Gin Dandy
July 22, 2010 | East End Eats
Toss that standard gin and tonic and opt for a few updated twists on the classic. Using Hendrick’s gin—a Scottish variety known for its small-batch approach and botanical makeup—try something like the Jim’s Cup, which enhances the cucumber- and rose-infused essence of Hendrick’s with fruitful notes of lemon, lime, orange and strawberry.
CUCUMBER COOLER
COURTESY OF JIM RYAN, HENDRICK’S GIN BRAND AMBASSADOR
1¾ ounces Hendrick’s gin
¾ ounce St-Germain elderflower liqueur
½ ounce simple syrup
¾ ounce fresh-squeezed lime juice
3 sprigs of mint
In a long glass, muddle mint, simple syrup and lime juice. Add ice, St. Germain and gin. Top with soda. Add cucumber garnish with a sprig of mint.
JIM’S CUP
COURTESY OF JIM RYAN, HENDRICK’S GIN AMBASSADOR
1½ ounces Hendrick’s gin
¾ ounce fresh-squeezed orange juice
½ ounce fresh-squeezed lemon juice
¼ ounce fresh-squeezed lime juice
¾ ounce simple syrup
3 small strawberries, hulled and chopped
1 thumbnail ginger root
4 dashes Angostura bitters
In a mixing glass, muddle ginger, strawberries, simple syrup and bitters. Add remaining ingredients and ice. Shake well and strain into an iced short glass. Top with cucumber foam* and garnish with a sprig of mint.
*For cucumber foam, place a whole seedless cucumber into a juice extractor and capture the juice in a coverable container. Shake the container to excite the foam and spoon onto the top of the cocktail.
FLORADORA
COURTESY OF JIM RYAN, HENDRICK’S GIN BRAND AMBASSADOR
3 ounces Hendrick’s gin
1 ounce fresh-squeezed lime juice
1 ounce raspberry syrup
Combine ingredients and add ice in a long glass. Give a good stir. Top with ginger beer and give a gentle stir. Garnish with a raspberry and lime wheel.
BY LAUREN HOENEMEYER
