Drink of the Week: The Gin and It

the Gin and It.My first ever DOTW post back in 2011 covered the Martini. It’s nevertheless taken me until just the last few weeks to start exploring the ancestry of that most iconic of cocktails, which a lot of people assume kind of begin and ends with last week’s Martinez. Still, it’s name aside, that very good but very sweet drink has more differences than similarities with the modern oh-so-dry Martini beverage. Today, I’ve found a drink that, while still pretty sweet, really does seem to be the semi-missing link between the Martinez and the Martini.

The Gin and It  — “It” being short for “Italian,” as in Italian vermouth, as in sweet vermouth — is pretty much what the name implies. While some versions weirdly call for using no ice whatsoever, my version of the drink, at least, is very close to my comparatively high-vermouth starter version of a Martini, save for the species of vermouth. It’s also just about identical to my take on a Manhattan (the second DOTW), except for using gin and not whiskey.

Now, here’s the kicker. Back in 1930, Harry Craddock’s epochal The Savoy Cocktail Book, actually listed three types of Martini, one of which was called the Sweet Martini, which, like my Gin and It, calls for 2 parts gin and one part Italian vermouth. His dry version of a Martini called of one part dry vermouth and 2 parts gin. Today, of course, a dry martini typically means one with either only a hint of vermouth or even (and I don’t like this) none at all. Considering Mr. Craddock, however, it seems pretty darn likely that when the first person uttered the quip, “let’s get you out of those wet clothes and into a dry Martini” they meant a drink made with dry vermouth (perhaps Martini brand), not little or no vermouth.

Anyhow, here’s the perfect drink for anyone craving a very un-dry martini as in one that’s actually sweet….but still pretty close to an actual Martini.

The Gin and It

2 ounces gin
1 ounce sweet vermouth
1-2 dashes aromatic bitters
1 orange twist or cocktail cherry (garnish)

Combine your liquid ingredients in a mixing glass or cocktail shaker. As if to foreshadow Ian Fleming, Harry Craddock actually instructed that ALL of his martinis should be shaken, but I prefer my martinis stirred, not shaken. (Gin seems to me to take on a slightly less pleasant flavor when shaken, don’t ask me why.)  Definitely use ice. Strain into chilled cocktail glass and add the garnish of your choice, if any.

Toast vermouth, both sweet and dry. It is one of the most honorable, yet misunderstood and unfairly maligned of cocktail ingredients.

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While notably less complex than the Martinez, the Gin and It is also a bit drier, at least at my proportions. (Many versions call for equal parts gin and sweet vermouth.) It pretty much tastes like a Manhattan made with gin, and that’s not a bad thing . I tried this with Bombay Gin, Gordon’s Gin, Carpano Antica and, yes, Martini. While I can’t say any version of the drink rocked my world — I actually enjoyed the Martinez a great deal more — the best version was made was the higher end ingredients; I suppose that’s not a surprise. I also haven’t a clue why this drink isn’t as least as well known as, say, a Gimlet.

I will speculate, however, that the idea being promulgated in some quarters of the Internet that the platonic form of the Gin and It is made without ice might have something do with the idea. Suffice it to say, the room temperature Gin and It is not for everyone, and, this case, the everyone it’s not for includes me. It’s not that it tastes bad, it’s just that there’s a reason we dilute and chill this stuff with ice.

  

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Drink of the Week: The Martinez

the Martinez.You’ve got relatives, I’ve got relatives. Everyone’s got relatives. The interesting thing about them is that they can have a great many of the same components that we do; at the same time, the final result can have you shaking your head and wondering how the #$@#$# it is that you share any chromosomes at all with these people.

I believe that it’s almost a given that last week’s drink, the Fin de Siècle, was one relative of the modern day Martini However, because of the similarity in its name, the Martinez may arguably be a more direct descendent, or at least the far better known relative. The naming of the Martinez itself, it’s generally believed, has something to do with the Bay Area suburb of Martinez, California. Oddly enough, however, while Northern Californians typically pronounce the city’s name as “Mar-TEEN-is,” the way most of us pronounce the very common Spanish surname, Robert Hess and others typically call the drink the “Martin-ez.”

