How far the common mulberry (Morus nigra) has come when we can now sip its fruits over ice with tonic. We may not go around it so quickly after a few drinks, but surely the children will learn how to brush their hair and wash their clothes without us under its beneficent influence.
This past September, the British gin maker, Boodles, introduced its "Boodles Mulberry" for the first time in North America. It is bottled at 30% ABV and is available for about $29. It is the first ever mulberry gin on these shores and really not a moment too soon. Gin is hot right now and craft distilleries are opening up left and right - pretty much one on every corner. Everything old is new again; mulberry gin is known to have been crafted in Medieval times and likely much earlier. It has been a few centuries and perhaps the time is finally right for a comeback. This is a sipping gin, and can easily be enjoyed on its own. Boodles describes it as, "a sweet and subtle medley of mulberries with notes of raspberries and currants." I just call it fantastic.
I happened to find a bottle at Wine Library in Millburn, New Jersey. Of course it was the last one on the shelf and I quickly snatched it up. The bottle would look beautiful on any home bar and I especially admire the rich purple graphic design, it reminds me of Venetian handmade paper. The bottle says festive and sophisticated but looks can deceive. So how does it taste?
This past September, the British gin maker, Boodles, introduced its "Boodles Mulberry" for the first time in North America. It is bottled at 30% ABV and is available for about $29. It is the first ever mulberry gin on these shores and really not a moment too soon. Gin is hot right now and craft distilleries are opening up left and right - pretty much one on every corner. Everything old is new again; mulberry gin is known to have been crafted in Medieval times and likely much earlier. It has been a few centuries and perhaps the time is finally right for a comeback. This is a sipping gin, and can easily be enjoyed on its own. Boodles describes it as, "a sweet and subtle medley of mulberries with notes of raspberries and currants." I just call it fantastic.
I happened to find a bottle at Wine Library in Millburn, New Jersey. Of course it was the last one on the shelf and I quickly snatched it up. The bottle would look beautiful on any home bar and I especially admire the rich purple graphic design, it reminds me of Venetian handmade paper. The bottle says festive and sophisticated but looks can deceive. So how does it taste?
My first idea was to mix the mulberry gin with a little club soda. While not exactly a viscous liquor, I thought that a little spritz might be a fine way to get to know one another. I was right. The plummy, almost creamy, rich berry flavor was really phenomenal. It lingers. I do have a sweet tooth, and it is a sweet drink, but it is also potent. You could drink it simply like this in front of a roaring fire and be quite content.
My next idea was to craft a classic sloe gin fizz, but to replace the sloe gin with the mulberry gin. It is a simple, elegant recipe and the final color is outstanding.
Mulberry Gin Fizz (credit: Liquor.com)
The lemon really balances out the sweetness of the mulberries and with the sparkling club soda, would be a refreshing summertime drink as well as a warming winter one.
http://liquor.com/recipes/sloe-gin-fizz/#gs.6VVhZhc
My next idea was to craft a classic sloe gin fizz, but to replace the sloe gin with the mulberry gin. It is a simple, elegant recipe and the final color is outstanding.
Mulberry Gin Fizz (credit: Liquor.com)
- 1.5 oz Boodles Mulberry
- 1 oz fresh lemon juice
- .75 oz simple syrup
- club soda
The lemon really balances out the sweetness of the mulberries and with the sparkling club soda, would be a refreshing summertime drink as well as a warming winter one.
http://liquor.com/recipes/sloe-gin-fizz/#gs.6VVhZhc
Next, a slight improvisation on the gin fizz with the addition of rhubarb. I found bottles of Dry Sparkling's Rhubarb Soda in the bargain aisle at Target, and grabbed those up. The mixology gods smile on me wherever I go. Along with Fee Brother's Rhubarb bitters, it seemed like a natural flavor combination. Gin, with all its botanicals and herbs, is great with vegetables, think celery, lettuce, even fennel. It often already has those flavors, they are just waiting to be enhanced. I used Aperol to add depth and lime juice to balance the sweetness.
Rhubarb Fizz
Key Lime Simple Syrup: In a small saucepan mix 1 cup water, 1 cup granulated sugar and the rinds from at least a dozen key limes. They are a pain to peel but it is worth it. Some say softening them in the microwave for just a few seconds can help. Add juice from one or two key limes (use the rest to make key lime pie). Bring to a boil and let gently simmer 30 minutes or so. Let it cool completely, strain out the rinds and store in an air tight container in the refrigerator, it will keep a few weeks.
