gin

Many people have an aversion to gin; it's a travesty, because gin is an incredibly nuanced and versatile spirit. Erick Castro, owner of San Diego's Polite Provisions and former West Coast ambassador for Beefeater and Plymouth gins, agrees: "The reason people don't like gin is because the most common gin drinks — the martini and the gin and tonic — don't appeal to everyone."

Castro wants to start a gin revolution with this amazing-tasting cocktail, the Southside. This classic concoction is a straightforward mixture of gin, lemon juice, simple syrup, and mint, and he believes it has the power to change the way gin is seen — much in the way the mojito changed people's perspective of rum. After sipping this refreshing, light beverage, I'm getting behind Castro's cause. To do so too, give the drink a try.

Honey isn't only good stirred into tea; it's also wonderful for sweetening cocktails. In this drink, it adds a lovely floral quality as well as provides a subtle sweetness. With only four ingredients — honey, orange juice, lemon juice, and gin — this libation is fairly simple, but it's sophisticated and perfectly balanced. For those who dislike gin, I recommend trying a different spirit; vodka would be fine, but also a sweeter whiskey or bourbon would be delicious. Ready for the easy recipe? Keep reading.

As we head into the weekend, it's time to turn our attention to the very important topic of brunch cocktails. Though a bloody mary or mimosa is the obvious choice, I find that a Ramos gin fizz functions as an excellent morning drink.

If you're a fan of fizzes, you'll find plenty of the gin-infused variety. This classic version, invented by New Orleans barkeep Harry Ramos in the late 1800s, uses orange flower water as a French twist. Though it sounds heavy, it's surprisingly refreshing and frothy. To get the recipe, read more

Vodka-based cocktails may have dominated the '90s and early '00s, but nowadays it seems that gin is the spirit of the moment, and we couldn't be happier. Essentially a category of infused spirits, with juniper being the most common additive, gin got its start as a medicinal beverage in 16th-century Holland, when juniper was added to a malt-based spirit for its diuretic qualities and to mask the inferior flavor of early unrefined spirits. Nowadays, it's instead enjoyed for a nuanced flavor that can range from smooth and slightly sweet to dry and floral, and really almost anywhere in between (you can even make a custom blend of your own at home).

Most varieties of gin fall into four general categories:

• London dry gin is what most think of when gin comes to mind. Dry and heavy on the juniper and other botanicals (common additives include citrus peel and coriander, though the options include a host of barks, roots, leaves, flowers, seeds, and berries), it's in many ways similar to an infused vodka. London gins need not be produced in London — most are not — but are instead a style of gin defined by a lack of sugar and juniper-forward flavor. Some sip it on the rocks, but it's most commonly appreciated in cocktails like the martini, negroni, gin and tonic, southside, and a vast variety of others.
• Genever or Dutch gin may be less commonplace than its London dry counterpart, but it actually preceded the spirit and has experienced a revival as of late, with Bols Genever being the most widely available. Smoother and darker in flavor than other varieties, with less of an emphasis on the botanical notes, genever is distilled from either corn, rye, or barley malt, making for a spirit more similar to a light-bodied, botanical-infused whiskey. Try it sipped straight on the rocks, up, or as a substitute for whiskey or moonshine in cocktails — it's particularly great in an old-fashioned.

Keep reading for a breakdown of two more common styles of gin.

Until recently, I assumed that Campari and its slightly milder cousin Aperol were love-it-or-hate-it aperitifs. But after cautiously trying a sip (and then another) of an expertly mixed Negroni while out to dinner one night, I discovered that, like many of the finer things in life, these bittersweet spirits are an acquired taste.

Since then, I've been sipping, swirling, and nibbling on everything and anything Italian, bittersweet, and glowingly bright red-orange. But tempted as I may be by riffs on the classic, I keep coming back to my first love: the negroni. Complex and with a heady perfume, this classic cocktail somehow seems appropriate year-round. Its bitterness helps to refresh the palate between bites of fatty braised meats come Fall and Winter, and when temperatures rise, it acts as internal air conditioning. A word of caution: this beverage is 100 percent alcohol, so pace yourself, lest you feel 100 percent awful come the next morning.

Keep reading for the classic recipe.