Plymouth Gin cocktails

A recent Plymouth Gin media event was held at Crush restaurant in Madison Valley with master marketer Simon Ford back in town. Crush's Chef de Cuisine Andrew Lanier created gin cocktails to pair with each of five courses to show off the gin's versatility (and the great food at Crush). All the beverages were very good, but we were completely convinced when the gin cardamom cappuccino came out: it was good, it paired well with dessert and it was made with gin. Here are the recipes for the drinks--make them for a holiday party and you'll be carried like a hero on your guests' shoulders (or it could just be overindulgence, hard to say).

Simon Ford (left) of Plymouth Gin, Crush Chef de Cuisine Andrew Lanier
 

Crimson 75  (paired with roasted beet salad and Farmstead chevre)
1 ounce Plymouth Gin
1/2 ounce fresh orange juice
1/2 ounce fresh lemon juice
1/2 ounce Cointreau
1/4 ounce golden beet essence
1 ounce champagne
1/4 ounce crimson beet reduction

Shake gin, lemon, orange, Cointreau and golden beet essence. Fine strain into a champagne flute and top with champagne. Using a pipette, carefully drip the beet reduction into the bottom of the flute to layer the cocktail. Garnish with a spiral orange zest.
 

Field, Forest & Vine (served with rabbit loin & Matsutake mushroom consommé)
1-1/2 ounce Plymouth Gin
1/4 fresh pressed heirloom apple juice
3/4 ounce verjus
1/2 ounce Douglas fir infused simple syrup
Small sprig rosemary

Gently muddle rosemary in mixing glass. Shake with gin, apple juice, verjus and Douglas fir syrup. Fine strain into a cocktail glass that has been lightly rimmed on half the circumference with finely-ground alder smoked sea salt.

 

Cornucopia (served with coriander-crusted Hawaiian mero sea bass)
1-1/2 ounce Plymouth Gin
1 ounce roasted pumpkin and coriander puree
1/4 ounce verjus
1/2 ounce egg white
1/4 ounce fresh pressed heirloom apple juice

Combine all ingredients in a mixing glass. Vigorously mix with a handheld cappuccino frother or immersion blender. Shake with ice and fine strain into a champagne coupe. Garnish with a "lily pad" of compressed apple slices.


 

Sangria de Inverno (served with juniper-scented Colorado lamb loin)
1-1/2 ounce Plymouth Gin
1-1/2 ounce Pinot Noir, quince, fig and date "Sangria"
1 ounce cranberry, hibiscus and sage juice
1/2 ounce filtered water

Shake all ingredients together. Fine strain into small red wine glasses. Serve at cellar temperature, as with red wine. Garnish with juniper berries.

 

Cardamom Cappuccino (served with Napolean of Seckel pears)
1 ounce Plymouth Gin
3/4 ounce nutmeg, mace and pear infused syrup
1/2 ounce filtered water
1/2 ounce egg yolk
1/4 ounce heavy whipping cream
1 ounce cardamom and Tahitian vanilla bean Chantilly cream

Vigorously whisk together gin, nutmeg syrup, water, cream and egg yolk over a low flame. Be sure to whisk constantly, as not to cook the egg! When the mixture is gently warmed, strain into a warmed cordial glass. Place a dollop of cardamom cream on the top. Garnish with freshly grated nutmeg.
 

We know that most home kitchens are not stocked with these ingredients. However, Andrew Lanier is also the creative director at Small Screen Network and chef/host of "Inside the Kitchen Door" on the Network, www.smallscreennetwork.com/. You can find instructions on how to make infusions, essences, reductions and syrups there.

All pictures courtesy of Red Box Pictures

December 2009