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Whenever
I’m in New York, I have a few drinking buddies all ready to hit a few
bars for cocktails with me. One friend who I used to work with at Chez
Panisse is at the top of that list and we both like our cocktails the
same way: Not on the sweet side.
So when
we go out, we scan bar menus to find drinks that accent the bitter
and earthy, rather than fruity. (Unless you’re talking about margaritas
and daiquiris, or anything served in a hollowed out pineapple or
coconut – then I’m in.) At one bar we couldn’t find a drink on the list
that caught our eye, so the bartender offered to make a Chin Up.
The base
of a Chin Up is gin, and I recently went to visit Breuckelen
Distilling, a relatively new distiller in Brooklyn that’s
using New York grains and botanicals (as much as possible) to make
a Rye & Corn whiskey as well as two types of gin: one barrel-aged
and another simply called Glorious
Gin.
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