Tag Archives: gin

The Makers Of Green Hat Have Two New Gins You’ll Want To Try

Source: Washingtonian Food

Washington’s most prolific gin maker, New Columbia Distillers, has two new releases this summer: Aronia Gin and Old Tom Gin. The first release is a take on a sloe gin—a popular British cordial made with sloe berries—that swaps in local aronia berries. Co-founder John Uselton says they’ve been thinking of doing a sloe gin riff for […]

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Spring Into Summer With Seasonal Cocktails at Fork

Source: Philadelphia Magazine » Foobooz


As the days lengthen and the weather warms, the region’s farmers are making the gradual transition from spring into summer. And on Thursday, June 8th, farm-to-table paragon Fork is celebrating with a night of seasonal gin cocktails from Elverson, Pa.-based Brandywine Branch Distillers.

Fork’s beverage director, Harry Jamison, has selected two of their Revivalist Botanical Gins — which are crafted to capture the flavors of a specific time of year — to highlight in classic and house original cocktails. Equinox is a bright, citrus-heavy spirit, while Summertide gin evokes sweet, grassy notes.

The cocktails will be available ...

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Gin Recalled for Having Too Much Alcohol

Source: Grub Street NY

In an extremely Canadian move, Canadian liquor authorities have issued a recall for booze that has, set off the alarms, too much booze in it. Some bottles of Bombay Sapphire’s London Dry Gin contain nearly twice as much alcohol in the bottle. Because the booze was not diluted …

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Old Fourth Distillery to hold gin launch party at Ladybird Grove & Mess Hall

Source: Atlanta Journal Constitution

Atlanta, this is the gin you’ve been waiting for.

Old Fourth Distillery in Old Fourth Ward has been producing its popular vodka since it opened its doors in late 2014, and now Atlanta’s first distillery since 1906 is about to get into the gin game.

From 7-10 p.m. Thursday, Jan. 21, Ladybird Grove & Mess Hall on the Atlanta Beltline’s Eastside Trail will be the setting for O4D’s gin launch party, featuring a special menu of gin cocktails, discounted bar snacks and live music from Sweet Auburn String Band. The founders of O4D will also be in attendance.



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Rye Bar, Capella Hotel, Georgetown

Source: DCDining

On an absolutely *frigid* Monday evening, I drove to Georgetown, only to find K Street blocked off, and I was diverted onto the Whitehurst Freeway, where I was spit out near the Key Bridge. Turning right on M Street, I drove down past Wisconsin Avenue, only to find police cars blocking every side street to the South (someone very important was dining somewhere in South Georgetown Monday night, and I don’t think all this was for me).

I parked on Wisconsin, and scampered down to the Capella Hotel, teeth chattering by the time I got there. Walking into The Rye Bar, I saw the center seat at the five-seat bar empty, so I nabbed it.

The bartender was young, albeit a seasoned restaurant worker, and I got mixed signals from him all evening long. When I asked him to make me a non-alcoholic cocktail of his choice, I sensed an air of resignation (I suspect the average bar tab here is fifty dollars); yet, he made me a terrific drink – essentially the same drink I’d had on the two previous evenings, except this time it was vigorously shaken, and served up in a Margarita glass. Of the three different variations on this exact same cocktail, I liked this one the best – I also noted that it had about five different ingredients in it, so it was not a simple drink, and the pinkish-orange color came not from orange juice (although there was some in there), but a bit of cranberry juice to go along with lemon-infused simple syrup, etc.

The selection of liquors at Rye Bar is fantastic – it’s expensive as sin, but they’re using expensive liquor, and that $22 Manhattan is barrel-aged for two months downstairs before being siphoned off. If you want top-end Ryes, Bourbons, Gins, Tequilas, et al, this is the place to come if you don’t mind paying for it.

