No. 209 Gin
A Contemporary American Gin
Distillery No. 209 is a uniquely located operation, producing an equally unique, contemporary American gin.
Originally housed in a barn in Napa Valley, the distillery has enjoyed a rebirth on Pier 50 in San Francisco, California, thanks to food and wine entrepreneur Leslie Rudd of Dean and Deluca and Rudd Winery & Vineyards
Under the supervision of distiller Arne Hillesland, No. 209 Gin is distilled five times in a custom-built alembic copper still and blended with select botanicals from around the world.
The addition of bergamot orange peel, coriander, cardamom, angelica and cassia (a relative of cinnamon) bring citrus and spice to the forefront of No. 209 Gin's flavor profile, while still retaining classic notes of juniper berries.
For something truly unique, try pairing No. 209 Gin with artisanal cheeses. Click here for our suggestions.
No. 209 is a smooth, complex gin ~ delicious served straight up, in classic gin cocktails or in more adventurous combinations. Here are a few to try ~
1-1/2 ounces No. 209 Gin
1 ounce pomegranate juice
1 dash of bitters
1-1/2 ounces dry sparkling wine
Stir 209, juice and bitters, then top with sparkling wine.
Recipe created by: PRESS Restaurant- St. Helena, CA
The Bramble Cocktail
2 ounces No. 209 Gin
1/2 ounce Crème de Mure (Crème de Cassis)
1-1/2 ounces lemon juice
1/2 ounce sugar syrup
Fill glass w/ crushed ice. Add No. 209 Gin, lemon juice, sugar syrup and stir. Top with more crushed ice. Lace top of drink with crème de cassis and garnish with 2 blackberries and a lemon wedge.
Recipe created by: Absinthe Restaurant - San Francisco, CA
The Basil Gimlet
5 basil leaves
1 medium lime
1/2 ounce simple syrup
2-1/2 ounces No. 209 Gin
Place five basil leaves in mixing glass. Squeeze the lime into the glass. Press down on the leaves with a muddler and twist 4 or 5 times. Fill glass three-quarters of the way with ice cubes. Add the simple syrup and No. 209 Gin. Give the glass a good shake and strain into a cocktail glass. Float a piece of the muddled basil on the top as garnish.
Recipe created by: Rye Restaurant- San Francisco, CA
2 ounces No. 209 Gin
4 mint sprigs
1 spoon sugar
1 lime wheel
Muddle the mint sprigs and sugar. Add ice and fill with soda water. Garnish with the lime wheel.
Recipe by: No. 209 Gin
– Photos courtesy No. 209 Gin | Posted by Lynne Webb
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