Washington Collins

Collins: Washington Style

When I first heard about the Dry Fly distillery via Robert Hess on the Spirit World, I was intrigued. I am a big fan of all things Washington, and although this isn’t really the same as buying local, I guess it is as local as I am going to get. A couple of weeks ago while at the liquor store I was looking for a new bottle of Gin and I happened to notice the Dry Fly label attached to a shelf. Temporarily Out of Stock. Just my luck. I guess I’ll just get a bottle of Tanqueray. Been out of that for a while.

So, last Sunday I made it a point to get on the liquor store website and find a store that had it in stock. We were headed across town anyways, so I stopped in and picked up a bottle of the Dry Fly, as well as some Lemon Hart 151 proof.

The Dry Fly is labeled as a Washington Dry Gin, and I think it is an apt label. Initial smells are pretty similar to Bombay Sapphire, but with a little more zip. However, the flavor is different from other gins in a way I just can’t quite put my finger on. Supposedly the ingredient list of botanicals includes apples and mint.

While the gin made a fine cocktail in the Judge Jr, it just wasn’t excellent. I would definitely choose a different gin in that drink next time. However, in a collins, the Dry Fly was much better balanced than the Tanqueray, and a bit more interesting than either Plymouth or Bombay.

I decided to do a variation on the collins this evening and it turned out great.

Apple Collins

1 1/2 oz Dry Fly Gin
1/3 oz lemon juice
3/4 oz simple syrup
3 slices granny smith apple

Muddle apple slices with lemon juice in mixing glass.
Add syrup, gin, and shake with ice.
Strain into collins glass filled with ice, and top with soda water.
Garnish with apple slice.

I prefer my collins on the sweet side, and since I was adding the sour apple, I cut the lemon juice to a smaller amount, but the drink would be good either way. In the next week, hopefully I’ll get a chance to do some more taste tests and compare the gin better.

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