Gin Gets the Subzero Treatment

Gin can be a polarizing spirit, but I’ve never understood why—it’s aromatic and interesting, and tastes just as good in a martini as it does in a Pimm’s Cup. What’s not to love? Over the years, gin has come a long way—Hendrick’s has become a household name, and genever-style spirits are the latest retro bottle on the bar. Now Bacardi, who makes the ubiquitous Bombay sapphire, is entering the high-end gin world with its own tweaked spirit: Oxley. They’re positioning it as a new, ultra-refined gin, which gets its smooth taste and clean flavor profile from a brand-new, patented cold distilling process. Camper English, over at Alcademics, explains the process much better than I can, and gets to the important part: this technique allows Oxley to discard the “yucky tasting” first and last vapors of the alcohol while keeping the delicious center part. For drinkers who can find gin a little harsh, this may be the perfect entry point—it’s extra-clean and floral, with plenty of citrus. You know what that means, right? Martini, dry, with a twist.

You can track down Oxley at one of these fine spots:

• New York: Bobo, where the clientele is teeny tiny but the fried oysters are meaty and Highlands, a newish plaid meets posh Scottish bar.
• Los Angeles: STK, popular with expense accounts and slick networkers, and the hip Viceroy Santa Monica.
• San Francisco: Bourbon and Branch, where cocktail lovers die and go to heaven, and the casual cool Bloodhound.
• Las Vegas: The Wynn's Parasol Up, Parasol Down and the equally glitzy Cut by Wolfgang Puck.