This fruity yet bittersweet Beach Plum Gin Liqueur is an oh-so-American take on a British classic, and we’re crushing hard.
Brooklyn native Steven DeAngelo was working as a capital markets broker until the 2008 recession hit. He decided it was the perfect opportunity to change careers and follow his passion for gin.
He took a page from 1700s French perfumeries and opened Greenhook Ginsmiths, where he uses a custom-made still that works under what is called a Mercury vacuum, which allows lower distilling temperatures to protect the botanicals in the spirits. How cool is that?
Steven is truly a smith of all things gin: Beach Plum is inspired by “sloe gin,” a famous English liqueur made by infusing gin with sloe drupes (say what?!), a relative of plums. Steven was inspired to use local beach plums instead, which can only be found growing along the dunes and beaches of the Northeast each summer.
Greenhook infuses their distinctive American Dry Gin with whole fruit (the traditional, labor-intensive method), then add some organic turbinado sugar to balance out the tart plum. There is roughly a pound of plums in each bottle (nice foraging!).
The final spirit has the flavor of the liqueur but the gin still plays a leading role. It’s a terrific base for punches and an inspiring variation for gin cocktails that call for fruit juices, like this variation on a Pimm’s Cup:
Greenhook Ginsmith's Plank Road Cup
1. Mix liqueurs in a wine glass. Line the inside of the glass with cucumber and strawberry slices.
2. Fill glass with ice and top with soda water.
3. Garnish rim with a slice each of strawberry and cucumber.
Cheerio, ‘ol chap.
Happy GIN-uary! To celebrate, we’re giving you 10% off all craft gins, all month long. Just use the code GINTASTIC at checkout.