So, time for #MasterofCocktails. Apologies for the kerfuffle over the last couple of weeks, we’ve been on an island in the sun. While we were on Islay, I showed you how to put together two quick cocktails on Twitter – the Handmade Cocktail Company’s Manhattan and Vieux Carré.
Have a peek at the #MasterofCocktails hashtag for methods and recipes, which can also be handily found on the actual bottles. All you’ll need is some ice, glasses and the appropriate garnish.
Right then, Normal Service now resumed. This week we’re going for a Gibson. A classic Martini Variant using an onion instead of an olive or a twist.
You’ll be needing these…
List of Ingredients
- A splidge of Dolin Vermouth de Chambéry Dry
- 90ml St. George Spirits Terroir Gin
- Cocktail Onion (Garnish)
First things first – Martini Glasses into the freezer to chill down.
Grab yourself a stirring glass, and chuck in a couple of handfuls (handsful?) of ice.
Next, add a splidge of Vermouth. I’m using Dolin for this – I think it pairs nicely with the gin.
Give it a very quick stir and strain it all off.
Now for the gin. I’m using St. George Spirits Terroir Gin – an intensely savoury affair that works really well with the onion.
This is a Martini, so we’re not mucking about with quantities here. 90ml.
Go ahead and give it a stir for about 30 seconds.
Take your chilled glass from the freezer and put the onion in first (before pouring the drink). This way you’ll completely disperse the vinegar. Important tip, that.
Finally, pour the drink. We only need to single-strain as we’ve stirred it, obviously.
The Gibson. Simple, delicious, you probably don’t need more than two.
Enjoy!
Here’s @SCOTTDOG11 showing off his own Gibson and the weekend’s wonderful weather. Enjoy them both, Scott!
With Normal Service resumed, tune in next Sunday night from 6PM by following #MasterofCocktails or @MasterOfMalt on Twitter where we will be using these three:
Next week, you’ll be needing these…
Havana Club Añejo 3 Year Old, Monin Pur Sucre de Canne (Pure Cane Sugar) Syrup and a lime.
Ben
