Summer Sipper Recipes

Not sure of how to make use of tasty Washington gin? Here are three cocktail recipes

By Seattle Mag August 8, 2013


This article originally appeared in the September 2013 issue of Seattle Magazine.

Gin and Tonic
A perfect G&T on the veranda as the sun sinks is a true pleasure. But to get there, you need four things: good ice, good tonic, good gin and a fresh, ripe lime.
Ice cubes, you need decently sized ice cubes here, not cracked or tiny things
2 ounces Washington state gin (any of the first five regular gins from Tasting Notes, September 2013, will work well here)
4 ounces Fever-Tree Indian Tonic Water*
1 lime slice

1. Add four ice cubes to a tall, slim highball-style glass.
2. Add the gin slowly and with reverence.
3. Add the tonic, again slowly. Stir five or six times.
4. Squeeze the lime over the drink, then drop it in. Enjoy.
You can adjust the ratio of gin to tonic if you must. But don’t use an old lime.
*This is my preferred tonic. Its botanicals and quinine match perfectly with good gins. But there are other reliable ones out there.

15 mint leaves, plus a couple of mint sprigs
1/2 ounce simple syrup
Ice cubes
1 1/2 ounces Bluewater Organic Distilling Halcyon gin
1/2 ounce Pierre Ferrand orange curaçao
Cracked/crushed ice

1. Add the mint leaves and the simple syrup to a cocktail shaker. Muddle well.
2. Fill the shaker halfway full with ice cubes. Add the gin and the curaçao to the shaker. Shake well.
3. Fill a goblet or other snazzy glass with cracked or crushed ice (this is a frothy delight, so pack that ice in there).
4. Strain the goods over the ice. Garnish with some mint sprigs. Put your feet up. Drink up.

Refroidisseur de Mardi
Ice cubes
1 1/2 ounces Captive Spirits Big Gin
1/2 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
Chilled Perrier lemon sparkling water
Lemon wheel, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, lemon juice and simple syrup. Shake well.
2. Fill a highball or comparable glass three-quarters up with ice cubes. Strain the mix into the glass over the ice.
3. Top the glass with Perrier lemon, and stir gently, bringing everything together. Garnish with the lemon wheel.


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