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Featured Cocktails: The Glories of Gin

It wasn’t so long ago when gin as a spirits category was on a long slide into obscurity. Sure, you had your standard well brands and a couple of premium labels, but vodka had become the wunderkind of the spirits league And gin? Well, that was what your grandfather drank. Not so anymore. Since the dawn of the new millennium, gin has come roaring back, especially the ultra-premium brands, which in some years over the past decade saw as much as 50 percent growth in sales.

Tad Carducci and Paul Tanguay,owners, Tippling Bros., New York, New York

Tanguay and Carducci are tipplers of the highest order. This pair of liquid libertines, each with his own areas of expertise, united to create a team whose knowledge and experience runs the gamut of all things alcoholic. Tippling Bros.’ sole desire is to share expertise and build better beverage programs. They roam the land, bringing their unique brand of beverage consulting and bon viveur to hamlets great and small. Their “Spaghetti Western” is a tiny peak at the creative juices that fuel this dynamic team.

Spaghetti Western

1 1/2 oz dry gin
1/4 oz Campari
1/4 oz Cointreau
1/4 oz maraschino liqueur
1/2 oz fresh blood orange juice
2 dashes orange bitters
Luxardo cherry and a wheel of blood orange for garnish

Combine all ingredients in a shaker with ice, shake vigorously, and strain into a chilled martini glass with a Luxardo cherry placed at its bottom. Float a wheel of blood orange on top and serve.

Amanda Chapman, general manager, La Poubelle, Hollywood, California

Chapman’s interest in cocktails lies within the era of the 1920’s speakeasy culture. The food, fashion, and joie de vivre of this period led her to the bar. She has always had a passion for creating and a belief that success lies in the details. For Chapman, experimentation is key to finding that perfect balance of flavor and eye appeal. Here she introduces La Poubelle’s newest gin cocktail for spring 2012, “The Clara Bow,” which delicately balances floral and citrus notes.

The Clara Bow

2 oz orange blossom–infused Tru organic gin

1/2 oz Fruitlab hibiscus liqueur

1/2 oz Deviation orange muscat

3 dashes Miracle Mile orange bitters and a strip of fresh orange peel for garnish

Combine all ingredients in a mixing glass with ice cubes and stir well. Strain into a chilled cocktail glass. Finish with bitters and squeeze the orange peel over the drink and drop it into the glass.

 

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