GSN Alert: 5th Annual Craft Spirits Celebration

For spirit aficionados, fans, lovers or really thirsty people who enjoy a well-made drink, here’s some good news: Craft Spirits Celebration is back!

Taking place September 14th in New York City, the 5th annual Craft Spirits Celebration is bringing together distillers and the people who love their spirits, for a day of sampling some mighty fine, quality-crafted hooch.

And it’s not just spirits for the sake of spirits. We’re experimenting with all the magnificent ways food and drink mingle. You’ll be encouraged to pair a savory bite with a liquor that’s perfectly suited for it.

GSN readers get a special discount on tickets by ordering them through Eventbrite here.


GSN Suggests: Springtime Cocktails!

I'll Have What She's HavingSpring is finally here!  What better time than to try some new floral and herbal cocktails?  Here are a few that the GSN staff have been enjoying over the past week.

I’ll Have What She’s Having
By Ian Hardie (Huckleberry Bar, Brooklyn)
1 1/2 parts Caorunn Gin
1/2 parts St. Germain
1/2 parts Aperol
3/4 parts lemon juice
2 dashes Peychaud’s bitters
Shake all ingredients and add to a coupe glass. Garnish with a grapefruit twist.

Sandeman SpirtzSandeman Spritz
By Jim Meehan (Please Don’t Tell, NYC)
1 1/2 parts Sandeman Founders Reserve Port
1 1/2 parts Grapefruit juice
1 1/2 parts Pellegrino Chinotto
Combine the first two ingredients in a cocktail shaker. Shake with ice and strain into a Douro spice (write to for more info) rimmed rocks glass filled with ice.Top with Pellegrino Chinotto. Garnish with half a grapefruit wheel.

Day SpaDay Spa
By Clint Rogers and Harrison Ginsberg (The Dawson, Chicago)
1 1/2 parts Caorunn Gin
3/4 part Camomile Cucumber Syrup
3/4 Lime juice
1/2 part Cocchi Americano
1/2 part Grapefruit juice
3/4 part Suze
3/4 part Chareau
Two dashes Jamaican #2 Bitters
Combine all ingredients in a cocktail shaker and shake with ice. Strain into a rocks glass, then fill with fresh ice. Garnish with cucumber slices.

Sandeman Sangree revisedSandeman Sangree
By Peter Vestinos (Wirtz Beverage Group, Chicago)
1 1/2 parts Sandeman Porto Founders Reserve
3/4 parts Plymouth Gin
3/4  parts Lemon Juice
1/2 parts Simple Syrup
2 parts Soda water

Combine all ingredients, except the soda water into a cocktail shaker. Shake briefly with ice. Strain into a highball glass filled with ice. Add soda water. Add a lemon wheel and grate nutmeg across top.