Cocktail Hour: Gin Buckets

Every party needs a cocktail. Even better when it is potent, easy and refreshing for a hot night. Enter the Gin Bucket. I made this for a recent party and it went down easy (maybe too easy for some) on a 95 degree night. Citrus and sparkling water keep things bright.

As you may have gathered from some of my other cocktail recipes, I'm a big fan of gin. For the longest time I thought I didn't like it because I don't particularly enjoy Gin and Tonics. Turns out, I actually just don't like tonic. Yay for liquor! With a herbacious bite, gin pairs beautifully with a number of mixers (lime juice, grapefruit juice, Snoop, etc.).

But back to the buckets...

For a martini or classic cocktail, you really need to class it up with your gin brand (I like Hendrick's or Bombay Sapphire), but since this was to be mixed with lots of citrus goodies and enjoyed by masses, no-name gin is just fine. As a particularly classy lady, I purchased gin in plastic. For serious.

You'll use citrus and mint to "marinate" the gin overnight, giving it incredible fresh flavor. Honestly, any subtle undertones in a top-shelf gin would be lost in this process, so bottom-shelf is just fine. 

Once chock full of flavor, just add a bit of simple syrup for sweetness and sparkling water to cut the bite. With this baby over ice, you won't even feel the last fleeting bouts of humidity. Enjoy the heat while it lasts.

Gin Buckets
1 handle no-name gin
3 lemons
3 limes
1 bunch mint, rinsed
1/3 cup sugar
1/3 cup water
3 liters sparkling water

Juice two limes and two lemons into a large pitcher; throw in remaining halves and slice remaining whole lime and lemon for the container too. Add the bunch of mint and pour in the gin. Cover and allow to sit overnight.

Combine water and sugar in a small saucepan over low heat. Stir periodically until sugar dissolves, but do not boil. This is simple syrup. Remove from heat and allow to cool.

Remove mint and lemon and lime halves, leaving the slices in the container. Stir-in simple syrup.

Serve over ice, pour about a shot of gin into each glass. Top with a healthy pour of sparkling water (these are strong) and garnish with a lime slice. Enjoy!

Cocktail Hour: Dirty Martini

Don, you dirty dog... you're back. That's right... Mad Men made its triumphant return last night. Naturally, this meant dirty martinis were called for.

My martini knowledge was recently tested on a trip to the Dominican Republic. Due to some language and cocktail diversity barriers, I was put on the spot and had to instruct my bartender how to make my beloved dirty martini. They knew every form of coconut frozen drink, but apparently this classic was not in the repertoire.

Knowing this recipe by heart will now forever be a vacation survival skill. I'm the Bear Grylls of old man drinking. Don and Roger would be proud.

Dirty Martini
2oz gin
1/2oz dry vermouth
1/2oz olive juice
2 olives

Combine ingredients in a cocktail shaker with ice. Shake and strain into a martini glass. Serve with two  olives.

Cocktail Hour: Peach Gin Fizz

A steamy Midwestern March followed by a late freeze in April, very sadly impacted local farmers and their crops -- stone fruits being particularly decimated. Delectable Michigan cherries, plums and peaches have been woefully missing from Chicago's shelves and markets. 

My summer cravings are more disconnected from current events than a bad reality show contestant.  I'm dreaming in peaches. Sweet juice running down your arm as you tackle the mouthy fuzz. 

While it's nice to have the option of fruits from other parts of the country, by the time they get here the freshness factor just isn't there. New routes to satisfaction had to be found. I wanted the peach taste, but can't handle the mealy texture. A battle for peach perfection! Like so many things in life, liquor naturally is the solution. (okay, joking guys)

I started with good-quality gin, lemon juice and the Dixie Peach Juice from Trader Joe's in the cocktail shaker with ice.

Taking a cue from cocktails of 'yore, I used egg white for fizz. I recognize that this may gross some of you out, but once you have a full-bodied, foamy cocktail with egg white, you'll be convinced. Barrelhouse Flats in Chicago has a particularly good assortment. 

I believe they sell some sort of egg separator tool in the never-ending aisles of Bed, Bath and Beyond, but you don't really need one. Just split the egg and lightly move the yoke from one side to the other. Boom... egg separated. One less dish.

In to the cocktail shaker we go with anticipation.

Shake what yo' mama gave you. Like really get in there... you're fizzing things. If your shaker, like mine, was found in your grandmother's basement, it will leak all over.

Love me a frosty glass from the freezer, especially on a 100-degree day.

Mmmm... peach perfection achieved. Certainly less nutritious than an actual peach and here's to hoping the juice from this won't run down your arm. If that happens, you should probably switch to water for the rest of the night... you've been over-served.

Peach Gin Fizz
Serves 2


4oz gin
3oz peach nectar or juice
2 egg whites
Juice of one lemon
Peach slices, for garnish

Combine ingredients in cocktail shaker with ice. Shake vigorously and strain into a chilled glass. Garnish with peach slice.

Cocktail Hour: Gin Gimlet

Occasionally the wine just won’t cut it. One of those closed door conversations at the office along with too much paperwork days. This classic will melt the day away like only a stiff drink can. 

Plus I heard liquor is a healthy way to cope with stress (I only kid!)

Tart and pungent with vibrant color. 

Disregard the finger print on this glass. And hey... go easy on me... I don't have a dishwasher.

A dash of bitters to quench my embittered soul (she says halfway to tipsy-town after a long day).

Gin Gimlet

2 1/4  oz gin

3/4 oz lime juice

dash of bitters

Combine gin and lime juice in cocktail shaker and shake with ice. Serve in chilled glass and finish with three dashes bitters.