Plymouth Gin: Reinventing the BLT
According to FoodReference.com the B.L.T. is the second most popular sandwich in the United States. A B.L.T. is best made at home with maple cured and smoked bacon which has been fresh made to order. The bread should be nicely toasted with ripe beefsteak tomatoes and crispy Romaine or Bibb lettuce and mayonnaise layered perfectly. However there is one B.L.T. that just might be better served straight from the source the first time you care to try it and dripping wet at that.
The B.L.T. has been reinvented as a cocktail. Eminent D.C. mixologist Gina Chersevani created the P.B.L.T. (Plymouth Gin, Bacon, Lettuce, Tomato) cocktail. This makes an interesting artistic display as well as surprisingly satisfying infusion of flavors with the crispness of the lettuce and tomato combining with the rising trend of using bacon in cocktails. Each ingredient harmonizes with the Plymouth Gin to create a truly unique cocktail that is equally sophisticated and pleasurable.
P.B.L.T. – created by Gina Chersevani
1 ounce 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.
Tomato Cubes
16 ounces of fresh tomato juice (either in a juicer or done in a blender and then strained)
1 teaspoon of white pepper
1 pinch of fleur de sel
4 ounces of fresh lemon juice
4 dashes of Tabasco
Combine all ingredients together and fill ice trays. Makes about 24-30 cubes
Lettuce Cubes
14 ounces of lettuce water (2 large heads of iceberg lettuce, that has been juiced in a juicer)
1 teaspoon of white pepper
1 pinch of fleur de sel
4 ounces of lemon juice
Combine all ingredients together and fill ice trays. Makes about 20-24 cubes
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Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

