• ‘Tis the season for entertaining and being entertained. No need to limit yourself or your guests to beer, wine and the standard martinis, Manhattans and Cosmos when serving up cocktails. Not when there is such a rich heritage of cocktails in the American archives of mixology. We’re now into offering you a drink recipe each day, with enough time after the final one for you to be sure you have the ingredients on hand for the Christmas-New Year’s party crush.
One of the nicest new spirits to come on the market in the past few years is G’Vine, the French grape gin distilled in the Cognac region. (See my Tasting Notes here.) Michael McDonagh, beverage director at Fisherman’s Wharf-adjacent bar/club The Parlor in San Francisco has come up with a cocktail featuring it.
DRINK NO. 11 -THE DiVINE
2 ounces G’Vine Gin
½ ounce Dimmi Italian liqueur
4 lemon slices
¼ ounce simple syrup
5 drops La tourment Vert Absinthe
Muddle lemon slices with simple syrup in a mixing glass. Add gin & Dimmi. Fill with ice. Shake and fine strain into cocktail glass. Drop absinthe over the cocktail. Garnish with lemon twist.