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