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Friday, July 8, 2011

Two New Gins to Shake Your Thirst

Posted By on Fri, Jul 8, 2011 at 2:49 PM

click to enlarge no3gin.jpg
Gin can seem like a simple, juniper-focused spirit, but two new gins illustrate how it can be more sweet or savory, and that it doesn't always have to taste like a hangover -- er, pine. Just delicious.

The No. 3 London Dry Gin ($39.99/750ml) by Anchor Brewers and Distillers, in conjunction with Berry Bros. & Rudd Spirits Ltd, falls into the savory side with a recipe that includes three fruits and three spices.

Distilled in traditional copper pot stills with juniper, orange peel, angelica root, coriander seed, grapefruit peel, and cardamom, the resulting gin is anything but plain. The clean scent of fresh pine gives way to sweetness, juniper, floral-menthol, and black pepper spice. The sparseness of the recipe feels like an extremely well-tailored pair of pants, and anyone this well-dressed will demand a dry martini at Gitane, Cafe des Amis, or Taverna Aventine.

click to enlarge noletsilver.jpg

The Nolet's Silver Dry Gin ($49.99 for 750ml) falls into the sweet side with ingredients like rose, peach, and raspberry. This modern interpretation of gin is a collaboration between 11th-generation sons Carl Jr. and Bob and their father, Carolus Sr., owner of the Nolet Distillery, best known for producing Ketel One Vodka in the Netherlands.

Light and floral on the nose, with a faint juniper scent, it barely smells like gin. Take a sip and its flavors move from blossoms to fruit to woody notes, the only detectable essence of juniper. At $50 a bottle, it's challenging to consider mixing anything with it, but simple syrup and lime juice for a gin gimlet made a fantastic and extravagant drink.

Look for it featured at Clock Bar in an Emily's Rose (Nolet's Silver, rose geranium syrup, lemon, Peychaud bitters, Blood Orange bitters, mint, Champagne, rose petal), Pommes-ER at RN74 (Nolet's Silver, pommeau, basil, Falernum, prosecco), the Sting at Michael Mina (Nolet's Silver, Cocchi Americano, sage honey, mandarin), and behind the bar at Taverna Aventine, Cantina, Rickhouse, and Epic Roasthouse.

Lou Bustamante tweets at @thevillagedrunk. Follow SFoodie at @sfoodie, and like us on Facebook.

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