We here at Rogue Ales & Spirits went looking for the best cocktail that could be made with our Spruce Gin earlier this year. We found it when Michelle Glancey, a bartender from Denver, Colorado, mixed us up something special. We had a few other incredible cocktail recipes from a few other Rogues as well. Here are our favorites.
July 23, 2019 — This past April, we put out a call to our fellow Rogues, those working as bartenders as well as aspiring bartenders, to send us their best Spruce Gin cocktails. The results were pretty impressive.
The winning recipe came from Michelle Glancey of Seven Grand in Denver, Colorado. Michelle blended our gin with unexpected but surprisingly fitting ingredients, like Earl Grey tea and rosemary simple syrup. It sounds fancy but it's actually pretty easy to pull together.
How do you make Earl Grey tea and rosemary simple syrup? Simply ...
Steep the tea in boiling water (basically make some tea)
Then combine equal parts tea and sugar (about 1 cup of sugar to 1 cup of tea) in a saucepan
Bring the mixture to a boil and stir until the sugar dissolves completely
While the syrup is still hot, add 2 sprigs of rosemary
Allow it to cool
The winning cocktail recipe ...
A FOOL IN THE FOREST
1.5oz Rogue Spirits Spruce Gin
0.75oz Earl Grey tea & rosemary simple syrup (that you just made)
0.5oz lime juice
0.25oz lemon juice
1tsp of Green Chartreuse
0.75oz egg white
Combine all ingredients (except for the egg white) in a cocktail shaker over ice and shake it up. Strain out the ice. Put everything (including the egg white) without ice back in the cocktail shaker, shake hard (around 10 to 12 shakes should work) and strain into your glass.
We were so impressed with Michelle's recipe that we'll be flying her out to Oregon next month to visit Rogue Farms in Independence, where we grow ingredients to make Spruce Gin, and our distillery in Newport. Before she leaves, she'll be mixing up her signature cocktail for our guests at Rogue Pearl Public House on August 14. More details to come.
We also asked our fellow Rogues who work with us to submit their own recipes. The winner was Karly Steffen, our manager over at Rogue Issaquah Brewhouse in Issaquah, Washington.
Karly also calls for a little easy-to-whip-up ingredient: blueberry-basil gastrique. Here's how she suggests making it: 2 cups sugar, 2 cups water, 1 pint blueberries, peel from 1 lemon, 8 basil leafs, 1/2 cup champagne vinegar. Boil it all together until the sugar dissolves, let it cool and strain the liquid.
1.5oz Rogue Spirits Spruce Gin
0.75oz blueberry-basil gastrique
0.5oz hibiscus tea
0.75oz lemon juice
3 drops tiki bitters
Garnish with basil leaf and loose leaf hibiscus
Fill coupe glass with ice to chill. Combine Spruce Gin, blueberry-basil gastrique, hibiscus tea, lemon juice & tiki bitters in shaker with a jigger. Fill the shaker with ice and shake. Then strain into the chilled coupe and top it off with the garnish.
As for Karly, her cocktail will soon be added to the cocktail menu at all Rogue Public Houses. Every time someone orders the cocktail, she'll get a portion of the sales. More to come on that.