High Hopes Cocktail

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Say what you will about me, but I am not difficult to shop for. You know how I’m always complaining about my booze hoarding “problem”? Well, it’s only partially a “problem” of my own creation, because the people who know me best tend to gift delicious bottles of delicious alcohol. I love them all so (the people, not the bottles, though that’s true too).

Recently, a good friend treated me to a bottle of Ransom’s Old Tom Gin, an accurate reproduction of spicy, slightly malty, barrel-aged 1800s gin. What?! I KNOW.

Of course, there will be martinis aplenty. But first, I wanted to take a basic formula I just discovered I’m really fond of and mix it up with a different spirit. In that post, we made a mezcal drink with lime juice, maraschino liqueur, and Aperol. I really like the idea of using that combination of citrus sweetness to dress up the main, base spirit of a cocktail–I suspect this would work for many different liquors.

I’m happy to report that it works beautifully for gin.

I also think there was a lesson in here for me–try to pick up a bag of tricks (or just an interesting sweet-sour mix) each time you make a new cocktail. Or anything edible/drinkable in general. That’s what makes this all so fun.

Here’s to delicious journeys!

High Hopes Cocktail
Yields 1
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  1. 1 ounce gin
  2. 3/4 ounce Aperol
  3. 1/2 ounce maraschino liqueur
  4. 3/4 ounce fresh lime juice
  5. Lime wedge or grapefruit twist, for garnish
  1. Add everything except the garnish to an ice-filled cocktail shaker and shake well. Strain into a chilled martini or coupe glass and garnish.
Adapted from Philip Ward/Food and Wine Magazine
10th Kitchen http://www.10thkitchen.com/
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  1. Mike "the Human Cow" says

    You’re too kind. People, my help consisted of going to the store and volunteering my liver as a guinea pig, which isn’t that hard to get me to do. Still, thanks. Oh and may I just say that I LOVE the color of that. I used Maraska Wishmak instead, since that’s all I had on hand. It gave mine a blood red color. Still lovely, but not quite the same. I can also confirm that if you’ve been forgetful at the market and only have lemons on hand, they work equally well. 😉

    Old Tom is great stuff. It’s absolutely lovely in a Martinez too. I just love the gin revolution that’s been happening the last few years. Ransom Old Tom is way out there along with Rusty Blade and St. George Dry Rye (St. George is the gin label for Hangar One and they make a lovely Absinthe also). All three are quite unique. Then you have the lovely botanical gins that have popped up too. Hendrick’s was at the forefront of this. My favs are Leopold’s and St. George Botanivore. St. George Mt. Tam is really tasty too. Even the London dry gin variety is having a revolution. Martin Miller’s Westbourne gin is simply delectable and makes a stellar Martini. On a related side note, I love the fact that Noilly Prat Extra Dry vermouth is back; the “Original” Dry wasn’t quite the same. Hooray for booze!!!

    • Danguole says

      For real, distilling is the new microbrewing and I love it. I love both, actually. Three cheers (and then some more) for booze!

      • Mike "the Human Cow" says

        I almost forgot. One of the bartenders at the Chapel makes a nice drink with Dry Rye. Dry Rye + Aperol served up.

  2. says

    booze is a got-to gift for me…I mean, what drinker doesn’t love a bottle of something fancy or weird?! none drinkers is the answer. PS everytime I’m in Reno I lament about how lucky you all are to have good liquor stores. This probably says a lot about me…

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