All Gins from New York

Gin Reviews

Myer Farm Cayuga Gold Gin


Myer Farm Distillery’s Cayuga Gold Gin is a mashup of two of Myer Farm’s products: the spirit starts as their signature, flagship Myer Farm Gin, which is then rested in barrels which formerly held their line of whiskeys. The distillery is grain to glass— er “field to flask,” to borrow their words— with an organic certification to go with it. Although you might normally think of New York’s Finger Lakes as a wine region, Myer Farm Distillers is among those who are quickly making it a place to look for New York’s Distillers as well.

Tasting Notes

Lovely,creamy, vanilla, citrus and spice laden nose. Hints of orange sherbet, oak, and buttered cinnamon toast(!).

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Gin Reviews



ADK Gin is entirely corn based, fermented and distilled on site. It makes it entirely grain to glass and crafted in small batches on a copper pot still aiming to create the taste of the Adirondacks [though it’s made in Utica, which is close, but more in the hills than it is the mountains], and does so by including the Alpine Bilberry, a berry growing shrub common in alpine regions around the world, but in particular found sporadically in the Appalachians and Adirondacks. It’s rather uncommon at the Southern tip of its range, which includes New York State, which makes it quite a find.

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Other Thoughts

Cooking with Gin – Vanilla Gin Extract


Hello gin drinkers, gin wife here again to talk about cooking with gin. Before I begin, you might ask, Gin wife, why are you cooking with gin? Well, dear reader, because there are two hundred odd bottles floating around and I have had enough. Cook with it I must!

So let’s talk about a delicious thing you can do with a lot of gin – Vanilla Gin Extract. Wait…stay with me. It’s not that imitation vanilla extract you once drank on a dare. This is serious shit. This recipe is easy, but takes some time. So if you’re thinking, man, I could use some holiday gift ideas, start now! By the time October/November rolls around, it will be too late!


Gin (Pick something with aromatics that will compliment vanilla, or something ‘gin-neutral’ aka juniper forward.)

Vanilla Beans (Splurge on them, it will be worth it. Get real vanilla beans. Don’t use vanilla extract – c’mon, that’s what we’re trying to make.)

Glass jar with lid

Dark place to store jar for at least eight weeks

Sharp Knife


    Take the vanilla bean, slice it open. Put the vanilla bean (sliced) into the glass jar.

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Other Thoughts

Cooking With Gin – Gravlax Recipe

Gravlaks with cucumber and cream cheese on brioche.

Gravlaks with cucumber and cream cheese on brioche.

Hello readers, Gin wife hear again to talk about cooking with gin. Or, in today’s case, not cooking with gin. Pickling, maybe. Preserving? I’m not too sure on the exact term, but there is definitely no cooking involved.

So are you feeling brave? Good. Let’s talk Gravlax. Gravlax is a Scandinavian dish of salmon dry-cured in sugar, salt, and delicious flavors like dill, or you know, gin. Well, the gin is my addition. Traditionally one uses aquavit. And this was a surprisingly delicious dish. A bit like lox, for those familiar with it. You can taste the juniper, and any notes of the gin in it. I chose a navy strength gin (Perry’s Tot) to ensure a strong flavor and I had some vague ideas about a higher proof being safer, backed up by nothing by assumptions. And as always, this is not an alcohol-free dish!

The gravlax recipe is simple but you need time. I let it sit for 72 hours, but some recipes have you digging in after as short as 24 hours. I would opt for the 72 hours. You’ll also need some fridge space to let this sit.

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Gin Reviews

Averell Damson Gin Liqueur


Another New York take on Sloe Gin, Averell Damson Gin has two things going for it: The Damson is another local specialty, and upstate farms are known for their Damson harvests. The second thing is, for a cordial gin, it’s bottled at a relatively high proof: 66. Because of that you get a strong, spirit that holds up to drinking neat and in cocktails. Let’s take a closer look.

Tasting Notes

The color is a deep burgandy red, bole/terra rosa, with a rich brown note.

Neat, the nose is spicy with hints if cinnamon and ginger. Cherry jam in the middles notes with sweet raspberry with a tart edge in lows. Touch or orange and citrus highlights as well.

On the palate, starts with a beautiful flourish of spice and fruit up front, rising in unison with a sharp and bright rise. Little bit of gin notes in the background, what tastes like a hint of juniper, with some spice again. Definitely taste some gin in here. Possibly owing to the proof of the spirit, the base character comes through quite sharply.


