Beefeater 24 Puts Citrus on Your Spring and Summer Radar
Glam gals love gin, but did our favorite alcohol just get an upgrade? You better believe it, because Beefeater did it. Just in time for warmer weather, Beefeater 24 presents a premium gin made with the same precision and dedication as their classic recipe, but with less juniper botanicals, and instead, a mixture of citrus extracts like green tea, sentra tea, and grapefruit peel. The result is a concoction that's fresh, flavorful, and less harsh on the palette than standard gin, perfect for making spring and summer refreshments. Here are three recipes to try!
True Love Brewster
Created by Summer Bell, The New Easy (Oakland, CA)
1.5 oz. Plymouth Gin
.5 oz. Fresh Lemon Juice
.5 oz Golden Raisin Puree
.5 oz Rosemary Infused Honey
Shake ingredients and strain over fresh ice in a collins glass and top with an oz. of IPA beer
Garnish with a pick of multi colored raisins
Housemade ingredients recipes:
Golden raisin puree: Simmer 4 cups of golden raisins with 6 cups of water and 1/2 a cup of honey for 20 minutes then blend in a vitamix till very smooth. Fine strain through a chinois and let cool.
Rosemary infused honey: Make a honey simple syrup by simmering with a ratio 1:1 honey to water. Take off the heat and while still hot add several bunches of fresh rosemary. Let steep for an hour or to taste.
Created by Sam Treadway, backbar (Boston, MA)
2 oz Beefeater London Dry Gin
1/2 oz Fresh Lemon Juice
1/2 oz Simple Syrup
2 Long Slices of Green Bell Pepper (one for garnish)
Top with Barritts Gingerbeer
Muddle one slice of bell pepper, add Beefeater, lemon and simple. Shake well with ice. Double strain into an ice filled collins glass. Top with gingerbeer, and garnish with a slice of bell pepper.
The Oceanside Fizz
Created by Erick Castro, Polite Provisions (San Diego)
2 oz Beefeater 24 Gin
.75 oz Fresh Lime Juice
.75 oz Simple Syrup
6-8 Mint leaves
Pinch of Sea Salt
Dash Celery Bitters
Muddle ingredients together. Fill cocktail shaker with ice and shake aggressively. Strain and pour into a highball glass. Garnish with mint leaves.