300 YEARS OF GIN

Photo by Nick McGlynn/Photo Courtesy of Pernod Ricard

Fish, Chips and Sips Celebrates Three Centuries of Gin Cocktails
By Kathleen Reynolds

New York City may have been in the midst of its most severe blizzard of 2010, but that didn’t stop bundled up imbibers from cozying up for an event at the Summit Bar www.thesummitbar.net billed as an evening of “Fish, Chips and Sips” hosted by the good folks from Plymouth www.plymouthgin.com and Beefeater Gin www.beefeatergin.com.

“We’re here to showcase the versatility of gin,” said Sarah Bessette, Director of Public Pelations for Pernod Ricard www.pernod-ricard.com. Bessete’s go-to drink: a classic Plymouth Martini. Also served were cocktails made with Beefeater, and the newest member of the portfolio, Beefeater 24 www.beefeater24.com. In addition to their signature blend of nine botanicals, Beefeater 24 includes grapefruit peel, Chinese green and Japanese sencha.

Photo by Nick McGlynn/Photo Courtesy of Pernod Ricard

The evening’s menu featured classics like the Last Word to the spicy, sweet London’s Calling, made with coriander and paprika-infused grapefruit. Simon Ford and Jamie Gordon were among the men behind the bar, and the evening ended with a spirited toast in honor of Mr. Gordon’s birthday.

Photo by Nick McGlynn/Photo Courtesy of Pernod

While snow accumulated outside and temperatures dropped in the East Village, the inviting atmosphere of Summit Bar and delicious gin cocktails served ensured that all in attendance enjoyed a warm and spirited evening.

19th Century recipes

Bijou Cocktail
Source: Harry Johnson’s Bartenders Manual 1888
1 Part Plymouth™ Gin
1 Part Dry Vermouth
1 Part Green Chartreuse
1 Dash of Orange Bitters

Stir with shaved ice and strain into a cocktail glass (preferably a coup). Garnish with a cherry and a squeeze of lemon peel for the oils.

Twitter: #Bijou

Pineapple Julep
Source: Jerry Thomas 1862 (Served as a punch)
4 Parts Plymouth™ Gin
4 Parts Raspberry Syrup
4 Parts Maraschino Liqueur
4 Parts Fresh Orange Juice
1 Bottle of Sparkling Wine

Peel, slice and cut pineapple into a glass bowl, add the juice of two oranges, raspberry syrup, maraschino, Plymouth™ Gin, a bottle of sparkling wine and a pound of ice; mix and ornament with seasonal berries and serve in a flat glass.

Twitter: #PineappleJulep

20th Century recipes

The Income Tax Cocktail
Source: Johnnie Solon, Waldorf-Astoria early 1900’s
1 ½ Parts Beefeater® London Dry Gin
½ Part Sweet Vermouth
½ Part Dry Vermouth
1 Part Fresh Orange Juice
2 Dashes Angostura Bitters

Combine all ingredients in mixing glass. Add ice. Shake and strain. Garnish with an orange twist.

Twitter: #IncomeTax

The Last Word
Source: Frank Fogarty, Detroit Athletic Club 1920s
¾ Part Beefeater® London Dry
¾ Part Lime Juice
¾ Part Luxardo Maraschino Liqueur
¾ Part Green Chartreuse

Combine all ingredients in mixing glass. Add ice. Shake and strain. Garnish with a maraschino cherry.

Twitter: #LastWord

21st Century Recipes

London’s Calling
Source: Jamie Gordon, 2010
2 Parts Beefeater 24™
2 Parts Paprika-Infused Fresh Pink Grapefruit Juice
1 Part Chardonnay Honey Syrup*
2 Dashes Lemon Bitters

*To make chardonnay honey syrup, use one part chardonnay, one part honey and one part water; then add in a few coriander seeds.

Shake and strain into a coup glass, and garnish with discarded zests of grapefruit and lemon.

Twitter: #LondonsCalling

Chamomileon Collins
Source: Jamie Gordon, 2010
1 ½ part Beefeater 24™
1 part Fresh Lemon juice
¾ part Chamomile Syrup*
Top Lavender Soda

*To make chamomile syrup, use one part strong chamomile tea and one part sugar.

Add Beefeater 24™, lemon juice, and chamomile syrup to a mixing glass and shake with ice. Pour over fresh ice into a highball glass, and top with lavender soda. Garnish with a lemon wedge and chamomile and lavender flower.

Twitter: #ChamCollins

Photo by Nick McGlynn/Photo Courtesy of Pernod-Ricard

This entry was posted on Tuesday, March 2nd, 2010 at 2:46 pm

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