Here to get Ruta On The Cheap, I opened the menu and found just a few items of bar food, although I’ve heard that, in the general case (but not always), you can get The Grill Room’s dishes in Rye Bar – I would certainly call first to be safe. Here’s their menu, the last page of which contains the Bar Bites (made in the same kitchen as The Grill Room):


When I saw the menu, there was never any doubt what I’d be ordering: The Grill Room Burger ($22) was a *dead ringer* for the Palena burger of old, and I mean I couldn’t tell the two apart, and there’s also no doubt that this is one of the greatest hamburgers you’ll ever eat. Ordered medium-rare, it came on a house-made sesame bun, with house-made mayonnaise, topped with truffle cheese, and served with house-made pickles. Alert, alert! Frank Ruta is capable of making crispy french fries! Much to my chagrin, the mushy, soft, mashed-potato like fried potatoes on the old Palena Fry Plate are gone, and have been replaced by – yes, crispy! He can do it after all! – shoestring fries cleverly served in faux-newspaper. I actually thought these fries were the weak link on my three consecutive meals here, being just too salty for my taste, and crispy to a fault – and yet, crispy they were. I’m proud of you, Frank – you’ve learned well over the years. :)

If you miss Palena’s burger, come to Rye Bar, because here it is – the exact same thing. To think that this sandwich debuted for *nine dollars* at Palena! I can’t say I didn’t take advantage of it, so I have no regrets; just sorrow, but that’s mollified knowing I can still get his cooking here at Capella Hotel.

Along the way, I got another drink – the same – and this time I watched as the bartender walked me through it. I know this isn’t au courant in this decade’s mixology theory, but I *love* tiny ice crystals in my shaken drinks, and I got them in this – just enough to notice for a few seconds before they melted away into nothingness.

I wanted to get a “Movie Night” dessert, but to my surprise, the bartender told me the kitchen had closed (I was surprised because I glanced at my cell phone shortly afterwards, and it was 8:48 PM). Well, it was an empty Monday night, and was about 15 degrees outside with a nasty wind chill, so all is forgiven. Instead, I ordered the Cookies & Confections ($12), and got it to go. This turned out to be about 15-20 of the little mignardises (with a few that I hadn’t yet seen, such as Killer Brittle), and is worth every penny. I actually have a few left for this evening, but Matt is arriving, so the odds of me finishing them are something between zero and nil.

After three visits, I’m still not sure how much non-alcoholic cocktails cost because I was only charged for one drink, and it was only $4. To make sure it was okay, I thanked the bartender, and told him I’d leave it on his tip, and I tipped him well. On my way out, I glanced over my right shoulder, and the hostess was still at the host stand in The Grill Room, probably waiting to say goodnight to the last customers.

Rye Bar’s one huge advantage over The Grill Room is that you can get Palena’s cheeseburger – remember that little trinket, because it’s every bit as good as you’ll remember from days gone by.

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Gift Guide: Homemade Gin

Source: Philadelphia Magazine » Foobooz

gin kit instructionsHome distilling isn’t generally legal in the United States but that doesn’t mean you can’t play around with spirits in your own home. The Homemade Gin Kit is a fun way to “make gin” in your home and a great gift idea for the holidays.

The kit comes with two 375 milliliter glass bottles, tins of “gin-ingredients” (juniper berries and a special botanical blend), custom stainless steel funnel, strainer, and instructions. After following the simple directions you can convert your neutral spirit into a tasty gin.

The Homemade Gin Company is a local product as well. Created by Joe and Sarah ...

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D.C.’s Newest Distillery, Jos. A. Magnus & Co., Revives a Century-Old Bourbon

Source: Washington City Paper Young & Hungry

Y_H_Distill-2 copy

Jimmy Turner found the bottle in crumpled brown packaging on the top shelf of a closet, behind some other items. It was 2007, his mother had just passed away, and he was cleaning out his parents’ St. Louis home. Turner already knew that his great-grandfather, Joseph A. Magnus, was a distiller in pre-Prohibition days, but inside this long-forgotten bottle was hard evidence: a 100-plus-year-old bourbon that had been passed down through family members over generations.

The discovery set Turner off on a path to learn more about his great-grandfather. It turned out Magnus, who had lived and worked in ...

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Who’s Pouring Which Rail Liquor?

Source: Washington City Paper Young & Hungry

Not all cocktails are made equally, and knowing which rail liquor has been added to your drink might make you rethink overlooking the top shelf. Unless, that is, happy hour prices are too tempting to ignore or you actually enjoy vodka that comes in a $10 plastic jug. Here’s a look at what rail liquors bars across D.C. use.

