Here’s the recipe for a Borodino, a simple cocktail with vodka, gin, and triple sec (orange liqueur). It’s got a great orange, herbal flavor and is crystal-clear. This can be found in my PDF book:
Genever (or jenever), pronounced “YUH-nee-vur,” has it’s roots in the Dutch word for juniper, as that’s the primary botanical in it, similar to gin. Genever is the most popular spirit in the Netherlands. There are a few brands of genever available in the U.S.: Bols and Boomsma, and American-made “genever-style” Genevieve, but only one is currently distributed to New Mexico, and that’s Boomsma.
There are two types of Boomsma Genever, jonge and oude, and they’re very different from each other. Wikipedia summarizes it great: “Jonge genever has a neutral taste, like vodka, with a slight aroma of juniper. Oude genever has a smoother, very aromatic taste with malty flavours. Oude genever is sometimes aged in wood; its malty, woody and smoky flavours lend a resemblance to whiskey.”
I made the mistake of expecting genever to be like gin when I first opened the bottles. Like it says, there is a light aroma of juniper to the jonge genever, which I smelled when I first opened the bottle, but that was it. After tasting the jonge genever, it was very much like vodka, with a very faint hint of herbs. The oude tasted a lot like American whiskey, which was frankly pretty alarming for me as I’m normally not a fan of American whiskeys.
Once I got over the fact that I was not dealing with gin (it took me 2 days), I made a Holland Martini with the jonge genever. It was really good, and unique enough that I’d recommend it as a herbal alternative to a vodka martini:
I also found a recipe to use the oude genever in the Holland Razor Blade:
Surprisingly, the Holland Razor Blade was good and very easy to drink. I didn’t like the taste of oude genever straight, but it worked really well in a cocktail, just like the jonge.
I would ultimately describe genever as a botanical/interesting alternative to vodka and whiskey, but not much of a gin alternative. As a bartender, genever is a great tool for some variety in your cocktails. As a gin lover, the jonge will give you an occasional alternate flavor to London Dry, but will not ultimately replace your Tanqueray.
Boomsma Oude and Jonge can both be found in Albuquerque at Jubilation Wine & Spirits.
I have an aversion to high fructose corn syrup. I began avoiding it 4 years ago and lost a bunch of weight as a result. One of the final hurdles for my HFCS-avoidance is maraschino cherries. The jars of cherries at the store contain pitted cherries, red dye, and HFCS. I’ve been looking for alternatives, and found a simple recipe to make your own.
Combine:
Combine them so that the cherries are completely submerged, and leave some room because they’ll swell quite a bit.
Ew….but leave them in there for 2 days minimum, and here’s what you get:
Wow! I had to top it off again with brandy as they really swelled up on me. Now the result is a firm cherry, not sweet at all (I’m considering using a little sugar in the jar next time). I’ve used them in Old Fashioneds and they come out great!
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This is a great opportunity to use your smaller glassware…the “classic” stuff.
Gibson
Some suggest that you simply wave the vermouth bottle over the glass, making for a truly dry drink (i.e. straight gin), I go with a little splash though. Shake or stir with lots of ice until freezing cold with a nice layer of ice on top, strain into a 2 1/2 oz cocktail glass and drink immediately.
As I noted with a martini before, put ice water in the empty glass while you’re mixing – it gets the glass just as cold as freezing it would, but it’s much easier. The key to this drink is cold!
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This recipe will make about a gallon of margaritas, and is low-alcohol, so it’s great for a party or BBQ. It also tastes like watermelon Jolly Ranchers!
Get a bottle of White Zinfandel, a bottle of Trader Joe’s margarita mixer, some seedless watermelon, and lots of ice. Here’s how you make them:
Serve the mixture in a pitcher or large beverage dispenser of some sort with LOTS of ice, at least 4 cups or more. You’ll want the heat of the summer to get a little of the melted ice into the drink and get your dispenser all sweaty and cold.
Rim your glasses with salt (pink Himalayan looks particularly cool with this one) and serve on ice. Nothing like an electric pink beverage on a hot summer’s day!
“Happiness is a dry martini and a good woman…or a bad woman.” ~George Burns
The martini is the definitive “welcome home” drink from a hard day’s work. While there’s a tireless debate about gin or vodka, shaken or stirred, wet or dry, I’m going to present one recipe here in order to stay true to the “simple” moniker. Here’s my favorite vodka martini.
Vodka Martini
To chill the cocktail glass, I prefer using ice water (see picture above) while I build the drink. This is faster and requires less planning than freezing the glass.
I’ve been working up to this for a while, because it’s a great way to use coffee ice, which I made over several weeks and kept in a gallon bag in the freezer. Next, I got my favorite vodka, Tito’s Handmade and my second-favorite coffee liqueur, Starbucks (Patron XO Cafe is my favorite by far). Fill the glass with “coffee ice” and add:
White Russian
This recipe is a minor variation on the margarita for the summertime. First, puree mangoes with a bit of water and freeze the results in ice trays overnight. Using the “mango ice” instead of regular ice, build your margarita.
Mango Ice Margarita
Now, recently, I’ve begun doing something to my margaritas that people say has made them even better. I add 1-2 ox of club soda/seltzer water on top and give it a stir. It mellows out the pungent nature of tequila and makes a more refreshing drink anyway, and in this one, it helps break down the mango cubes. You’ll want to let this one sit at the table before your guests start sipping so that the mango can get all sloshy in there. The mango flavor will be subtle, and not overpowering.
Viola:
For several months, a Gin and Tonic has been a good go-to drink for me. I always get my tonic water at Whole Foods to avoid the high-fructose corn syrup that swims in Schwepp’s. They have their own 365 Every Day Value brand for $2.50 for a six-pack of bar-friendly cans. Now while I like the flavor of tonic water, I wish I could reduce the sweetness of it.
Tonic water is bubbly water with quinine, citrus, and sugar. Club soda is bubbly water, nothing more. Whole Foods has some of that too. I googled club soda, lime, and gin to discover it’s already a common cocktail that I have heard of several times: The Gin Rickey! Here’s the recipe:
Gin Rickey
You’ll end up with a drier, more refreshing, more sour alternative to the Gin & Tonic! Yum!
1 1/2 oz gin
3 or more dashes of bitters
Shake with ice, strain into cocktail glass.
About the simplest cocktail out there. Clearly, you should use good gin and I recommend Angostura or Peychaud’s bitters.
