cooking lesson #2-Gin... we really miss happy hour fridays

Okay, my friends…
How are you doing?  It is our 18th day staying away from others and I am really missing our company Happy Hour Fridays. We stopped having our end-of-week celebrations about a month ago when we knew it just wasn’t safe to be with lots of other people. That doesn’t mean we can’t celebrate the end-of-the-week at home with a large bottle of Hendrick’s. 

I discovered Hendrick’s Gin on my last visit to Africa—Equatorial Guinea to be precise. I was sitting at the bar when it was suggested to compound my malaria protection (the pills) with a glass of quinine water (tonic). The bartender suggested that the tonic the hotel used was not the best tasting and thought to fortify it with a shot of gin—not just any gin—but Hendrick’s.

He told me that Hendrick's suggests that the gin be served with tonic water over ice garnished with cucumber instead of the traditional lime. I thought that was good, but I still prefer the more traditional serving with a slice of the green citrus.  I have since heard that Hendricks’ Gin Master suggests an alternative in which the gin is blended with soda water and elderflower cordial. A very refreshing beverage on a hot afternoon on the dark content.

Hendrick's is produced by William Grant & Sons at the Girvan distillery in Scotland. Launched in 1999, Hendrick’s is a relatively new brand as liquor brands go.  It was invented by Lesley Gracey, a Yorkshire native, hired by William Grant & Sons to work on their new products; a decade later she created a super-premium gin known as Hendrick’s. It is interesting to note that the lady turned out one hell of a ballsey gin. It has a most distinctive flavor.

It is made in a small pot still which was first used in 1860 and completely restored 100 years later. The botanicals used with the Carter-Head still are added to a flavor basket at the very top of the still. The Carter-Head bathes the botanicals in the alcohol vapors only and does not the boil them in the pot. In addition to the traditional juniper infusion, Hendrick's uses Bulgarian roses and cucumbers to add flavor.  
I prefer my Happy Hour Hendrick’s mixed one of two ways:

Hendrick’s and Tonic:  Pour 2-ounces of Hendrick’s over ice in a chilled 12-ounce cocktail glass. Take a wedge of lime and spin it along the top rim of the glass. Squeeze the remaining lime into the glass. Cheers!
Hendrick’s Martini:  A Hendrick’s Martini is not the highest point of human achievement; it is far more important than that.  6 parts Hendrick's Gin to 1 part Dry Vermouth. Stir the vermouth and Hendrick's over ice cubes in a mixing glass--Do not shake!  Strain into a martini glass.  Garnish with a peeled cucumber slice. Enjoy!
#Cocktails

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