How’s Your Drink: Don’t Get Between Sommelier Heather Green and a Bottle of Gin
My spirits journey (alcoholic, not metaphysical) has taken me through tequila, vodka, liqueurs, rum, and more bottles of whiskey than I should admit. I never really understood others’ love for gin until recently. Unexpectedly, I, too, have fallen for gin and its huge range of aromatics and flavors–juniper berry, citrus peel, coriander, herbs. I love that you can chill it to accentuate its herbal character, or add a splash of dry vermouth for texture and complexity. If you’re feeling sassy, throw in a few dashes of orange bitters.
But above all, treat your cocktail with kindness. A gentle stirring is all you need to cool the spirits (yours and the gin’s), while a vigorous shaking mutes those wonderful aromatics. Check your liquor cabinet: make sure it contains at least one bottle of Tanqueray Rangpur or Hendricks. Here’s hoping you fall in love.
Green is certified by the Court of Master Sommeliers as a Sommelier. She is part of the wine team at Pappas Bros. Steakhouse in Dallas and writes about wine and spirits for EscapeHatchDallas.com.