Mr. Potter and I once went to a rooftop bar that served only blue drinks. Come to think of it, it was a REVOLVING rooftop bar. Outside of the fact that everything had blue curacao in it and was kind of too sweet, it was quite diverting. The place was in Atlanta, Georgia. I'd go back if I were in Atlanta.
Blue drinks are very Star-Wars-lounge-scene-Space-Age-Bachelor-pad. Not that there's anything WRONG with that. You just have to be in the right frame of mind (silly).
When I first met dear Mr. Potter, he was mixing a drink I've referred to before in this blog, something he liked to call a Tidy Bowl Margarita. It was equal parts tequila (cheap), blue curacao, and lime juice, spun in a blender with lots of ice. Turned your tongue blue like a blue popsicle, and had the extra added side effect of being slightly lethal; people didn't taste the considerable amount of booze therein and slurped, with predictable results. We don't make the Tidy Bowl too often these days, and when we do, we've tweaked the recipe: less curacao, more and better tequila. It's actually a stronger drink, but since it TASTES like a drink, folks treat it as such and cocktail hour does not become Spring Break. And yes, it did (and still does) look like toilet bowl cleaner, frozen in a margarita glass. Mr. Potter in his bachelor days found that a plus point. I think there's blue and then there's too blue.
That said, the first time I drank Bombay Sapphire gin, I recall being bitterly disappointed that only the bottle was blue.
So I guess it's not too surprising that I finally met up with Magellan Gin. It's infused with iris blossoms. And yes, Virginia, it is a lovely shade of blue, the color of glacial ice. Some friends turned us on to the stuff whilst we were vacationing. I'm here to tell you that it makes a fine, fine drink--easy on the eyes and on the tongue. The iris gives it a very floral (no duh) taste. It's not hyper-junipery. It's got clove in it, and grains of paradise: delicious. Although I've read it makes lovely Aviations, what I do with Magellan gin is going to shock regular readers of this blog: it's for Martinis. Or more exactly, Gibsons. A Gibson is a Martini with a cocktail white onion in it instead of the olive. With Magellan Gin, the visuals are just gorgeous: an undersea pearl. And I love the taste of the stuff so much that I can sip it at a rate that enables me to not get utterly goofy on it--which is to say I don't dislike the drink as it warms a little, which I often do with other gins mixed this way. Get yourself a bottle. And mix this:
Magellan Meets The Gibson Girl
2 oz Magellan gin
1/2 oz good white vermouth
Shake hard (yes, I know this is heresy, but I like a drink this strong to at least start out very cold) and pour into a chilled cocktail glass. The slight haze and the blue color are really very pretty. Garnish with a cocktail onion. "Tipsy" onions, put up in white vermouth, are especially nice for this purpse.
Got that? See you on the air, Thursday at 4!