Wednesday, May 9, 2012
Gin and Bear It
As for the gin, taste around to find the flavors that most please you, for this is really the one-person play in the cocktail drama book and you don't want Adam Sandler in Krapp's Last Tape, do you? If you like something milder with a whiff of cucumber, there's Hendrick's. If you like it clean and clear, but with a subtle complexity, there's Bombay Sapphire. If you want the equivalent of a double IPA of gin, go with my usual favorite, Anchor Junipero. And now I've got another fun variation, pictured above, Death's Door, one of the few all organic gins available. While Anchor uses "more than a dozen" (how cryptic, or how sneaky a way not to say 13 and avoid freaking out the triskaidekaphobes?) botanicals, Death's Door keeps it simple and uses only three--juniper berries (of course), coriander, and fennel seeds. That gives this gin a laser focus on the juniper, smelling like a field of Christmas trees when you open the bottle. It finishes refreshingly citrusy, too.
Simply put, place of origin tells you most of what you need to know--want an extravagant San Francisco gin, go Anchor, want the salt of the earth Midwest (Wisconsin) gin, go Death's Door.