Gin Cocktails
/Cocktails have evolved since the first bartender’s guide was published in 1862. At that time, a cocktail was considered to be a mix of spirits, sugar, bitters and water. That first guide, “How to Mix Drinks; or, The Bon Vivant’s Companion” by Jerry Thomas had recipes for sours, punches, slings, toddies, shrubs and flips.
While these early cocktail guides raised the level of cocktail culture, the counterfeiting and diluting of spirits was rampant and the customer was rarely able to be sure of the quality of the spirit served.
As the country entered World War I against Germany, anti-German feelings in the U.S. were linked to a campaign against beer drinking. That animosity against Germans and other immigrants, in combination with the strong Christian temperance movement opposing saloon culture and alcohol, caused Congress to pass the 18th Amendment, the Volstead Act, which was then ratified by the states. Although Woodrow Wilson vetoed the legislation, Congress overrode the veto and Prohibition was enacted: “No person shall . . . manufacture, sell, barter, transport, import, export, deliver, furnish or possess any intoxicating liquor.”
Rather than creating an alcohol-free country of sobriety where the jails were emptied, families stayed together and ice cream parlors replaced saloons, Prohibition created speakeasies, booze cruises, and an underground cocktail culture that changed cocktails in a few fundamental ways.
The home and clandestine production of spirits (primarily gin) produced a harsh, sometimes nasty, sometimes lethal, spirit that required creative recipes with additional ingredients to make the drinks palatable. Honey, fruit juices and other flavorings became common in cocktails made with home-distilled or smuggled spirits from Canada, Mexico and the Caribbean. Bartenders had to be creative in order to keep the customers happy.
Early classic Gin cocktails include: Martini, Tom Collins, Bee’s Knees, Singapore Sling, Negroni, Gimlet, Ramos Gin Fizz, French 75 and (new to me) the Corpse Reviver #2. Many of these drinks were created at famous bars around the world. The Singapore Sling was created at the Raffles Hotel in Singapore in the early 1900s, the Ramos Gin Fizz originated at the Imperial Cabinet Saloon in New Orleans in 1888 and the Bee’s Knees was created at Paris’ Hotel Ritz in the 1920s.
The Corpse Reviver #2 is a pre-prohibition cocktail that was considered a hangover cure. It’s made with a London Dry gin, Lillet Blanc, Cointreau, Lemon Juice and a spritz of Absinthe.
To prepare for the September 19 six-course Gin Pairing Dinner at M’tucci’s Bar Roma, several chefs and bartenders took notes after tasting 20 gins on an August afternoon. They sampled a range of flavors of gins from: England, Scotland, Spain, France, Japan, Germany, Mexico, California, Kentucky and New Mexico.
“When we start to think about pairing food with gin, We focused on how the gin’s botanical notes can enhance the dish. A gin with a crisp, citrusy profile will brighten up lighter fare, while a gin with more robust, spicy notes complements heartier dishes. Finding that balance where both the gin and the food elevate each other is always the best part of doing any pairing dinner. The gins we decided to use for our cocktails feature a rich botanical diversity, sweet complexity, with a unique heritage, giving rise to an unparalleled truly unique experience that we believe will be an amazing new journey into the Gin world,” said Executive Chef Damien Lucero.
Our Featured Gins and Tasting Notes
Beefeater 24 (England): grapefruit peel and green tea are added to the classic Beefeater recipe, adding a citrusy profile.
Sassanach Wild Scottish Gin (Scotland): Created by the Scottish star of “Outlander”, the Sassenach Wild Scottish Gin is distilled using various locally foraged botanicals from the Dumfries and Galloway region of Scotland, the area where Sam Heughan was born and grew up. Featuring Scottish juniper, rhubarb, heather, Scots Pine resin, bramble leaf, blaeberry, crab apple and toasted oats, the result is a fresh London Dry style gin with layers of balanced, fresh flavors and a luxurious, creamy, soft mouthfeel.
Gin Mare (Spain): Gin Mare is produced in-house in a converted chapel at Distilerias Miquel Guanse in the small town of Vilanova on the Costa Dorada in Spain. It is a 'Mediterranean' styled gin featuring botanicals including rosemary, thyme, olive and basil, alongside traditional botanicals.
Fid St. Gin (Hawaii): FID Street Gin exhibits a very clean and aromatic fresh cut floral and citrus bouquet with a hint of forest air. FID St. is a Hawaiian Gin reminiscent of a London Dry, with tropical notes from Hawaiian fruit and botanicals.
