20150822 stgeo-dead-ringer
Another evening, another amateur cocktail. This one is called a Dead Ringer, which to my eyes is a complicated Negroni: 1oz St. George Dry Rye Reposado gin, 1oz St. George Terroir gin, 3/4oz Cocchi vermouth, 3/4oz Campari, and 13 drops of Wigle orange bitters, strained and served in a St. George absinthe-rinsed rocks glass. Squeeze a lemon rind over it.
I'm an amateur with no strainer, but the ice cube works out fine.
I found the recipe on the St. George website, and it actually specifies Junipero gin, made by a nearby competitor, but what I have on hand is St. George gin (and absinthe). Junipero is an excellent gin, and I'm lucky to have both distillers in the Bay Area.
The dry rye gin in particular makes this markedly different from the Negroni, an interesting variant.
20150822 stgeo-dead-ringer
Another evening, another amateur cocktail. This one is called a Dead Ringer, which to my eyes is a complicated Negroni: 1oz St. George Dry Rye Reposado gin, 1oz St. George Terroir gin, 3/4oz Cocchi vermouth, 3/4oz Campari, and 13 drops of Wigle orange bitters, strained and served in a St. George absinthe-rinsed rocks glass. Squeeze a lemon rind over it.
I'm an amateur with no strainer, but the ice cube works out fine.
I found the recipe on the St. George website, and it actually specifies Junipero gin, made by a nearby competitor, but what I have on hand is St. George gin (and absinthe). Junipero is an excellent gin, and I'm lucky to have both distillers in the Bay Area.
The dry rye gin in particular makes this markedly different from the Negroni, an interesting variant.