Chicken Angel

I wanted to make something with the Cherry Heering (mostly because I just really like saying “Cherry Heering” because of the way it makes me want to say “Cherry Herring” which makes me think of swedish fish, which, really, taste-wise, is not far off) and I found recipes for Singapore Slings and variations of, from which I concocted my own devious cocktail.

And when I say “devious”, I obviously mean “grossly sweet and girly”. I didn’t mean for it to be so. But I guess you can’t have Cherry Heering, Benedictine and St. Germain together without getting something, you know, sweet.

So here it is. A drink we may never try again. It’s not bad, really, just wussy.

1 1/2 oz Junipero gin

1/2 oz Cherry Heering

1/4 oz Benedictine

1/4 oz St. Germain

1/4 oz lime juice

dash(es) Angostura bitters

Shake gently with ice, strain into glass and top with soda water.

When I first tasted St. Germain I wasn’t confident that we’d be able to mix it well. Too floral. Too tropical. Too different. But, very, very delicious; Emily’s been sneaking it neat. However, I read that it should work well in place of Cointreau. In comes the Corpse Reviver Variation #2, a fabulous drink featuring my many of my favorite spirits: Gin, Cointreau, Lillet Blanc, and Pastis… Especially the Pastis.

Saint Reviver #1

• 3/4 oz Junipero Gin
• 3/4 oz Saint Germain
• 3/4 oz Lillet Blanc
• 3/4 oz lemon juice
• splash of Herbsaint

The first attempt was promising and exotic, the blend of flavors and smells coming together as something familiar but unnamed, lychee or star fruit, but not well balanced. The St. Germain featured prominently but the lemon juice was overpowering and muted every thing else. My second pass with the St. Geramin was a Leo Special Cocktail with the cointreau swapped out for our feature again. Even better but I had to come back to the Saint Reviver.

Saint Reviver #2

• 1 oz Junipero Gin
• 1 oz Saint Germain
• 1/2 oz Lillet Blanc
• 1/2 oz Herbsaint
• 1/2 oz lime juice

I’m at a loss for words. It’s wonderful. Hard to believe that only a few months ago that if you said Gin, I’d think Tonic. Cheers!

• 1 shot Kelt Tour du Monde
• 1 shot Lillet Blanc
• 1 shot Grand Marnier
• 1 shot lemon juice

Shake with ice and serve up with a lemon twist. This is a slight variation on Oh Gosh!’s hoop-la. It’s a delicious cocktail although it wasn’t until I hit it with a dash of Angostura bitters that it came together for my taste. Next time, I’ll hold back on the lemon so to keep it in balance.

• 1 part Junipero gin
• 1 part grapefruit juice
• 1 t simple simple syrup, to taste
• 1 egg white

Shake vigorously in a shaker with a few ice cubes until the pain is too much to take. Serve in a cocktail glass or champagne flute. This is a plain, simple drink; I guess there is nothing wrong with that. We only tried it since we’d run out of lemon and limes but wanted a citrusy cocktail.

• 1 oz gin
• 2/3 oz dry vermouth
• 1/3 oz green Chartreuse
• Splash of Campari
• lemon twist

Stir with ice and serve up. We tried this the other night since on a whim and were frankly disappointed; the Junipero Gin just didn’t blend well with the other ingredients. Perhaps a mellower, milder gin would have been a better choice? We got this off of South Gin’s site. Anyone know if it is imported into the US?