While I was in Las Vegas for Nightclub & Bar, I had stopped by the regional Speed Rack competition where I experienced the joy of a Chartreuse luge. After chatting with the importer, he mentioned they also will be importing Edinburgh Gin. I tried some really liked the more floral (versus juniper) notes. They kindly sent me a bottle and I tried a couple of cocktails.
I had some sweet limes on hand and decided to do a mix of Edinburgh gin, King’s Ginger liqueur and sweet limes. I also added some agave and a couple dashes of Angostura bitters. Once I took a sip, I knew I shouldn’t have used the agave. It was too sweet so I added ice and topped it off with ginger beer. After some adjustments, here is the recipe
- 1.5 oz Edinburgh Gin
- .75 King’s Ginger liqueur
- .75 sweet lime juice
- Shake, strain, top with fresh ice and ginger beer, add bitters
The traditional Negroni recipe is equal parts gin, Campari and sweet vermouth. I have played with the specs and generally I like it with a bit less sweet vermouth so I can get the most of the bitterness. However, for this Negroni with Edinburg Gin, I decided to try it with equal proportions. It made a lovely Negroni and the floral characteristics were not lost at all.
- 1 oz Edinburgh Gin
- 1 oz Campari
- 1 oz sweet vermouth
Stir for about 40 rotations. I like them up so strain and garnish with citrus peel. I know there’s a hot debate about the citrus peel. Most prefer orange to match the bitter orange Campari but I like the lighter lemon. In this case, I used a sweet lime peel (which is yellow).
I’m going to have fun playing around with this gin. I imagine it’ll make a lovely French 75, Aviation or perhaps a Last Word– now if only I had some Chartreuse to find out (grin).
© The Minty // LACocktails.com 2012
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