Taking Flight: First Class Ticket With Stonecutter Gin

Jackson House Inn, Woodstock Vermont

Our recent visit to Stonecutter Spirits involved a special mixology session with co-founder Sas Stewart. We watched as she opened her worn notebook – creased, bookmarked, and obviously well-loved. Recipe upon recipe filled the pages, the experimentation of which was evident by the noticeable cross outs and arrows scattered throughout the book…strangely reminiscent of the Wright Brothers early sketch papers and notes. ¬†As she walked us through her assortment of homemade simple syrups, shrubs, and herbs, we couldn‚Äôt help but feel like we were in a playground specially curated for cocktail enthusiasts like us! Sas remains¬†confident with an edge. We like that¬†she applies¬†her craft in a methodical way that pushes all boundaries, soaring Stonecutter Spirits to new heights.

Truth be told, we love cocktails! They’re simply delicious. But a ridiculously¬†great cocktail has the ability to take you on a little mini vacation. From the experience of holding the delicate glass, to the moment you take that initial sip, we love to create mixtures that take us on a personal journey. Each subtle tweak of bitters, liquors, and juices leads to a unique destination. Needless to say, we enjoy experimenting with various ingredients and proportions here at the Jackson House Inn. We take pride in sharing the special recipes, spirits, and inspirations we‚Äôve discovered with our guests. After all – what is a good drink without a good story?

IMG_9314Sas showed us around her test kitchen. Now it‚Äôs our turn. Fasten your seatbelts, adjust all¬†seats to¬†their upright position…we’re about to take our wheels up and experience a taste journey! We‚Äôve concocted a truly special cocktail for a truly spectacular¬†spirit – Stonecutter’s premier barrel-aged gin. ¬†Allow us to introduce¬†Taking Flight:¬†an homage to the¬†critically acclaimed gin that put Stonecutter Spirits on the map. Their¬†inaugural venture¬†earned¬†Double Gold at the 2016 World Spirits Competition. Not only has this¬†single barrel gin taken their business to new altitudes, but we also feel that this spirit has the ability to make an exceptionally¬†elegant and refreshing cocktail! ¬†Our¬†Jackson House Inn recipe combines¬†approachable familiarity with¬†some modernist techniques. As a nod to the gin‚Äôs delicate nature and unique botanicals, we‚Äôve paired this spirit with a citrus shrub, fresh melon, and yellow chartreuse to make a¬†bold, yet¬†delicate, cocktail with a luxurious lemon foam finish. Enjoy take-off!


Taking Flight
Print recipe here.

2 oz Stonecutter Spirits Gin
1 oz citrus shrub
.5 oz yellow chartreuse
1 oz melon puree

Citrus Shrub:
3 limes
1 lemon
1 inch knob of fresh ginger (preferably white)
2 Tbsp honey (preferably orange blossom honey Рlighter and delicate)
2 Tbsp super fine sugar
5 drops white balsamic

Lemon Egg White Foam:
100 g / .45 cup of water
30 g / 2 Tbsp sugar
3 g gelatin leaf, silver strength 160 bloom / 5/8 tsp powder gelatin
20 g / 1 small egg white
100 g / .45 cup of lemon juice

Maldon salt
Freshly ground pepper
3 melon balls

Prepare the Lemon Egg White Foam
Dissolve the 30 g of sugar and 3 g of gelatin by combining with 100 g of water. Warm until dry ingredients have dissolved. Chill syrup until cold.

Combine this syrup with 20 g of egg whites and 100 g of lemon juice. Mix in an immersion blender and pour into a cold, one-liter whipping siphon.

When ready, charge the siphon with 1 N2O cartridge and shake well. Test foam for consistency – it should have a velvety appearance, but too soft to hold a peak. If foam dissipates too quickly, charge siphon a second time.

**Alternative to siphon approach:
Add 3/4 of 1 egg white in a Boston Shaker with all cocktail ingredients. Dry shake to froth egg whites. Shake vigorously for a good 1 minute. Add ice. Shake to a good chill. Use a normal strain to pour into a coupe glass. 

Make the Citrus Shrub
Zest and juice 3 limes into a bowl. Add the juice of 1 lemon. Grate 1 inch of fresh ginger into bowl. Add 2 Tbsp of honey and 2 Tbsp of super fine sugar. Mix all ingredients until sugar is dissolved. Add 5 drops of white balsamic and mix again. Refrigerate to allow flavors to come together.

**You can custom tailor this recipe to your liking! Add extra honey and sugar for more sweetness, and reduce the sugar and honey for more sourness. Your choice, no worries!

Make the Cocktail
Make melon puree by pulsing 1 cup of very ripe melon in a blender until pureed. Refrigerate and reserve until ready.  Combine 1 oz of the citrus shrub, 1 oz of the melon puree, 2 oz of Stonecutter Gin, and .5 oz of yellow chartreuse in a Boston Shaker. Stir with a bar spoon. Add ice. Shake modestly until you have a nice chill, and before the shaker frosts. Double strain into a chilled coupe glass. Top off with Lemon Egg White Foam. Garnish with skewered melon balls (we compress the melon to pack in the flavor), a pinch of Maldon salt, and a pinch of freshly ground pepper. 

Tasting Notes
This is a refreshing, sour gin cocktail – ideal¬†for the hot summer days ahead. Believe it or not, the first thing that hits your taste buds is the flavor of fresh melon. Then follows a burst of Stonecutter’s¬†beautiful botanicals. Citrus overtones¬†create¬†a¬†third wave of taste. Finally, experience¬†the uniqueness of lemon egg white foam¬†–¬†the perfect texture combination of creaminess and light viscosity. Enjoy two if you have a layover!

The Best Email Newsletter in Vermont!

Get our newsletter to find out what is happening in Woodstock Vermont each month & at the Jackson House Inn.