While yesterday was a rye day, today was most definitely a gin day.  With an assortment of gins at hand (Plymouth, Tanqueray Ten, Sapphire, Aviation and Martin Miller’s) I wanted to drink either something new, or something I hadn’t had in awhile.  Enter Esquire Drinks.

I perused several gin-based cocktail recipes before landing on the Hearst, a fine cocktail that I haven’t had the pleasure of knowing for at least a few years.  Comprised of gin, sweet vermouth—rather than the classic dry vermouth and gin pairing—orange bitters and aromatic bitters, it’s a well-balanced cocktail that packs a boozy wallop.

The gin and sweet vermouth work together to create a gorgeous aroma and clean, crisp flavor.  I tried it with a few different gins, but settled on Plymouth, my go-to source for sustenance, inspiration and general happiness.

Hearst Cocktail Recipe:

2oz gin
1oz sweet vermouth
1 dash orange bitters
1 dash Angostura bitters

Stir with cracked ice, and strain into a chilled cocktail glass.

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  • Kevin says:

    I liked it with Plymouth, and also with Martin Miller’s. To me, both provided a decent punch and weren’t swallowed by the full ounce of sweet vermouth.

  • Jake Koonz says:

    I tried a similar recipe, and to my taste the drink was better with Martin Miller’s, which one did you use. I mixed it with Westbourne finding it gave a little extra punch through compared to the blander Plymouth.

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