So, I coulda, shoulda, woulda been in San Francisco this week with friends. But I stayed home and worked. Blah!
In my absence, my friends took up the challenge to visit White Chapel Gin Bar – which boasts the largest gin selection in North America. So, while I couldn’t be there, they did ask for my recommendations from the website menu.
Oh my. Names like Lamplighter Story, Norman Conquest, Hippie Wallbanger, The Ginger Rogers and Follow That Black Rabbit.
So many gins. So far away.
I quickly sent some of the cocktail concoctions that caught my eye…and share this with you as my Friday favourite.
I think it’s been weeks (months even) since I wrote about gin. Oh but warm weather is coming and that means new gin options popping up all over.
I am pretty proud of my gin collection but found a new one this week to add to the lineup. Gin Mare – a Spanish gin that’s “distilled from olives, thyme, rosemary and basil.” Sounds intriguing.
And I got a refresh of Dillon’s Unfiltered Gin 22 – a local Ontario gin with a grape base.
I’ve been trying different tonic water (finally) and am loving Fever Tree gin – not nearly as sweet as the usual suspects. I have a new tonic to try – Jack’s Tonique, made in Quebec.
Cheers to my international Friday Favourite. Hello. Long. Weekend.
My neighbour has a rhubarb patch and he encourages me to help myself to as much rhubarb as I want. I picked a lot this year! I made a few rhubarb crisps and still had enough for this rhubarb G&T. First you make rhubarb syrup. Chop 3 cups of rhubarb and combine with 1 cup of sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat and simmer gently until the rhubarb is very soft. Strain the syrup through a fine-mesh sieve set over a bowl. Transfer the syrup to a glass jar or bottle and admire the colour.
Then you make the cocktail using the pretty pink syrup! Combine 1 oz rhubarb syrup, 1 oz fresh lime juice, 2 oz gin and 2 oz tonic. Pour over ice & garnish with lime or rhubarb.
Then you drink it – summer in a glass!
HAR (and Ben for finding the recipe!)
Gin season is officially here (who am I kidding, it never really ends) and I tried a new one last week that leap frogged up to a Friday favourite.
I love the descriptions on gin bottles almost as much as the contents. Parlour gin from Eau Claire Distillery in Turner Valley, just outside Calgary, Alberta on the edge of the foothills of the Canadian Rockies, has a great one. “… Freshly farmed local ingredients, balanced and masterfully distilled in small batches provide unparalleled taste and enjoyment.” Sure. Whatever you say.
I love the combination of local botanicals that are often the signature of craft distilleries. Parlour gin includes the obligatory juniper berries, and usual suspects of lemon peel, angelica and orange flower…plus the interesting additions of rosehips, saskatoon berries, coriander, lavender flower, cinnamon and ginger. Wow. Sweet, spicy, citrusy, floral.
TGIF for CJR
I can’t wait. This weekend is supposed to hit double digit temperatures (and that’s exciting in the Celsius world!) and that means the deck is open for cocktails.
I don’t wait for spring to mix up a gin and tonic, but the first one sipped outside is something else.
Here’s to spring finally arriving…happy warm weekend!
I love the book, the bottle collection and making the perfect blend of gin to tonic (lots of ice, rub lime around the glass rim, squeeze lots of fresh juice on the ice, add 1.5 oz of gin and 3 oz of tonic. Guzzle or sip. Gin goodness.