Tasting from a $700 bottle of Nolet's gin

I’ve never liked gin, so when I was invited to a gin tasting and food pairing this weekend courtesy of NOLET’S Gin, I was skeptical. Gin? Ehh, no, thank you!

But the event was taking place at Fig–a fantastic restaurant in Santa Monica–and I’ve been doing more alcohol and restaurant writing recently, so I figured I might as well check it out. Twist my arm, you know?

Our tasting notes with the first glass of gin

Imagine my surprise when I tasted NOLET’S Gin…and discovered I genuinely liked it! Turns out NOLET’S, a 320+ year old Dutch company run by the 11th generation of the family, is essentially gin made for people who don’t like gin (that was my giant, highly unscientific takeaway from the event). The various gins we tasted had notes of turkish rose, peaches, raspberry, verbena and saffron, including a $700 bottle of NOLET’S Reserve that was sublime.

A rhubarb plate paired with our gin

The publicist sent me the breakdown for a few of the drinks we tasted, so here they are for your own bartending pleasure:

Mandarin Fizz
2 oz. NOLET’S Silver Dry Gin
.75 oz. Lemon Juice
.75 oz. Simple Syrup
1 Egg White
Angostura Bitters
6 tangerine segments
Zest tangerine

Shake all ingredients, double strain into a mini-pilsner glass. Garnish with dashes of bitters.

–

We’ve Got The Beet
1 oz. NOLET’S Silver Dry Gin
.5 oz. Beet Juice
.75 oz. Apple Syrup
.5 oz. Lime Juice
Absinthe spray glass

Shake all ingredients, strain over fresh ice, serve in a rocks glass.

The $700 bottle of Nolet's Reserve gin

Palisades Coffee
1 oz. NOLET’S Silver Dry Gin
.5 oz. Root Liquor
.5 oz. Benedictine
1 oz. Espresso
.5 oz. Cream
.25 oz. Simple Syrup

Shake all ingredients, strain, serve up in a coupe glass.

Intern Nan writes:

Can you believe it’s been an entire year since The Royal Wedding? What better way to celebrate than by doing it Brit-style and drinking! Our friends at The Bitter Truth have created two cocktails for royal fans to toast Will and Kate’s first year of married bliss.

THE WILLIAM is concocted with rum, vermouth, champagne and The Bitter Truth’s very own aromatic bitters. Served in a martini for your royal pleasure:

"The William"

THE KATE is on the cool side because of course, it’s the Kate! (C’mon: she’s a princess, has gorge hair, a svelte body and the best fashion sense anywhere.)

Made with Hayman’s Old Tom Gin, The Bitter Truth’s Elderflower liqueur and Brut champagne, the finished masterpiece is then topped off with fresh mint, cucumber slices and lemon wedges:

"The Kate"

I like to imagine that the Royal Couple celebrating in a more regal manner: lounging about in a castle somewhere wearing their crowns while eating caviar and drinking champagne. (Yes, yes, implausible, I know…)

Cheers!

Click here to enter to win a trip to the Food & Wine Classic in Aspen with PAMA

I do, I do! Since learning to cook, I’ve subscribed to two magazines: Bon Appetit and Food and Wine. Initially, I preferred Bon Appetit, but Food and Wine has quickly been coming up the rear, in no small part thanks to the second part of that magazine’s title. (Wine!)

After yesterday’s two alcohol-themed posts, and then last night’s 2 hour long savoring of a glass of Laphroaig while watching, of all things, The Vampire Diaries–hey, Damon drinks whiskey on the show; it kind of goes together!–I guess I suddenly popped up on some alcohol PR playlists. Today, my inbox was noticeably more boozy than it was the previous day. I figured this prize, from PAMA Pomegranate Liqueur (antioxidants! Good for your skin!) was too fun not to pass onto you guys, so here’s the simplified info:

Submit a PAMA cocktail recipe on the PAMA pomegranate liqueur website for their Best Home Bar Star Contest, and the winner will get a trip for two to the Food & Wine Classic in Aspen in June 2012 with $2,000 spending money. The winner’s recipe will also be presented at the Grand Tasting Tent and featured on PAMA’s website.

That’s it! Just submit a cocktail recipe and photo! Easy as pie.

The contest runs until February 29, 11:59PM EST and will be judged on:

• Originality/creativity
• Unique use of PAMA
• Ingredient combination
• Appropriateness of the cocktail name

The top 25 entries will be voted on PAMA’s website and Facebook page, and the top 10 entries will then be judged by cocktail professionals who will create and taste each recipe. The panel includes Kate Krader (Food & Wine), Darryl Robinson (The Cooking Channel’s “Drink Up!”) and Eben Freeman (master mixologist and PAMA spokesperson).

Four runners-up will receive a one-year subscription to Food & Wine magazine and a PAMA gift bag. For a full list of rules and to enter, go to www.PAMALiqueur.com/HomeBarStar.