Plum-tastic Potable

Three new cocktails incorporate gin that's been macerated with the sweet, tangy fruit.

Steven DeAngelo set out to produce a sloe gin before realizing that sloe berries don’t grow in his native New York. Inspired by the wild plum trees that dot the landscape of Rockaway Beach in Queens, NY—which he frequented during his childhood—the founder of Brooklyn, NY’s Greenhook Ginsmiths distillery crafted a liqueur that captures the fruit’s tangy character. Beach Plum Gin Liqueur starts with Greenhook’s flagship American Dry Gin, to which whole beach plums are added and left to macerate for 6–9 months. A small amount of natural cane sugar lightly sweetens the liqueur that has aromas of sour cherries, juniper, citrus and cinnamon. On the palate, bittersweet fruit ends with a long, dry finish, with notes of spicy coriander, chamomile and bitter almond. Beach Plum Gin Liqueur is designed to be sipped neat or used in cocktails; it readily mixes with sparkling wine, gin and citrus.

The Left Bank

Recipe courtesy Hugh Crickmore, bartender at Marlow & Sons, Brooklyn, NY

1 ounce Greenhook Ginsmiths Beach Plum Gin Liqueur
½ ounce Yellow Chartreuse
½ ounce Grand Marnier or triple sec
½ ounce tangerine juice
Brut Champagne, for topping
Orange twist, for garnish

Add the Beach Plum Liqueur, Chartreuse, Grand Marnier and tangerine juice to a cocktail shaker. Add ice and shake until chilled. Strain into a wine glass filled with crushed ice. Top with Champagne, and garnish with an orange twist.

Forrest Hills

Recipe courtesy Hugh Crickmore, bartender at Marlow & Sons, Brooklyn, NY

2 ounces Greenhook Ginsmiths Beach Plum Gin Liqueur
½ ounce Earl Grey tea- and mint-infused simple syrup (recipe follows)
½ ounce lemon juice
2 dashes black tea bitters or Angostura Bitters
Fever-Tree Lemon Tonic, for topping
Mint sprig, for garnish

Add the Beach Plum Gin, infused syrup, lemon juice and bitters to a cocktail shaker. Add ice and stir until chilled. Strain into an ice-filled Collins glass. Top with Fever-Tree Lemon Tonic, and garnish with a mint sprig.

Earl Grey Tea- and Mint-Infused Simple Syrup

1 bag Earl Grey tea
1 cup Demerara sugar
1 cup fresh mint leaves
2 cups boiling water

Immerse the tea bag in 2 cups of boiling water and add sugar and mint leaves. Stir until sugar is dissolved. Remove teabag. Strain mint leaves.

Eldert Lane Highball

Recipe courtesy Maxwell Britten, beverage director of Maison Premiere, Brooklyn, NY

1½ ounces Greenhook Ginsmiths Beach Plum Gin Liqueur
½ ounce crème de cassis
2 dashes lemon bitters
Soda water, for topping
Lemon wheel, for garnish

Combine the Beach Plum Liqueur, crème de cassis and bitters in a glass. Add ice and stir to mix. Top with soda water, and garnish with a lemon wheel.

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