I love gin, so once I saw this topic I knew I was in. Here's just a sampling of our gin collection. Believe it or not, we have many more gins, they're just not all at home where I had the camera. Since we're in the gin business, we like to try other gins and we often end up buying a bottle unless we can try them at a bar. Plus, we like to have options for our guests (we're sort of known for that nowadays).
When is Gin not Gin?
Gins vary widely on level of flavor, the flavor components and arrangement, smoothness and texture (that's why gin is so fun). I've tried a few that you could substitute for vodka and not know the difference, and some that overpower nearly everything you mix with it. Some of the newer ones don't really meet my definition of gin - they have juniper in them, but you don't really taste it, or it isn't a dominant flavor in the spirit. It seems the government only checks the formula submittal to look for juniper, not the actual taste (that's a whole other topic).
Then there's the whole subject of how gins are made, and the differences in types of gin (Genever, London Dry, Old Tom, etc). Oh I could go on and on about gin! I think I'll have to expand on it in future posts.
To be honest, I primarily drink gin in martinis or on the rocks with a twist. However, we often make cocktails for friends and family (and on that rare occasion when I have a craving). One of my favorites cocktails with gin right now is the Bebbo Cocktail. I learned about it from Ted Haigh's excellent book, Vintage Spirits & Forgotten Cocktails.
And for fun, I thought I'd throw in an original recipe. I've been playing around with pears a lot lately - so many great varieties available right now.Pearadise Found
2 oz Gin
2.5 oz Pear Puree or Nectar
1 oz Lillet Blanc
Dash of Orange Bitters
Glass: champagne flute or cocktail glass
Shake all the ingredients with ice, strain into glass. Garnish with a thin strip of red pear (or a skewer of small pear chunks).
Cheers to Gin!