Rail Liquors

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Green Hat Gin vs. Ivy City Gin

Source: Washington City Paper Young & Hungry

When making D.C.’s official cocktail—the gin rickey—you now have two spirits for a truly D.C.-made drink. One Eight Distilling debuted its Ivy City Gin last week, joining New Columbia Distillers’ Green Hat Gin in the local gin market. Although they’re both produced locally, the two products have very different flavors and branding. Here’s a quick comparison. 

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Photos courtesy New Columbia Distillers and One Eight Distilling

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Saturday is World Gin Day. Here’s where to celebrate.

Source: Washington Post Going Out Guide

June 13 is World Gin Day, which in my house ranks just below Christmas on the Holiday Importance Scale. If you’d like to celebrate by raising a glass of the spirit once known as Mother’s Ruin, one of these six destinations will fit the bill. Estadio 1520 14th St. NW. 202-319-1404. www.estadio-dc.com. Sister restaurant 2 […]

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Underserved: Wisdom’s Don’t Be Bitter, Baby

Source: Washington City Paper Young & Hungry

Don't Be Bitter, Baby Credit Laura Hayes

Underserved is a recurring Y&H feature highlighting the best cocktails you’re not ordering.

What: Don’t Be Bitter, Baby with Bluecoat Gin, Cynar, and Giffard Apricot Liqueur

Where: Wisdom, 1432 Pennsylvania Ave. SE

Price: $11

What You Should Be Drinking

This three-ingredient cocktail, which shares its name with classic breakup language, aims to be a stepping stone of sorts toward more bitter drinks like the negroni. Wisdom proprietor Erik Holzherr thinks the flavor gets a bad rap amongst the younger crowd.  “People who appreciate bitter have a mature palate,” he says. “Maybe I’m stereotyping, but the typical twentysomething will ...

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Just Another Reason To Go Out And Drink Gin

Source: Philadelphia Magazine » Foobooz

Oysters1As if you needed another reason, right? As if the siren song of that most misunderstood of white liquors wasn’t already powerful enough.

But if you do need an excuse–a raison de boire, as it were–there’s this: Oyster House has decided to spend the autumn convincing you that drinking gin (and eating oysters) is a good idea. Thus, they have put together a list of over 50 domestic and internationally-produced gins, all ready to be drunk straight (oh stop making that face…) or combined into any number of classic cocktails which are perfect for drinking alongside a nice ...

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District Made Vodka and Ivy City Gin on Track for Spring Release

Source: Washington City Paper Young & Hungry

unnamed Ivy City Gin – front

D.C.’s next booze producer is one step closer to its planned spring opening. One Eight Distilling, located at 1135 Okie St. NE, received its federal permit yesterday and plans to begin construction next week.

Co-founders Alexander “Sandy” Wood and Alex Laufer have also released the designs for their Ivy City Gin and District Made Vodka. (The bottle designs come from New York-based firm Dando Projects.) Rock Creek Whiskey will be the name of their rye, bourbon, and white whiskies. Wood and Laufer also plan to produce a barrel-aged gin and seasonal vodkas plus some other fun, limited edition ...

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Drink Contest: Gin Showdown at Vinoteca Wednesday

Source: Eater DC


Wednesday belongs to gin at Vinoteca. The wine bar just off on U Street is hosting the Green Hat Gin Cocktail Shakedown from 7 to 9 p.m. Five of Vinoteca’s mixologists will create signature cocktails using a selection of Green Hat gin varieties, with local food and spirits experts and the public judging the results. Tickets, for $25, include tastings of all contestants’ cocktails and hors d’ouevres from Chef Lonnie Zoeller.
&#8212 Dena Levitz

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New Columbia Distillers to Release Limited Edition Barrel-Aged Gin-Aquavit Hybrid

Source: Washington City Paper Young & Hungry


On Nov. 2, New Columbia Distillers will release its most unusual seasonal spirit yet: a gin-aquavit hybrid aged in apple brandy barrels.

The Ginavit, as it’s being called, combines the flavors of the traditional wintertime Scandinavian aperitif—dill, caraway, star anise—with some of Green Hat Gin’s botanicals, including juniper, orange peel, and lemon peel.

The liquor is then aged in apple brandy barrels from Laird & Company in New Jersey. Two barrels aged for four months and another barrel aged for two months. The contents will then be blended with some unaged Ginavit for the final product. Co-founder John Uselton says ...

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