Five cocktails with gin

There are many unusual pairings with juniper berry distillate.

Some unpublished, as told to us by Livio Visentin, founder of Aironini Mixology Club, bar manager and bar chef of the Lear Dining Club in Briosco.

1. Roris Marini (sea dew)

This is an extraordinarily simple drink that simultaneously offers freshness and complexity. It was created during an event held at the wonderful Brera Botanical Garden in Milan, and was immediately well received. The only caveat: as you can see from the recipe, rosemary syrup requires a fairly long refrigeration time. We therefore recommend making a large batch so you can use it multiple times.

Ingredients

• 15 ml of syrup with an infusion of Montevecchia rosemary and vanilla
• 22 ml of lemon juice
• 45 ml of gin soda to taste
• 1 pinch of salt
• 1 lemon wedge
• 1 lime wedge
• 1 sprig of Montevecchia rosemary

Glass: Large tumbler or Rock Juice. Equipment: None.

Preparation

As mentioned, if well-made and stored correctly, the syrup will last for several weeks without losing any of its flavor and aroma. It's therefore possible to prepare a certain amount and store it in a tightly closed glass container in the refrigerator, ready to be used in a variety of drinks.

For 1 liter of syrup, use 50 grams of fresh rosemary and infuse it in 400 ml of pure water (low-mineral water in a glass). Refrigerate for 5 days. Place the infusion in a blender with 1 kg of white sugar and a vial of vanilla extract, and blend until the crystals are completely dissolved. Let it steep until the syrup becomes clear and pour into a tightly closed glass container.

Fill the glass with ice and chill thoroughly by swirling. Empty the ice from the glass and, using a measuring cup, pour 15 ml of simple syrup, 22 ml of lemon juice, and 45 ml of gin into the glass and stir well. Fill the glass again with ice to the brim and top up with soda water (sparkling mineral water is also fine). Swirl the ice gently from bottom to top to mix everything together without compromising the fizz of the soda.

Add the lemon and lime wedges and place them on the ice.

Take a sprig of fresh rosemary, rub it in the palm of your hand to release its aroma, and place it in the glass. Finish with a pinch of salt, sprinkled over the surface of the drink.

Don't use straws, Roris Marini is drunk directly from the glass.

2. Red Forest

A fresh, delicate drink with a spicy touch and a lush appearance. This cocktail immediately captivates with its vibrant color and the irresistible aroma of berries and mint. Created for the clientele of bars in some holiday destinations, it has also earned its place in the city's most exciting cocktail and lounge bars.

Ingredients

• 6 raspberries
• ½ teaspoon sugar
• 22 ml lemon juice
• 5 ml grenadine
• 40 ml gin Ginger Ale to taste Fresh mint sprig and leaves to taste

Preparation

Take a low, wide glass and chill it by swirling a few ice cubes inside.

Empty it, add 4 or 5 raspberries, lemon juice, and sugar, and mash everything with a muddler or any other tool that allows you to mix everything well. Add the gin and refill the glass with ice.

Top with ginger ale, grenadine, and two or three mint leaves; swirl the ice gently from bottom to top to avoid compromising the drink's effervescence.

Place the remaining raspberries on the ice and insert the mint sprig after lightly “whipping” it on the back of your hand.

3. Cucumbota

The Cucumbota is a surprising drink from the first sip to the last, created for food pairings, the combination of cuisine and cocktails. These pairings are typically conceived by bar chefs for contrast, flavors and aromas that completely stand out from the dish, or for similarity, considering shared aromas and essences.

Ingredients

• 45 ml London Dry gin
• 5 pieces of lime, about
• 1 cm in size
• 5 slices of cucumber
• 15 ml cucumber juice
• 20 ml sugar syrup
• 2 sprigs of lemon thyme
• 1 lime wedge Ground pepper and salt to taste

Glass: Large tumbler, either plain or textured. Equipment: 1 shaker or any sealable glass or metal container.

Preparation

Chill the glass well with ice.

Place the lime, sugar syrup, two cucumber slices, and the cucumber juice in a shaker. Muddle everything together with a muddler, add the gin, 7-8 ice cubes, and shake vigorously. Discard any water that has formed in the ice-filled glass and, using a strainer, pour the mixture into the shaker, leaving the solids in the shaker.

Place a lime wedge on the ice, add two or three cucumber slices and two sprigs of thyme. Finally, add two turns of salt and a turn of ground pepper.

4. Master Class

Here's a drink for true gin enthusiasts. In this cocktail, our juniper berry spirit joins forces with Angostura bitters, combining the crisp freshness of lemon with the Mediterranean scent of thyme to create a true sensory experience. Created in the early 1800s by Prussian military doctor Johann Sieger to treat fevers and intestinal ailments among the soldiers of Simon Bolivar's Liberation Army, Angostura bitters began to be carried on voyages by sailors who used them as a medicine. Thanks to its intense and distinctive flavor, it later spread throughout the world.

Ingredients

60 ml of gin 5 drops of Angostura bitters 1 pinch of salt lemon zest to taste 1 sprig of thyme

Glass: Large tumbler, either carved or plain. Equipment: None.

Preparation

Fill the glass with ice and chill it thoroughly. Discard any remaining water, pour the gin directly onto the ice, and add five drops of Angostura bitters. Gently swirl the ice from bottom to top.

Take a fairly large peel from a fresh lemon and gently squeeze and twist it along the long side. Squeeze the drops of essential oil onto the surface of the glass, then place the peel on the ice. Finish by adding the thyme sprig and sprinkling a pinch of salt over the drink.

5. Cala Breeze

A drink with two key ingredients: gin and fresh bergamot zest. This citrus fruit, with its mysterious origins and unique aroma, is mostly used in pharmaceutical and perfume preparations, and its largest cultivations are located on the Ionian coast of Calabria, fairly close to the sea. Does the name of this drink ring a bell?

Ingredients

60 ml gin 15 ml sugar syrup 22 ml fresh lime juice 2 or 3 bergamot peels

Preparation

Chill the glass with ice, taking care to remove the excess water before pouring the drink.

Add all the ingredients, reserving a bergamot peel, and ice to a shaker and shake vigorously. Pour the mixture over the ice in a glass, filtering it through a strainer and a sieve. For a smoother, more enveloping version, you can shake it twice, adding 20 ml of pasteurized egg white.

Distribute the essential oils of the peel over the glass by gently squeezing it and then place it on the ice.