Yummy Things with Gin

Last night’s gin party was a lot of fun. I really dug the Havana and it was good to get a chance to catch up with Lori and the gang from Randall PR. I said something to Lori last night that bears repeating here because it’s so true. There are really two ways that public relations professionals can react to the blogosphere and all its attendant emerging technologies. They can either go into denial and turn into dinosaurs, or they can embrace it and figure it out. It’s always refreshing to see people doing the latter, which is part of why it’s so much fun to hang around with Lori and her crew.

Anyway, I had a couple of very tasty drinks at the Havana. One was called a paper tiger (left), which was very tasty and served up in a champagne flute with a sugared rim. According to The Martini Republic, a paper tiger is champagne and gin. And to my endless delight, I discovered that the little red dollop in the center of the glass was not a maraschino cherry, but a raspberry.

The other drink, which Andy ordered, was a classic Plymouth French 75. Here’s the recipe according to Chris Pirillo:

* 1 oz. Plymouth Gin
* 1 oz. lemon juice
* 2 bar spoons simple sugar syrup
* Top with champagne (or sparkling wine)

Shake Plymouth Gin, lemon juice and simple sugar with ice and strain into a chilled champagne flute. Top with champagne and garnish with a lemon twist. [Created around 1925 at Harry’s New York Bar in Paris]

Hmm…it seems like there’s a common thread here. I really like Plymouth Gin, but I like it a lot better when it’s served with champagne. I guess I’m just a fruity, sweet mixed drink girl through and through.

And now off to the gym, then to go pick up Andy’s beautiful new suit ::creams self:: and my special bra for my special dress. All I ask is that you get me to the church on time to watch Ponzi and Chris enter into matrimonial bliss.