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.
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I will let my photos tell the story of this one-of-a-kind experience:
Personalized table settings in Spruce’s elegant, warm back room for our private dinner
2nd drink – Black Friars Fizz: Plymouth, peach liqueur, peach bitters, Moscato D’Asti
1st course – Orach & Soft Herb Salad w/ coriander-crusted sheep’s milk cheese (baked & warm), preserved lemon vinaigrette
1st drink – Violet Beauregarde: Plymouth, Violette liqueur, blueberry, lemongrass syrup, lemon, Fever Tree Bitter Lemon Soda, lavender, violet
My favorite course – 2nd: Parsley Soup w/ slow poached egg & Black Trumpet mushroom
3rd course – Gin-poached Halibut w/artichokes, potatoes, orris root fume; 3rd drink – P2: Plymouth macerated w/ juniper, Angelica, orange, lemon, cardamom, orris root, coriander
4th drink – Autumn & Dawn: Plymouth, fig shrub, Cabernet, maple, lemon, fig & Cabernet vinegar foam… a musky, rich blend of fascinating Fall flavors
4th course – Juniper-roasted Spring lamb & vegetables, citrus lamb jus infused w/ Cara Cara orange & star anise
Perhaps my favorite drink was the 5th – Spiced Apple Milk Punch: Plymouth, Nigori sake, coconut milk, apple, cinnamon-cardamom tincture
5th course – Cardamom Panna Cotta, strawberries, hibiscus & pink peppercorn consomme