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How To Make PDT's Nolet's Noël

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With visions of sugarplums dancing in his head, PDT owner Jim Meehan pulled out a bottle of Damson gin liqueur and starting tinkering. Damson plums—the spiciest and most tart variety of the fruit—often ripen in early September, just in time to be macerated into a liquid holiday treat. Made in the Finger Lakes, Averell's Damson Gin is an American take on the classic British liqueur. A combination of fresh damson juice, gin and sugar, it's like the less bitter cousin of sloe gin. More

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