Botanical Bounty: The Dimensions of Gin

By Willa Van Nostrand / Photography By Chip Riegel | March 01, 2015
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Gin-based cocktail

There seems to be a dizzying array of gin lining liquor store shelves these days. Labels broadcast mystically spiced infusions, pungent barrel-aged recipes and traditional juniper-forward bouquets of “Old World” gin.

Where to begin when ogling the towering aisle of London Dry, Plymouth and the ever-evolving styles of “New Western” botanical gin?

“When selecting the base gin for your cocktail, decide your goal for the overall flavor profile,” says Lesley Bolton, beverage director of Avenue N American Kitchen in Rumford. Bolton suggests that particularly botanical gins complement the vibrant aromatics of vermouth and ripe fruit, while London Dry varieties pair impeccably with fresh citrus.

Glorious Gin, infused with ginger, lemon and rosemary, sets the tone for her new cocktail, The Glorious Rhuby. The botanicals of Glorious Gin round the acidity of the rhubarb simple syrup and grapefruit juice while embellishing the bittersweet notes of Byrrh, an apéritif made with cinchona, the bark used to make quinine. The resulting tipple is a sweet and savory ode to the opulence of spring.

Article from Edible Rhody at
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