Monthly Archives: June 2010

Local gin delivered to your door

Oh, yes.  Effective this week, FreshDirect is carrying Seneca Drums Gin!  Here’s what they have to say about it:

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.

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Is premium booze better than the cheap stuff?

Jeremy Hsu, a staff writer for Life’s Little Mysteries, recently addressed this question and asked yours truly to comment.  View the story here.


Filed under Alcohol in the News, Spirits

Breakfast of champions

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.

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Filed under Alcohol in the News, Cocktails

We’ve made another fan

David Flaherty, author of Grapes & Grains

David Flaherty pens the blog Grapes & Grains, and recently posted, “Channeling the Spirit of the Finger Lakes“, highlighting his favorite offerings from Finger Lakes Distilling.

Go visit him (and have a cocktail) at Hearth or Terroir in NYC.

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Vinyl Wine now open

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Filed under What my friends are up to, Wine

Yelp event at Traif

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. 

Noah and I hijacked a table and brought some additional samples for the Yelpers to try. Photo courtesy of Benjamin Lozovzky.

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.

Red Pearl

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!

Just when you thought it was going to be too spicy, the kiwi would kick in. This cocktail was a perfect complement to the porky dishes. Photo credit same as above.

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Martha gets down with FLD

The McKenzie Rye is featured in the current issue of Martha Stewart Living.

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Filed under Noteworthy articles, Spirits