New Spins
on Gin
Operators get creative with
the original flavored spirit
By Kelly A. Magyarics
W
The vintage-inspired Cucumber
Collins from Ruth's Chris Steak House
includes Hendrick's gin, Domaine
de Canton ginger liqueur, fresh lime
juice and muddled cucumber.
28
| JANUARY/FEBRUARY 2013
hether mixed in a proper Martini or modern Basil Gimlet,
gin is a star behind the bar. The spirit's botanicals add
layered dimension, translating to infinite possibilities
in the shaker. The modern accessibility of old-school recipes is
fueling interest and helping to bring gin to the bar's forefront.
"The bartenders and the customers simply know more now
than they did decades ago," says Jim Ryan, brand ambassador
for Hendrick's gin. With a smartphone, you can find the original
recipe for a White Lady from nearly a century ago, tracking its
growth up to today's version—all in seconds, he notes.
Gin was the dominant spirit for centuries until it was
overshadowed by vodka more than 50 years ago, says Patricia
Richards, the master mixologist for the 25 restaurants and bars
at the 4,700-room Wynn Las Vegas and Encore Resort. And
there is no substitute for the pre-Prohibition spirit: "I find that
[gin's] botanicals add depth, complexity and character to a
cocktail that vodka simply cannot," Richards says.
Gordon Ramsay Steak at Caesar's Palace Hotel and Casino in
Las Vegas sells seven gins, priced from $10 to $14; the top sellers
are Hendrick's, Tanqueray 10 and Plymouth. General manager
Jean-Philippe Teresi says more guests have been requesting
classic gin cocktails.
The 273-seat contemporary steakhouse offers six gin drinks
on its "Perfect Ten" list. The Southside ($11), for instance,
features Plymouth gin, lime and mint, topped with Perrier Jouët
Champagne. The Red Lion ($14) combines Tanqueray gin with
Grand Marnier, lemon juice and orange bitters.
At Ruth's Chris Steakhouse, "Our cocktails are all vintageinspired with a twist," says director of beverage strategy Helen
Mackey. "Gin has probably seen some upside, and at the
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