I used to hate gin as well, but a few years ago I started making gin cocktails (thanks to the legendary Clare Quilty on 22, wonder what happened to him) and now I love it.
The problem with the last word or aviation cocktails as gateways to gin is that they require ingredients (green chartreuse and violet liqueur) that are of not much use elsewhere if you happen not to like the cocktails. Now, don’t get me wrong, an ounce of Green Chartreuse after dinner served in a little estate sale 100-years old glass is fantastic as a digestive and makes you feel all
The one gateway cocktail to gin I’d recommend is the Negroni. It’s super simple to make and the ingredients are cheap and readily available (gin, campari, sweet vermouth). If you still don’t like that you can skip the gin and make an Americano (campari, vermouth, soda water) and maybe splash some gin and build from there.
Surprised at so much gin hate. I like dry gin and really like tonic water, sometimes I just drink it plain. I’ll drink just about anything alcoholic but my least favorite liquor is tequila
Paul Harrington has never steered me wrong, although I have never tried his Mai Tai recipe due to not stocking orgeat. But:
2.5 oz dark rum
3/4 oz lime juice
1/2 oz curacao (he doesn’t think Cointreau or Grand Marnier are worth splurging for in this recipe, but they won’t ruin it, either)
“splash” (~1/4 oz) orgeat
“splash” (~1/4 oz) grenadine or simple syrup
Shake the above with cracked ice, and pour into a Collins glass or goblet filled with ice. Top with another 0.5 oz dark rum, and garnish with an umbrella, cherry, and blossom (don’t go overboard with a fruit basket). If you want a 3 layered look, shake everything but the grenadine with ice, strain, and then pour into the glass with ice. Add the grenadine down the side of the glass (it’ll sink), and then top as above.
Yeah, this is pretty close to the one I posted. Mine has still less orgeat and MOAR RUM. I bet reasonable people could disagree about the exact proportions once you get into this ballpark, but goofy’s recipe definitely seems to have too much orgeat and not enough rum.
Are all of the single vineyard offerings also dry? Check the back label. If “off dry” it will open up some other suggestions like spicy Thai or Indian meals.
Here are some ideas for pairing dry (also nothing wrong with drinking without food or just with some nice soft cheeses):
How did you prepare the scallops? I would go with something pretty simple like pan seared or grilled and then just hit them up with lime or lemon juice and maybe some Aleppo pepper flakes - that should work with a dry Riesling.
I don’t have too much experience with Sonoma wines but my two favorites that I can highly recommend are Ramey (I love for his Chardonnay but his reds get some acclaim as well) and Ridge for Zins. But they both taste out of Healdsburg, which I think is about 30 miles from downtown Sonoma.
My buddy is a somm and lives in downtown Sonoma. I’ve text him but he hasn’t responded yet. What kinds of wines are you interested in? Zins, Cabs and other Bordeaux varieties, Pinot Noir, or Syrah? Whites in Sonoma I think are mostly all Chardonnay and maybe Riesling?)
