Aquinas 209- 1.5 oz gin, .5 oz lemon juice, dash Peychaud's bitters, top with @Fentimans Dandelion & Burdock @209wendi

Aquinas 209:

1.5 oz. Gin (No. 209)
.5 oz. Lemon juice
Dash Peychaud's bitters
Top with Fentiman's Dandelion and Burdock Soda

Shake all ingredients less soda over ice. Strain into old fashioned glass with fresh ice. Top with soda and garnish with lemon slice.

This drink was somewhat reminiscent of a Pimms Cup less the physical fruit. This is largely due to fruitiness of Fentiman's Dandelion and Burdock soda, which could serve as an interesting substitute for plain soda in a Pimms Cup. We've got a long wait in Portland until it's Pimm's season, but will mentally note the potential.

Dandelion and Burdock has been a traditional British soft drink since around 1265.  This cocktail gets it's name from St. Thomas Aquinas, who when walking in the countryside "trusting God to provide", concocted a beverage with the first plants he encountered, which aided his concentration for formulating his theological arguments for Summa Theologica. The flavor of the soda is probably something that you will really like or really dislike with few opinions in between. The drink is particularly popular in the United Kingdom where a slew of imitators using artificial flavors have poorly attempted recreation, while Fentiman's is the only beverage maker offering an accurate recreation of the classic beverage, complete with natural fermentation.

The cocktails nose is citrus and wintergreen. No. 209 gin is a remarkably smooth gin and an a joy to mix with as the botanicals are prominant without dominance. It is a must-have for any gin lovers collection. Juniper and wintergreen follow on the swallow making for an interesting and refreshing flavor combination. The addition of Peychaud's is to further bring out the aniseed flavors from the Fentimans soda. Have any of your ideas about using Dandelion and Burdock in cocktails? Please share in the comments!

H and H cocktail- 2 oz gin, 1 oz Cocchi Americano, 3 dash Curacao

H and H Cocktail:

2 oz. Gin (No. 209)
1 oz. Kina Lillet (Cocchi Americano)
3 Dash Curacao (Patron Citronge)
Dash homemade orange bitters (optional)

Stir with ice. Strain into chilled cocktail glass.

This martini style cocktail can be found in The Savoy Cocktail book though it's name may remain a mystery. Erik Ellestad has his own guesses which can be found on his excellent blog where he is currently drinking through the entire Savoy Cocktail Book. The resulting cocktail is dry and only slightly sweet. Wonderful vessel for highlighting the botanicals of the gin, with a clean, strong juniper finish. This gin heavy cocktail will certainly not be for everyone but for adventerous classic martini sippers (particularly those with a penchant for Cocchi Americano) it will be a delicious, while not overly drastic departure from the norm.

After the Fall- 1.5 oz gin, .75 oz Apricot Brandy, .5 oz Cinnamon Simple Syrup, .5 oz lemon juice, dash Angostura

After the Fall:

1.5 Gin (No. 209)
.75 oz apricot brandy (Rothman and Winter)
.5 oz cinnamon syrup (homemade)*recipe below
.5 oz lemon juice
Dash Angostura bitters

Shake over ice. Double strain into chilled cocktail glass. Squeeze lemon zest over cocktail. Slide lemon peel (zest side down) around rim of cocktail glass.

We love Hot Toddy and Buttered Rum weather, though this cocktail shows that not all winter cocktails must be warm to be in holiday theme. This is a fairly simple post-autumnal gin cocktail appropriate for sipping by a warm fire. The only extra effort is the cinnamon syrup (*consisting of 1-2 broken Ceylon Cinnamon Sticks steeped in the warm mixture of a 1:1 ratio of  water:cane sugar) which can be made in advance and saved for up to 10 days in the refrigerator. The cocktail is a good blend of crisp citrus, warm spices, and sweet fruit. No. 209 Gin is an excellent "modern" gin, that while retaining classic gin sensibilities, also branches out with zesty, citrus overtones of bergamot, and spice notes of coriander, cassia, light cardamom, and juniper. The gin is distilled 5 times at San Franciso's Pier 50,  resulting in a remarkably smooth, mixable spirit that plays well with others.