Vodka is a hot spirit right now, partly fueled by its willingness to be infused with every fruit, herb and form of coffee bean you can imagine. Now gin, vodka's suddenly less popular older brother, is jumping aboard the flavored spirit bandwagon, and generating a lot of interest.

Tanqueray recently introduced Tanqueray Rangpur, infused with the rare Rangpur lime and several other botanicals. The infusion doesn't overpower the juniper flavor Tanqueray is known for, but it adds a smoothness and a zesty punch non-gin drinkers will like. And the new flavor lends itself better to mixing too, so you can go beyond the usual "and tonic" or martini.

If you're feeling particularly continental this weekend and want to make her something more sophisticated and complex than the sea breeze she usually drinks, try some of the recipes below. You can also click over to www.globeprobe.com where Tanqueray's spokesguy, Tony Sinclair, appears to be hosting some sort of Indian-themed get together. There's additional recipes and a short film, where, if you look closely, I'm pretty sure you can see Sanjaya singing in the background.

Rangpur 75
1 1/2 oz Tanqueray Rangpur
1 oz lemon juice
1 1/2 oz simple syrup

Shake and pour into a champagne glass.  Top with champagne.

Rangpur Bloodhound
1 oz Tanqueray Rangpur
1/4 oz dry vermouth
1/4 oz sweet vermouth
1-1/2 oz orange juice
Dash of bitters

Shake and serve in a rocks glass over ice.  Garnish with an orange wheel.

Taj Mahal
1 oz Tanqueray Rangpur
1/2 oz Applejack or Calvados
3/4 oz lemon juice
1 egg white
5 dashes grenadine

Shake and serve up.  Garnish with a lemon peel.