This drink was created in 1970’s at the Aviary Bar in Kuala Lumpur. It belongs to a small and exclusive club of tiki drinks that call for Campari. This drink has strong flavors courtesy of blackstrap rum and Campari but … Continue reading
Comb 9 gin is unlike any other gin on the market. While most gins are made with a grain based alcohol, Comb 9 is made from distilled honey.
Orange blossom honey is made into a light and dry honey wine, then distilled into vodka. This vodka comes out flavorful with notes of orange blossom, combating the common belief that vodka must be odorless and tasteless. The vodka base is then redistilled with 9 botanicals including: juniper, licorice, coriander, rose petals, galangal, and lavender. The honey floral base plays a supportive role that helps to unite the botanicals together producing a smooth finish.
This is a well made spirit that is well worth the money considering the time and effort that went into it’s production. Added to this, its the only gin on the market that uses honey as its base.
The first cocktail is a simple refreshing libation created by me just in time for the summer season.
Love Turned Bitter
2 oz Gin (Comb 9)
1 oz Aperol
.75 oz Grapefruit Juice
2 dashes of Orange Bitters
1 dash of Grapefruit Bitters
5 oz Ting
Shake the first 5 ingredients with ice and strain into a ice filled highball glass. Top with Ting and garnish with a grapefruit twist.
The botanicals and orange blossom flavors of the gin combine well with the bittersweetness of the Aperol. The drink has a subtle candy like sweetness (reminds me of the original bubblegum flavor) that is kept in check by the Aperol and bitters. A great drink to sip on a warm summer day.
The next cocktail was created by Kyle Davidson of the Violet Hour in Chicago.
1.5 oz Gin (Comb 9)
1 oz Grapefruit juice
.5 oz Raspberry syrup
.5 oz Aperol
.25 oz Campari
Combine all ingredients in mixing glass and stir. Strain over large ice chunk in rocks glass.
Usually when you see a drink that contains citrus juice the instructions often call for shaking the drink. However, according to the creator he feels that stirring this drink creates a richer body. As always try it both ways to see which you prefer.
Campari and Aperol go great with grapefruit and combining this with fresh juice which helps to accentuate that flavor profile. The sweet and tart flavor of the raspberry syrup help to keep the bitter flavors from overpowering the drink. I tried subbing out the raspberry syrup for homemade hibiscus grenadine which adds sweet floral notes. Another refreshing cocktail.
1 oz Gin (Comb 9)
1 oz Orange Juice
.5 oz Cherry Brandy (Cherry Heering)
.75 oz Lemon Juice
Shake in an iced cocktail shaker and strain into a chilled cocktail glass.
I came across this cocktail in the book: Vintage Spirits and Forgotten Cocktails by Ted Haigh.
Depending on the sweetness of your orange I would experiment with adding a touch of simply syrup (.25oz) or cutting down on the lemon by about the same amount. The drink has an interesting tart cherry flavor with botanicals of the gin in the background.