Well, I guess that’s it for summer. It really did speed by, but hopefully yours was full of sunshine and frivolity. I’m happy to say that mine was fruitful enough, having finally finished staining our patio deck, and getting through as many novels as I could.
I even managed to get some writing done — like, stuff I actually think may be not bad…
Anyway, since it’s Labour Day I thought you might like to toast the end of the season with a nice new cocktail.
This year I’ve been sampling Dillon’s bitters. These bitters are made in Niagara, blended in copper pots using fruits and botanicals. Unlike other bitters I’ve tasted, these actually do have a “spirited”, bitter taste and have a major impact on the outcome of any drink you may find them in.
The bitters then led me to try their Gin — specifically the Unfiltered Gin 22, which their website claims:
The classic distilled gin was crafted in our copper pot still by passing vapour through 22 botanicals. We present it cloudy — unfiltered to maintain full flavour.
Definitely full flavour – I can attest to that. If you’re used to drinking some of the premium gins out there, like Hendrick’s or Tanqueray 10, this one might be too much for you. It’s heavy on the botanicals and may be an acquired taste.
I like it.
Still, if you’re looking to try it in something your pallet may be more used to, I find this recipe works at getting the most of the herbal essence while blending more familiar tastes to help seduce the buds on your tongue.
The Gin 22 Greyhound
• 1 1/2 oz. Dillon’s Unfiltered Gin 22
• 4 dashes Dillon’s Orange bitters
• 4 oz. fresh grapefruit juice
• splash of Aperol
• slice of grapefruit for garnish & sugar to rim glass
1. Rim cocktail glass with sugar.
2. In a cocktail shaker, combine Dillon’s Unfiltered Gin 22, fresh grapefruit juice, Aperol and bitters with ice. shake and pour into rimmed glass.
3. Garnish with a slice of grapefruit and serve.
You’ll see that I skipped the sugar rim… as I always do. I don’t see the point in sugar coating the bitter truth.