Local restaurants and mixologists share details and recipes for their most prized creations.
There are two categories of people when it comes to drinking gin. Some enjoy sipping on their nightly gin and tonic, enjoying the liquor’s unique floral and herbaceous flavors, expertly paired with a mixer. And then some have only had gin at a party mixed with juice, thanks to Snoop Dogg’s song Gin and Juice, and woke up the following day with a pounding headache. Indeed, there are parties in between, with love/hate relationships with the spirit, but we can all agree that the gin flavors are incredibly complex. Because of those complex flavors, gin has sometimes gotten a bad rap, as it hasn’t always been as popular as other clear liquors, such as vodka and white rum. But it has recently had a spike in popularity as more craft distillers are marketing specialty products, and many more consumers are learning to embrace its unique qualities. Here are some local cocktail recipes featuring gin as the star ingredient.
Alexander’s Bee Sting
1 1/2 ounces Barr Hill gin
1/2 ounce St. Germain
1/2 ounce local honey diluted with hot water (3:1)
1/4 ounce fresh squeezed lemon juice
1/2 ounce soda water
Directions  Stir to mix all ingredients.  Garnish with an orange twist and dust the top of the drink with cinnamon.
“Alexander’s Restaurant’s “Bee Sting” is its version of the Bee’s Knees—a simple (and fan favorite) cocktail which is refreshing for those warm island evenings.” — Alexander’s Restaurant
Fishcamp on Broad Creek
The Big Chill
1 ounce Bulrush gin
A squeeze of fresh lemon
2 ounces C Bubbles
1/2 ounce rosemary simple syrup
Directions  Stir ingredients together and pour over ice.  Garnish with lemon and a sprig of rosemary.
“When you really need to chill out, head to Fishcamp on Broad Creek for The Big Chill. Grab a seat alongside picturesque Broad Creek to watch dolphins, boats and the sunset while sipping this briskly cold cocktail of South Carolina distilled Bulrush Gin, Coastal Restaurants and Bars’ C Bubbles (a locally brewed hemp-infused sparkling water) and rosemary. Mmm… just chill.” — Fishcamp on Broad Creek
The Crazy Crab
1 1/4 ounces Bulrush Gin
1/2 ounce raspberry liquor
Splash of lime juice
Directions  Combine gin, raspberry liquor and lime juice in a shaker and shake.  Top with ginger ale.
“The Floradora cocktail is a classic gin drink starring raspberry, lime and ginger that dates to the early 1900s. This was also when the land that The Crazy Crab Jarvis Creek now resides on was purchased by Simpson Vanderhorst Toomer for $500. The Crazy Crab opened in 1984 and is proud to serve a modern version featuring craft small batch South Carolina distilled Bulrush Gin.” — The Crazy Crab
1 1/2 ounces The Botanist gin
1 ounce Dolin Rouge vermouth
1/2 ounce Luxardo Maraschino liqueur
2 dashes of orange bitters
Directions  Combine all ingredients into a Boston shaker and fill with ice.  Stir and strain into a bourbon glass over a large ice cube. Do not shake!  Express and twist an orange peel to finish the cocktail.
“We chose this because it’s a forgotten classic that dates back to the 1880s. It’s a cousin of the Manhattan and the martini, and it’s been said that it is what inspired both of those cocktails. As such, everyone will have their preference as to how they prefer the ratios of spirits. So go ahead, stir one up and thank us later. Or better yet, have us do it for you. Cheers.” — WiseGuys
Kind of Blue
Kind of Blue Martini
3 ounces blueberry vodka
1/2 ounce triple sec
1/2 ounce lemon juice
Splash of soda
Blueberries, for garnish
Directions  Combine vodka, triple sec and lemon juice in a shaker. Add ice and shake until chilled.  Strain into a martini glass and top with soda.  Garnish with blueberries.
“A great pairing with our music. This delicious cocktail will soothe your soul.” — Kind of Blue