Three of our favorite gin cocktails.
Two Up, Two Down
Recipe courtesy of the Roosevelt, Richmond
The Blue Puppy
Recipe courtesy of Lucky, Roanoke
The Parting Glass
Recipe courtesy of Catoctin Creek Distillery, Purcellville
Put down the tonic: This herbaceous and botanical liquor pairs with flavors that may surprise you. Skip the selzer in favor of a revamped Irish coffee with the Two Up, Two Down. Want something more floral or fruity? Try a Blue Puppy or the Parting Glass. Cheers!
Two Up, Two Down
1 ½ ounces Laird's apple brandy ½ ounces Continental gin ½ ounces Broadbent rainwater madeira ½ ounces coffee syrup (see below) ½ ounces fresh lime juice dash angostura bitters orange peel to garnish Combine all with ice. Shake and strain into ice filled rocks glass. Garnish with orange peel. For the coffee syrup: 1 cup strong black coffee 1 cup sugar Stir together coffee and sugar until combined.
The Blue Puppy
1½ ounces Catoctin Creek Watershed gin 1½ ounces honeysuckle, blueberry, allspice, hibiscus and sugar tincture ¾ ounces Dolin Vermouth Blanc 2 shakes Angostura orange bitters 1 chocolate mint to garnish Combine gin, tincture, vermouth and bitters in an ice-filled Boston Shaker. Shake vigorously and serve in a chilled champagne coupe. Garnish with a leaf of mint.
The Parting Glass
1½ ounces watershed Gin 1 ounce raspberry lemon juice (see below) 1 ounce sparkling cider or Champagne Combine the ingredients in a flute or stemmed glass. Garnish with a lemon peel. For the raspberry lemon juice: Combine equal parts sugar and water in a saucepan. Bring to boil to combine, then reduce to simmer and add raspberries. Mash with potato masher or spatula. Simmer until a rich color and flavor, then strain. Combine 3 parts of lemon juice with 1 part raspberry syrup.