This tasty gin is one of our favorite elixirs from upstate NY’s Finger Lakes Distilling. Named for the lake above which their distillery operates, the Seneca Drums Gin starts as a base spirit derived from three local wine grape varieties, Niagara, Concord, and Catawba, before being infused with a proprietary recipe of botanicals that give this refreshing beverage its distinctive aromas and flavors. Boasting explosive aromas of juniper, citrus and spice, this gin has richly textured flavors of sweet sap, petrol, and mineral undertones that shine with tonic and lime. Great in gimlets and martinis as well, this spirit pairs well with summer hors d’oeuvres such as endive and tuna salad, or savory grilled shrimp cocktails.
Monthly Archives: June 2010
Jeremy Hsu, a staff writer for Life’s Little Mysteries, recently addressed this question and asked yours truly to comment. View the story here.
Jason Wilson weighs the merits of drinking before 11 am in the article, “Spirits: Corpse revivers, the original energy drink” in today’s Washington Post.
Wilson’s early morning choice was the Corpse Reviver No. 2, a more exciting selection than the typical bloody mary, Irish coffee or pint of beer.
- 3/4 ounce gin, preferably Plymouth
- 3/4 ounce Lillet Blanc
- 3/4 ounce orange liqueur, preferably Combier or Cointreau
- 3/4 ounce freshly squeezed lemon juice
- 1/4 teaspoon absinthe (may substitute Pernod)
- Preserved or maraschino cherry, for garnish
Fill a cocktail shaker halfway with ice. Add the gin, Lillet Blanc, orange liqueur, lemon juice and absinthe. Shake well, then strain into a chilled cocktail (martini) glass. Garnish with the cherry.
He based his recipe on The Savoy Cocktail Book by Harry Craddock. Ted Haigh has a slightly boozier recipe, calling for 1 oz. each of gin, Cointreau, and Lillet Blanc. He upped the lemon to 1 oz. as well, and recommends 1 to 3 drops of absinthe or pastis, noting that Pernod, Herbsaint and Ricard would all work, too.
If you’re interested in indulging in a morning tipple and flying under the radar afterwards, this cocktail might be more up your alley.
This past Monday night we attended a “Yelp Elite” event, where Yelp rewards its most-frequent and best reviewers by throwing them a little shindig. Finger Lakes Distilling donated some Glen Thunder to the party that was held at the 8-week-old Traif, in South Williamsburg.
Heather, manager and co-owner of Traif, created some stellar cocktails with the corn whiskey. My favorite was the Red Pearl and Heather was kind enough to send me the recipe.
1.5 oz Glen Thunder
1 slice of jalapeno (add or take away for desired degree of spice)
3 leaves of thai basil
4 cubes of kiwi (skin off, cube-like shapes)
.25 oz of citrus sour (sour mix–our mix is a combination of lime, lemon, orange, simple syrup and water)
.25 oz simple simple syrup
Muddle the jalapeno, thai basil and kiwi. Add ice, Glen thunder, citrus sour, and simple syrup. Shake all together in shaker. Sip and Enjoy!