Southside

I don't want to jinx it or anything, but the warm weather, patios and length of my workdays has been increasing. It must almost be spring. That means saying a temporary goodbye to the rich, brown sipping liquids of the winter, and hello to my very favourite - gin. While browsing Food 52 last week, I came across this lovely looking thing.

I enjoyed citrus throughout the winter (this lemony corpse reviver, for instance), so the mint makes for a fresh transition. Not only that, but the ingredients - gin, simple syrup, lime and mint - are easy enough to keep on hand, and come together quickly. I'm looking forward to a couple slices of cucumber a little later in the season for an Eastside.

A little note on the hipster cocktail shaker there. Yes. A belated birthday gift from a friend {believe me, he saw this and loved the irony... Hipster}. I didn't have a cocktail shaker before, so this worked out well, and just in time for the summer when drinks want to be shaken.

Anyways, I've been on the hunt for a while, and after reading a whole lot of reviews, seriously considered this one. Just look at it. I couldn't do it. While the mason jar thing has certainly run its course, this shaker did not leak, and it holds a lot of boos. The two main items on my list. My only complaint is that the un-insulated glass vessel can be a little chilly on the hands. I guess that's what those hand knit cozies are for...

Southside

From Erik Lombardo of Food 52

2oz gin (I used Victoria)

1oz lime juice

3/4oz simple syrup

4-6 mint leaves

Place ingredients in a shaker and shake. Strain into your glass of choice.

Oaken Gin Negroni

{Are you a food or drink blogger in Edmonton? Come to The Common on March 4th and meet up with fellow food bloggers from our fair city! Details here.}

A few years ago I picked up bottle of Oaken Gin made by Victoria Spirits. I already loved their gin - Complex with juniper and delicate spicing. Aged in oak barrels giving it a rich caramel like layer as well? I'm there.

Then it sat on my shelf for awhile. I tried it straight a few times (sometimes a girl just needs her gin), and then put it back on the shelf, all the while still drinking my favourite Negroni. Finally I swapped out the called for gin for the oaken gin. Success. It lends a more interesting sweetness, and slight smokiness, to the bitter-sweet-spice combo that makes this cocktail so well loved. This recipe also reminds me - just a bit - of the barrel aged version of the drink I enjoyed at Clyde Common back in 2011. I've noted my preferred recipe below.

Oaken Gin Negroni

Adapted from Michael Rhulman

1 1/2 oz Victoria Oaken Gin (I don't like ice here, so the extra gin seems to make all the difference)

1 oz Campari

1 oz sweet vermouth (I like this Vya version)

Orange peel for garnish

Place some ice in a measuring glass of your choice. Combine the gin, Campari and vermouth. Stir for about 90 seconds and strain into a chilled glass. Garnish with the orange peel.

Happy Valentine's Day! We'll be drinking these rosy red things and watching House of Cards.