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
(Inspired by Division Bell Cocktail by Philip Ward of Mayahuel, via Food & Wine; cocktail created and named with Mike’s invaluable help)
1 ounce gin
3/4 ounce Aperol
1/2 ounce maraschino liqueur
3/4 ounce fresh lime juice
Lime wedge or grapefruit twist, for garnish
Add everything except the garnish to an ice-filled cocktail shaker and shake well. Strain into a chilled martini or coupe glass and garnish.