God save the Queen

queen

by Raul Faria

God Save the Queen was created with the people who are on the fence about Gin or even the Gin doubters in mind. This cocktail is something that I would recommend to a Cosmopolitan drinker (a real Cosmo not a crappy roses lime or bottled sour mix one, blegh), a Lemon Dropper or anyone looking for a fun, citrusy, not too sweet drink. This cocktail is also very Queen centric in its Lore as well, so lots of fun stuff and a tasty drink to boot. Let’s get started!

1) For our tools we will need our Boston Shaker, A Hawthorne Strainer, a jigger with a 1.5 oz measure and a .75 oz measure, a citrus press, a double-strainer, a pairing knife and a chilled 6-10 oz cocktail (martini) glass or coupe. Our shopping list will include, Bombay London Dry Gin, St. Germain, Dubonnet Rouge, Peychauds bitters, and grapefruits.

2) Lets start by getting our prep work done and get our citrus element into our mixing glass. We will need 1 oz of fresh squeezed grapefruit juice and we will be garnishing with a grapefruit peel. First let’s begin by getting our peels (in case you plan on making multiple cocktails). Place your grapefruit on your cutting board and simply slice off some peels. Be aware of the pith on the peel (the white stuff), we want the peel not the pith as it will add a bitter and overly tart note. If you feel better with a peeler use that instead. Once we have our peels set them aside for later. Now cut up the grapefruit into citrus press sized chunks and citrus press them through a double-strainer and collect the juice. If you have a juicer you can use that too just watch out for that pithy white stuff. Now that we have our strained fresh squeezed Grapefruit juice lets add our 1 oz to the mixing glass.

3) Now time for our .75oz of Dubonnet Rouge. We’ve discussed this cool herbal, spiced, fortified wine before in our post about the Alfonso but let’s review. Dubonnet was initially formulated to help combat malaria in 1846; it was a favorite of the Queen Mum and a fave of Queen Elizabeth the II! I find this a cool substitute in Manhattans and Negronis when you want to add a bit more of the deep lush character Dubonnet possesses.

4) Next up we will add .75oz of St.Germain into the mixing glass. This is a liqueur made from elderflowers and when used in cocktails will add a lush floral note. This is a fun sub for lets say Cointreau in a Cosmo, triple sec in a kamikaze, try it in a margarita, mix it in a champagne cocktail. Very versatile, very fun.

5) Time to add our 1.5 oz Bombay London Dry Gin to the glass. A classic London Dry Gin, Lots of juniper and coriander, also take a look at the bottle…that’s that? Queen Victoria, the longest serving monarch in England! God save the Queen indeed 🙂

6) Lastly we are going to add 3 dashes of Peychauds bitters to our mixing glass, add ice and shake, slap on our Hawthorne Strainer and strain into a chilled cocktail glass. Garnish with a grapefruit peel and be sure to “snap” or “twist” your peel by placing the ends between your index finger and thumb, press them down to extract the oil over the cocktail. Drop it in the glass and enjoy.

God save the Queen– 1.5 oz of Bombay London Dry Gin, .75 oz Dubonnet Rouge, .75 oz St. Germain, 1 oz fresh squeezed grapefruit juice and 3 dashes of Peychauds bitters. Shake/Strain into cocktail glass.

 

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