Pomme en Croute Cocktail
1.5oz Lairds Applejack
.5oz orange juice, fresh squeezed
.5oz lemon juice, fresh squeezed
1 orange wedge
1 orange peel strip
2 lemon peel strips
>.25tsp Demerara sugar
Sugar rim (optional)
In a shaker, muddle lemon peel, spent orange wedge (used to rim the glass for sugar rim), and sugar. Add juices then applejack and Campari. Shake with ice for 25 seconds. Strain into glass and garnish with orange peel twist.
PDX here I come
Whiskey Library and Clyde Common beware!
I had the pleasure of seeing my DC co-blogger, Z, today (something that happens much too rarely). We spent most of the day wandering around an organic farm in the Hudson Valley and catching up. Only when I got home again I realized we completely neglected to discuss the really important things: my new found respect for Tiki Drinks (more on that to come), what we could infuse with all the lovely herbs around us, and new small-batch gin. In her honor I cracked open the Brooklyn Gin tonight and here are my thoughts.
Brooklyn Gin ($45), the baby of Joe Santos and produced at Warwick Valley Winery, has been getting a lot of press around here - it is “local”, “handcrafted” and “small batch”. The gin is heavily citrus and juniper flavored and they claim to hand cut and macerate the fresh citrus peel and hand-crack the juniper berries to preserve the oils and make a more vibrant gin. Vibrant it is! They mean it when they claim it’s small batch too. They make 300 bottles in one copper still (at WVW). The fruit is local - although where they can get fresh citrus around here is beyond me (some claim he buys it at the Red Hook Fairway so “local” but not local!) - and corn that makes up the liquor is from upstate NY.
How does it taste?
It’s a traditional London Dry Gin, not my favorite but I’m won over…for certain applications. My first impression of the gin is of citrus peel (bitter orange?). It is evident from the moment the cork wiggles free of the bottle. The gin has 11 botanicals and 5 are citrus. On my tongue the citrus blends with the juniper a fruity piney blend. It’s clean and peppery and left my lips with a slight pucker. This is a gin I’d mix and, in fact, Santos recommends infusing it with Earl Grey tea or making a punch with it (there are other recipes on the website)
It’s hard to find a bottle because most of the production run goes directly to restaurants but, if you can, scoop it up and pair it with some high-quality, not too sweet tonic or seltzer, you won’t regret it. I bet it would make a killer breakfast martini too. It’s not going to be MY go-to gin for summer quaffing (that’s Hendricks or Sage) but it’s one of the best tasting London Dry gins I’ve had.
2oz red wine
1.5oz Lairds apple brandy
.5oz Avrell Danson Sloe Gin
.25 Maple syrup
Combine in a mixing glass with ice, stir and strain into a cocktail glass.
I enjoyed this with my pizza but I’m not sure I’d make it again. The wine overtakes the Lairds and Avrell Damson rather a lot and I like them too much to waste.
2oz marshmallow vodka
1oz Hazelnut liqueur
1oz Peanut butter simple
Can this be good? I may have to make the vodka and simple and try it.
Page 1 of 5
← Newer • Older →