The Three Gin Cocktails You Need in Your Bartending Arsenal
Jeffrey Dillon of New York City's Bathtub Gin gives a lesson in serving up the liquor of the moment.
Every drink has its day, from James Bond's vodka dry martini to Ron Burgundy's scotchy scotch scotch. So while whisky has been in the spotlight for the past several years, it would seem that with the exit of Don Draper from our TVs so too go his old fashioneds and Canadian Clubs. The spirit to substitute? Gin, of course—specifically the less piney, more versatile likes of our current bar cart staple, Nolet. For research purposes, we asked Jeffrey Dillon of New York City's Bathtub Gin to show us how to make three cocktails to add to our happy hour repertoire, and, as all sound journalists must, taste tested each. Get the recipes below!
NOLET'S SILVER MARTINI
1.25 oz. Nolet's Silver Dry Gin
Directions: Stir over ice and strain, finish with a lemon twist.
1.5 oz. Nolet's Silver Dry Gin
.75 oz. Campari
.5 oz. Punt E Mes
.25 oz. Dolin Dry Vermouth
1 dash Cardamom Bitters
1 dash Regan's Orange Bitters
Directions: Stir over ice and strain, finish with a grapefruit twist
(created by Jeffrey Dillon, Bathtub Gin)
2 oz. Nolet's Silver Dry Gin
.5 oz. Simple Syrup
.75 oz. Lime Juice
Directions: Build in a Collins glass, muddle gently, fill with crushed ice, top with soda and garnish with mint.