(photos courtesy of Danielle Ferris)
The other night, we were invited out for a Plymouth Gin cocktail paired dinner at Spruce. Seven cocktails paired with seven courses. The restaurant was able to push the limits of the cocktail and match them to an impeccable meal. It was one of those pairings that throws your visions of cocktails far from what you are accustomed to. They were some of the most innovative uses of gin I have ever seen, and a great way to celebrate St. George’s Day.
Without keeping you waiting, I’ll get your mouth watering…
Thoughts: Purely Classic and Delicious
Orach and Soft Herb Salad, Coriander Crusted Sheep’s Milk Cheese, Preserved Lemon Vinnegrette
“Violet Beauregarde” – Plymouth, Violette liqueur, blueberry, lemongrass syrup, bitter lemon soda, violet, lavendar
A very nice floral accompaniment. Very interesting to have the violet and lavender to complement the flavors in the gin
Parsley Soup and Black Trumpet Mushroom
“Black Friars Fizz” – Plymouth Gin, Peach Liqueur, homemade peach bitters, Moscato D’Asti
A delicious cocktail with macerated chunks of peaches… A very unlikely partnership between the light parsley soup and the summer flavors of the peach.
Gin Poached Halibut, Braised Artichokes and Butterball Potatoes, Orris Root Fume
“P squared” – Plymouth Gin macerated with Juniper, Angelica, Orange, Lemon, Cardamom, Orris Root, Coriander
The delightful halibut dish was paired with a really ambitious and creative “ultra gin” cocktail. The cocktail was made with all the fresh versions of the ingredients of the gin. Pretty strong, this was a little overpowering to the delicate flavors of the dish.
Savory and Juniper Roasted Lamb, Spring Vegetables, Citrus Lamb Jus Infused with Cara Cara Orange and Star Anise
“Autumn and Dawn” – Plymouth, fig shrub, cabernet, maple, lemon, fig and cabernet vinegar foam
Cardamom Panna Cotta, Strawberries, Hibiscus and Pink Peppercorn Consumme
“Spiced Apple Milk Punch” – Plymouth, Nigori Sake, Coconut Milk, Apple, Cinnamon-cardamom tincture.
At this point we were loosing our belts in order to have room to try more dishes. Although not the most creative name, this cocktail was a very innovative way to use the plymouth gin. Creamy and fairly sweet, the flavors were remnant of horchata, its spice paired very smoothly with the panna cotta. This wasn’t your momma’s dessert cocktail, but was a beautiful finish to the meal.