I’ve been on a Bulldog Gin kick the last few months. It’s an affordable gin that can stand on its own (like in a Gin Rickey) and also blends well. I served it with lychee juice and soda water at a Thai-themed dinner, and then with soda water, chilled green tea, and a dash of simple syrup at a Chinese-themed dinner.
This crowd-pleasing recipe is created by one of my supper club co-chefs, Eric Sherman. It’s a refreshing cocktail that is perfect for warm-weather entertaining.
Combine the currant syrup, citrus juice, and gin together and stir. Add ice as desired and then finish with the sparkling water (or sparkling wine). Stir to combine.
Garnish the drink by cutting a swath of blood orange zest, holding it above the glass and pinching it in half, in front of a lit match, zest side toward the flame. The oils in the fruit skin caramelize and provide a wonderful aroma in the cocktail.