The Tasting Panel magazine

June 2017

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38  /  the tasting panel  /  june 2017 T o paraphrase that 17th century idiom by Sir Francis Bacon about Muhammad coming to the mountain, "If Americans cannot come to Plymouth Gin's distillery bar, then the bar must come to America." That is what has been happening from April through July this year, when the staff from The Refectory—Plymouth's on- site bar—have created pop-up versions in the U.S., first in New York, then Los Angeles, and concluding next month at Tales of the Cocktail in New Orleans. The Los Angeles event was held on April 3 in the speakeasy atmosphere of Tinseltown's Lost Property Bar, located at the historic corner of Hollywood and Vine. Here, three of The Refectory's four bartenders (someone had to remain in Plymouth to helm the bar's inventory of more than 500 gins) shook, stirred and poured 32 of their most popular cocktails for an enthusiastic crowd of journalists and industry professionals. Hosting the event was Sean Harrison, Plymouth Gin's Master Distiller. "In addition to introducing our new cocktail menu," said Harrison, "we wanted to give recognition to the guys and gals behind the bar at The Refectory. It's all about showcasing Plymouth Gin and the different ways to incorporate it into exclusive cocktails. Some are even made using a few of Plymouth Gin's seven botanicals, to emphasize the flavors of the botanicals themselves." One such cocktail was the Ankle Snapper, invented by Sebastian Hamilton-Mudge, Global Ambassador for Plymouth Gin, as a takeoff on the Red Snapper, a gin-centric version of the Bloody Mary. But rather than the heaviness of tomato juice, the Plymouth Gin version uses citrus, cardamom and tomato water made from beefsteak toma- toes that have been strained four times. It is served in a glass teacup along with a condiment tray containing sea salt, fresh ground black pepper and Tabasco, so customers can personalize their drink. Another Refectory classic is the Negroni 57, made with 114-proof Plymouth Navy Strength Gin, Plymouth Sloe Gin, Antica Formula, Campari, water, CO2 and a misting of house- made citrus tincture. "Plymouth's standard 82.4-proof gin doesn't really work in a Negroni," said Harrison, "because the flavors are too big for it, but the Navy Strength gives it more punch. To do a twist on the Campari element, we use our Sloe Gin, which is a bit fruitier. Plymouth's Navy Strength is a really good cocktail gin, provided you manage the alcohol with syrups and water. After all, gin is a subtle flavor, which is why it works so well in cocktails. All you have to do is pick the right strength and the right gin." Which, of course, is Plymouth in any of its three guises. GIN Sean Harrison, Plymouth Gin's Master Distiller, is hosting the three U.S. pop-up events to introduce the 32 new cock- tails of the distillery's Refectory cocktail lounge in Plymouth, England. The Los Angeles event was held at Jeremy Lake's Lost Property Bar in Hollywood. Plymouth Sails to America THE BRITISH GIN BRAND BRINGS ITS ON-SITE BAR THE REFECTORY STATESIDE by Richard Carleton Hacker PHOTOS COURTESY OF PLYMOUTH GIN PHOTOS COURTESY OF PLYMOUTH GIN PHOTO: RICHARD CARLTEON HACKER The Negroni 57 is served as a bottled cocktail while The Refectory's Bar Manager, Harriet Ingram (back- ground), keeps the drinks flowing. The Ankle Snapper, invented by Sebastian Hamilton- Mudge, Plymouth Gin's Global Ambassador, is a takeoff on the Red Snapper cocktail. It is served in a bottle, alongside a clear teacup with an ice sphere, lemon peel and a silver tray of condiments so the customer can customize the cocktail's flavor.

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