Citadelle Gin (France): Distilled in the Southwest corner of France, the taste begins quietly until the aromatics re-enter the nose. The middle begins with fresh bright juniper, turning more crisp and bold. The finish is what sets Citadelle Gin apart from its peers: really bright, a touch sweet and strongly aromatic: cardamom, angelica, nutmeg, a wide array of baking spices which melds into a more sharp licorice and fennel on the finish. Generally spice forward and slightly contemporary with a juniper base.
Fords Gin (England): While many distilleries are going local, or seeking to create a notion of place, Fords Gin uses history and lore to create a sense of place [and tradition]. Instead, “Distilled in London; Botanicals from Everywhere” graces the bottle. The botanicals come from Spain, Haiti, Morocco, China, Italy, and so on. The flavor is actually rich and thick, it spreads thickly and evenly throughout the palate. Florals on the front. Viscous citrus, bright juniper build in the mid palate. The finish differs radically: complex earthy notes, intimations of angelica and orris root, a building floral punch redolent of rose and lavender, with a lingering citrus finish, fresh zesty peel.
Campari Cask Tales
A special treat will be offered before the Third Course. Campari Bitters has produced three unique bitters, using casks from Wild Turkey Bourbon, Appleton Estates Rum and Espolòn Tequila. A .5 oz. pour of each of the three versions will be available for $23.
M’tucci’s Old Fashioned Specials
M’tucci’s and Barrett Foundation’s Harvest for Home
Weekend Specials
M’tucci’s Italian
Lobster Ravioli - Shrimp, Smoked Garlic Sausage, Wild Mushrooms, Kale, Cajun Cream Sauce, Pecorino, Micro Greens $29
12 oz. Veal Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36
Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29
Red Wine Porcini Lamb Ragù - Chestnut Mushrooms, House Made Pappardelle, Pecorino, Parsley $25
Weekend Cocktail
Peat-y Pettigrew - Glenfiddich 12 year old Scotch Whisky, Joe’s Ginger Juice, Fresh Lemon Juice, Honey Simple Syrup, Ginger Beer Float
M’tucci’s Moderno
14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37
Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27
Lobster Ravioli - Haikkaido Scallops, Shrimp, Asparagus, Grape Tomatoes, Lobster Sauce $29
Weekend Cocktail
Tiki Rush - Tropical Bacardi, Fresh Lime Juice, Coconut Syrup, Ginger Beer Float
M’tucci’s Twenty-Five
Sausage Tortelloni - M’tucci’s Italian Sausage, Garlic Butter, Caramelized Onions, House Marinara, Fresh Mozzarella, Crushed Red Pepper, Basil $21
Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35
24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33
Weekend Cocktail
Mon Sherry - Joven Mezcal, Mango Caramom Shrub, Dry Sherry, Fresh Lemon Juice, Honey
M’tucci’s Bar Roma
10 oz. Cedar River NY Strip - Pancetta Vodka Sauce, Broccolini, Au Gratin Potatoes $38
Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29
Weekend Cocktail
The Queen’s Tea - Botanist Gin, Italicus Liqueur, Fresh Lime Juice, Simple Syrup, Muddled Basil and Orange
Live Music for September & October
9/15 Robb Janov
9/18 Johnny Lloyd
9/22 RJ Perez
9/25 Shane Wallin
9/29 Michael Rascon
10/2 Gilbert Uribe
10/6 Melissa Rios
10/9 Cali Shaw
10/13 Michael Rascon
10/16 Shane Wallin
10/20 RJ Perez
10/23 Robb Janov
10/27 Eryn Bent
10/30 Myles Chavez
M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
9/13 Robb Janov
9/19 Cali Shaw
9/20 RJ Perez
9/26 Myles Chavez
9/27 Johnny Lloyd
10/3 RJ Perez
10/4 Gilbert Uribe
10/10 Shane Wallin
10/11 Melissa Rios
10/17 Matt Jones
10/18 Eryn Bent
10/24 TBD
10/25 Robb Janov
10/31 Halloween no Music
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
9/13 Matt Jones
9/19 Shane Wallin
9/20 Michael Rascon
9/26 Gilbert Uribe
9/27 Melissa Rios
10/3 Michael Rascon
10/4 Robb Janov
10/10 Cali Shaw
10/11 Matt Jones
10/17 Shane Wallin
10/18 RJ Perez
10/24 Johnny Lloyd
10/25 Myles Chavez
10/31 Halloween No music
Thanks for reading. See you next Friday. Ciao!
