Recently I was sent a bottle of Bluecoat American Dry Gin for review. The first thing I did was make one of my favorite gin cocktails, the Negroni. Well, actually, the first thing I did was taste it neat without chilling it first. Described as dry, it is indeed closer to a London dry gin. However, I don’t get much juniper from the gin. I thought it would be good for bold cocktails and that’s when I made a Negroni. I tend to free pour my Negronis but you may want to jigger it if you like precision. Equal parts gin, sweet vermouth and Campari. For a fun twist, sub out the Campari for any amaro. I like Cynar.
Bluecoat is made by the Philadelphia Distilling Company in what they’re calling the micro distilling process. Bluecoat is made in small batches in a copper pot still. The company says Bluecoat is distilled 5 times and made with organic juniper berries, organic American citrus peels and other proprietary organic botanicals.
What do you get when you mix up a clearly American new world gin with the old world? I battled it out with Bluecoat gin and The King’s Ginger and came up with freedom. Loosely based on a daiquiri, I used The King’s Ginger liqueur as a modifier. I found it just a tiny bit tart without the additional agave syrup I put in so you may want to add it in if you like your drinks sweeter.
- 2 oz Bluecoat gin
- .75 oz The King’s Ginger
- .25 oz agave syrup (optional)
- .75 oz Meyer lemon juice
- Angostura bitters
Combine all ingredients in a shaker and shake for approximately 30-40 seconds. Strain into a chilled coupe. Add a couple of dashes of Angostura bitters.
Since citrus is big in the winter, I’m thinking of trying Bluecoat out with grapefruit next. Maybe even a grapefruit soda for daytime brunch drinks.
© The Minty // LA Cocktails 2013