At the exact same time, in terms of the actual flavor of the drinks, there’s next to no similarity, beyond containing gin. This is a sweet and actually very accessible drink that uses sweet vermouth (often referred to in cocktail books as Italian vermouth) instead of dry vermouth (aka French vermouth).

In any case, the version I’m presenting is significantly less sweet than many of the earlier versions for two reasons. Many variations — including a very decent one proffered by master bartender Robert Hess — actually include more sweet vermouth than gin, while mine is kinda sorta almost like a sweet version of the beverage now known as the Fitty-Fitty. Just as important, many versions of the Martinez including most of the older ones, call for Old Tom Gin — basically your standard London dry, rendered un-dry by some sugar water. As you might guess, that version is very, very sweet.

I rather like the iteration below, approachably sweet while still being nicely balanced and usually quite potent.

The Martinez

1 1/2 ounces dry gin
1 1/2 ounces sweet vermouth
1 smidgen Maraschino liqueur
1 dash orange bitters
1 lemon twist (borderline essential garnish)

Add the prescribed amount of dry gin and sweet vermouth to a mixing glass or cocktail shaker. Next, do what Robert Hess does and just barely tip the Maraschino bottle over and pour as little as you possibly can of the bittersweet cherry liqueur and also add a regular dash of orange bitters.

Stir vigorously, or shake if you prefer to maybe cut the sweetness a bit. (I lean towards stirring here.) Strain into a chilled cocktail glass and be sure to add your lemon twist in the proper manner, running the outside of the peel around the rim of the glass and then twisting it, shiny side down, over the drink to express the oils into your drink. It definitely helps to take the edge off the sweetness. Orange twists, which are sometimes called for, don’t work as well, I found.

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I know my picture above features Noilly Pratt — and the results with this drink were very good. Still, to really make your Martinez shine, I’ve got to once again speak up for Carpano Antica,which definitely takes the drink in a more mature and well-balanced direction. This time, also, for some reason I noticed a dramatic distinction between the two brands of gin I was using; the premium Bombay Dry was a distinct improvement over the very decent, but less notably less flavorful (and cheaper) Gordon’s Gin.

Now, returning to the question of whether the Martinez is the most direct descendent of the Martini…I personally don’t think so. Next week we’ll be concluding with a drink that actually might be the missing link between the Martinez and the Martini. Stay tuned.

  

Warm weather means it’s time to drink rosé

Thankfully, winter’s icy grip is nothing but a fading nightmare now. Warm weather means different things to everyone. For some, it’s the beach, outdoor grilling and sports, and for others, it represents the time to get their yards or vegetable gardens growing. Each of those things is certainly worthy, but none as fun to me as always having at least one bottle of delicious, dry rosé in my refrigerator ready to go. I’ll drink them all year round, but when the thermostat starts going up, my consumption of them does too. Here are three I just tasted that are delicious, fairly priced and very different from one another.

rose_1

Michael Torino 2014 Malbec Rosé

All of the fruit for this wine was sourced in the Cafayete region of Argentina. It’s composed entirely of Malbec and all of the grapes are from estate vineyards. After pressing, the juice had minimal contact with skins to achieve its color. After that, fermentation and vinification follows the same protocol used for white wines. Suggested retail price is $12. The first thing that stands out about this rosé is the color, which is deeper and darker than average. Wild ripe strawberry and red cherry aromas leap from the nose here along with a touch of vanilla bean. The palate is loaded with a bevy of sumptuous fruit flavors such as cherry, raspberry and bits of red plum. Sour cherry and a hint of white pepper are each substantial parts of the finish, which has good length. This rosé has a bit more weight than usual and will stand up to more substantial foods.

