Articles Tagged: Greenhook Ginsmiths

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 – Berry Jam Recipe


Hello friends, Gin wife here to talk to you about another delicious thing you can do in the kitchen with gin. Besides drink it, of course. Gin-berry jam! Which, come to think of it, you can put in a Gin Jam Cocktail. So you can drink this, too. Or put it on toast. Or both. No judgement.

Working with sugar is always tricky – break out the pants and long sleeves for this.

Now, this berry gin jam recipe will not preserve your jam on the shelf indefinitely. This will definitely have to go into the fridge when you are done. If you want to have jam that will last for months on the shelf, I’d look into how you sterilize and boil jam jars – plenty of resources out there! Also, you add gin to boiling liquid, but assume there will always be a trace amount of alcohol.

Berry Gin Jam Recipe

3 pounds fresh, clean berries – I used blackberry, strawberry, and blueberry.

7 and a half cups of sugar (about 4 pounds, measure it out!) – Yes, you need this much. Don’t try with a sugar substitute, it will not set in the same way.

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Other Thoughts

Cooking With Gin – Gin Popcorn

Gin Popcorn, with lime.

Gin Popcorn, with lime.

Hello friends, Gin wife here. I’m here to share with you the beauty of gin as an ingredient in food – you know, the kind you eat! With your hands, or whatever! I have several experiments in the kitchen I’d like to share with you. Some are, well, mistakes and I urge you to take them as cautionary tales. Some, however, are delicious, and I urge you to try them out! Many gin recipes will be shared.

Today, we will be discussing a gin recipe for Gin Popcorn. Yes, popcorn…with gin! It’s a lovely, light, sweet n’ salty snack that is sure to please your palate. It’s an easy introduction to fancy popcorn and candying all sorts of things.

A note of safety before we begin: I’d consider this to be a snack with low-levels of alcohol in it, it doesn’t necessarily all cook out. (That may be a bonus more so than a caution, so take it as you will.) Also, wear long sleeves and at least underpants. Burning sugar is excruciating if you get some on your skin. Safety first! And you won’t have to worry about weird sugar burns.

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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 News [January 31st, 2014]

vikre gins

What a week for launches, with a couple unexpected names gracing our list:

What’s New?

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Gin News [November 8th, 2013]

homemade xmas gin

A quiet week in the world of gin. If the change in the weather, or  the sudden appearance of red ribbons and green trees at local retailers hasn’t hinted otherwise, perhaps the two gin launches we have to note will remind you, “the holidays are right around the corner….”

What’s New?

Who was talking about gin this week?

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Other Thoughts

What’s in a name? The Curious Frequency of Product Name Lawsuits among US Craft Gins

It is inevitable that in a rapidly expanding ecosystem such as microdistilled gins that conflict may arise. However, one thing that has been surprising to me is the frequency with which gins distilled in near complete isolation of one another have stumbled across the exact same name. Inevitably, as your name is your identity and how consumers will know your gin, its is important to get it right. In most cases, distillers differentiate themselves with flavors and botanicals to standout. But sometimes those differences aren’t enough [or more accurately, lawyers worry those might not be enough] and two brands take the dispute to court to fight for their name. Here is a short list of some of the more notable gin trademark disputes from the last few years:


2011: Brooklyn, NY and NOT Brooklyn, NY Perhaps the most famous of the gin trademark lawsuits. This one arose when Breuckelen Distilling [located in Sunset Park, Brooklyn, New York] trademarked the name “Brecukelen” [pronounced exactly like the borough] and Miami based distiller Angel Santos trademarked the name “Brooklyn Gin,” which although it is not made in the borough, uses the borough’s identity as its inspiration for the bottle and design.

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Top 10s

Biggest New Gin Launches of 2012

Considering the sheer mass and quality of gins that came out in 2011, 2012 has a nearly impossible standard to live up to. That being said, though I think there were fewer super-high-profile launches in 2012, there’s been several quite good ones. So to celebrate the end of the year that was in gin 2012, we’re taking a look back at some of the biggest, best, and more important launches of this past year.

# Distillery Name – —

1 Greenhook Ginsmiths American Dry Gin  Reviewed April 2nd  If you thought the New York distillery scene couldn’t support another gin, you would have been wrong. Though perhaps I’m biased because I live in New York, this was one of the higher profile names that came out this past year. Their cold temperature vacuum distilling and bright contemporary flavor set it apart and helped the gin earn its keep among the crowded craft gin shelves of New York city. 2  New Columbia Distillers  Green Hat Gin  [coming soon]  Another one of the fairly high profile launches this past year was the first distillery in Washington D.C. since prohibition. The gin blogosphere was buzzing weeks before the launch with the information that we’d soon be seeing this gin on shelves.

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50 States of Gin: The Winners of Each Round

Naturally, when there’s 30+ gins to be tasted it cannot be done all at once. As much as we’d like to try, to do a proper tasting our livers and mental capacities just couldn’t take it. So in order to give every gin a proper tasting and a fair shot, we spread it out into 6 mini tastings over the course of a long day. So as promised, here’s a recap of what we tasted side by side and with what–  and I’ll share with you my top two from each heat.

For full gin reviews of every gin covered in the 50 States of Gin tasting, you’ll have to stay tuned to the Gin is In this fall. If my first post was the 10 miles high overview, this is the one from 50,000 feet. The full reviews will be on the ground: up close and personal.

Heat #1 ///

The Participants: Dogfish Head Jin from Delaware [the nation’s first state, I’m sure you see where we’re going with this], Pennsylvania’s Bluecoat Gin, Southern Gin from Georgia, Gale Force Gin from Masscahussetts and finally, New Hampshire’s Karner Blue gin.

Overall a strong opening.

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