Juniper, meet tart and tangy. New York gin producer DH Krahn recently launched Averell’s Damson Gin, created with fruit sourced from the Finger Lakes region. The damson is an ancient plum that’s a close cousin to the sloe; though typically too tart and spicy to eat by themselves, damsons are delectable when reduced and sweetened. Co-founder Scott Krahn notes that his product possesses more of an intense, zingy fruit flavor. He selected a botanical profile chock full of juniper, citrus and coriander to complement the fruit, and extracted rich color from the knobby fruits’ skins. The resulting crimson-tinged gin is perfect with club soda in a fizz, or sipped chilled neat. $35/750ml bottle.
Damson Gin Fiz
1½ ounces Averell’s Damson Gin
½ ounces fresh lemon juice
1 teaspoon superfine sugar
Club soda
Fresh berries in season, for garnish
Add first three ingredients to a cocktail shaker filled with ice and shake vigorously. Strain over fresh ice in a Collins glass and top with club soda. Garnish with fresh berries in season.
Damson in Distress
1½ ounces Averell’s Damson Gin
1 lime, cut into wedges
Handful of fresh blueberries
Muddle lime and blueberries in a rocks glass. Add Damson Gin and crushed ice and stir.
