In the world of gin, Hendrick’s—with its infusions of rose petals and cucumber and smooth, subtle fl avor—has set itself apart. Distilled in Ayrshire, Scotland, with just 450 liters produced per batch, the brand has amassed a legion of followers and awards in the 10-plus years on the market (including being named Distiller of the Year 2009 by Wine Enthusiast Magazine and World’s Best Gin 2003 by The Wall Street Journal). Hendrick’s is delicious alone, but also works perfectly in a number of cocktails—a few of which we’ve featured here. Astor Wines & Spirits, 399 Lafayette St., 212-674-7500; astorwines.com
THE BRONX COCKTAIL
COURTESY OF MIXOLOGIST AND GENERAL MANAGER SAWAN THAKKAR
2 oz Hendrick’s gin
oz dry vermouth
oz sweet vermouth
1 oz orange juice
Pour all ingredients into a shaker and shake 25 times. Strain into a chilled martini glass. Float a thinly sliced orange wheel on top.
Morton’s The Steakhouse, 551 Fifth Ave., 212-972-3315
CLASSIC HENDRICK’S MARTINI
COURTESY OF BARTENDER DAVID SEAL
6 oz Hendrick’s gin
oz dry vermouth
Cucumber slice
Pour gin into a shaker over ice and stir until very cold. Coat the inside of a martini glass with the vermouth. Strain the gin into the glass and garnish with the cucumber slice.
Ben Benson’s Steakhouse, 123 W. 52nd St., 212-581-8888
BLACKTHORN ROSE
COURTESY OF MIXOLOGIST DAVID SLAPE
2 oz Hendrick’s gin
oz Plymouth sloe gin
oz Lillet Rouge
1 bar spoon Mynome rose syrup
Stir all ingredients with ice and strain into a chilled coupe.
PDT, 113 St. Marks Pl., 212-614-0386
TOWNHOUSE 61
COURTESY OF WINE DIRECTOR JARED SHEPARD
1 oz Hendrick’s gin
oz Cointreau
oz lemon juice/simple syrup
Dash of bitters
Champagne
Shake all ingredients together aggressively. Pour into a Champagne flute and top with Champagne. Garnish with citrus zest.
David Burke Townhouse, 133 E. 61st St., 212-813-2121
MARTINI GARNISH 101
A switch from the traditional olive garnish can seriously change the personality of the cocktail. A splash of olive brine equals a “dirty” martini; “with a twist” means a strip of lemon peel is rubbed along the rim of the glass and dropped in the drink; an “extra-dry” martini is made with less vermouth; and a pearl onion turns a martini into a Gibson.
