GIPSY
2 measures vodka
1 measure Benedictine brandy
Dash of Angostura bitters
The GIPSY cocktail will always be special to me. It is the
first drink I made with crushed ice from my new refrigerator. When I saw that
our new fridge had a crushed ice feature, I knew my cocktailing had just been
raised to a higher level.
When you use crushed ice in a cocktail, the drink instantly
becomes more like a slushy and is easier to drink. Crushed ice also melts
quicker, diluting the alcohol to a more drinkable level. This benefit was especially
needed for the GIPSY, a strong cocktail in need of some watering down. To make
it, I merely put vodka and Benedictine brandy in the measurements above into an
old-fashioned glass half-filled with, you guessed it, crushed ice. I then added
a drop or two of Angostura bitters and gave it a stir. No garnish necessary.
Hubby absolutely loved the GIPSY. “This is awesome. Now
this is a drink,” were his exact words I
believe. I think he’s sick of the fruity drinks we’ve had a lot of lately. I
thought this cocktail sounded kinda gross, with vodka and a brandy mixed
together, and some would interpret it that way. But I didn’t. I truly liked it
and drank the whole glass. It got even better when the ice melted. The crushed
ice that is.
Drink Up^
Cocktail Connie
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