Articles Tagged: Orange

Gin Reviews

St. Augustine New World Gin


St. Augustine New World Gin in <100 Words

One of a quite small (but growing!) number of gins built on cane spirit, this cane base is 100% Florida grown and has won awards on its own merits. The gin is an equally Florida inspired take, with citrus figuring prominently on the bottle and on the gin as well. Part of their “old world” allure is the intentional anachronism of hand-grinding the botanicals (check out their promo video here) for inclusion in their gin. Set in the oldest European settled-city in North America, I think we can forgive them some old-timey stuff, especially when the gin (in a moment) is what it is.

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Gin Reviews

Pink 47 Gin


Old St. Andrews’ Pink 47 Gin pushes the envelope in a couple of novel directions. Featuring 12 botanicals (including almond, cassia, nutmeg and juniper), I caught an interesting note about it which indicates that it features TWO(!) different kinds of coriander and angelica among its ingredients.

Yes, while garden angelica is the most common angelica in gin (Angelica archangelica), it’s far from the only edible kind of angelica- and the floral character can vary from species to species. Angelica Lucida is a coastal plant which is eaten as if a celery. Wild Angelica (Angelica sylvestris) is an edible, pernicious weed, run rampant in the Canadian maritimes. There’s others two, so clearly plenty of candidates for a second angelica ingredient….

Pink 47 is based on a neutral grain spirit and bottled in a faceted pink diamond bottle.


Nice, bright juniper nose, with a modicum of leafy herbs and a some clear coriander mixed in there as well. Very classic, with the herbs and minty notes a bit lower in the mix, coming through more clearly as the spirit warms.

Overall, the spirit feels thinner than expected on the palate. Lots of crisp, juniper reveling in its herbaceous side.

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Cocktails by Consensus: Pegu Club Cocktail


Pegu Club Cocktail

Site FooBooz Esquire Bitter Truth Pegu Blog: Classic Pegu Blog: Modern Wichita Crave Gin "Long Pour" 2oz. 2 oz. 3 oz. 3 oz. 1.5 oz. Cointreau 3/4 oz - - 1 oz. 1 oz. .5 oz. Lime Juice splash 3/4 oz 1/3 oz 1 oz. 1 oz. .75 oz. Angoustra Bitters 1 dash 1 dash - 2-4 dashes 2-4 dashes 2 dashes Orange Bitters 1 dash 1 dash 2 dash - - - Orange Curacao - 3/4 oz. 3/4 oz. - - - "Aromatic Bitters" - - 1 dash - - - Egg White - - - 1 tsp - -

Here’s a particularly contentious drink, where little consensus seems to exist as to what is the ideal recipe. So here we are to add a little bit of clarity, or a little bit of confusion to what is perhaps one of the most crowd-pleasing gin drinks of the late nineteenth century.

First, for a brief history: the Pegu Club Cocktail comes straight of Victorian era-colonialism. The Pegu Club was a famous cocktail bar in Yangon, Myanmar (formerly, Rangoon, Burma) where foreign officials and elites gathered to drink in a then-fashionable gentleman’s club.

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Behind the Bar w/ Tub Gin

First, some background. In college my friends and I began a series of competitions which we called “Aluminum Cook,” or more simply our own version of the television show Iron Chef. It was basically a direct rip off of the TV show. Two people would be selected to cook, and the others would choose the ingredient. The Iron Chef tradition continues in earnest to this day: this time the battle was Cinnamon. And knowing that Cassia is often a flavor in gin, and one that goes well with gin, I sought to take advantage of that in the cocktail course.

I found Tub Gin in the liquor store, and though I had never bought it, thought it was worth taking a chance on. It did list Cassia Bark as one of the components, so I thought at the very least it would be suitable for the drink I had in mind.

Here’s the ingredients for the cocktail I created this evening:

2 0z gin (Tub Gin in this case) 1/2 oz. of cinnamon/walnut syrup* juice from 1 orange wedge, fresh squeezed splash of club soda

Here’s how I made the syrup.

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Gin Reviews

Bluecoat Gin


The case of Bluecoat, the “American Dry Gin” is an interesting one.  It comes in a bright blue bottle and is sure to stand out on your shelf— one might say it is beaming with American pride. It’s made in Philadelphia and has a four grain base which includes corn, wheat, barley and rye. But really, all of this information isn’t going to help you. Let me some up this gin in one word: Citrus.

You can taste the prickly warmth of the Juniper, but it is above all a citrusy gin. The strongest tasting notes are orange, orange, and maybe hits of lemon and lime. There’s also the slightest taste of clove or anise in there too, but in drinking and mixing this should be treated as a citrus gin above all. In determining whether or not Bluecoat would be appropriate in a cocktail, one should ask, “is citrus the primary flavor of this drink?” I’ve made a flow chart to help the sophisticated bartender determine how to best use this gin in their arsenal.

This is another gin that could help bring new fans to “mother’s ruin.” It is smooth, fragrant, and very drinkable.

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