I love gin. Now, gin is not something whose taste appeals to everyone right away--it's somewhat acquired, and it needs to be done right. But when it is done right, it adds a dimension to cocktails to which no vodka could ever come close. With the obvious exception of the bloody mary, vodka does not touch Dr. Becca's lips. It does not please me.
Anyway, all that ginny tweeting made me thirsty, and so I decided to make one of my absolute favorite gin cocktails--the Archangel. Fittingly, the Archangel was invented by one of my favorite bartenders in all the city, Richie Boccato--formerly of Milk & Honey, currently proprietor of Dutch Kills and Painkiller. This man is quality through and through.
The Archangel is so elegant and so delicious, there is almost no pre-dinner cocktail I prefer. It is light and crisp and only a tiny bit sweet, and it only contains alcohol, so to those of you who are used to taking your gin with 3 parts tonic, watch out.
You will need the following:
a few slices of cucumber (seedless is best)
Aperol is an aperitif that's similar to Campari, but far less bitter and less alcoholic. It is a more delicate Campari, which is important since we're dealing with delicate flavors here. Some of you might scoff at my choice of gin here, but I actually like the taste of Beefeater better than that of Tanqueray and Bombay Sapphire--it's cleaner. Hendrick's is for special occasions and martinis only, until I am rich.
So. Take your pint glass and put the cucumbers in. Give them a couple of punches with a muddler or spoon, but don't pulverize them. You just want to...loosen them up a little. Put in a ton of ice, and then add 2.5 oz gin and 1 oz Aperol. There should be so much ice that it sticks up above the level of the liquid, comme ça:
I have no idea why this isn't centering like it's supposed to.
Stick in a long spoon, let it all sit for a minute, and then stir for at least another minute. OK, 30 seconds should be fine. You want it to be really cold, though!
Twist your lemon twist so that the oils start to ooze out of the skin. Drop it in the martini glass, and strain the contents of the pint glass on top of that. When you look closely, you should be able to see the lemon oil floating on the surface. Enjoy!!!
Oh, and feel free to munch on the gin-and-Aperol-soaked cucumbers from your pint glass. They're delicious!!
*This is also for Genomic Repairman, who had a shitty day.