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Posts Tagged ‘Nolet’s Finest gin’

*Recent ruminations from LUPEC Boston, a portion of which originally appeared in the Weekly Dig.

As the snow dumps and the holiday bills roll in many of us are choosing to imbibe at home, both to save money and stay warm. Such was the case last week for this LUPEC lady: my roommate whipped up a batch of jambalaya in the slow cooker and invited Alexander to come by for dinner. Alexander invited a friend who invited a friend and I invited a friend who did the same. Before we knew it, our snuggly winter dinner plans morphed into an impromptu dinner party. With all these guests on their way and only ten minutes to prep, what were we to do? Make punch!

Our group was a blend of bourbon drinkers and folks who “only drink vodka” so I turned to a bottle of Nolet’s Finest as a base, an elegant gin that uses Turkish rose petals and raspberries as main botanicals. With subdued juniper notes, Nolet’s ia a nice gateway choice for gin-phobes. I had white tea kicking about in the cabinet, lemons on the counter, a bottle of Combier and a little Orchard Apricot Liqueur on the bar. Old school recipes for punch (like, circa the 18th century) call for tea, sugar, water, spirits, citrus, and little spice. With all of these items at my fingertips, punch became possible.

When our guests arrived they were thrilled to find me batching up a bowl of punch just for them. It’s as simple as pie (easier even – have you ever tried to make pie dough?) but packs impressive, well, punch. Our guests christened it the Short Con – the Long Con has yet to be invented, but will probably use something brown as a base.

To similarly delight your guests, follow these simple steps:

Step #1: Steep tea. How much will depend on how much punch you are making; for the Short Con Punch I steeped 2 white tea bags in 1 cup of water for five minutes.

Step #2: Peel whatever citrus you choose and muddle it with sugar. Again, this should scale; for the Short Con Punch, muddle peels of 4 lemons and a lime in about a cup of sugar. Muddle until the citrus oils have been absorbed by the sugar.

Step #3: Add tea to the sugary citrus peel mix and stir until sugar is dissolved.

Step #4: Add base spirit, modifying liqueurs, and fresh squeezed citrus juice of choice in a ratio of 2:1:1. For the Short Con we started with 2 cups of gin, a little over ¼ cup of Combier, a little under ¼ cup of Orchard Apricot Liqueur and juice of 4-5 lemons. Taste as you go and modify as needed.

Step #5: Add a little water and ice.

Et voila! If serving immediately, ladle punch over ice filled cups. If you have time, allow the punch to chill for a bit (literally) before serving.

Your guests will be so impressed. But do prepare yourself for texts that blame you for their hangover the morning after.

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Recent thoughts from LUPEC Boston, as originally published in the Weekly Dig.

by Pink Lady

As you well know, we love a good cocktail story. One of our all-time favorites is a tale about the Gibson. We’ve heard this myth bandied about by some of Boston’s most knowledgeable bar stars, and though we’ve never seen it substantiated, we’re happy to propagate it here. Fact or fiction? Who cares, we’re drinking.

The Gibson is essentially a martini garnished with cocktail onions. As the story goes, a savvy investment banker named Gibson in cahoots with his waiter and barman used the cocktail as a ploy during business negotiations. While meeting to discuss business, as his potential partners ordered a round of martinis, Gibson would announce: “I’d like a Gibson”. This cued his server to bring him nothing more than a glass of water garnished with cocktail onions. As you can imagine, after two or three rounds of drinks as negotiations wore on, Gibson had the upper hand. The servers always knew he’d closed the deal when he said: “Now sir, I’d like a martini.”

The Gibson Cocktail traces its roots to San Francisco – this much we know to be true. One story posits that it was created and popularized by artist Charles Dana Gibson, creator of the iconic Gibson Girls. Another states it was invented for wealthy financier and Bohemian Club member Walter D. K. Gibson sometime around 1898. Perhaps he was the Gibson who used the cocktail as a ploy to make him rich. Whomever can be credited, the drink was a hot ticket by 1904.

We’ve recently been enjoying the Gibson made with Nolet’s gin, a gorgeous gin that’s recently become available in Boston. Made with Turkish rose, white peach, raspberries, and a super secret proprietary blend of botanicals, Nolet’s is floral, fruity and delightfully elegant. The juniper element we love (but so many gin-phobes hate) is less pronounced than many of its contemporaries, making this a great gateway gin for the juniper-wary. Sample one of these at home, or at Eastern Standard where the house pickled onions are reason enough to order a Gibson.

THE GIBSON

Adapted from Imbibe! by David Wondrich

1.5 oz Nolet’s Finest Gin

1.5 oz dry vermouth

Stir ingredients with ice. Strain into a chilled cocktail glass. Garnish with a cocktail onion.

Cin-cin!

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