Featured Cocktail: Forrest Hills
I love Greenhook Ginsmiths Gin. So I was definitely intrigued when the Brooklyn distillery released its beach plum gin liqueur a few months ago. Founder Steven DeAngelo was inspired by the beach plums he saw on the shores of Rockaway Beach as a child to create a liqueur capturing the flavor of that rare native fruit. The final product has tart cherry notes, along with aromas of juniper, citrus and cinnamon--it's definitely fun to play with in the shaker. The distillery shared some beach plum liqueur-based libations created by New York bartenders, including the Forrest Hills. The sweet-sour liqueur gets a shot of even more tartness with the addition of fresh lemon juice and bitter lemon soda; a fragrant syrup infused with Earl Grey tea and mint turns up the aromatics.
Forrest Hills Courtesy of Hugh Crickmore of Marlow & Sons, New York, NY 2 oz. Greenhook Ginsmiths Beach Plum Gin Liqueur 1/2 oz. Earl Grey- and mint-infused simple syrup (see Note) 1/2 oz. lemon juice 2 dashes black tea bitters or Angostura bitters Fever Tree Bitter Lemon Soda Mint sprig, for garnish
Add Beach Plum Gin, infused syrup, lemon juice and bitters to mixing glass. Add ice, and stir until chilled. Strain into a rocks-filled Collins glass, top with Fever Tree Bitter Lemon, and garnish with a mint sprig.
For the syrup: combine 1 Earl Grey tea bag, 1 cup demerara sugar, 1 cup fresh mint leaves and 2 cups boiling water. Stir until sugar dissolves. Remove tea bag and strain mint leaves. Store sugar in the refrigerator in a container with a tightly fitting lid.