Juniper? Of course, but that’s not what drives Principe de los Apostoles Mate Gin. It’s the peppermint, the eucalyptus, and yerba mate, used in traditional Argentine tea, that makes this go. The peppermint and eucalyptus take the lead, but a silky chocolate lingers on the finish. Turning this into a martini should be a fun challenge.

There is already plenty of sweet in this gin, so dry and extra dry vermouths will be used to add balance and depth. The candidates are:

  • Vaya Extra Dry;
  • Dolin Dry;
  • Ransom Dry;
  • Carpano Dry;
  • Noilly Pratt Extra Dry; and
  • Tribuno Extra Dry.

Both the Carpano Dry and the Tribuno Dry magnify the peppermint and give it a tremendous pop. The Tribuno adds a bit more depth, though, so with this gin, our favorite recipe is:

  • 1.5 oz. Principe de los Apostoles Mate Gin
  • 0.5 oz. Tribuno Extra Dry Vermouth
  • Twist of grapefruit peel

Pour the gin over ice, add vermouth, and stir to chill. Strain and pour into a cocktail glass. Very gently twist peel over the glass to allow just a small spritz of oil to float atop the cocktail, and discard.

Today we have a second cocktail to add to the list. We’ll call it the Apostoles Steak Martini. The Vaya Extra Dry Vermouth has a unique flavor profile, reminiscent of herbs and tomatoes. Added to the Principe de los Apostoles Mate Gin, it’s steak sauce in a glass, and will be a marvelous accompaniment for the porterhouse of your dreams. This is a big cocktail for a big steak:

Apostoles Steak Martini

  • 2.5 oz. Principe de los Apostoles Mate Gin
  • 1 oz. Vaya Extra Dry Vermouth
  • Twist of lemon

Pour gin and vermouth over ice. Stir vigorously, get it really cold and a little wet. Rub the twist around the rim of the cocktail glass. Strain and pour in the gin and vermouth, twist the peel over the drink and add to the glass.

 

About The Author

David Honig
Publisher

David Honig, the Publisher, looked at what was happening in the world of wine journalism and realized there were a lot of great writers out there at the same time paying publications, from newspapers to websites, were dropping like flies. So he created Palate Press to find the best writers and create a new forum for them to sell their best work. He is a self-educated oenophile, and defers to the tremendous experience and wisdom of the amazing staff at PALATE PRESS: The Online Wine Magazine.

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