disaster and more importantly, empty pockets. Bar patrons do not want to be bothered with subtle bickering or any irritation you may have with your co-workers. Due to the personal nature of the relationships most bartenders have with their clientele, you may feel comfortable enough to bitch about how shitty of a job the other bartender is doing. it's best to just avoid the problem of having anything to bitch about.

With that being said, to all you hiring managers out there, please remember how crucial it is for your bar to be worked by tenders who work well together-- and how devastatingly toxic the wrong combination will be fir your profit margins.

So how do you create a stellar dynamic between people who may not even know each other? 
-First, by creating a workable bar situation where all parties are held accountable and encouraged to have excellent bar habits. Cleaning, flagging bottles, putting things where they go, stocking and generally taking pride in your bar makes a better environment for everyone. It sets the tone for the shift when you come into a nice and tidy bar that is stocked and ready to go. Animosity can spur from one person feeling like the other is not equally contributing. This issue is easily avoided by setting high standards for bar maintenance. 
-Second, have good training practices. All bars have different dynamics, but all Bartenders should be encouraged to learn together and share information. Teaching each other is an effective means to creating a strong working bond and appreciation for one another.
-Third, trial by fire. You don't have all day, don't waste your time trying to force the square peg in the round hole. Set up a time limit for a trial period, be up front in the interview and when hiring. You and your current staff should be able to tell fairly quickly if things work or not. If they don't, move on. Don't waste your time or theirs, pull the trigger and get on with it. The bar industry is no place to let them down easy. Be clear, direct and honest. Telling someone why they aren't the right fit isn't only fair, but it can give someone another opportunity to be the right fit somewhere else.

Keep the chemical reactions firing in your establishment. You can't force chemistry, but much like striving for the perfect balance in a cocktail, finding the perfect combination of bar personalities takes time and patience-- it takes trial and error. You may find combinations that are workable and even good, but if you stubble upon the perfect coupling, give them a raise and hang on tight. Customers will come in droves, banging down the door for the right dynamic. There is something so magnetic about bartenders who play off of one another, joke, get along and are happy to be working that makes their space, your bar, larger than life. 

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.