In this world of new fangled cocktails, I often return to the old fashioned favorites. One of the many pleasures of living in London was finding a good dry martini. The best one I found was at The Mayflower Hotel. I enjoyed trudging through the snow on a December evening at twilight, and into the warmth of the wood paneled Mayflower bar.
A Dickens of a Drink Photo: Brenda C. Hill
Now I am either in the hot desert of California or muggy Florida on an August night. That first taste of icy gin is heaven.
Since I like bitters, usually found in a Manhattan, here is my latest gin variation for an old and simple pink gin. My inspiration comes from Cedric Dickens, great grandson of Charles, and from watching Downton Abby. The beer shops opened in London in about 1830.
Pink Gin
Ingredients:
Dash of Angostura bitters
1 large tot of Plymouth or Hendricks gin
Iced water
Method:
Roll a few drops of bitters around a chilled martini glass.
Pour in the cold gin.
Add iced water to taste.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
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Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
