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Thursday, January 26, 2006

Recipes from the Gin Episode

Gin and Tonic
2 1/2 oz Gin
Fill Club Soda (about 4 oz)

Pour into an ice filled highball glass. Garnish with a lime wedge.

Tom Collins
1 1/2 oz Gin
3/4 oz lemon juice
1 oz Simple Syrup
Club Soda

Add gin, lemon juice and simple syrup into a shaker filled with 3/4 ice. Shake and strain into a tall or highball glass filled with ice. (Always use fresh ice. Not the ice you used in your shaker.) Top off with Club Soda. Garnish with an orange slice and cherry.

3 oz Gin
1/2 oz Rose's Lime Juice (better yet, fresh lime juice mixed with a splash of simple syrup)

Pour ingredients into a shaker filled with 3/4 ice. Shake and strain into a pre-chilled cocktail glass or into a rocks glass with ice. Garnish with a lime wedge.
(I know some who like half gin and half Rose's Lime Juice. If you want more lime flavor, try it this way.)

Singapore Sling

(common recipe)
1 1/2 oz Gin
1 oz lemon juice or sour mix
1/2 oz Grenadine (optional)
Club Soda
Float Cherry Brandy

Pour gin, lemon juice and grenadine into an ice filled collins glass. Fill Club Soda and float Cherry Brandy and garnish with an orange slice and cherry.

(Original Recipe)
1 1/2 Gin
1/2 oz Cherry Heering Liqueur
1/4 oz Cointreau
1/4 oz Benedictine
4 oz Pineapple Juice
1/2 oz Lime Juice
1/3 oz Grenadine
Dash of Angostura Bitters

Add ingredients into a shaker filled with 3/4 ice. Shake and strain into an ice filled collins glass. Garnish with a cherry and a slice of pineapple.

French 75
1 1/2 oz Gin
2 oz Fresh Lemon Juice
2 tsp superfine sugar or simple syrup

Add ingredients into a shaker filled with 3/4 ice. Shake and strain into a collins glass. Top off with champagne. Garnish with cherry.

(I like to fill a champagne flute halfway with this mixture and then top the rest off with champagne. Garnish with a lemon twist. This should fill about three champagne flutes.)

Want to hear about the bartender's trick to settle indigestion? Check out my Gin Episode to learn more.


Joe said...

Love your podcast! Looking forward to upcoming episodes.

I have often heard drink recipies, like the Tom Collins, that ask for 'simple syrup.' I wonder if you could tell me how to make simple syrup?

Thanks much!

Mr. Martini said...

Thanks for the message Joe. It's great comments like this that keep me going.

I posted the recipe for simple syrup two posts before this one. I understand the posts can get buried pretty easily so I'm sure I'll be giving this recipe again on the podcast.

My preferred method of making simple syrup is 2 cups sugar to 2 cups water in a saucepan. Bring it to a light boil until the sugar is completely disolved. Let it cool and then put it into a sealable bottle (something that can pour easily) and keep in the fridge.

Rich said...

Great show! Keep up the good work! I look forward to trying some of the gin recipes (especially the "Singapore Sling".)

Joe, Alton Brown recently had a cocktail episode, You can try his simple syrup recipe, as well.

Anonymous said...

Hi there
In craft of the cocktail and on his dvd dale de groff makes simple syrup without heating it up.Does it make a difference which way its done.Also how long will it keep.
Keep up the great podcast

Mr. Martini said...

There's not too much of a difference how you make simple syrup. This is why I mentioned both methods in my post. If you heat the mixture, it will stay as a super concentrated syrup. If you do the shaking method then you'll still want to give it a few shakes before each use. I guess I just preferred heating the syrup as I personally feel I can make the mixture more concentrated and makes for a better replacement of pure sugar.

Both methods are great. It's just up to preference.

I'v never had a mixture around longer then a couple weeks so how long it lasts is a great question. I stated in my post that simple syrup will last in the refridgerator for a few weeks. I've actually had a bottle up to a month before without noticing much degradation. It is just sugar and water. You just don't want it absorbing smells from the fridge. If you leave it out, the mixture will start to form crystals.

Tajayana said...

Appreciate the podcast. Thanks so much for the addition of the recipes from the podcast on the site.

I've recently started infusing my own vodka. Limitless possibilities it seems. I've only used vodka. How about infusing other alcohol?

Mr. Martini said...

Hi Tajayana.

Oh you bet you can infuse with other alcohols... like tequila for instance.

One of my favorite tequila bars in San Francisco does a mango infused tequila for a great tasting margarita topped with a splash of champagne.

This same bar does a vodka infusion of serrano peppers and cucumber. They pour it over ice with the juice of pureed cucumbers. Now this is a great drink. It starts off with the cool flavor of cucumber and then the pepper gives you tingles on the back of the tongue after you swallow.

Light rum is another great alcohol to infuse with.

I've even heard of some people infusing whiskey with spices to make their own creations. This is how Southern Comfort came along.


Chris said...

That sounds awesome, can you tell me more of what they use to infuse that? I'm assuming one Serano pepper (stemmed and seeded) and one cucumber and steep for 1-2 weeks to taste in 750ml Vodka?

What proportions of that to cucumber juice do they do? I've never thought of drinking cucumber juice, can you get a good amount out of one cucumber?

Mr. Martini said...

Sure! They cut the peppers in half lengthwise and scrape out the seeds. For a bar that goes through a lot, they're making it in a large container using more than a single 750 ml bottle. To do this at home, I suppose one pepper would be good for a single bottle. They'd also skin and cut up one cucumber (I'd probably just do half a cucumber for a single bottle infusion) and place that in there as well.

You definitely don't want to let this sit for a week or even for a full day. The pepper will give some excellent heat in only 30 minutes. Seriously! Let it sit for 30 minutes and then taste to see if it is hot enough for you. Keep testing every 15 minutes until it is at the strength you desire. Strain the pepper and cucumber out of the vodka and put it back into a bottle. Be sure to label it as your infusion.

Peel cucumbers and run them through a blender until they're mush. Now press it through a strainer and all the juice will come through. If you have a juicer, it's even easier. One cucumber should give you enough juice for at least a couple of these drinks if not more. You don't need to use a lot of juice. Just a splash or so to help balance out the heat.