A farmer represents all that is good about America. Hard working, focused, loyal, honest, and most importantly uncompromisingly committed to the task at hand. The same holds true for Prairie Organic Spirits.
Last month the June 10, people around the world gathered to celebrate all things gin, including the vodka that they sip. Made the hard way to ensure there are no chemicals in what you drink, each bottle of Prairie Organic Spirits takes three years of meticulous work, three years preparing the organic fields for the organic, non-GMO corn that gives Prairie its award-winning flavor.
For any vodka or cocktail roundups you might love to know, below are a few signature recipes from Prairie Organic Spirits to enjoy during World Gin Day.
World Gin Day Cocktails from Prairie Organic Spirits
- 2 oz. Prairie Organic Gin
- 2 teaspoons dry vermouth
- 1 rosemary sprig
- 3 pitted olives
- Combine gin, dry vermouth and ice in shaker. Shake comfortably. Strain into martini glass. Strip leaves from bottom of half of rosemary sprig and skewer olives to garnish drink.
Prairie Gin Champagne
- 2 oz. Prairie Organic Gin
- ¾ oz. simple syrup (see note below)
- ¾ oz. lime juice
- Combine first three ingredients in a shaker with ice. Strain into a flute and top with champagne. Garnish with mint.
Note: to make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan. Heat until sugar is dissolved; allow cooling. Simple syrup will keep in the refrigerator for up to 5 days.
The Village Voice’s second Brooklyn Pour took place at Skylight One Hanson. The craft beer extravaganza was fully packed, with two sessions to cater to the huge demand received much in part to the success of last year’s BK Pour. My guess is that Village Voice will probably have to make the event a two-day affair next year as more and more people learn about this Brooklyn secret.
Even with the crowd, attendees could easily get a taste of all 100+ beers, assuming their stomach capacity and tolerance would allow for such a lofty endeavor. One thing I would suggest if you come next year is to make sure that you have a tasting buddy who drinks at about the same pace as you do! I came with a guy and a girl friend and he left us slow sippers in the dust to conquer the tasting floor on his own. Despite my snail’s pace, I did get so sample some great beers.
Here are the highlights:
First stop… grab a tasting glass and pencil to mark your beer list
The scenic Skylight One Hanson, formerly known as the Williamsburg Savings Bank
Beers, beer and more beer
From left to right:
* Three Philosophers by Brewery Ommergang was probably the strongest beer at 9.80% ABV!
* Love the Rastufa Rye label (Blue Point Brewery).
* Innis & Gunn Spiced Rum Aged Beers was the “Best Beer in Show” according to my unofficial survey of people standing next to me when I tasted it, and my very own taste buds.
Barefoot wine added a little variety to the beer fest
Another non-beer exhibitor was Greenhook Ginsmiths gin. The American Gin packs an over-proof zing. Beach Plum add some flavor to gin and is tasty either for sipping straight or adding to a cocktail. Owner, Steven DeAngelo, is pictured on the right.
Had to take a pic of this young Richard Gere look alike 🙂
Umm, these pickles–delish! And a perfect accompaniment to a cold, frost beer.
Wine flavored cupcakes. I don’t need to elaborate here. Yum!
Good old-fashioned chugging contest
Gorgeous venue, huh?
See you next year, BK Pour!
For more info on BK Pour click here
The weather has been a bit funky in NYC the past week or so, but luckily for Bombay Sapphire East it was gorgeous for their rooftop launch held at 620 Loft & Garden in Midtown Manhattan on September 19.
Sapphire East is the first gin to be launched by Bombay since Bombay Sapphire was launched 25 years ago.
The new Sapphire East is vapor-infused with Thai lemongrass and Vietnamese black peppercorn, along with the 10 botanicals also found in the original Bombay Sapphire: almonds and lemon peel from Spain, coriander seedsfrom Morocco, juniper berries and orris (iris root) from Italy, liquorice fromChina, cassia bark from Indo-China, cubeb berries from Java, grains ofparadise from West Africa, and angelica root from Germany’s Saxony region. The result is a distinctly peppery, citrus finish.
It’s perfect to mix with ingredients like thyme, basil, and cucumber for exotic, Asian-inspired cocktails. The event featured 5 mixologists from Manhattan restaurants, each serving up their signature Sapphire East cocktail.
This was my favorite cocktail: Lower Eastside
photo(s) credit: Jamarr Lynch
For more information on Bombay Sapphire East and cocktail recipes: facebook.com/bombaysapphire