The Tasting Panel magazine

July 2015

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Page 106 of 136

CATEGORY REPORT 106  /  the tasting panel  /  july 2015 Barrow's Intense founder Joshua Morton and co-owner Eve Alintuck didn't set out with visions of revolutionizing the spirit industry's ginger category. But they just may have done it. Born out of a heady do-it-yourself atmo- sphere of West Village dinner parties, encouraging friends and a healthy dose of "Why Not?" Barrow's Intense Ginger Liqueur has already made a taste-grabbing impact in the hospitality industry. After only two years on the market, bars and restaurants across the country are explor- ing the unique ginger-forward flavors in everything from Moscow Mules and Martinis to food items, both sweet and savory. Intense Oyster Shooters, anyone? Well that's what they're doing with great success over at The John Dory in New York City. Made with Barrow's Intense, lemon, cayenne and tequila, Intense Oyster Shooters have become a hot happy hour favorite. As if that wasn't enough to get your taste buds tingling, a peek at Barrow's production will: Crafted in super-small batches, more than 200 lbs. of fresh ginger is hand-trimmed, chopped and then soaked in neutral cane spirit before being hand bottled and labeled. Even your personal batch number is written in silver Sharpie. Several quality products inhabit the ginger category, but for the unadulter- ated ginger palate, nothing compares with Barrow's Intense. With an artisanal approach and a flavor you can't find elsewhere in the market, this handmade ginger juice has already carved a serious niche in the specialty liqueur class. Its adaptability and "plays well with others" profile is making it a favorite among bartenders across the country. "We're doing what we should be doing," says Alintuck. "We're doing one thing well and we're having fun. If we elevate the ginger category while we're at it, every- body benefits."—Rachel Burkons Ginger A Go-Go BARROW'S INTENSE LIQUEUR BRINGS THE FLAVOR 106  /  the tasting panel  /  july 2015 An Exercise in Intensity At Woodland Hills, CA bar and restaurant the Local Peasant, Barrow's Intense Ginger takes center stage in a take on a Tom Collins dubbed the Brooklyn Collins. Why the name? "It's simple," laughs Beverage Director Gillian Jackman; "Barrow's is made in Brooklyn!" An unexpected combination of Green Chartreuse and Barrow's intrigues on the palate, but it is Barrow's sheer gingerness that really makes the drink shine: "I love that Barrow's has a natural ginger profile, and its not overly sweet or syrupy like many other liqueurs." Brooklyn Collins ◗ ¾ oz. Barrow's Intense Ginger Liqueur ◗ 1 /3 oz. Green Chartreuse ◗ 1 oz. Death's Door Gin ◗ 1 oz. lemon juice ◗ ½ oz. simple syrup ◗ 3 basil leaves Shake all ingredients except basil leaves. Strain over ice, top with soda. Garnish with basil leaves. Beverage Director Gillian Jackman—holding the Brooklyn Collins made with Barrow's Intense Ginger Liqueur—and Managing Partner Karl Makinen of the Local Peasant in Woodland Hills, CA. PHOTO: DUSTIN DOWNING PHOTO: DUSTIN DOWNING Tasting Notes Barrow's Intense Ginger Liqueur Cloudy yellow; pungent ginger nose; smooth and sweet with a powerful hit of fresh ginger at the end; peppery, ginger heat and not at all too sweet; refreshing and very long. —A. D. B.

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