Second City Style has finally decided to add a section about food and wine to the blog. It seems only fitting since luxury apparel and accessories go hand-in-hand with fabulous food and wine. Think about it, you have a great clutch in one hand and a fabulous glass of Bordeaux in the other, right?
Anyway, on Tuesday November 11th I was invited to a Pre-Thanksgiving Feast hosted by Plymouth Gin at the Lever House Restaurant in NYC. Now understand, until this evening my only memories of gin were well…I don’t have any. Gin historically has annihilated me (gin and tonic and French 75’s) so for at least 10 years I had avoided it in favor of wine and sometimes vodka. I was convinced that women do not make good gin drinkers and I was never really crazy about the taste. I must have been drinking swill because after this evening, my perception changed.
Our 5-course dinner consisted of dishes made with the same seven flavors and botanicals found in Plymouth gin…juniper, angelica root, lemon peel, orange peel, orris root, cardamom pods, coriander seeds grain spirits. Each course was paired with a drink created by a mixologist who carefully planned the complimentary drink in advance with the chef. The drinks were simply amazing (recipes to follow) as was the food. One course and drink was better than the next.
Our host, Simon Ford – Brand Ambassador of Plymouth Gin, gave us a brief history of this premium gin. It is the only gin in the world with a “Geographic Designation” (similar to the appellation controllée designation for wine production). This means it can only be made in Plymouth, England, giving it a distinction of its own right.
Plymouth Gin is created from the same 18th century recipe that has been passed down from one generation of master distillers since 1793. It is hand crafted in small batches, for over 200 years, in what is now England’s oldest working distillery. An even balance of botanicals makes Plymouth Gin less ‘juniper heavy’ than London gin, offering the nose a full array of flavors with a light and delicate taste.
PLYMOUTH GIN DINNER – TUESDAY NOVEMBER 11th
Lever House Restaurant, 390 Park Avenue, New York, NY
Chef: Bradford Thompson
Mixologist: Rain Lampariello
Course: Sushi Grade Fluke
Lemon Peel, Fennel, Black Olive
Plymouth Gin, Clementine Juice, Yuzu, Ginger, Juniper Salt
(Served in our Pilsner Glass)
Course: Slow Cooked Arctic Char
Coriander Scented Cabbage, Dried Orange
Plymouth Gin, Lavender Infused Grapefruit, Egg Whites, Jasmine Tea
(Served in a Martini)
Course: Hand Cut Pappardelle
Cardamom Glazed Sweetbreads, Tender Spinach
Drink: Golden Blossom
Plymouth Gin, Orange Water, Kabocha Squash Puree, Champagne
(Served in a Double Rocks Glass)
Course: Juniper and Allspice Roasted Venison Loin
Celery Root Puree, Roasted Wild Mushrooms
Plymouth Gin, Mulled Red Wine Reduction, Lemon Juice
(Served in a Wine Glass/No Ice/Poured at Table)
Course: Poached Pear Dessert
Drink: Pear Crisp
Plymouth Gin, Spiced Pear Puree, Muscato D’ Asti
(Served in a Champagne flute)
Pinch of Mint
2 ½ oz Plymouth
½ oz simple syrup
½ oz Ginger Juice
½ Yuzu Juice
Add all ingredients over ice in mixing glass. Shake well and pour into tall glass. Garnish with Juniper Salt and Orange Wedge
* Juniper salt is made by toasting juniper berries, and grinding them with Tibetan rock salt.
2 ½ oz Plymouth
½ oz Jasmine Tea
½ oz Egg Whites
½ oz Lemon Juice
1 oz Lavender Grape Fruit
Add all ingredients over ice in mixing glass. Shake well and strain into martini glass. Garnish with Glass rim of Sugar and Lavender
2 ½ oz Plymouth
½ oz simple Syrup
1 ½ Squash Puree
1 oz Orange Water
1 oz Lemon Juice
2 oz Champagne
Add all ingredients (except Champagne) over ice in mixing glass. Shake well and strain into highball glass while adding champagne. Garnish with Toasted Pumpkin Seeds
*Cooking simple syrup with Plymouth and orange rinds for 1 hour makes orange water. Strain all contents and chill well.
Chilled Plymouth and Lemon Juice
2 oz Mulled Red Wine.
* Mulled wine reduction is made by slowly cooking 2 bottles of full-bodied red with a sachet of spices. Cardamom, red pepper corns, star anis, orange rinds, salt, cloves, allspice, coriander, 1 quart orange juice, and 1 pint simple syrup
1 oz Plymouth
2 ½ oz Pear Puree
3 oz Muscato D’ asti
Pear puree is made by cooking peeled pears with cardamom, nutmeg, fresh vanilla and orange rinds. Puree and chill.
– Lauren Dimet Waters