Westchester’s Bartenders Pick Their Favorite Gins
What do the sommeliers, mixologists and other pros kick back with? Any one of these premium gins and the handcrafted cocktails in which they take center stage.
By Jeanne Muchnick // Photography by Doug Schneider
Gin—that slightly syrupy juniper-flavored spirit, especially popular in Great Britain— has fallen in and out of favor over the years, and until recently was consigned largely to the list of “Your Grandfather’s Liquors.” But with the Mad Men-inspired revival of the classic cocktail and a host of new artisanal producers upping the herb and fruit factor, gin has become cool again. We asked sommeliers, bartenders, and other local members of the gintelligentsia about what brands they use, what drinks they make, and—most important—how we can enjoy them.
Food writer Jeanne Muchnick (jeannemuchnick.com) is a recent convert from gin & tonic to more interesting cocktails.
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