Easy - Make Sapphire So Good and other Gin Cocktails
The Gin Special
You either hate it or love it. Of course a phrase so vague applies to most drinks, but it seems to apply to Gin especially. To some it is overwhelming in aroma and taste, and some reckon it'll get you depressed, this is a misconception, based on it's popularity during the economic crises of the early 20th century, when it was cheap enough to be affordable to many.
Whatever it does for (or to) you, Gin is a part of many great mixed drinks, for example the classic Singapore Sling, which I'll be showing you now. As always, don't knock it till you try it, and many great shakes to you!
For the full list of cocktails covered in the EASY Cocktails series with links to the right pages go HERE.
I couldn't do a Gin special without the world famous Martini. You only need two ingredients (three, including the lemon) for the basic cocktail, but there are variations (such as the Vesper, made famous in the Bond book/film Casino Royale) which are each crafted in the most particular ways a la measure and alcohol type. The Vesper I mentioned uses Gin, Vodka and Kina Lillet which is not in production anymore. The version I'll show you uses Gin and Vodka too, you can shake it if you like, or just simply stir it, here's what to do.
- Gordons Gin
- Stolichnaya Blue Vodka (Or any 100-proof vodka)
- Dry Vermouth
- Twist of Lemon Peel (for garnish)
Chill a Martini Glass
If you'd rather shake your cocktail then fill a Boston Glass with Ice, if not then just add the ingredients as follows, but without the ice
- 5 Parts Gordons Gin
- 1 Part Citrus Vodka
- 1 Part Dry Vermouth
Shake or Stir as you desire
Pour (or strain if you used Ice) the mix into your chilled Martini Glass
Garnish with a Twist of Lemon Peel
Twist of Lemon Peel
To get a twist of Lemon Peel take a lemon and a small knife and starting from the root, peel around the circumference 2-4 times in one piece, working your way closer to the middle of the lemon. This will take some practice. Drop the twist into the middle of the glass.
Sapphire So Good
This Cocktail uses the popular blue bottled Bombay Sapphire Gin, and combines a pretty array of flavor, something this particular gin does quite well alone. It is the sweet cocktail of this list (albeit with strong competition from the Singapore Sling) and is quite refreshing.
- Bombay Sapphire Gin
- Blue Curacao
- Fresh Lemon Juice
- Soda Water (use lemon and lime flavor if plain soda is too bland for you)
Fill a Boston Glass with Ice and combine the following ingredients in it.
- 4 Parts Bombay Sapphire Gin
- 1 Part Blue Curacao
- 1 Part Malibu
- 1 Part Fresh Lemon Juice
Attach your shaker firmly and shake well.
Strain the contents into a Tall Glass with Ice
Top up with Soda and stir
Garnish with a wedge of Orange
Of all the cocktails I've put on the "3 EASY Cocktails" series, this one is probably the most complex, it is by no means out of your reach though, just follow the recipe and you'll be knockin' back this classic in no time!
- Cherry Brandy
- Pineapple Juice
- Fresh Lemon Juice
- Angostura Bitters
Fill a Boston Glass with Ice and combine the ingredients as follows
- 4 Parts Gin
- 2 Parts Cherry Brandy
- 1 Part Cointreau
- Small Dash of Grenadine
- Small Dash of Angostura Bitters
- 1 Part Fresh Lemon Juice
- 8 parts Pineapple Juice
Attach your Cocktail Shaker and shake well.
Strain the mix into a chilled Hurricane Glass
Garnish with a slice of Pineapple and serve with a straw
Each mix is designed to make one cocktail, though it can make as many as you want really, just bear in mind that if there are 7 parts in one mix, and only 5 in another, they are both designed to fill a glass the same way. If this isn't described well or clear enough I'll gladly answer any questions.
The gin cocktails can be daunting in appearance, or perhaps Gin just isn't your thing, personally I would rather a whiskey to a gin any day, but if a bar served good gin cocktails I'd go straight for them. Made right they bring you brilliant nuances of flavor, subtle and strong, and are worth giving a shot. Thanks for reading, and bums up!
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© 2010 Tom Caton
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