First, in the Sloe Gin Fizz it has a sweet and surprisingly subtle character.

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The Gin Wife Invents: Dare I Drink a Plum?

Dare I Drink a Plum?

Friends, the Gin Wife again. I am here to present to you an invented cocktail of mine, something with lots of rich, spice-ful flavors which I find to be perfect for the holiday season.

Dare I Drink a Plum?

2 parts Greenhook Ginsmith’s Beach Plum Gin (or any Beach Plum Gin, this is what we had around, and honestly, what was the inspiration for this drink.)

1 part Soda Water

1 half part Art in the Age’s Root Liquor (Or dashes of spiced bitters, something with good, dark, rich flavor. Something molasses-y, perhaps!)

1 generous lemon (any brand) squeeze

Combine all ingredients in a shaker, and shake it up! Pour over ice. Simple! Add a dash of cinnamon if you are feeling it.

I have a half a notion that this would also taste good heated up, but the other half of that notion is worried that the richness of the Beach Plum liquor would overwhelm, well, everything. I will have to update when I am brave enough to try.

Aaron will be discussing the Beach Plum Gin in more detail soon! As for my notes: I liked it. I like plum and plum-like flavors.

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Gin Reviews

Greenhook Beach Plum


Greenhook’s Beach Plum Gin is an infusion of local Beach Plums in Greenhook’s namesake American Dry Gin (). Although made with local plums, it is squarely part of the Sloe Gin tradition. It’s bottled at a slightly higher proof than most other gins of this type, coming in at comparatively robust 30%. It’s sweetened with Turbiando sugar.

The gin itself as a lovely ruby color, shimmering in a bright deep red.

What’s a Beach Plum? It’s a native east coast of the united states bush that grows in coastal sand dunes.

The small fruits are edible and when not being used to make local gins, they are used in wines and jams. The fruits are edible and there are specific cultivars which have been bred to produce more delectable fruits.

The plant is also common enough to be the namesake for several places along the East coast, including the evocative “Plum Island,” New York or Plum Cove, Massachusetts.

Tasting Notes

On the nose, lemon, lime, chamomile tea most brightly. You start to get some spiced notes as well with cinnamon and ginger, before the drink settles into a rich mid and low-note profile with red raspberry.

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Gin Reviews

Perry’s Tot Navy Strength Gin

perry tot thumb

Perry’s Tot?

As with New York Distilling Company’s other gin offerings [Dorothy Parker, Chief Gowanus] a history lesson is necessary to get the reference:

Matthew Perry was a Commodore in the U.S. Navy. He rose in the ranks of the Navy in part due to his efforts in the War of 1812, where he nearly died when a shot caused a cannon to burst. He later was stationed in Key West, and in the mid 1830’s in the New York Navy Yard. His accomplishments in his later life including being an outspoken advocate for modernizing the navy (hail Steam!) and his work in helping Japan open to the West.

He died in 1858 of Rheumatism, and complications caused by [gulp] alcoholism. So gin fans, let’s enjoy Perry’s Tot responsibly, alright? For Perry?

Now on to the Gin

As a reminder, this is Navy Strength. 114 Proof. So expect a punch on the nose and on the palate.

The nose has a nice gin like stability, juniper, orange and a hint of cinnamon. Believe it or not, it does not have a strong nose in the way that other Navy strength gin often have.

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Gin Reviews

Myers Farm Gin

myers farm gin bottle

Upstate New York, my ancestral homeland*. Though I have special place for all American craft gin, I do hold a special place in my heart for gins from the agricultural farmlands and vast wine countries of upstate. Myers Farm hails from Finger Lakes Wine Country, only a little up the road from another Gin is In favorite, Finger Lakes Distilling’s Seneca Drums. Though both hail from the contemporary gin tradition, Myers Farm Gin stands on its own as a great example of modern gin distilling and grain-to-glass philosophy.

First Thoughts

Very contemporary on the nose, quite sweet. Clove, cinnamon, lavender. A complex but inviting bouquet of contemporary aromas. A hint of citrus as well.


An almost carmelized sweetness. Intense and vivid, a bit spicy with some strong floral hints too. Let’s try and dissect this a little bit. Neat and up front, cinnamon, and clove, mixed together in a very holiday spice way, intimations of ginger and even nutmeg, though not sure if I’m reading it wrong or those are actually in there. Floral bouquet along side, lavender seems most prominent though I detect hints of hibiscus and iris in the background too.

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