A double-header today! I missed yesterday's column after getting caught up in too many birthday-related activites. As of yesterday I am now 26. And I haven't been carded in awhile. I don't know how to feel about that.
Sol y Sombra
- 1 1/4 oz gin
- 1 1/4 oz Spanish brandy
Shake in a cocktail shaker with ice and strain into a cocktail glass. When making this don't use an aromatic gin; Spanish brandy is a tad sweeter than Cognac or Armagnac, and using something like Hendrick's is just too off-putting.
White Flame
- 1 1/2 oz gin
- 3/4 oz Cointreau
Fill highball glass with ice. Build gin, Cointreau, and then top off with Champagne/Sparkling wine. I used Bombay Sapphire and a dry French sparkling wine for this and was really pleased with the results: light, just a smidge of sweetness, and oh lordy it's strong.
God loves a cheerful giver.
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