Posted by: Matt Browner Hamlin | April 28, 2009

Plymouth Gin St. George’s Day Dinner @ PS7

Last Thursday I had the pleasure of attending a St. George’s Day Dinner hosted by Plymouth Gin at PS7 Restaurant. In attendance was Plymouth’s Brand Ambassador Simon Ford, who I had the pleasure of sitting next to all night, geeking out over gin and cocktail culture. The concept of the dinner was that PS7’s head bartender Gina Chersevani and chef Peter Smith would craft an original menu pairing each course with a Plymouth Gin cocktail. Each dish and drink was introduced by Chersevani and Smith and some of the creative process was explained. Each food dish included ingredients found in Plymouth Gin’s seven botanicals: juniper berries, lemon peel, orange peel, orris root, angelica root, cardamon pods, and corriander seeds. Plymouth’s Sloe Gin was also a popular ingredient in the food dishes. As much as I’d love to give a full rundown of what was an incredible evening of food, I’m going to focus on the drinks created by Chersevani for the menu.

The good news is that the drinks were amazing and beautiful…and Gina provided all the guests with her recipes. The bad news, at least for me, is that every cocktail included at least one ingredient that you’re unlikely to find in your current home bar.

An Englishman in Provence

An Englishman in Provence

First up was An Englishman in Provence, a light and refreshing cocktail that combined savory and sweet flavors in great balance. It was probably my favorite drink from the entire night and is certainly something that I hope PS7 considers putting on their regular cocktail menu.

An Englishman in Provence
1.5 oz Plymouth Gin
1 oz Fennel Syrup
1 oz Lemon
1 oz Cucumber Water
Top with Sparkling Water
Cucumber Ribbon

Combine gin, fennel syrup, cucumber water packed with ice, roll and top with sparkling water. Garnish with cucumber ribbon.

Gardenesque Shrubberies

Gardenesque Shrubberies

The second cocktail included a raspberry and beet shrub that had been aged for six months. Gina described the drink as having egg and it certainly tasted like it, though it’s not how the recipe was printed. Additionally while the printed recipe said to top with champagne, Gina told us she had lightly shaken the champagne, keeping the flavor but losing the carbonation. The shrub and lime gave the drink a great light and peppery taste.

Gardenesque Shrubberies
1.5 oz Plymouth Gin
1 oz Raspberry and Beet Shrub
.5 oz Lime Juice

Combine Plymouth Gin, shrub and lime juice, shake over ice and strain into a martini glass, top with champagne and zest lime peel over top for garnish.

Peter Cottontail

Peter "Cotton"tail

My second favorite drink of the night was Peter “Cotton”tail — which was served alongside a remarkable rabbit dish. A julep variation, the drink had strong honey and mint flavors. The rose water was lighter and played in with the honey and cardamon syrup. The orange flavors were subtle, though all in all I think the drink was a bit too sweet and a smaller dose of honey syrup might have been better.

Peter “Cotton”tail
1.5 oz Plymouth Gin
1 oz Honey/Cardamon Syrup
5 Mint Leaves
1 Wedge of Orange
Shaved Ice
Spritz of Rose Water

Muddle mint leaves with wedge of orange, then fill with shaved ice, pour in Plymouth Gin, honey/cardamon, stir until a nice frost on the glass. Spritz the rose water on top, serve with a sprig of mint.



The next drink was surely the most interesting cocktail of the night. The P.B.L.T. stands for Plymouth Bacon Lettuce Tomato. Each element was presented in different forms – the gin with a lemon twist, a tomato water ice cube, a lettuce water ice cube, and bacon dust. The gin itself arrived in a separate carafe for each serving, with the cubes in a rocks glass. As the ice cubes melted, the flavor of the drink evolved, to the point that it was most like a Bloody Mary old fashioned. No doubt, this was the most creative cocktail of the night. While it was fun, it wasn’t terribly easy to drink. The whole idea of deliberately speeding up the melting process of the ice to create the flavors of the drink was counter intuitive. Still, it was a lot of fun and certainly elicited the most conversation of the night.

1 oz Plymouth Gin
1 cube of Lettuce Water
1 cube of Tomato Water
Spray vinegar on one side of glass and stick dehydrated bacon dust on side

First spray vinegar on a glass and dip in dehydrated bacon dust, then place a lettuce water cube, tomato cube, then pour the Plymouth Gin over top.

Katies Sloe Burn

Katie's Sloe Burn

The last drink was Katie’s Sloe Burn, a nice cocktail that had a mix of sour, bitter, and savory flavors. The sloe gin and orris root flavors provided complimentary sweet and bitter flavors. Overall there was a strong lemon base to the drink, with the sloe berries sitting on top. This wasn’t my favorite cocktail of the night, but it was nice to see the Plymouth Sloe Gin make it into a new drink in an original way.

Katie’s Sloe Burn
1 oz Plymouth Gin
1 oz Plymouth Sloe Gin
.5 oz Confit Lemon Syrup
.5 oz Fresh Lemon Juice
1 pinch of Cinnamon
Spritz of Orris Scented Water

Scent a Marie Antoinette glass with orris water, then in a shaker combine Plymouth Gin, Plymouth Sloe Gin, lemon syrup, lemon juice and cinnamon. Shake, strain into glass, garnish with a confit lemon peel.

As I said above, the whole evening was great fun and a great way to experience Plymouth Gin and the flavor elements that make it great. It served to showcase one of the premier gins in the world and hearing Plymouth’s rich 400 year history from Simon Ford was a great addition to the culinary creations of the night. That Gina Chersevani was kind enough to share the recipes for her creations was a very nice close to the evening. Thanks to Simon, Gina, Peter, and the rest of the Plymouth team who helped put the event together.



  1. Matt – if you got Simon Ford’s card, would you please email him and tell him that the U.S.A. needs Plymouth Navy Gin a.s.a.p.?

    Thanks. 🙂

  2. He was actually out, though we did talk about it. Not clear if there’s any chance it comes soon (though it seemed like down the road there’s a chance Plymouth Fruit Cup might be brought out again).

  3. Awesome cocktails and i love that cucumber ribbon garnish! can`t wait to make it myself.



    • I thought you’d like it. Actually when it came out, I thought to myself, “Finally I get to have a cocktail with the sort of beautiful garnish I always see Tiare making!”

  4. […] this year, while taking part in a special tasting dinner put on by Plymouth Gin at PS7s, I had an interesting conversation with Plymouth’s brand ambassador Simon Ford. Simon and I […]

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