Ground to Glass Gin

June 14th, 2017

  • It's the Bartender Journey Podcast No. 216!  Listen with the audio player on this page, or subscribe on iTunes,Android or Stitcher Radio.

This time on the Podcast we talk to Colby Frey who is doing great work out in Nevada making spirits from “ground to glass” as he says. We’ll talk to Colby about his gins and some of the other spirits that he is producing at Frey Ranch Estate Distillery.

  • Cocktail of the Week:

The Pegu cocktail is a wonderful Gin drink. Great for summer. According to wikipedia the Pegu cocktail was “the signature drink Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen. The club was named after the Pegu, a Burmese river.” According to David Wondrich “We're not sure precisely when it was invented, but it had to be before 1927, when it turns up in Harry MacElhone's Barflies and Cocktails.” That book has been re-released with a forward written by Mr. Wondrich.

This is David Wondrich’s recipe from Esquire.com

  • 2 ounces gin – Frey Ranch dry gin.
  • 3/4 ounce orange curacao - I used Mandarin Napoleon
  • 3/4 ounce lime juice
  • 1 dash Bitters -- Angostura bitters
  • 1 dash orange bitters.

Shake with ice. Double strain into a chilled cocktail coupe. Lime wheel garnish.

Speaking of shakers, if you are in the market for a great shaker set, our friends from the Mixology Talk podcast just released a great one. The large tin is weighted and the small one is un-weighted, which is a great combo. They fit together perfectly.

If you would like to take your Bartending to the next level and get some extremely detailed training…you can do it online from anywhere, in your own time and we have a discount code for 20% off! The Mixology Certification Program, also from our friends Chris & Julia at Mixology Talk is an amazing resource.
Enter the code “BartenderJourney” and you’ll get a 20% discount!

There’s been a lot of talk about Sustainability in our industry lately. Our friends on the Bartender HQ just did a second episode dedicated to the issue and I highly recommend you check that out. They had a lot of great ideas for cutting down on waste on their recent episode.

Tales of the Cocktail is doing a full day Sustainability Summit for the first time this year. Its on the Tuesday of Tales, and I’ll be sure to attend as much of that as possible and report back to you.

Toast of the Week:

To the Holidays…all 365 of them!

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