BETTER STILL
 
Gin has come a long way since the days it was known as a pauper’s tipple. Connoisseurs of the spirit are now reaching for artisanal gin. Flavored with herbs and botanicals and produced in small limited quantities, small batch gin is favored by those nostalgic for the golden age of the cocktail and the days before elaborate fruity concoctions became en vogue.
 
Don’t be shy about quaffing any of these gins straight up to get a taste of their complex essences. Or you can incorporate them into a cocktail -- they go down well with a touch of vermouth and a dash of bitters.
 
 
 
 
No. 209
This gin is distilled five times on a per in San Francisco. The result is crisp and refreshing, with a clean finish and notes of citrus and bergamot.
 
Aviation
This floral Dutch-style fin from House Spirits Distilling in Portland, Oregon, is an homage to vintage cocktails. Hints of lavender, coriander, and sarsaparilla produce a full, round feel to the palate.
 
Hendrick’s
Sold in a bottle that recalls and apothecary jar, this Scottish-made gin is infused with cucumber and rose petals for easy drinking. Instead of olives or a twist of lemon, try garnishing with a slice of cucumber.
                                              --Chantal Martineau
 
Published in US Airways Magazine in October 2008.
Ô Gin was once known as “Mother’s Ruin for its widespread consumption on the streets of 18th-century England and the public drunken scenes it encouraged. Ô The liquor was consumed by English soldiers in tropical climates as a way to take their daily dose of malaria-fighting quinine -- hence, the gin tonic. This take on a classic cocktail comes from master mixologist Aisha Sharpe. The Negroni 1 oz. Hendrick’s 1 oz. sweet Italian vermouth 1 oz. Campari Combine ingredients in a shaker, then serve on the rocks. Garnish with half an orange wheel.