Mad-Men-RestaurantsThe Martini is well deserving of its own day, as it is the most widely recognized cocktail in the world.  At its most basic, it is a combination of gin and dry vermouth.  On the auspicious occasion, GSN is proud to share a few of our favorite Martini recipes from the last 150 years.

1 1/2 oz gin
3/4 oz dry vermouth
1 dash orange bitters
Stir in mixing glass with ice & strain
Add olive

1 1/2 oz gin
1/2 oz dry vermouth
1/2 oz Benedictine
1 dash orange bitters
Stir in mixing glass with ice & strain

Dry Martini
2 oz gin
1/4 oz dry vermouth
Stir in mixing glass with ice & strain
Add olive or lemon twist

2 oz gin
1/2 oz dry vermouth
Stir in mixing glass with ice & strain
Add onion

Hoffman House
1 3/4 oz gin
3/4 oz dry vermouth
2 dashes orange bitters
Stir in mixing glass with ice & strain
Add olive

2 oz gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
Stir in mixing glass with ice & strain
Add olive (or lemon twist)

1 3/4 oz gin
1/2 oz dry vermouth
1/4 oz Red Dubonnet
Stir in mixing glass with ice & strain
Add orange peel

2017 Spirited Awards® Top Four Finalists


Best American Bar Team

  • Herbs and Rye (Las Vegas, NV)
  • Sweet Liberty Drinks & Supply Company (Miami, FL)
  • The NoMad Bar (New York, NY)
  • Williams & Graham (Denver, CO)

American Bartender of the Year

  • Jeff Bell of PDT (New York, NY)
  • John Lermayer of Sweet Liberty Drinks & Supply Company (Miami, FL)
  • Kevin Diedrich of Pacific Cocktail Haven (San Francisco, CA)
  • Yael Vengroff of The Spare Room (Los Angeles, CA)

Best American Brand Ambassador

  • Anne Louise Marquis (Campari USA)
  • Lynn House (Heaven Hill)
  • Misty Kalkofen (Del Maguey)
  • Robin Nance (Auchentoshan)

Best American Cocktail Bar

  • Anvil Bar and Refuge (Houston, TX)
  • Attaboy (New York, NY)
  • Columbia Room (Washington, DC)
  • Trick Dog (San Francisco, CA)

Best American High Volume Cocktail Bar

  • Harvard & Stone (Los Angeles, CA)
  • Honeycut (Los Angeles, CA)
  • Sweet Liberty Drinks & Supply Company (Miami, FL)
  • The NoMad Bar (New York, NY)

Best American Hotel Bar

  • Compère Lapin at Old No. 44 Hotel (New Orleans, LA)
  • Proof on Main at 21c Museum Hotel (Louisville, KY)
  • The Hawthorne at The Commonwealth Hotel (Boston, MA)
  • The Spare Room at The Roosevelt Hotel (Los Angeles, CA)

Best American Restaurant Bar

  • Cane & Table (New Orleans, LA)
  • Dante NYC (New York, NY)
  • Gramercy Tavern (New York, NY)
  • Spoon and Stable (Minneapolis, MN)

Best New American Cocktail Bar

  • Bar Clacson (Los Angeles, CA)
  • BlackTail (New York, NY)
  • Jupiter Disco (Brooklyn, NY)
  • Wildhawk (San Francisco, CA)


Best International Bar Team

  • Black Pearl (Melbourne, Australia)
  • Dandelyan (London, UK)
  • Lost + Found Drinkery (Nicosia, Cyprus)
  • The Connaught Bar (London, UK)

International Bartender of the Year

  • Erik Lorincz of The American Bar (London, UK)
  • Iain Griffiths of Dandelyan (London, UK)
  • Nico de Soto of Danico (Paris, France)
  • Shingo Gokan of Speak Low (Shanghai, China)

Best International Brand Ambassador

  • Camille Ralph Vidal (St-Germain)
  • Ian Burrell (Rum Ambassador)
  • Joe McCanta (Grey Goose)
  • Raj Nagra (Bombay Gins)

Best International Cocktail Bar

  • Black Pearl (Melbourne, Australia)
  • Bramble (Edinburgh, UK)
  • Le Syndicat (Paris, France)
  • Little Red Door (Paris, France)

Best International High Volume Cocktail Bar

  • Oriole (London, UK)
  • Panda & Sons (Edinburgh, Scotland)
  • The Baxter Inn (Sydney, Australia)
  • Trailer Happiness (London, UK)

Best International Hotel Bar

  • Dandelyan at The Mondrian (London, UK)
  • Manhattan Bar at The Regent Singapore (Singapore)
  • Punch Room at The Edition (London, UK)
  • The American Bar at The Savoy (London, UK)

