All posts tagged: hendrick’s gin

Journalist Cocktail

June 21, 2009 Recipes, Spirits

Dismayed at the news that Eric Felten won’t be regularly publishing his “How’s Your Drink?” column in the weekend Wall Street Journal, we just might have to drown our sorrows in his farewell cocktail: The Journalist. Pulled from the pages of the great Savoy Cocktail Book of 1930, the Journalist Cocktail is bright and balanced – just like a good journalist.

We will admit to sharing Eric Felten’s drink preference based on seasonality. Manhattans on colder days, martinis on warmer and lots of fruit for summer. Not quite martini, not quite manhattan and with a citrusy dimension, the Journalist cocktail might be the perfect compromise drink for a rainy summer day like today.

2 oz gin (Hendrick’s does quite well in this)
½ oz dry vermouth
½ oz sweet vermouth
1 squeeze fresh lemon juice
1 splash triple sec
1 dash Angostura bitters

?Shake with ice and strain into a stemmed cocktail glass. Lemon twist.

Greene Grape Cocktail

April 24, 2009 Food

Daniel, a man of many culinary talents and the twisted genius behind the Daniel’s Special sandwich (ask us!), came up with a delightful summer drink. With the forecast in the 80s for the weekend, we thought it would be perfect to post today. We posted a cocktail recipe on Wednesday but this has been one of those “make mine a double” weeks.

Daniel’s drink is an herbal riff on a mojito with collins-style elements and a great summery presentation. We added lime juice, which is completely optional. (We are fond of extras, like the e in Greene).

The Greene Grape Cocktail

4 leaves of fresh mint
1 oz green grape simple syrup (follow the directions for simple syrup but add 1 cup of halved green grapes for every cup of water/sugar used so that the ratio of grapes to sugar to water is 1:1:1)
3 oz Hendrick’s gin (we used 2 oz plus one ounce of fresh squeezed lime – DH Krahn gin would also work well)
4 halved green grapes
4 blackberries
1 oz soda water

Add mint and green grape simple syrup to Collins glass (or any tall glass). Muddle to release essential oils in the mint. Add halved grapes and blackberries. Fill glass with crushed ice (cubed will do in a pinch) and add gin and soda (& lime, if using). Stir and garnish with a sprig of mint.

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