A Ginny Walk through the Forest
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This luscious limited edition gin, Thresh & Winnow Forét, from Chicago’s KOVAL Distillery, is presented in a gorgeous green tinted glass decanter featuring bas relief images of the botanicals and grains used in KOVAL’s distillates. The organic spirit balances shiso with juniper, bitter orange, spruce, elderflower, and an array of hand-foraged earthy botanicals that conjure up the wild and fertile nature of springtime in a wooded glen. Shiso, an herb in the mint family prized in Japanese, East, and Southeast Asian culinary traditions, has distinctive notes of spicy white pepper, grassiness, and bright astringency. This complex gin is delicious for sipping and mixing into cocktails like Gimlets and Bee’s Knees. Try mixing it with elderflower tonic and a twist of lemon, in a tall glass of ice, or perhaps try a viridescent and sunny Green Park cocktail...
The Green Park was invented in 2011 by Eric Lorincz when he was head bartender at the storied American Bar at the Savoy Hotel in London. Traditionally made with Old Tom gin, we thought this pretty and bright modern cocktail would serve as the perfect vessel to accentuate the herbaceous shiso and citrus notes in Forét. To achieve the optimum verdant hue shake with fresh basil, or try with shiso leaves for an even more intense sip! For sweetness, we’ve included Meadowlands Signature Simple Syrup featuring meadowsweet, honeysuckle, red clover, and cornflower. Scrappy’s Celery employ an antique recipe for these bitters, giving a nod to nineteenth century bars like the Savoy, the oldest standing bar in London. Formulated with organic celery seed, herbs, and hints of citrus, they bring a savory depth and spice to the Green Park. You can also enjoy these bitters in gin cocktails including the Dirty Martini, Bloody Mary, and Gimlet. To top it off, a miniature Ms. Better’s Miraculous Foamer will make your cocktail fabulously frothy. Join us in raising a glass to renewal, fresh starts, and the wonders of nature as we welcome the season of growth.
