Foraged G&G combines fresh flavors of Spring
2 oz. McClintock Forager Gin 1 oz. Araza Guava Purée large basil leaf. 2 slices cucumber
Combine gin, basil and cucumber in shaker and muddle. Add guava purée and ice, shake and strain into coupe or martini glass. Use basil leaf and cucumber slice to garnish.
By Paul Stumpf
A colorful cocktail made with Maryland spirits debuts just in time for spring
The Maryland Distillers Guild is putting together a select list of creative cocktails, with the goal of expanding it in the future. The featured cocktails are made from Maryland spirits and mixers, and are concocted by Maryland bartenders.
The goal is simple: to expose and promote the cocktail creativity from the state’s bartenders, and to educate and inform the public of these mixologists’ skills, expertise–and most importantly, their signature drinks.
The Maryland Cocktail List in its infancy, with two bartenders, Dan Marlowe and Brooke Brown, is currently showcasing four drinks. The description of the Foraged G&Gimmediately caught our eye:
“Spring has sprung and our taste buds are ready to venture out into the garden. Combining fresh cucumber, basil, guava purée, and Appalachian-style gin, (the drink) will awaken your palate from the long winter to welcome the spring with open arms.”
We can’t think of a more perfect celebration of May. The martini looks like the crimson azalea on our street, with deep green garnishes. Take a whiff and you’ll feel like you are in an herb garden.
You want to try it yourself? Find the recipe here–and check the Maryland Sip & Savor website to learn about a new locally sourced cocktail each month.
