Cocktail No 96 Rolls-Royce

As the name would suggest this is a first class gin cocktail.The gin is king here. so make sure you use a premium gin for best taste. The Bianco vermouth adds a hint of sweekness, but not too much, being tempered by the dry vermouth A hint of herbs and complexity ends it off from the Benedictine.

Very nice indeed.

Recipe

2-3 ice cubes
25 ml Birkdale gin
15 ml Dry vermouth
15 ml Bianco vermouth
1-2 dashes Bénédictine

Put ice in a mixing glass with gin, vermouths and Bénédictine. Stir well until icy cold and strain into a cocktail glass. Garnish with a masaschino cherry

Cocktail No 65 - Cooperstown

Having launched the Churchtown Deli Gin last night, which ended up being a very late night, 5 pm could not come around soon enough today for this most welcome pick-me-up.

A variation on the Martini, a dominance of gin, supported by both dry and sweet vermouths and lifted with a sprig of crushed mint leaves.

Visually, its a beautiful drink crystal clear with the faintest hing of green. The first taste is the sweetness of the Bianco vermouth, then the herbs come rushing through and suddenly you realise that you are tasting the Noilly Prat over and above the Bianco. The gin is there of course as a master slug underpinning everything with the faintest hint of mint finishing the taste profile.

A very welcome to the start of the end of a glorious sunny day.

Recipe

25 ml Birkdale Gin
15 ml Noilly Prat or Dry Vermouth
15 ml Bianco Vermouth
1 sprig of mint

Put ice in a mixing glass along with Birkdale Gin and both vermouths. Stir well and strain into a Cocktail glass. Decorate with the sprig of mint.

Cocktail No 46 Ray Long

I haven't uncovered the origins of this one and the Savoy Cocktail book from 1930 gives a different ratio of Brandy to Vermouth. My recipe has more Vermouth and the Savoy more Brandy. It also looks like the original called for Absinthe. Mine substitutes Pernod, because Absinthe was a banned drink when it was published (I've had the Cocktail book close to 30 years now).

So mine is quite a mild cocktail in alcohol terms. Some Brandy diluted with Vermouth. Its a beautiful hazel colour. It only has a teaspoon of Pernod, but it carries through so strongly - great if you are an aniseed fan.

First impressions is the chill of the drink, followed by a blast of aniseed at the back of the mouth with that typical warming of the Brandy spreading. Lastly, the herbs from the Vermouth and the Angostura Bitters creeps through leaving a tingle and slight fell of a film on the teeth.

That's a rather nice drink! Not sure why its int he wine based section, especially if the original had more Brandy than Vermouth.

Recipe

Add 3 ice cubes to a mixing glass with 1 measure of Bianco Vermouth, 3/4 measure of Brandy. 1 teaspoon Pernod (or Absinthe) and a dash of Angostura Bitters. Stir and strain into a cocktail glass.