The first ever to be commercially produced, Greenhook Ginsmiths Beach Plum Gin is a one-of-a-kind delicious product designed to be sipped by itself and/or added to as a base or supplement in your favorite cocktails. Bartenders: Maxwell Britten from Maison Premiere, Hugh Crickmore from Marlow & Sons and Samuel Anderson from Hotel Delmano crafted a roster of simple to complex recipes all for your imbibing pleasure. Here are the first two in the series we’ll be sharing.
FLY BY NIGHT
1 oz Greenhook Ginsmiths Beach Plum Gin Liqueur
1/2 oz Poire Williams Pear Brandy
3/4 oz Lime Juice
3/4 oz Agave nectar
1 oz Cielo Rojo Bacanora
4-5 leaves Yerba Buena ( can be purchased in most Mexican produce vendors)
Shake all ingredients, first without ice.
Add ice, preferably either Kold Draft or large solid ice cubes and shake.
Strain and serve in a short fizz glass, garnish with sprig of Yerba Buena
by Samuel Anderson from Hotel Delmano
2oz Greenhook Ginsmiths Beach Plum Gin Liqueur
1/2oz lime juice
1/2oz vanilla simple syrup
Rare Lime Bitters
Add Beach Plum Gin, vanilla simple syrup, lime juice, egg white, and Lime Bitters to shaker. Cover and “dry” shake vigorously. Add ice and shake. Strain into coup or cocktail glass. Top with 3-4 drops Pechaud’s Bitters.
** Vanilla Simple Syrup
1 vanilla bean
1 cup demerara sugar
2 cups boiling water
by Hugh Crickmore from Marlow & Sons