Rhubarb Fizz
- 1.5 oz Boodles Mulberry
- 1 oz Aperol
- .5 oz key lime simple syrup (see recipe)
- .5 oz lime juice
- 2-3 dashes Fee Bros. Rhubarb bitters
- Dry Sparkling's Rhubarb soda
Key Lime Simple Syrup: In a small saucepan mix 1 cup water, 1 cup granulated sugar and the rinds from at least a dozen key limes. They are a pain to peel but it is worth it. Some say softening them in the microwave for just a few seconds can help. Add juice from one or two key limes (use the rest to make key lime pie). Bring to a boil and let gently simmer 30 minutes or so. Let it cool completely, strain out the rinds and store in an air tight container in the refrigerator, it will keep a few weeks.
Last in the fizzy category, the piece de resistance, the Mulberry Silver Gin Fizz. The Silver Fizz is likely a descendent of the famous Ramos Gin Fizz, perfected in New Orleans. Created in 1888, the Ramos uses cream to stabilize the egg white. The Silver Fizz is a great make-at-home drink because most bars today won't risk salmonella by mixing a raw egg white into your cocktail, more's the pity. Really a shame because the chances of that happening are infinitesimal. Still, it gives us at-home mixologists an perk over professional bartenders. We eat raw cookie dough and cake batter at home anyway, so why can't raw egg be enjoyed with an adult beverage? The key to the Silver Gin Fizz, whose recipe I found at Food & Wine, involves a dry shake (a shake with no ice) to really get the white to froth up. The dry shake is crucial because the egg foams more easily when warm. The acids in lemon and lime juice help stabilize the foam. It's chemistry of the very best kind.
Mulberry Silver Gin Fizz (credit: Food & Wine)
Add all the ingredients, except the club soda, into a cocktail shaker with no ice. Shake vigorously 1-2 minutes. Add ice to the shaker and and shake vigorously again. Strain into a highball or Collins glass and top with club soda. It will take a few seconds for the foam to separate. Garnish with lemon or lime wedge.
http://www.foodandwine.com/fwx/drink/3-quick-cocktails-starring-sloe-gin
Mulberry Silver Gin Fizz (credit: Food & Wine)
- 1 egg white
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 3/4 oz simple syrup (an infused syrup is nice here)
- 1 oz Boodles Mulberry
- 1 oz Gin
- 2 oz club soda
Add all the ingredients, except the club soda, into a cocktail shaker with no ice. Shake vigorously 1-2 minutes. Add ice to the shaker and and shake vigorously again. Strain into a highball or Collins glass and top with club soda. It will take a few seconds for the foam to separate. Garnish with lemon or lime wedge.
http://www.foodandwine.com/fwx/drink/3-quick-cocktails-starring-sloe-gin
When you are positively fizzed out, Boodles Mulberry was fantastic in a classic Bourbon Blackhawk cocktail. The sweetness of the gin mellowed the spice and fire of the Bourbon, I used Bulleit. A great warming winter drink.
Bourbon Black Hawk
2 oz Bourbon
1 oz Boodles Mulberry
Shake over ice, strain into a lowball glass with fresh ice. Garnish with a Luxardo cherry and preferably a wedge of blood orange.
I'm almost done with the bottle, and not sure I will be able to find another this year. According to Boodle's PR representative, Danielle Katz, the plan is to bring it back to the market in America next fall.
If you happen to see a bottle at one of your more high-end liquor stores, do not hesitate for a second to grab a bottle or two off the shelf. Or three. It would even be a great holiday or birthday gift for a ginophile.
They say the way to judge the greatness of a novel is to see if you feel that odd, bittersweet combination of delight and sadness as the book reaches its inevitable conclusion. You enjoy the story so much that you never want it to end, but at the same time you can't wait to see what happens. Finishing a bottle of Boodle's Mulberry feels very much the same.
Bourbon Black Hawk
2 oz Bourbon
1 oz Boodles Mulberry
Shake over ice, strain into a lowball glass with fresh ice. Garnish with a Luxardo cherry and preferably a wedge of blood orange.
I'm almost done with the bottle, and not sure I will be able to find another this year. According to Boodle's PR representative, Danielle Katz, the plan is to bring it back to the market in America next fall.
If you happen to see a bottle at one of your more high-end liquor stores, do not hesitate for a second to grab a bottle or two off the shelf. Or three. It would even be a great holiday or birthday gift for a ginophile.
They say the way to judge the greatness of a novel is to see if you feel that odd, bittersweet combination of delight and sadness as the book reaches its inevitable conclusion. You enjoy the story so much that you never want it to end, but at the same time you can't wait to see what happens. Finishing a bottle of Boodle's Mulberry feels very much the same.