The Tales of the Cocktail, a culinary and cocktail festival in New Orleans’ French Quarter, recently celebrated Beefeater Master Distiller Desmond Payne’s 40 years as a distiller in true New Orleans style. To mark his Ruby Jubilee a deputation from the Mayor’s office presented him with the keys to the city. Fittingly five of New Orleans’ finest mixologists also prepared specialty cocktails in honour of the occasion. These drinks reflect the flavor and flair of two of the greatest cocktail cities in the world – New Orleans and London – and celebrate one of the most influential people in the gin industry, Desmond Payne.

The Desmond

• 4 parts Beefeater Gin
• 4 parts balsamic vinegar
• 3 parts fig preserves
• 3 parts orange marmalade
• 2 parts elderflower liqueur
• 1 sprig of basil
• 1 large strawberry
• 1 fresh egg white or pasteurized equivalent
• Orange zest for garnish

Muddle the basil, strawberry and balsamic vinegar, and then strain. Add 4 to 5 drops of the mixture to the fig preserves, orange marmalade, and elderflower liqueur and thoroughly blend. Keep refrigerated overnight. Place fig/orange blend and the remaining ingredients in a shaker and shake vigorously until frothy. Strain into a chilled cocktail glass and garnish with a little orange zest.
- Created by Marvin Allen

White London

• 1 1/4 parts Beefeater Gin
• 1/2 part Cointreau
• 1/2 part lemon juice
• 1/4 part cream
• 3 teaspoons sugar
• 1 egg white
• 1/4 muddled cucumber
• 1 cucumber slice for garnish

Muddle cucumber in a shaker. Add remaining ingredients and shake vigorously. Serve in a cocktail glass and garnish with a cucumber slice.
- Created by Rebecca Tarpy

Payne’s Pleasure

• 1 1/2 parts Beefeater Gin
• 1 part simple syrup
• 3/4 part lemon juice
• 2 cups blueberries
• 2 tablespoons sugar
• Splash of club soda
• Squeeze of a fresh lemon wedge (approximately 2 teaspoons)
• 1 sprig of mint for garnish

Add blueberries, sugar and squeeze of lemon wedge in a blender and purée. Combine purée and remaining ingredients in a shaker filled with ice. Shake and strain the mixture into a highball glass and top with club soda. Fill the glass with ice and garnish with fresh blueberries and a sprig of mint.
-Created by Lu Brow

General Pakenham’s Revenge

• 1 1/2 parts Beefeater Gin
• 3/4 part Cointreau
• 3/4 part fresh lemon juice
• 1 bar spoon red pepper jelly
• 2 dashes Peychaud’s Bitters
• 1 small pepper for garnish

Combine ingredients in mixing glass, fill shaker with ice and shake. Strain into a cocktail glass and garnish with the pepper.
-Created by Chris McMillian

The Desmond Cup

• 1 1/2 parts Beefeater Gin
• 2 parts fresh lemon juice
• 1 part simple syrup
• 2 cucumber medallions
• 2 orange wedges

Muddle cucumber and oranges in simple syrup. Add Beefeater Gin and lemon juice. Shake and strain over an ice filled highball glass and garnish with an orange wedge.
-Created by Chris Hannah

This entry was posted on Monday, August 4th, 2008 at 11:15 am and is filed under Cocktail. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.