Master of Cocktails – The Improved (New) Holland Gin Cocktail

Master of Cocktails Improved New Holland Gin Cocktail

Right then chaps, this week’s #MasterofCocktails recipe is The Improved (New) Holland Gin Cocktail. Despite what you may be thinking, this is one that whisky fans will really enjoy. We’re using some top notch American ingredients here too, including the New York Distilling Company’s fantastic Chief Gowanus New-Netherland Gin as well as some Cask-Aged Whisky Bitters.

Brooklyn, you see, used to be a Dutch colony. Yep. And this gin we’re using is a Holland gin (i.e. a genever), and it was made to a 19 century American recipe with the help of David Wondrich, using the New York Distilling Company’s unaged, double-distilled rye whiskey. Moreover, it’s bloody fantastic.

 

Master of Cocktails Improved New Holland Gin Cocktail

You’ll be needing these.

List of Ingredients

To start with – get a Coupette Glass in the Freezer. You know the drill by now.

Master of Cocktails Coupette in Freezer

Take a stirring glass, and half-fill with ice.

Master of Cocktails stirring glass with ice

Add 60ml of the Chief Gowanus New-Netherland Gin.

Master of Cocktails New York Distilling Chief Gowanus New Netherland Gin

This stuff is proper. Rather than describe it further, here’s a pic of the back label below. It really is *excellent* stuff.

Master of Cocktails New York Distilling Chief Gowanus New Netherland Gin

(You can click on images to see larger versions by the way…)

Now, we want quite precise measurements for the next bit. These pipettes are really useful.

Master of Cocktails Pipette

If you’ve not got one, ask in the ‘Your delivery instructions’ box next time you order, and Customer Service can find you one.

So – next up we’re going to add 3ml of Monin Sugar Syrup.

Master of Cocktails Monin Sugar Syrup pipette

As well as 2ml of St. George Spirits’ rather excellent absinthe.

Master of Cocktails St George's Spirits Absinthe pipette

…and 2ml of Pierre Ferrand Dry Curacao.

Master of Cocktails Pierre Ferrand Dry Curacao pipette

Finally, add 1ml of Master of Malt Cask-Aged Whisky Bitters. This one has its own pipette.

Master of Cocktails Master of Malt Cask-Aged Whisky Bitters

Give it a good old stir, and strain into your chilled Coupette.

Master of Cocktails strain and pour into coupette

For the garnish, we’re going to make a lemon spiral. I’m not usually into ‘fancy’ garnishes, but a strip is too big for this. Slightly shit video, but nevertheless:

Drop the spiral into the drink (don’t express it over the top – there’s no need).

Master of Cocktails lemon spiral garnish

There we have it – The Improved (New) Holland Gin Cocktail.

Master of Cocktails Improved New Holland Gin Cocktail

Enjoy!

Have a go yourself, and don’t forget to tweet pictures. There’s more than enough here to interest whisky lovers with Rye Whiskey Distillate, Oak-Ageing, the whole 9-yards.

Now for a new way of looking at the recipe – hopefully this works – feedback welcome! #6SecondCocktails:

All of the previous recipes can be found on the blog for you to revisit at your leisure, for example @Reemus22 recently made a Manhattan with Smooth Ambler Old Scout 7 Year Old Rye but opted to add The Bitter Truth’s Aromatic Bitters to his (it’s the diddy version from the Traveler’s Set).

Master of Cocktails @Reemus22 Manhattan

@Reemus22’s Manhattan

Next week, we’ll be making something that’s very, very bad for you on a number of levels:

Master of Cocktails next week's ingredients

Next week, you’ll be needing these…

Vanilla Extract, Smooth Ambler Old Scout 7 Year Old Bourbon, Vanilla Ice Cream, Milk (Whole), Canadian Maple Syrup.

Ben

Categories : Absinthe, Cocktails, Gin, Whisky

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