Upcoming TDN – Martin Miller’s Gin

Thursday Drink Night has had a love affair with gin lately, and I’m pleased to say it’s ending on a sultry note. Martin Miller’s gin is like the triple cream offering on the cheeseboard. You save that last cracker and dot of kumquat-vanilla jam for the final remaining sliver of goopy heaven. This week, Martin Miller’s gin is that morsel of yum. Join us on TDN ( What’s Thursday Drink Night? ) where we’ll be mixing an endless onslaught of original ginny libations.

A contingent of freaky mixologists will be live at Bourbon and Branch in San Francisco, mixing up MM potions live. There will be a webcam and Camper in the same location. Saying more would be pointless.

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Muddled Wrap-Up

Fairies surrounded us, and chickens were thrown over fences with glee. We muddled everything from basil to orange peels. Wait. We muddled everything from cherries to naked mole rats! And the night was grand. The winning cocktail deserved victory, and is scrawled thusly:

The Winning Cocktail

The Derek

• 3oz Dolin blanc
• 1/2oz ginger liqueur
• 4 mint leaves
• 1 dash orange bitters

Lightly muddle mint leaves and Domaine de Canton in an old fashioned glass. Top with Dolin Blanc, orange bitters, and a dodecahedron of ice. Give it a couple of quick stirs.

SeanMike from Scofflaw’s Den

Featured Cocktails

For the whole list of tippling eccentricities, observe Twitter. But here are the few that made it through level four of Ikaruga:

Flamenco

• 2oz tequila
• 1 1/2oz grapefruit juice
• Schwepps lemon soda, to top
• 1/2oz Wray and Nephew overproof rum, floated
• spinkle lime juice
• 1 strawberry
• 1/2oz seville orange syrup
• 4 basil leaves

Muddle strawberry with Seville orange syrup and basil leaves. Add tequila, ruby grapefruit juice, and a sprinkle of fresh lime juice. Top with Schweppes lemon and a float J. Wray. Garnish with a grapefruit rose and basil. Die of intensity.

Tiare from A Mountain of Crushed Ice

Mt. Vernon Cooler

• 1 1/2oz Old Overholt rye
• 3/4oz Tuaca
• 1/2oz cinnamon syrup
• 8 pitted Bing cherries
• 4 dashes Fee’s aromatic bitters
• club soda, to top

Muddle cherries and bitters. Add rye, Tuaca, and cinnamon syrup. Shake and strain over ice in highball glass. Top with club soda. Squeeze in lime wedge and drop in. Stir and enjoy your rueful victory.

Craig from Dr. Bamboo

Cilantro Bacon Julep

• 3oz bacon-infused bourbon
• 1 dash Fee’s whiskey barrel-aged bitters
• 1 dash Angostura bitters
• 3 sprigs cilantro
• 2T brown sugar

Pinch off leaves from the cilantro stems and muddle with the brown sugar and bitters. Add the bacon bourbon and stir. Set aside to infuse [ed: wtf?]. In the meantime, crush some ice and pack into a copper mug or julep cup. Strain the infused bourbon over the ice. Garnish with a flourish of cilantro and a fresh strawberry.

John from John the Bastard

Evil Chartreuse Swizzle

• 2 cubes pineapple
• 1 sprig mint
• 1 1/4oz Chartreuse
• 1/4oz Wray and Nephew overproof rum
• 3/4oz lime juice
• 1/2oz falernum

Muddle pineapple, mint, and J. Wray. Pack glass with ice, add Chartreuse, lime juice, and falernum. Swizzle while cackling.

Rick from Kaiser Penguin

Featured Photos

Old Sage

Bronze Tiger