Perhaps as a holdover from my old cosmo-swilling days, I usually have a number of fresh limes on hand, but rarely any lemons. But we recently happened to have a couple extra after jarring a batch of preserved lemons, and I resolved to make good use of them.

I also happened to have a bottle of gin I’ve been itching to open. Back in April, when we visited Door County, Wisconsin, I picked up a bottle of Death’s Door Gin. This gin is actually vintage, marked with the date the “organic hard red winter wheat” was harvested from Washington Island: August, 2009. Because Washington Island, set at the very end of the Door County Peninsula, is a particularly scenic and tranquil spot, I couldn’t resist this gin made from its wheat (as well as “wild juniper berries and various other botanicals”).

On its own, the gin has a nose of juniper (of course) and a bit of fresh mint. Sipped neat, anise flavor gives way to juniper before a hit of white pepper.

A gin this complex and smooth deserves better than a swish of tonic. Since I had some fresh lemons, I dusted off my old Aviation recipe. (more…)

While sitting at the bar of a neighborhood restaurant recently, I noticed the owners perusing a book of 300 cocktail recipes. I asked, indicating the book, if they were trying to expand their cocktail menu.

“Yes, we’re trying to decide on a new cocktail to offer as a summer special.”

A wonderful idea. I find it delightfully restorative to relax on a bar’s patio, languidly sipping a glass of something cool and bright. I offered a couple of my own suggestions (see below), and returned to munching on my pork cutlet.

Then I overheard something a little startling:

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