Gin is perfect for spring: it’s floral but still a bit sharp, refreshing but with backbone. And despite the strength of its flavor, it's pretty versatile. And conveniently, it goes well with all those spring vegetables restaurants love to trot out this time of year: asparagus, artichokes, ramps—all the green stuff.
Gin is an infused liquor flavored predominantly with juniper berries, which gives it a bit of a piney taste. From there, the flavor can vary widely producer to producer: infusions can include flowers, herbs, spices, you name it. There are some classic styles of gin—Old Tom, London Dry, Plymouth—but flavor profiles can get pretty wild, especially when you’re talking about the newer craft distillers who are less bound by tradition. If you're not usually into gin, start by trying one of those newer bottles—or you can just make yourself a gimlet.
A gimlet is a great reintroduction to gin, especially if you’ve only ever encountered the stuff in martinis and gin & tonics. The gimlet is limey and sweet and stuffed to the gills with gin—fans of daiquiris and margaritas will dig this one. Legend has it the gimlet was invented to prevent scurvy among sailors, so you can basically call it a wellness choice.
1 1/2 oz. Gin
1 oz. Lime Juice
1 tsp. Simple Syrup
Combine gin, lime juice, and simple syrup in a cocktail shaker. Add ice and shake until chilled. Strain into a chilled cocktail glass.
Photos from GQ.
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