Cocktail No 90 Opera

Bellissimo! With thanks to my brother Michael and sister-in-law Carole who ensure I am stocked with Maraschino from his base in Napoli. Did anyone else's parent drink Dubonnet back in the 70/80s? Very much out of fashion at present and I had to go to a specialist wine merchants to get a bottle.

A compete change in style to fruity and sweetish, but not cloyingly so. The interplay of the cherries in the Marachino with the herbs in Dubonnet and gin is quite delightful. It tastes very light, almost alcohol free, but don't kid yourrself, this is in the 30% range.

Mild cherry is the predominant flavour, with an earthiness kicking in after a few seconds. Great for a sunny day. Don't miss out the orange peel twist, it definitaly adds extra citrus.

Recipe

2-3 ice cubes
25 ml Birkdale gin
15 ml Dubonnet
15 ml Maraschino
Piece of orange peel

Put all liquids and ice into a shaker and shake well until ice cold. Strain into a cocktail glass. Twist the orange peel to release the citrus oils and drop into the glass.

Cocktail No 85 Martini Medium

I was going to skip this, but as I planned to do every gin cocktail in the book, taking one for the team. As I expected, it is too sweet for me. Don't get me wrong, Birkdale gin is the perfect gin for a Martini. The 15 botanicals I use to make it are a perfect complement to the herbs in vermouth, I just prefer it very dry as in the vermouth, not necessarily the amount. Some people add dry vermouth to the cocktail glass, pour it away and then add chilled gin - bit strong for me. This recipe has a bit too much vermouth for my taste at 50%, 25% is better IMHO.

The Rosso Vermouth does bring a much richer and earthier flavour than the dry vermouth which is very interesting but it does bring that extra sweetness, which kills it for me I am afraid. Still for those with a sweet palate, who have not tried or like a Dry Martini, this could be a welcome introduction.

Recipe

Ice cubes
40 ml Birkdale gin
10 ml Dry Vermouth or Noilly Prat (I would go for the former and save your money on this one)
10 ml Rosso Vermouth
Piece of orange peel.

Put Ice, gin and vermouths in a mixing glass. Stir well and strain into a cocktail glass. Garnish with orange peel.

ps, with a surname of Bond, I naturally have to have my Martinis shaken, not stirred.

Cocktail No 62 - Bronx

The rosso vermouth is the first taste to come through, giving that caramel herbal flavour. Then orange blasts across the mouth, followed by the dryness and cleaness of the Noilly Prat competing for attention. The aftertaste reminds my slightly of the Dry Martini with the gin becoming noticible.

Don't think this is one for me.

Recipe

1 measure Birkdale Gin
1 measure Noilly Prat (or Dry Vermouth)
1 measure Rosso Vermouth
1 measure Orange Juice
1 dash Angustura bitters
Spiral of orange peel

Add Ice with gin, vermouths, orange juice and bitters to shaker. Shake well and strain into a cocktail glass. Spear orange peel on a cocktail stick and use to garnish

Cocktail No 41 New Yorker

In need of a hair of the dog following the 30 years school reunion which kicked off about this time yesterday evening in London, I went for short, sharp and very strong - and a good choice it was.

There is only one teaspoon of grenadine, but its gives a remarkable intense colour and just the hint of sweetness to balance the lemon juice.

Its essentially a Bourbon Sour with a bit of colouring and Orange oil. Regardless it has gone down very well and was just the lift needed for this tired old soak.

Recipe

Add 1.5 measures of Bourbon to a shaker with 1/2 measure of Lemon Juice and 1 teaspoon of Grenadine. Shake on ice and strain into a cocktail glass. Squeeze a piece of Orange Peel over the top and drop in (I also added Orange Bitters).