A secret ingredient for holiday dinners Hosting holiday dinners for newsmakers and journalist friends with varying wine preferences often left me with leftover wine for stews and marinades. No problem, I use a lot of wine in many recipes. It is hard liquor that I did not know what to do with, they sat forever in my small living room bar, waiting for the next bash.
A professional chef came to my rescue and shared his secret recipes which incorporate gin, a spirit that enhances dishes from soups and salads to main courses, breads, and desserts. It's an exciting ingredient to play with, and one can choose between some very distinctive flavor nuances. However, one cannot use gin as liberally as wine.
While many are intimidated by gin’s distinctive juniper flavor, seasoned chefs see this as an advantage. Hendrick's Gin is a deliciously super premium gin, made with a number of unusual twists. To deliver a most curious and delightfully unique flavor, Hendrick's combines a distinct blend of eleven botanicals, as well as the signature infusions of cucumber and rose petals, producing a wonderfully refreshing gin with a delightfully unique aroma.
The drink is created via an absurdly inefficient, yet quite glorious process. In essence, to make one gin, the company first creates two. One on an old-fashioned pot still, yielding a rich and intricate spirit.
The other on a long-necked Carter Head, producing a delicate, more refined spirit. Each still is infused with an unusual symphony of .