Hecht & Bannier 2014 Cotes de Provence Rosé

This offering is a classic blend of Cinsault (45%), Grenache (30%) and Syrah (25%). All of the fruit came from the limestone laden foothills of Montagne Sainte Victoire. The Grenache and Syrah are macerated together for maximum integration. Suggested retail price is $18. The pale pink hue of this offering from Provence is precisely the color in my mind’s eye when rosé comes to mind. Light red fruit aromas fill the nose along with subtle bits of tropical fruit. The palate is gently layered with oodles of continued fruit and accompanying spices. The finish is long and persistent with crisp acid. The lingering impression is of being refreshed. This wine pairs well with light food and is also just fabulous all by itself.

rose_2

Pascal Jolivet 2014 Sancerre Rosé

The fruit for this wine comes from France’s Loire Valley. It’s composed entirely of Pinot Noir. It was produced using two methodologies: saignée and direct press. It was fermented exclusively in stainless steel utilizing only native yeasts. Suggested retail price is $23. Strawberry aromas are underscored by a hint of pink grapefruit and crème fraiche on the nose. Wisps of bay leaf and thyme show up on the palate alongside tons more red fruit flavors, mainly in the form of strawberry. The finish shows off, firm crisp acidy and plenty of spice. This is a beautiful expression of rosé that will pair well with a wide array of foods.

If you don’t think you like rosé, I’d venture to guess you’re drinking the wrong ones. Each of the three above could easily be the right one. It all depends on what flavors you enjoy and what sort of food you’ll be eating. So figure out which one sounds most appealing and grab a bottle. If you do, I’m willing to bet you’ll be drinking rosé all summer long too. Cheers!

Check out Gabe’s View for more wine reviews, and follow Gabe on Twitter!

  

Drink of the Week: The Fin de Siècle

the Fin de Siècle.“Fin de siècle” is French for “end of the century, which means that we’ve all missed our opportunity by 15 years to have a  Fin de Siècle at the most appropriate point possible, assuming we were old enough to drink in 2000. Or, if you want to look at it the other way, we’ve all got 85 years to work on preparing the perfect Fin de Siècle in time for 2100.

The truth is, however, that the real roots of this post go back not to Y2K but to last week. My copy of Ted Haigh’s Vintage Spirits and Forgotten Cocktails having been destroyed by a backed-up sink…yes, I leave cocktail books on the sink sometimes and, yes, I’m paying the price…I found myself seeing a number of somewhat similar cocktails in Robert Hess’s accurately named The Essential Cocktail Guide. Like last week’s drink, today’s drink contains sweet vermouth, orange bitters, and Torani Amer, substituting for Amer Picon — easily the most commonly called-for modern day cocktail ingredient that you can’t find anywhere in North America.

The main difference, aside from the proportions, is that our base spirit is changed out from whiskey to gin. The result is a bit lighter and drier, but no less tasty and sophisticated.

The Fin de Siècle

1 1/2 ounces gin
3/4 ounce sweet vermouth
1/4 ounce Torani Amer (or Amer Picon, if live in Europe or own a time machine)
1 dash orange bitters

Combined all ingredients in a cocktail shaker or mixing glass with plenty of ice. Stir vigorously — or shake, gently, if you’re feeling rebellious — and strain into a chilled cocktail glass. Toast anything that has come to conclusion or shortly will, including your tasty Fin de Siècle. Nothing lasts forever, after all, least of all a good cocktail.

*****

I saw a few recipes online for this that mentioned Plymouth Gin, but most people seem to use your more garden variety London Dry style gin. I used premium (but I guess not super premium) Bombay Dry Gin and good ol’ value-priced Gordon’s Gin, both with results that were more than satisfactory.

I actually found that,much more than with the gin, my choice of sweet vermouth made a far more dramatic difference in the flavor. I was very happy with my Fin de Siècle when I used Noilly Pratt — my personal default sweet vermouth in slight preference to Martini or Cinzano. Still, there was no topping the slightly bitter, almost chocolate-like undercurrents of Carpano Antica; sometimes you just can’t argue with the cocktail snobs. If you want a sweeter drink that’s nevertheless not too offensive, I had decent luck replacing Torani Amer with Amaro CioCiara, suggested by some as another Amer Picon substitute.

Finally, yes, you can shake this drink but that’s not my preference this time around. For starters, this is second cousin to a gin martini. (We’ll be getting to it’s first cousin very soon). I really do think there may be something to the idea that shaking can “bruise” gin, i.e., add a slightly unpleasant bitterness. Mainly, though, I don’t think the additional water/ice crystals that shaking generates really flatters the Fin de Siècle. I think this may be a drink that wants to be cool, but not ice cold.

