Driven by the Memorial Day weekend and all it connotes, and inspired further by a recent New York Times article on the timelessness of a classic Gin and Tonic, “What We’re Drinking This Week” is gin, and the gin we have chosen to spotlight on this holiday weekend is Hendrick’s, a small-batch, hand-crafted gin produced in Scotland,
At first glance, Hendrick’s, with a kind of a “wonky bottle”, looks like it would be more at home on an apothecary shelf than a bar rail. And it just gets weirder from there. Enjoying a sort of cult status in this country, Hendrick’s has chosen delicate infusions of cucumber and rose petals rather than heavily-scented botanicals to build a following.
With Hendrick’s, unlike other botanical heavy gins, the infusions do not overwhelm the base spirit. Which means you can add this gin into a cocktail and it will add to the flavor profile not become it.
To elevate our chosen cocktail a bit more, we believe that, just as some distilled spirits are better than others, all tonic waters are not created equal, there are some tonics that just stand out.
New on our shelves is Fever Tree Tonic.
If you’re a fan of the classic gin and tonic may you just want to craft yourself a drink with Fever Tree. Fever Tree is a premium all natural mixer made with the best natural ingredients and uses the highest quality quanine from the cinchona tree, hand cold-pressed orange oil, no high fructose corn syrup, no artificial flavorings, colors, or preservatives
I made myself a Hendrick’s Gin and Fever Tree Tonic when I got home from work last night, and while eschewing the cucumber slice for the traditional lime wedge, was won over in short order by the subtle subtle virtues.
I may even craft another when I get home tonight.