Cardinal Gin and.. trouble= a Friday Cocktail for Modenus

 

Warren Bobrow’s Cocktail Hour: The Cardinal Gin Mind Liberator

Gin has percolated deeply into my dreams as of late. I’ve been dreaming about a perfect Gin and Tonic that I enjoyed down in Charleston, SC during the recent Wine/Food Festival. There wasn’t very much of it, Gin can be very dangerous in hot weather.

There is something about being in the humidity and saline tinged air that drives a thirst for aromatic, crisp, thirst quenching and pleasing cocktails. In the ninety- degree weather, a refreshing Gin and Tonic became more than just a sum of the parts. This Gin and Tonic was exactly what I thirsted for. The cocktail had tonic water, nothing fancy, Schweppes served in little bottles (nice touch) and the size of the cocktail, was one of those little tasting glasses, just enough to whet my whistle. I was sated quickly, enough to find out more about this very delicious Gin.

Cardinal Gin is a new brand to the market. I like to try to discover passion in my spirits writing. It’s important for me to help the craft distiller with the brainpower and passion about what it takes to launch a distillery. I can visualize their dream and though the application of the myriad of Social Media, get their name out there in ways they never thought possible.

Flavor is the major determinate. You don’t go into the spirits business to make something that tastes like someone else’s product. It’s all about individuality and American ingenuity!

Cardinal Gin for example is all about flavor. The Company is named SAS- Southern Artisanal Spirits. I like that, the name of their company is catchy and memorable. They are located in the foothills of the Blue Ridge Mountains on King’s Mountain in North Carolina.

Their ingredients are all organic- a major plus in my mind. I’ve always made an extra effort to seek out producers who use organic methods.

Sure they’ve won some awards- big ones. But a Gin shouldn’t just taste good to the judges; it should also taste good to me. And in that tent, down in Charleston, in the ninety- degree heat, a Gin and Tonic made with Cardinal Gin was as satisfying as the first time I ever tasted Gin as a boy. My sip said FLAVOR!

I suggest trying to find some. You can buy it down South and I think they will be in the Northeast before long. The packaging is really fantastic with the bright red cardinal bird etched into the glass, visible from the front- but you don’t drink the bottle. The flavor is reminiscent of cream, freshly cut flowers and toasted citrus.

I’ve tasted many Gins, but none like this one.

Gin is becoming my go/to for real flavor- I suggest trying some soon on the rocks with a chunk of blood orange or… try this cocktail (below)

 

A Quite Twisted Cardinal Gin Mind Liberator Cocktail (serves two)

Ingredients:

Botanical Gin (Cardinal, Bulldog, Hendrick’s, Martin Miller)

Solerno Blood Orange Liqueur

Lucid Absinthe

Charred Lemonade- griddle lemons then juice into lemonade sweeten to taste with Royal Rose Syrups (your choice)

Perrier Sparkling Natural Mineral Water

Angostura Bitters

Preparation:

Griddle Lemon rounds until charred, juice them and strain you’ll need about 8 oz total so get to work!

Add Simple Syrup like the one from Royal Rose (use your choice of flavors)

2 Shots of Botanical Gin

1 Shot Solerno Blood Orange Liqueur

1 Shot Lucid Absinthe

Fill cocktail shaker 1/3 with ice

Add liqueurs and three shakes of Angostura Bitters

Shake and double strain into low champagne glasses (coupe’)

Finish with a splash of the Perrier Sparkling Water and a home cured cherry!

Extractions of Seasonal Citrus Fruits in Cocktails

Happy New Year all!  I’ve been experimenting with citrus as of late- but instead of the usual juice it and forget it- the cast iron pan (over there) has made a new dimension to my drinks.

What?  A cast iron pan?  How do you mean?

I like the charred flavor of citrus fruits.  But how?

Clementines are seasonal.  As are blood oranges.  Grapefruits are gorgeous at this time of year.  Sure, they are great juiced, but why not heat up your cast iron pan to almost smoking, peel your citrus and throw it into the pan.  Char the citrus and set aside to cool.

Use your juicer.  What?  You don’t have a juicer?  Run down to Williams-Sonoma and buy one! 

Photo: Warren Bobrow (Leica M8-Summicron 50mm F2)

Tequila is one of my favorite mediums to work with.  As is the new wave of “Botanical” Gin.

My first cocktail- named aptly the “Essence of Simplicity” cocktail is just that.

Ingredients:

2-3 grapefruit peeled

sprig of mint

Bitter End Moroccan Bitters

4 shots of Casa Noble Tequila

Preparation:

Heat your cast iron pan to sizzling hot

Char the grapefruit segments until nicely browned on all sides

Juice the segments and strain

Add Casa Noble Tequila to a cocktail shaker filled 1/2 with ice

Add one medicine dropper of Bitter End Moroccan Bitters to the shaker

Add the juice of the charred grapefruit

Shake!!! Shake!!! Shake!!!

Strain into a short rocks glass with a sprig of mint as garnish…  Slurp and enjoy!

The next cocktail combines blood oranges juice, lime juice, and clementine juice in a punch-like concoction that includes Cava from Spain, Conjure Cognac and Ron de Jeremy Rum.  “The Long, Smooth Rum”

It’s aptly called the “Hedgehog’s Revenge”

Ingredients:

Blood Oranges

Limes

Clementines

Preparation:

Take about three each, peel away the bitter pith and char in your cast iron pan. Set aside to cool.

Juice the citrus fruits

To a cocktail shaker, add 1/2 with ice

Add 2 shots of Conjure Cognac

Add 4 shots of Ron de Jeremy Rum

Splash of Cava (Spanish Sparking Wine)

Add about 6 oz of the charred juices

Shake and strain into two Champagne flutes

Top with a splash of Cava

Sip carefully!

This Cocktail uses Botanical-style Gin.  What is Botanical Gin?  Quite simply, it’s Gin that tastes like something!  Most of the Gin on the market today has very little flavor.  If it said Vodka on the label- you’d be 1/2 way to a hangover by now!  My friend Laura Baddish sent me some samples of a lovely Botanical Gin named Bulldog.

This is Gin with GUTS!  It stands up to citrus faster than you can say “Gin with juice”  which is the basis of this little drink.  It’s more of a long drink than a mere shot.

You can also use- if you can find it… The new Gin named FEW from the mid-western part of the USA.  It’s remarkable stuff and it reminds me of White Whiskey in the nose… (More to follow on this one)

The More to Follow Cocktail is just that.  You want more- to follow!

Ingredients:

Blood Oranges- Charred in the cast iron pan

Home cured cocktail cherries

Fresh Mint

2 Shots of Bulldog or Few Gin

1 Shot of Carpano Antica Sweet Vermouth (or your choice)

1 Medicine Dropper of Bitter End Jamaican Jerk Bitters

Preparation:

Muddle the cherries and mint together in a cocktail shaker

Add some ice- how much?  Not much.

Add the Blood Orange juice

Add the Gin

Add the Carpano Antica

Add the Jamaican Jerk Bitters

Shake and strain into a tall Collins glass with a couple cubes of ice and one of your home-cured cherries.