Bluecoat Barrel Finished Gin Debuts at Philly Bartending Competition

Bartender Jesse Cornell at Bluecoat Barrel Finished Gin Event
Bartender Jesse Cornell at Bluecoat Barrel Finished Gin Event

When Philadelphia Distilling introduced Bluecoat Gin in 2006, it was heralded as one of the most drinkable gins on the market, a spirit less dry than traditional British gins. On April 2, the state-run liquor stores in Pennsylvania began stocking Bluecoat Barrel Finished Gin, a small batch processed spirit – six barrels for every run – that will only be available until May 2. On March 25, at Iron Chef Jose Garces' Olde Bar, Philadelphia Distilling held a preview party and bartending competition for their newest offering. During the event, Bluecoat reintroduced the Clover Club, a gin-based cocktail that originated in Philly in the 1880s.

Inspired by the popularity of barrel-finished whiskey, Bluecoat's new gin still has the usual juniper and pepper notes of the original, but is softer and rounder with fragrant hints of coriander, caramel toffee and nutty oak in the mix.

Clover Club cocktail
Clover Club cocktail
The debut of Bluecoat Barrel Finished Gin set the stage for a cocktail competition. Philly-area bartenders used the new spirit to create drink recipes, and after several rounds, Jesse Cornell (Vesper) was the last mixologist standing. The event also marked the re-introduction of the Clover Club, a cocktail invented at Philadelphia's Bellevue Stratford Hotel in the 1880s. The updated version of the Clover Club features Bluecoat Barrel Finished Gin, dry Vermouth, raspberries and egg white (optional), a blend that creates a smooth, elegant cocktail.

Recipe: Clover Club Cocktail with Bluecoat Barrel Finished Gin

1 1/2 oz Bluecoat Barrel Finished Gin
1/2 oz Dry Vermouth
3/4 oz Simple Syrup
3/4 oz fresh Lemon Juice
6 fresh raspberries and egg white (optional)

Add raspberries to a cocktail shaker, lightly muddle. Add the additional ingredients to the shaker with ice then shake vigorously. Double strain into a cocktail Coupe and garnish with fresh raspberries.

Photos ©Reese Amorosi 2015

Posted on Saturday, April 04, 2015