Despite my having a small pile of limes in the fridge and a bottle of bourbon staring at me from my booze cupboard, I decided that I couldn’t let the third year of World Gin Day pass me by without mentioning it here. I may have spent most of World Gin Day itself, June 15th for 2013, with a Dodd’s Gin and tonic in my hand (from The London Distillery Company, who I will one day write about more fully on the blog) but Sunday is my evening for experimentation, so a Gin Old Fashioned it is.
I am a fan of the Old Fashioned, as I have mentioned on the blog before, having been introduced to the world of cocktails through it. For years it has been my preferred way of drinking a variety of aged spirits (especially bourbon, rum and tequila; as well as rye whiskey in a Sazerac, which is essentially a little twist on the idea) but so far I’ve not really tried it with a white spirit.
The Old Fashioned itself is simple enough that a ‘recipe’ deserves the scare quotes – sugar, bitters, spirit, ice, stir, drink. However, While Angostura bitters is generally a good all purpose bitters for dark spirits I suspect that it may not be quite what I’m looking for when using gin.
I first started thinking of using an orange bitters, but my limited gin collection doesn’t really contain anything with a big orange citrus hit to match it. I then considered Tamborine Mountain bitters, with its spicy character a match for the more earthy, spicy flavours in many gins, but it’s still sunny outside and I’m pretending that we have a ‘summer’ in the UK, so I wanted something a bit fresher.
I went for my fallback gin and tonic additive – ‘Dr’ Adam Elmegirab’s Dandelion and Burdock bitters.
I’m not a fan of actual D&B, having filed it away in the same compartment of my mind as Root Beer (the ‘tastes of chemicals and death’ cupboard), but the bitters are quite different. They have a sweet liquorice and anis note in amongst the bitterness, and don’t seem to add a spicy heaviness to drinks, as many of the other bitters in my cupboard do, making it perfect for my plans.
I had some sugar syrup to use up, so decided to go for 1/2 a measure of 1:1 syrup (about 1/2 a sugar cube, I think), 2 good dashes of bitters and 75ml of Plymouth gin. Stirred with ice, strained over fresh ice and served ungarnished, as I didn’t have anything appropriate to top it with. Sweet, citrusy and with a nice liquoricey tang.
Thoughts, suggestions and improvements gratefully received.
Now to do magic with anchovies and pasta. One of the easiest magic tricks.
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