We know it’s officially summer when we start craving a refreshing Gin & Tonic on a hot and sunny afternoon. But even though it’s now fall and the weather is crisp and the daylight is growing shorter, you don’t have to banish the juniper-infused spirit to the back of your liquor cabinet.
In fact, just as Scotch can be great on a warm day, so too can gin be the base of a delicious autumnal concoction. Its array of botanicals nicely complement fall staples like apples and baking spices.
So we asked all-star bartender Jim Ryan, who was named American brand ambassador of the year at this past summer’s Tales of the Cocktail convention for his work with Hendrick’s Gin, for two of his favorite seasonal recipes to fix on a cool evening.
Try making his Will-o’-the-Wisp (pictured above), which calls for gin, Chartreuse and a pear lambic-tarragon syrup. “This drink is long, complex and plays peculiarly well into cooler-weather flavors,” says Ryan.
And when the weather turns colder still, whip up his toasty Greetings and Salutations Punch that features a range of fortifying ingredients. “Citrus, dried fruits, mulling spices and beautiful gin,” says Ryan. “This warm tipple would be exactly what I’d want to sip after an afternoon of snowball-tossing with my buddies.” We couldn’t agree more.
- 2 oz Hendrick’s Gin
- 1 oz Pear Lambic-Tarragon Syrup*
- .25 oz Green Chartreuse
- .75 oz Fresh lemon juice
- Club soda
- Garnish: Tarragon sprig
- Glass: Tall
PREPARATION: Add all the ingredients except the club soda to a shaker and fill with ice. Shake well and strain into a tall glass filled with fresh ice. Top with club soda and garnish with a tarragon sprig.
*Pear Lambic-Tarragon Syrup
- .5 cup Sugar
- 8 oz Pear lambic beer
- 3 Fresh tarragon sprigs
PREPARATION: Combine all the ingredients in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Strain, and store in the refrigerator.
Greetings and Salutations Punch
- 3 tbsp Fig paste (such as Dalmatia Fig Spread)
- 2 Dates, pitted
- 5 Brown sugar cubes
- 10 oz Strong brewed oolong tea
- 8 oz Light Madeira
- 4 oz Rhum Clement Creole Shrubb Liqueur
- 12 oz Hendrick’s Gin
- 6 oz Fresh orange juice
- 3 Star anise pods
- 2 Cinnamon sticks, broken into pieces
- Peel of 1 orange
- Glass: Punch
PREPARATION: In a pitcher or medium bowl, muddle the fig paste, dates, brown sugar and tea. Add the Madeira, Creole Shrubb Liqueur, gin and orange juice, and stir to combine. Strain into a saucepan over low heat and add the remaining ingredients. Cook until hot and ladle into punch cups.
Before you start experimenting with cocktails Find out your Gin IQ!
The Bartending News Flash Team