Perspectives on the Unusual: Our summer interns – one a gin novice and one a drinker of gin – describe their experiences at Hendrick’s Gin “Voyages into the Unusual” tasting on Tuesday evening, May 21.

Nadia’s Perspective: Upon entering the Hendrick’ s “Voyages into the Unusual” gin tasting last Tuesday evening, I didn’t know what to expect. After all, it was the first time gin had ever passed between my lips. I was in for a whole bunch of new experiences.

As we walked into Ralph Smith Photography Studio, the chosen venue for the event, Becca (my fellow intern) and I were greeted by three women in odd mariachi-esque outfits. That was the instant I knew the organizers were definitely serious about their “unusual” theme.

We headed first to the bar to sample two of the three mixed drinks on offer that evening. The Family Tree cocktail was infused with watermelon, garnished with a cucumber and was not sweet at all. It was definitely refreshing.

The second drink, Night of the Iguana, was infused with celery and cucumber and was almost savory. The bartender had garnished it with a cucumber dusted in cubeb (a kind of spicy berry from Southeast Asia) and sea salt.

I couldn’t distinguish the gin in either drink, most likely because I was a rookie and had no idea what gin is supposed to taste like. I guess I’ve been used to the sloppy vodka punch (every college student’s staple drink) for much too long.

Hendrick’s had hired the most unusual people for this event. I saw a woman dressed as a flower, a little man in a bellhop’s uniform and a man climbing up a makeshift hot air balloon. I felt like Alice in a gin Wonderland. It was fun exploring the venue.

Overall, my first gin tasting was unusual, but in the very best way possible. Hendrick’s had created a slightly astonishing party-like atmosphere. The first night of my first day of being a summer intern was amazing.

Becca’s Perspective: Having never been to any sort of tasting before, I was also unsure of what to expect when walking into the Hendrick’s Gin “Voyages into the Unusual” tasting. One would think the event name might prepare me for what was to come, but what was beyond the two red velour drapes that flanked the entrance was excitingly unexpected.

There was a woman dressed as a flower enticing guests as she swayed up and down in a large planter, as if a bud coming into bloom. There was an interactive wall where guests would open drawers and be handed a gin and tonic, a booklet of gin cocktail recipes or, perhaps, a red rose. There was a man with a bottle of Hendrick’s in hand stationed at what was a wrecked hot air balloon. And of course amongst all the oddities, there was plenty of gin-drinking taking place.

I have always enjoyed the taste of gin. The sweet botanicals make for a nice cocktail any time of the year, but especially during the smoldering days of summer.

Nadia and I first sipped on a refreshing gin cocktail called Family Tree. It combined lemon juice, watermelon and basil for a perfectly balanced cocktail. I had to set it down for worry that I would slurp it all up. We next sampled the Night of the Iguana cocktail, which contained cucumber and celery juice and was garnished with a cucumber wheel. It was not until I took a bite of a cucumber tea sandwich did I realize the theme throughout the night – and throughout the gin.

Hendrick’s gin is infused with the subtle flavors of cucumber and rose petal. I was able to learn something new and taste something new in the cocktails that night, all amid the unusual.

Here are the recipes of the two cocktails we tasted:

FAMILY TREE

3 to 4 one-inch watermelon cubes
3 basil leaves
½ part fresh lemon juice
½ part simple syrup
1 ½ parts Hendrick’s gin
4 drops of Montelobos (a kind of mezcal)
1 part sparkling water
1 lemon wheel for garnish

METHOD: In a mixing glass, muddle watermelon, basil, lemon and simple syrup. Add Hendrick’s gin, Montelobos and ice and shake well. Strain into an iced long glass and top with sparkling water. Garnish with lemon wheel.

NIGHT OF THE IGUANA

1 ½ parts Hendrick’s gin
1 part celery juice
¼ part cucumber juice
½ part simple syrup
1 cucumber wheel for garnish
ground sea salt
ground cubeb berry (substitute ground black pepper, if desired)

METHOD: Combine first four ingredients, add ice and shake vigorously. Strain into a martini glass and garnish with cucumber wheel dusted with ground cubeb and sea salt.

By Becca Wright and Nadia Tazehzadeh