NO LONGER BANISHED TO THE BACK OF THE WET BAR, GIN MAKES A COMEBACK
Many of us can recall a bad incident with gin. Whether it was abused in quantity or quality, gin can leave a bad taste in your mouth (literally and figuratively). Many of the cheaper brands of the spirit are chemically altered vodka, or mish-mashes of ingredients that have no business being combined. Such lethal potions inevitably lead to a thick head and a lifetime loathing of the sauce.
Fortunately, this needn’t be the case for much longer. Joe Raya from The Gin Joint in Charleston, South Carolina has dedicated himself to converting gin-averse drinkers to downright fans. Once you get a handle on true gin, not the pine-fueled car-freshener scented nonsense, Raya is convinced you will come to love it. In our September issue he shares how to pick out a good gin and craft a perfect cocktail. Below is one of his featured recipes—one sure to impress the well-seasoned gin drinker.