Amidst the lush browns of Spruce‘s elegant, candlelit back dining room, I took part in a unique, intimate dinner hosted by Plymouth Gin on April 14th in honor of St. George’s Day. A small group of writers enjoyed an hours-long, five-course dinner from skilled Spruce chef, Mark Sullivan, paired with five stunning cocktails from their mixologist, Brandon Clements (plus classic recipes, The Last Word and Bee’s Knees, with passed Gougeres to start). It was a decadent feast highlighting the bounty of the season and the creativity possible with gin, particularly Plymouth’s smooth, accessible gin: a savvy mixologists’ favorite… and one of mine.
I will let my photos tell the story of this one-of-a-kind experience:
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