Now, have a great Memorial Day weekend. Maybe it’s a good time to remember what life could be, if only we were all nice enough and smart enough.

  

Drink of the Week: The Liberal

the Liberal.The Liberal’s history goes back to before the turn of the 20th century, which means it’s probably dangerous to make any strong connections with modern day political affiliations, especially since this drink doesn’t have any particular story to go with it. When it comes to political labels, in any case, a lot of things have changed since 1895. That’s why modern day conservative writers feel like they can argue that they are the real liberals — as in libertarian — while today’s liberals are, in fact, fascists — a political affiliation that I’m pretty sure didn’t exist when the Liberal was first being mixed. Also, I think there’s maybe kind of a big difference between Benito Mussolini and Adlai Stevenson.

Still, as someone who has been a proud and very unapologetic actual bleeding heart liberal since the age of 12 or so, I can’t but be attracted to a drink with this name. If your politics are different than my own, however, I can reassure you that drinking the Liberal won’t impact your voting choices next year. Well, as long as you don’t drink five of them on election day, in which case you might find yourself voting for people who are dead, fictitious, or named “Huckabee.”

I can say that I like this version of the drink, which is primarily drawn from the recipe in cocktail historian Ted Haigh’s cocktail revival ur-volume, Vintage Spirits & Forgotten Cocktails. There is a stronger, larger, and less sweet version of this drink, but I don’t love it. Yes, this Liberal is open to charges of being subtly reactionary and stingy to boot. Nevertheless, our taste buds know no ideology and are immune to purity trolling. So, let’s get started.

The Liberal

3/4 ounce bourbon or rye
3/4 ounce sweet vermouth
1/2 teaspoon Torani Amer
1-2 dashes orange bitters
1 cocktail cherry (very desirable garnish)

Combine the liquid ingredients in a mixing glass or a cocktail shaker. Add ice and stir vigorously. Strain into a chilled cocktail glass, preferably a smaller one, and add the cocktail cherry of your choice.

As for your toast, I can’t tell you what to think or do, but you might consider the people who brought us the 8 hour day, the 40 hour work week, the minimum wage, child labor laws, and now accessible healthcare (guaranteed 100% death panel free). If you’d rather not have those things, you can still drink this, of course, but make sure you drink it from a clean glass and don’t get sick and lose your job, because then you’ll be on your own.

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In his book,Ted Haigh calls for using 100 proof Wild Turkey, Carpano Antica sweet vermouth, and 3 dashes of Amer Picon, which brings up a few issues. For starters, there’s no such thing as 100 proof Wild Turkey these days, not precisely. Instead, we have Wild Turkey 101 Bourbon and Rye. I’m not sure which he meant, or whether the rye was even available when he first recreated the recipe. Since I had the 101 proof bourbon on hand already on hand left over from my pre-Derby Day post, that’s what I used first, along with the always excellent, if pricey, Carpano. Amer Picon is simply impossible to obtain, so I went with the most common substitute, Torani Amer, which is easily obtainable here in California, in any case. As for three dashes…how much is that and where I am supposed to find an amaro in a bottle with a dasher top?

Having made my adjustments, my first attempt at a Liberal was pretty excellent. Sweet, but not one bit cloying and complex enough for slow sipping, with a chocolatey undercurrent thanks to the Carpano. I followed it up with other versions, including ones with 1776 100 proof rye and my cheaper default sweet vermouth, Noilly Pratt. They were less rich in flavor, but still had plenty of complex, more floral, notes to keep your mouth good and busy.

One thing about this drink that surprised me, however, is that it really doesn’t seem to work shaken, which is my usual contrarian preference with the drink’s fairly close relative, the Manhattan. No, this one time the cocktail cognoscenti dogma about stirring over shaking drinks without juice in them proves to be correct. As usual, I could not care less about “clouding” drinks by shaking them. However, I do care a lot about flavor, and the Liberal simply tastes better that way. When I figure out how that reflects my political/philosophical leanings, I’ll let you know.

 

  

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