I remember way back in the day when I fell in love with gin and the Gin & Tonic. I wasn't a big vodka fan (that came later) and G&Ts were perfect for a hot day and I was living in Texas so there were plenty of those. Made well a Gin & Tonic is light and crisp not too sweet and not too heavy like even sometimes the most everyday pilsner can be (for me anyway). It seems like for a long time there was quality gin and rotgut both more or less mass produced and that was pretty much about it. At least here in the US. Anyone doing anything close to micro batches or anything with a bolder botanical profile was likely making it in their bathtub or perhaps a distillery like they had on the tv show M.A.S.H.!
Enter gins like Hendrick's from Scotland and a little closer to home Death's Door from Wisconsin. There's a great list here of different brands of gin, their flavor profile and where they are crafted if you really want to see the variety.
Cut to about a month ago when M sent me a link for a Gin Martini made with cucumber, mint, and tarragon. We were doing a lot with cucumber and tarragon - those popsicle recipes - and I believe her comment was, "this looks great! we should try it out!"
Cut to last Wednesday when I was
The link to the recipe is above and here. I replaced the mint with shiso leaves. Depending on the size of the leaves use 2 - 4. The cocktail is strong and herbaceous. The St. Germaine gives it just enough sweet to round everything out.
Happy Birthday M!
The leaves sticking out of the top of the jar was supposed to look like a sophisticated and subtle hint about the ingredients - a card of sorts. I can't help, but think of a mullet when I look at this picture - business up front and a party in the back. Next time I'll remind myself "less is more".