Best International Restaurant Bar

  • Le Mary Celeste (Paris, France)
  • Sager + Wilde (London, UK)
  • The Blind Pig (London, UK)
  • Tippling Club (Singapore)

Best New International Cocktail Bar

  • ATLAS (Singapore)
  • Danico (Paris, France)
  • Swift (London, UK)
  • Three Sheets (London, UK)


Best Cocktail & Spirits Publication

  • Class Magazine
  • Difford’s Guide (diffordsguide.com)
  • Hot Rum Cow
  • The Daily Beast Drink + Food

Best Cocktail & Spirits Writer

  • Alyson Sheppard
  • Kara Newman
  • Robert Simonson
  • Wayne Curtis

Best New Cocktail & Bartending Book

  • A Proper Drink by Robert Simonson
  • Regarding Cocktails by Sasha Petraske with Georgette Moger-Petraske
  • Shake.Stir.Sip. by Kara Newman
  • Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin & Rebecca Cate

Best New Spirits Book

  • Amaro by Brad Thomas Parsons
  • Bourbon: The Rise, Fall and Rebirth of An American Whiskey by Fred Minnick
  • Colonial Spirits: A Toast to our Drunken History by Steven Grasse
  • Whiskey: A Spirited Story with 75 Classic and Original Cocktails by Michael Dietsch


Best Bar Mentor

  • David Wondrich
  • Don Lee
  • Ivy Mix & Lynnette Marrero
  • Paul McGee

Best New Spirit or Cocktail Ingredient

  • Ancho Reyes Verde (Mexico)
  • Del Maguey Single Village Mezcal PUEBLA, San Pablo Ameyaltepec Wild Papalote (Mexico)
  • ITALICUS – Rosolio di Bergamotto (Italy)
  • Plantation O.F.T.D. (France)

World’s Best Cocktail Menu

  • Beaufort Bar (London, UK)
  • BlackTail (New York, United States)
  • The Dead Rabbit (New York, United States)
  • Trick Dog (San Francisco, United States)

World’s Best Spirits Selection

  • ATLAS (Singapore)
  • canon: whiskey and bitters emporium (Seattle, WA)
  • Old Lightning (Los Angeles, United States)
  • The Office (Chicago, United States)

WhistlePig recently announced the launch of FarmStock, the company’s much-anticipated estate release featuring whiskey distilled, aged, and bottled on its farm in Vermont. It is the culmination of the company’s founding vision to create a truly farm-to-bottle distillery, housing nearly every aspect of the whiskey-making process in one location.

FarmStock is “Crop One” of what will be future triple-terroir releases. It’s composed of 20% 1.5 to 2-year aged whiskey made entirely on the WhistlePig farm, 49% 5-year aged whiskey from Alberta Distillers finished in WhistlePig’s Vermont oak, and 31% 12-year aged whiskey from MGP’s Lawrenceburg distillery.

“Finally, we are ready,” said Dave Pickerell, Master Distiller of WhistlePig. “I keep getting asked, ‘When are we going to see the distillate from YOUR still?’ I didn’t want to just release a white whiskey. We worked tirelessly to create a product that showcases our young estate whiskey in context with the elegance of our premier aged rye. FarmStock provides a unique opportunity to tell the story of our transition to a triple-terroir product using our water, our grain, and our wood to age the product. It is truly the best of all worlds.”

“FarmStock is our story,” said Raj Peter Bhakta, Founder of WhistlePig. “It’s the realization of years of hard work to redefine how we understand craft and quality. As our first triple-terroir release, this is a historic whiskey deserving of two bottles: one to enjoy with good company and one to be collected for years to come.”

Whistlepig Farmstock Rye Whiskey (86 proof)
Visual: Medium-gold.
Nose: Mouth-wateringly rich woody rye spice. A lot of depth with a young leather, toffee and wild strawberry peculiarity.
Taste: Surprisingly, my first impression was of oyster brine. There is a sea salt aspect which is faintly reminiscent of an Islay whisky. And again, a fruity strawberry impression creeps in after a few seconds, but quickly dissipates into a hearty and more familiar rye spice. There is a lot to be discovered in this whiskey.
Finish: Fairly long with a soft bread-like finish. The rye goes on for several minutes however.
Overall: Highly unusual, amazingly broad in aspect and a spirit that creates a contemplative experience. Recommended!
GSN Rating: A+

For more information go to: Whistlepig Whiskey

The Corbin Cash distillery was started by David Souza, a 4th-generation sweet potato farmer whose distillery is located on his family’s 100+-year-old sweet potato farm in Atwater, in California’s Central Valley. Corbin Cash specializes in spirits made from sweet potato, a seriously unusual ingredient.

