"The gin trend has lately arrived at surface within the San Francisco Bay Area bar scene. A lot of people come here to taste local flavors, I made use of the St. George Terroir, becasue it is a close distillery, in addition to my personal favorite. The distiller Lance Winters was really hiking on [nearby] Mt. Tam, essentially experienced all the flavors within the gin — Douglas fir, California seaside sage, and, obviously, juniper berries — and desired to put individuals into liquid form. So he infused them in to the spirit. The orange marmalade is scrumptious and it has a kind of masculine note, while complementing the greater exotic flavors from the absinthe.
"To be able to break open the sage flavors, you do not actually want to muddle them a lot as slap them around a little. It appears kind of funny, but it is the easiest method to enhance the tastes with herbs. For that absinthe, you need to pour a splash and swirl it around to coat the glass, then dump it just to obtain a hint or essence without overpowering that coffee.Inch —Ellie Bobrowski, The Mortimer at Hotel Adagio. Bay Area
2 oz St George Terroir Gin
1/2 lime, squeezed
Rounded teaspoon of orange marmalade
St. George Absinthe rinse
Shake with ice and 5 sage leaves. Strain into coupe. Garnish having a sage leaf.
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