Eat + Drink: Mixing It Up: Team Gin
Boris Van Dyck, ICEBOX
Kevin Johnson, The Grocery
Drink & Dish:
Southern Smoke & Boudin Blanc
Boris Van Dyck, the founder of ICEBOX beverage catering service and spirits director for this year’s Charleston Wine + Food Festival, knows a thing or two about making a great cocktail. So when presented with this challenge, he collaborated with The Grocery chef-owner Kevin Johnson, focusing on the herbal and sweet flavors of the eatery’s popular Boudin Blanc small plate and using Boodles British Gin to create his drink, the Southern Smoke. “I wanted to play off the gin- and juniper berry-infused cabbage purée and balance the sweet components of the dish—the roasted apple and prune—with smoky, nutty, and acidic notes,” says Van Dyck.
A rinse of Compass Box’s Peat Monster Scotch Whisky in the glass provides the hint of smoke, while the walnut bitters, floral and spicy Tasmanian pepper syrup, and lemon juice complement the gin’s coriander and botanical notes. The result? A smooth and equally complex counterpoint to the hearty French country dish.
Liquor: Boodles British Gin
Flavor profile: A light-bodied gin with a woodsy aroma; slightly sweet, clean, and floral taste and hint of citrus from generous use of coriander seeds; and a citrusy aftertaste with lingering herbal astringency
- 1 1/2 oz. Boodles British Gin
- 1/4 oz. Tasmanian pepper syrup (find recipe at charlestonmag.com)
- 3-4 dashes Fee’s Walnut Bitters
- 1/2 oz. lemon juice
- Compass Box Peat Monster
- Scotch Whisky
- Wide cut of lemon rind for garnish
Pour first four ingredients into a shaker filled with ice.
Stir with bar spoon until well-chilled.
Coat a rocks glass with Scotch whisky and discard.
Strain liquors into a glass with a large format ice cube.
Garnish with a wide cut of lemon rind, twisting to release essence and dropping into the glass.