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Jan 23, 2018
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Posts Tagged ‘Gaz Regan’

Drinks by three St. Louis Bartenders named among 101 best new cocktails of 2012

Wednesday, May 23rd, 2012

Congratulations to three area bartenders whose drinks were selected by bartending legend Gaz Regan to be among the 101 Best New Cocktails of 2012. Ted Kilgore of Taste by Niche, TJ Vytlacil of Blood & Sand and Joel Clark of Sanctuaria each submitted drink recipes that impressed Regan enough to make the final cut.

While the cocktails themselves have yet to be announced, the list of the bartenders who concocted these tasty beverages is posted on the Ardent Spirits website that Regan hosts. Each of the winning drink recipes will be published in Gaz Regan’s 101 Best New Cocktails 2012, which should be available in mid- to late June. Regan has written a bevy of beloved cocktail books including The Bartender’s Bible, The Joy of Mixology and The Bartender’s Gin Compendium.

Drink This Weekend Edition: Growing up with gin

Friday, June 24th, 2011

062111_gintonicIt is the high season for a gin and tonic, a drink so simple to make I won’t bother with a recipe. Rather, I’d like to share some lessons that Lady Gin has taught me and offer a few suggestions for my fellow gin imbibers.

Gin has always been my favorite spirit. I admit to having begun with Gilbey’s, but bottom shelf was pretty much all I could afford in college. I upgraded to Tanqueray and Beefeater while in graduate school, and I distinctly recall the day when my husband, who also fancies gin, purchased a bottle of Gilbey’s intent on making gin and tonics. It was a bittersweet moment when we realized we could never go back to the cheap stuff; a good G&T demands quality ingredients. Our wallet might suffer but our palates wouldn’t.

Some 20 years later I’m still exploring gin and, with the explosion of gins on the market, there’s no better time to let gin stoke your curiosity. (The Bartender’s Gin Compendium by Gaz Regan is a helpful guide with great recipes to boot.) I like funky Bols Genever, made with malt wine. I enjoy cocktails crafted from sweeter Old Tom Gin, by Ransom Spirits in Oregon. And everything feels right with the world when sipping Small’s, a small-batch, highly botanical, cardamom-spiced gin also made by Ransom Spirits. Chicago-based North Shore Distillery is contributing to the gin craze as well with an American dry (No. 11), a London dry (No. 6) and even flavored gins. A bottle of North Shore doesn’t last long in our liquor cabinet.

Want a gin made closer to home? Look no further than Square One Brewery and Distillery. Its Regatta Bay Gin, like other “modern gins,” has less of a juniper jump compared to a traditional London dry style and, among the nine botanicals, Square One embraced its origins as a brewery by adding hops. Square One’s gin is so crisp and clean you might not even need a squeeze of lime in that gin and tonic. Look for it under the Spirits of St. Louis label at numerous area liquor stores and on-premise at the brewery in Lafayette Square.

As for tonic water, if you haven’t popped open a bottle of Fentimans or Q Tonic, you are missing out. And if you buy liter bottles, try using one of those pliers-like metal nutcrackers to close the cap tightly so the tonic doesn’t go flat. Like I said, I’ve learned a thing or two by drinking gin.

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