Too Soon? and Campden Cocktail

Another World Gin Day, another gin-plus-Milanese-bitters-plus-lemon-equals-grapefruit cocktail discovery. Last year it was James Connolly – then at Defectors in Mt Lawley – hipping me to the pleasures of the Jasmine, this year it was the Too Soon? by NYC-based Aussie Sam Ross (of Milk & Honey fame), although I didn't get the cocktails' similarities initially. If you’ve enjoyed a Jasmine or two in your time, this lively, lemon-driven drink is worth adding to your repertoire.

Although my gin cocktail experiments ended on a high note, not everything I mixed was a success. I’m not a fan of sweet martinis and the Savoy Cocktail Book’s Bronx Terrace – basically a 2:1 martini with a squirt of lime juice – did little to change my mind. With all due respect to history and the Europeans maybe vermouth-heavy drinks aren’t for me (hey, I tried). The Campden, thankfully, restored gin enjoyment levels back to normal. Another citrus-powered winner - and Savoy Cocktail Book recipe - this succeeds largely on the combined marmalade and orange thwack of the triple sec and Lillet whereas the Too Soon? relies on the zing of fresh-squeezed lemon juice.

Here’s hoping everyone had an enjoyable and educational World Gin Day.



Too Soon?
(Adapted from a recipe by Sam Ross, published in Gaz Regan’s Annual Manual for Bartenders 2011.)

30ml The West Winds The Cutlass gin
30ml Cynar
22.5ml fresh-squeezed lemon juice
15ml simple syrup¹
two orange wedges

Combine over ice in a mixing glass and shake for 15 seconds. Double strain and serve in a chilled cocktail glass.

¹ Combine equal parts sugar and water over a saucepan over low heat until combined. Allow to cool and then bottle.

Campden Cocktail
(Pictured above, based on a recipe by Harry Craddock published in The Savoy Cocktail Book)

30ml Brokers
15ml Lillet Blanc
15ml Cointreau

Stir over ice for 30 seconds. Strain into a chilled cocktail glass.