The gin industry has gone through an interesting evolution in recent years. I got clued in only recently when I tried Monkey 47 gin. I hated gin, yet this stuff was so drinkable. It did not have the strong juniper taste that I had grown to associate with gin. With every liquor, I have to stock my high-end preference along with my mid-shelf preference. I found that Hendricks had a similar thing going, although I don’t think anything can compete with Monkey 47.
Turns out there was much more the gin industry had to offer as far as flavor profiles were concerned. For instance, Stroudwater gin (Stroudwater Distillery, Thompson’s Point, Portland) has the familiar juniper that immediately identifies it as gin, but also has citrus and coriander that rounds it out, while Hardshore gin (Hardshore Distilling Company, 53 Washington Ave., Portland) boasts a complex gin with soft notes of citrus and hints of iris, mint and rosemary. One thing I love about the London-made Brockmans gin is how the incredibly smooth taste and subtle notes of berry make it the perfect gin for the Bramble, a cocktail invented in London.
In this recipe I switched out the Creme de Mure, a blackberry liqueur traditionally used in the Bramble, with an easier-to-find (at least for me) Chambord, which is a raspberry liqueur. Either way is delicious.
2 ounces Brockmans Gin
1 ounce fresh Meyer lemon juice
1/2 ounce simple syrup
1/2 ounce Chambord
Fill your glass with crushed ice. Put the gin, lemon juice and simple syrup in a cocktail shaker with ice, shake and strain into glass with the crushed ice. Drizzle the chambord on top. Garnish with a blackberry and lemon wheel.
Jessie Lacey lives in downtown Portland with her boyfriend. She spends whatever free time she has making dresses, cocktails, art and trouble.