Jan 132012
 

I’ve never been a fan of gin. Actually, that’s not true; I was in junior high school. Being a clear liquor, gin—along with vodka—was easy to sneak out of Mom and Dad’s liquor cabinet. I take some, and replace what I took with water. My poor parents drank the weakest of martinis for years.

Recently I’ve become a fan of gin again. There’s a gin made here in North Carolina that’s “slap-your-mamma good.” It’s called Cardinal, and it’s super complex. Cardinal is so good that I don’t mix it with anything. Straight, chilled, in a martini glass, and I’m good to go.

If you like your gin mixed, consider the Gin Fizz. The Gin Fizz was created in the nineteenth century, and it’s simple to make. Here’s what you’ll need:

Four ounces of club soda

One teaspoon of simple syrup

One ounce of lemon juice

Two ounces of gin

Combine gin, lemon juice, and simply syrup in a cocktail shaker. Shake with ice, and strain into a highball glass with ice. Pour in the club soda, and garnish with a lemon wedge.

If you’re a little more adventuresome, add an egg yolk, and you have a Golden Fizz. Add a whole egg, and it’s a Royal Fizz.

(A special shout-out to Brian D. Murphy’s book See, Mix, Drink: A Refreshingly Siple Guide to the World’s Most Popular Cocktails.)