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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 next two in the series we’ll be sharing.

FORREST HILLS

2oz Greenhook Ginsmiths Beach Plum Gin Liqueur

1/2oz earl grey and mint infused simple syrup

1/2oz lemon juice

2 dashes Black tea bitters or Angostura bitters

Fever Tree Bitter lemon

Recipe:

Add Beach Plum Gin, lemon juice, simple syrup, and bitters to mixing glass. Stir with ice. Strain into rocks-filled Collins glass. Top with Fever Tree Bitter lemon. Garnish with mint sprig.

**Earl Grey and Mint infused simple syrup

1 earl grey teabag

1 cup demerara sugar

1 cup fresh mint leaves

2 cups boiling water

Stir until sugar is dissolved in water. Remove teabag. Strain mint leaves.

THE LEFT BANK

1oz Greenhook Ginsmiths Beach Plum Gin Liqueur

1/2oz Yellow “Jaune” Chartreuse

1/2oz Gran Marnier or Triple Sec

1/2oz tangerine juice

Brut Champagne

crushed ice

Recipe:

Add Beach Plum Gin, Chartreuse, Gran Marnier, and tangerine to mixing glass. Shake with ice. Strain into crushed ice- filled wine glass. Top with Champagne. Garnish with orange twist.

 

SIGNATURE COCKTAILS by Hugh Crickmore from Marlow & Sons