Mid Century Drink Day! Let's spin that wheel...Bar Aid #43

That is right...it has been a while since I've had a mid century cocktail, sadly.  So I decided it was high time to make one from my Bar Aid cocktail spinner again (after seeing another Bar Aid over on a Thriftables thrift share post).  Let's pull a number shall we....

#43  Gunga Din

Here is the recipe in case it is hard to read in the photo:

GUNGA DIN

3/4 Dry Gin

1/4 Dry Vermouth

1 slice pineapple

Juice of 1/4 Orange

Shake well with ice & strain

I quickly gather my supplies....since I have everything on hand (YES!!)

The fruit

Muddle said fruit...take the frustration of the day out on it!

You have been muddled, sir

Measure out your liquor and add to your shaker along with ice

Shake, Shake, Shake

Strain into a chilled glass

#43 Gunga Din

VERDICT: Quite tasty! I was surprised! I usually like more sweeter drinks than dry, but this was very good.  While it was a little dry the fruit juice balance it perfectly.  It didn't taste like alcohol at all which can happen when there is gin involved.  This is definitely one to make again.

Ciao

Becca

Bar Aid - Lets spin that wheel! #55

So Friday is now Mid Century drink day!  Yeah!  Put it on your calendar.  All the recipes will come from my super cool Bar Aid.  There are a total of 80 drink recipes, so to make the selection random I have a printed out each number on a slip of paper and put them in a jar.  Every week, one will be drawn and made, which kinda makes this like an eight ball, but with alcohol.  Sweet!  Today's number is....55!  A Millionaire # 1  (can I have two of these? the Millionaire not the drink)

RECIPE:  2/3 Dry Gin, 1/3 Pernod, 1 Egg White, 1 dash Anisette, Shake well with ice and strain into glass.

Seems easy enough…on a side note, don’t get weirded out by the egg white guys, it makes your drink a little frothy.  It is a good thing I swear.

 I didn’t have Pernod or Anisette on hand, so I made a quick trip to the local liquor store.  There I learned that Pernod is actually pronounced Per-no, being French and all. (I was seriously asking for Per-nod, I must have sounded totally green! Ha)   Also, per the all-knowing wikipedia, Sambuca can be substituted for Anisette. (they didn't have any)

Now that I have all the ingredients…Let make that drink (said in my “Let’s make a deal” voice)

With a little pouring, cracking, and shaking....Voila!

Down the hatch! 

VERDICT: Good, but only if you like licorice and I do.  Tastes rather like a black jelly bean in liquid form.