The Chilled 100 Bartenders Celebrate Creativity by Crafting Original Cocktails Made with Plymouth Gin
The Chilled 100 Bartenders celebrate creativity, heritage, and the art of mixology by crafting original cocktails made with Plymouth Gin.
The Thai Basil Breeze with black pepper offers a bold and refreshing flavor profile, combining the spicy warmth of ginger beer, the zesty tang of lime, the fragrant herbal notes of Thai basil, and a subtle peppery kick all playing harmoniously with the flavor profile of the Plymouth Gin for a uniquely invigorating taste experience.
“Savor the unexpected harmony in this Thai Basil Breeze, where zesty lime, spicy ginger, and fragrant basil meet a subtle peppery bite for an invigorating twist on a classic cocktail!”
Thai Basil Breeze
by De’Qustay S. Johnson – Atlanta, GA
Ingredients
2 oz. of Plymouth Gin
1/8 fresh mint (Shot glass full)
½ oz. fresh lime juice
½ oz. basil simple*
¾ oz. of The Perfect Puree of Napa Valley’s Thai Basil & Black Pepper Concentrate
Preparation
Muddle mint, lime juice, and basil simple syrup.
Add The Perfect Puree Thai Basil & Black Pepper and Plymouth Gin.
Add ice to fill.
Short shake and pour all ingredients into copper mug.
Garnish with fresh mint, lime wheel, basil leaf.
Additional Notes
@MobileBarATL /@Dequstayj
*Basil Syrup
Ingredients
1 cup water
1 cup white sugar
1 cup fresh basil leaves
Preparation
Combine water, sugar, and basil leaves in a small saucepan.
Bring to a boil, stirring until sugar dissolves.
Reduce heat and simmer for 1 minute.
Remove from heat and let syrup steep for 30 minutes.
Drain syrup through a mesh strainer into a sterilized mason jar and discard basil leaves.
Let cool, then cover and store in the refrigerator for up to 1 month.
Seize the Night showcases the soft juniper and citrusy character of Plymouth Gin, complemented by the sweetness of orange-infused Lillet Blanc, the sweet/tart of blueberry-apple simple syrup, and bright lemon juice. Inspired by my lavender patch that is planted next to my favorite patio chair – after work, I love to mix up a special sip and sit outside in the lavender-scented air. This cocktail is full of my favorite summer flavors, perfect for sipping outside long after the sun has set.
Seize the Night
by Lauren Pellecchia
Ingredients
1 1/2 oz. Plymouth Gin
1/2 oz. Orange-infused Lillet Blanc*
1 oz. Blueberry-apple simple**
1/2 oz. lemon juice
4 dashes orange bitters
Preparation
In a shaker combine all ingredients, add ice and shake to chill and combine.
Double strain through a fine mesh strainer into a prepared Nick & Nora.
Garnish with a Lavender sprig.
Additional Notes
@elvissips
*Orange infused Lillet Blanc
Ingredients
15 grams Orange Peel
8 oz Lillet Blanc
Preparation
Combine in a sealed container.
Let sit in fridge for 4 days, agitating occasionally.
Remove peels.
Store in fridge.
**Blueberry-Apple Simple
Ingredients
50 grams Blueberries
20 grams Granny Smith Apple, chopped
75 grams Granulated Sugar
1 pinch Sea Salt
Preparation
Combine all ingredients in a sealable container.
Stir well.
Let sit at room temperature for 3 hours.
Muddle berries and apples to release juices.
Place in fridge for 24 hours, stirring occasionally to dissolve sugar.
Let come to room temp and pass through a fine mesh strainer, pressing lightly on solids to release juices.
Store in a sealed container in fridge until ready to use.
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