Hello again, time for another #MasterofCocktails, innit? Now this one’s not a particularly common drink, but it’s a recipe that’s definitely worth having in your repertoire. We’re going to make a ‘Gin and It’. The ‘It’ being a contraction of ‘Italian Vermouth’, which makes up 50% of the drink.
I’ve chosen to use St. George Dry Rye Gin as the gin for this drink – it’s made from a much more flavourful spirit which, whilst it’s not necessarily more authentic for the drink, it does lend it a punchy white-dog-esque flavour.
You’ll be needing these…
List of Ingredients
- 35ml of St. George Dry Rye Gin
- 35ml of Sacred Spiced English Vermouth
- Shake or two of Angostura Bitters
- Orange Peel
So, start off with 35ml of the fabulous Dry Rye Gin from St. George Spirits.
Bung that into a stirring glass along with a handful of ice.
Next up, Red Vermouth. To be fair (before you say it), this is more of a ‘London’ Vermouth, but it is rather good.
Equal quantities here – in with 35ml Sacred Vermouth:
Then a quick shake or two of Angostura Bitters.
Stir for a good 45 seconds – dilution is useful for this drink, as the Dry Rye works with water.
Strain into a coupette…
Then grab a strip of orange peel…
…and express it over the glass before discarding.
All done. The Gin and It:
You can always refer back to these #MasterofCocktails recipes on the blog (handy), but we do enjoy it when you play along on twitter (from 6pm every Sunday) – here are a couple of your pics from this week:
This Gin & It is for @lizc72’s Nana, who apparently scandalised 1930s Bury by ordering one! We’ll drink to that.
@Owls_Of_Athens got in the act too: “Job done. Delicious.”
Right, all that’s left to do then is give you a heads up about what we’ll be using next time:
Next week, you’ll be needing these…
Smooth Ambler Old Scout 7 Year Old Rye, Licor 43 Cuarenta y Tres, Sugar Syrup, a Lemon, Eggs and Soda.