(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…

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Appetizers:
Gougeres

Cocktails:
The Last Word, Bee’s Knees

Thoughts: Purely Classic and Delicious

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Course 1:
Orach and Soft Herb Salad, Coriander Crusted Sheep’s Milk Cheese, Preserved Lemon Vinnegrette

Cocktail:
“Violet Beauregarde” – Plymouth, Violette liqueur, blueberry, lemongrass syrup, bitter lemon soda, violet, lavendar

Thoughts:
A very nice floral accompaniment.  Very interesting to have the violet and lavender to complement the flavors in the gin

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Course 2:
Parsley Soup and Black Trumpet Mushroom

Cocktail:
“Black Friars Fizz” – Plymouth Gin, Peach Liqueur, homemade peach bitters, Moscato D’Asti

Thoughts:
A delicious cocktail with macerated chunks of peaches… A very unlikely partnership between the light parsley soup and the summer flavors of the peach.

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Course 3:
Gin Poached Halibut, Braised Artichokes and Butterball Potatoes, Orris Root Fume

Cocktail:
“P squared” – Plymouth Gin macerated with Juniper, Angelica, Orange, Lemon, Cardamom, Orris Root, Coriander

Thoughts:
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.

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Course 4:
Savory and Juniper Roasted Lamb, Spring Vegetables, Citrus Lamb Jus Infused with Cara Cara Orange and Star Anise

Cocktail:
“Autumn and Dawn” – Plymouth, fig shrub, cabernet, maple, lemon, fig and cabernet vinegar foam

Thoughts:

This was by far the most successful pairing.  The deep fig and fruit flavors in the cocktail balanced impeccably with the savory lamb and an incredible dance of spices.

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Dessert:
Cardamom Panna Cotta, Strawberries, Hibiscus and Pink Peppercorn Consumme

Cocktail:
“Spiced Apple Milk Punch” – Plymouth, Nigori Sake, Coconut Milk, Apple, Cinnamon-cardamom tincture.

Thoughts:
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.