At Corbin Cash, everything from the propagation and planting of sweet potato plants to harvesting is all done by hand. Planting is a two-step process starting with growing the plants in a greenhouse, and then transplanting them to the field, where they produce a crop over the next 90 to 120 days. (Sweet potato harvesting can start as early as August and go as late as November.) Although a machine brings up the sweet potatoes from 20 inches below the ground, each individual sweet potato is hand-picked off the vine and placed in large wooden bins. There are approximately 10 people on each of 14 crop harvesters that gather a maximum of 1 acre per day. Additionally, it takes 5 forklift and truck drivers each to move the product from field to storage.

The distillery is completely sustainable. After each year’s sweet potato crop is harvested, and turned into Corbin Cash Barrel-reserve Sweet Potato Liqueur, Souza plants Merced rye in same field. From that rye, he makes a rye whiskey and an American blended whiskey. Spring water used in production is recycled back to the farm for irrigation, and the spent mash is used as fertilizer or cattle feed.

Corbin Cash Sweet Potato Liqueur (70 proof)
Visual: Deep yellow-gold.
Nose: Tons of spice. Cinnamon, clove, vanilla bean, honey butter and pound cake. Dessert in a glass.
Taste: Soft sweet potato flavor with a rush of spice. Almost a liqueur, but not as heavy in mouthfeel.
Finish: Fairly long, with the spice hanging on, but the chewy sweet potato flavor winning out in the end.
Overall: I handed out blind samples to several of the GSN staff and asked them to guess what it was. Without fail they all suggested a spiced rum. And yes, this is the closest in flavor to that spirit.  But, the sweet potato flavor adds a new and flavorful dimension that you won’t find in a molasses based rum. I like this a lot and commend Corbin Cash for creating something entirely new in a world that is overly saturated with more of the same old, same old.
GSN Rating: A

For more information go to: Corbin Cash

imagesBourbon is the quintessential American spirit, and today is a today to celebrate it!  GSN is proud to share some classic bourbon cocktails from some of the great cocktail guides of the past 150 years.

Bourbon Crusta
2 ounces bourbon whiskey
1/2 ounce triple sec
1/2 ounce maraschino liqueur
1/2 ounce lemon juice
2 dashes orange bitters
Garnish: Orange peel.
Shake with ice. Strain into a cocktail glass.

Bourbon Milk Punch
1 1/2 ounces bourbon whiskey
4 ounces milk
2 teaspoons simple syrup
2 dashes vanilla extract
Garnish: grated nutmeg
Shake vigorously with ice, strain into a brandy snifter or wine glass.

2 ounces bourbon whiskey
3/4 ounce white crème de cacao
1/2 ounce lemon juice
1 dash grenadine
Shake with ice. Strain into champagne flute.

Eastern Sour
2 ounces bourbon whiskey
1 1/2 ounces orange juice
1 ounce lime juice
1/4 ounce orgeat
1/4 ounce simple syrup
Garnish: Shell of the lime used for the fresh juice.
Shake with ice. Strain into an ice filled tumbler.

Lion’s Tail
2 ounces bourbon whiskey
1/2 ounce pimento dram
1/2 ounce lime juice
1 teaspoon simple syrup
1 dash Angostura Bitters
Shake with ice and strain into a chilled cocktail glass.

Mint Julep
2 ounces bourbon whiskey
4 whole sprigs mint
2 teaspoons sugar
Garnish: Mint sprigs dusted with powdered sugar.
Muddle in a cocktail shaker until the sugar is dissolved and the mint is blended in. Add ice, and then shake well. Strain into a glass filled with shaved ice.

1 ounce bourbon whiskey
1/2 ounce Cointreau
7 dashes Angostura Bitters
7 dashes Peychaud’s bitters
5 ounces champagne
Garnish: Lemon twist.
Build in a champagne flute.

Suffering Bastard
1 ounce lime juice
4 ounces ginger ale
1 dash Angostura Bitters
1 ounce bourbon whiskey
1 ounce gin
Garnish: mint sprig, orange wheel, and cherry.
Build in a rocks glass.

Ward 8
1 1/2 ounces bourbon whiskey
1/2 ounce lemon juice
1/2 ounce orange juice
1 teaspoon grenadine
Shake with ice. Strain into a cocktail glass.

Whiskey Sour
2 ounces bourbon whiskey
1 ounce simple syrup
3/4 ounce lemon juice
1 teaspoon egg white (optional)
Shake with ice. Strain into a sour glass, or an ice filled Old Fashioned glass.

world-gin-day-20141-lst136433In honor of World Gin Day, here is a list of the gins that Good Spirits News has reviewed over the years.  Hopefully you will pick up a bottle and make yourself a favorite gin cocktail.



This week we take a look at the vodka Martini.  

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