Botanical Bar: 3 New Gin Cocktails

Art of the Cocktail, Beer & Cocktails, Drink

This post comes to us courtesy of writer and mixologist Warren Bobrow.

 

There are various forms of gin; the old-style London variety can be almost vodka-like with hardly a hint of the signature juniper berry. Others, such as the botanical style — part of the new craft-distilling era — exemplify flavor first and the traditional rules for gin last.

 

These new botanical gins are the ones that really can make a difference in a mixed drink. Stylistically, gin is quite diverse, with flavors ranging from freshly cut roses and tropical aromatics to citrus juices, cucumber oil — and finally, the traditional juniper berry. Some even smell like sticky pine tree sap, while others have exotic aromas of ginseng.

 

Contemporary botanical gin isn’t the flavorless variety your grandfather sought for his gin and tonic. Usually the sugar-laced tonic water outperformed the gin. Modern-day gin, although still delicious with tonic, may be better served on the rocks so you can experience that “in your face” approach to craft distilling.

 

Or better yet, you can experience new flavors as exemplified by these three fresh ways to mix the new styles of botanical gin.

 

Gin and Coconut Ice with Seltzer

 

This cocktail should be served as a long drink: in a tall glass, heavy on the seltzer, light on the gin.

 

Coconut water ice (freeze sweetened coconut water in an ice cube tray overnight)

3 shots botanical gin

4 drops aromatic bitters

Seltzer water

Thai basil sprigs for garnish

 

Fill two tall glasses with the coconut water ice cubes. Add 1 1/2 shots of botanical gin to each glass. Add a couple drops of the aromatic bitters directly over the gin. Top with fresh seltzer water. Garnish each glass with a sprig of Thai basil. Serves 2.

 

Absinthe-Gin French 75 

 

The French 75 is a magical drink perfectly geared to the spring and coming summer months.  I twisted up the preparation a bit by adding a good splash of absinthe, along with a dollop of simple syrup with fresh raspberry juice.

 

How To: Raspberry Simple Syrup

Juice and strain about a pint of fresh, organic raspberries into a glass bowl and keep chilled. Make a simple syrup and let cool. Add the fresh raspberry juice to the simple syrup until you reach the desired concentration of flavor and color. Refrigerate.

Several shakes cocktail bitters

1 sugar cube

Ice

1 shot absinthe

2 shots botanical gin

Raspberry simple syrup to taste (see note)

Sparkling wine to finish

Citrus wedges for garnish

 

Muddle bitters with the sugar cube in a cocktail shaker. Fill the shaker about 1/4 full with ice. Pour absinthe and botanical gin over the top. Add raspberry simple syrup to taste. Shake and pour into two coupe glasses. Top with sparkling wine and citrus fruit for garnish. Serves 2.

 

Gin Mojito

 

This mojito features botanical gin in a seasonal, springtime style.

 

1/4 cup cucumber chunks

1/4 cup lime chunks

1/4 cup grilled orange chunks (sear in cast iron pan or on grill), plus additional for garnish

1 to 2 garlic scapes, chopped finely

Ice

3 shots of botanical gin

Simple syrup to taste

Seltzer water to finish

 

Muddle cucumber, lime, oranges and garlic scapes in a cocktail shaker with the back of a wooden spoon to release their oils and aromatics. Fill the shaker about 1/4 full of ice. Add 3 shots of botanical gin. Shake and double-strain into two short cocktail glasses. Garnish with a chunk of grilled orange. Serves 2.

 

About the authorWarren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. Warren was an Iron Mixology Judge at the Charleston Wine and Food Festival 2012. He attended Tales of the Cocktail in New Orleans in 2011. Warren has published over three hundred articles in fewer than three years since his reinvention from executive assistant in private banking to author. Warren writes with a unique free-form style. He is a writer/mixologist on everything from cocktail flavoring and Biodynamic/organic wines to restaurant reviews. He writes for Edible Jersey, Voda Magazine, Foodista, Tasting Panel, Beverage News and Total Food Service Magazine. Warren is the “On Whiskey” columnist for OKRA Magazine in New Orleans part of the Southern Food and Beverage Museum. He was born and raised in Morristown, NJ on a Biodynamic farm.

8 comments about “Botanical Bar: 3 New Gin Cocktails

  1. Weekly Blog Reading Roundup | Lex and Learn

  2. Jeff

    Where do you buy these types of cocktail glasses? I can’t find them online…

    Reply
  3. 3 Spring Mocktails Starring Not-So-Simple Syrups

  4. Mark Hooper

    Interesting recipes, but I have several questions:

    In the Absinthe-Gin French 75 recipe you call for cocktail bitters. Which kind? Peychauds? This bitter would lend itself well to this cocktail, but so would a celery bitter, raspberry bitter, orange bitter. Then again, it depends upon the maker of the bitter. Fees? Bittermen’s? Bitter Cube?

    I am not asking to be a know-it-all contrarian. I am asking to try the recipe myself, before I make my own enhancements (i.e. my own choice of bitters), if I want to variate off of the original recipe.

    Now to the Gin Mojito.

    Are you seeding the cucumber prior to muddling?

    Why do you not simply juice the lime for this recipe?

    Why in the world are you ‘chunking’ lime for this?

    Are you searing the orange with peel to draw the oils from the peel or just searing the fruit?

    How much is a ‘scape’ of garlic? I do not want to use too much garlic when trying this recipe.

    What measurement of simple syrup for this recipe?

    Are you topping this drink with a splash of seltzer or are you using a measured amount to top of this drink?

    Sorry, Warren…you know we mixologists are extremely anal about the precision of our measurements for our drink recipes! I look forward to trying these drinks!

    Thanks, Mark

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *