Approximately one sip into this cocktail, I knew I’d have to track down the recipe to share with Fine Cooking readers.
It was a warm night in Cognac, France, and this was the final event for a worldwide bartender contest sponsored by G’Vine gin. (G’Vine is made from a base of grapes- unusual for gin- in the Cognac region.) The drink was concocted by finalist David Wolowidnyk of Restaurant West in Vancouver, Canada. With just four ingredients it was perhaps the simplest cocktail of the night, but also the most surprising.
This gin is very floral and not heavy on the piney juniper, so it contributes a floral aspect to the drink. The plum wine (look for it next to the sake in the wine or liquor store) is subtle in the drink but adds some fruity notes that you would get from say, vermouth. The lemon juice adds the bright tart citrus, which is balanced by the sugar in the cinnamon syrup. The cinnamon, which I usually associate with winter drinks with dark spirits, acts here like cooling spice as we might think of wintergreen.
On a night of many excellent drinks, this simple and clever cocktail had me coming back for more.
By David Wolowidnyk of Restaurant West in Vancouver, Canada
1½oz G’Vine Floraison Gin
¾oz “Ume” Plum Wine
1oz Fresh lemon juice
¾oz Cinnamon Syrup
Shake all ingredients with ice and strain into an ice-filled old-fashioned glass. Garnish with a cinnamon stick & lemon zest
To make Cinnamon Syrup, boil one liter of water with two cinnamon sticks until the water is reduced by half. Add one liter of granulated sugar and simmer until just dissolved. Remove from heat to cool before using.