Club Corner
Q4 Gin Club: Back to Marin
Alamere London Dry Gin For our final Gin Club selection of 2026, we stay close to home while traveling, in spirit, back to France. Alamere is the work of Marin restaurateurs Susannah and Olivier Souvestre. Olivier, a Breton chef and former chef/co-owner of Le Garage in Sausalito, first encountered distillation as a child beside his grandfather, distilling apples in France.Today that memory lives again in Marin County through a copper alembic imported from Bordeaux.A fitting finale to the year: French memory, California ingredients, and the Pacific at the door. Cheers! Fabien Damman Alamere London Dry Gin Origin: Marin County, California At the heart of Alamere is a dialogue betweeninheritance and reinvention. Olivier Souvestre grew upin France and learned the rudiments of distillationbeside his grandfather; years later, after building acareer in Marin restaurants, he and Susannah foundedAlamere Spirits. The distillery uses a traditional copperalembic imported from Bordeaux, joining an old-worldmethod to a distinctly California sensibility.The London Dry begins with French wheat and 13aromatics. Dry spices macerate for 36 hours, whilefresh citrus peel is added just before distillation topreserve its brightness. California almonds give thespirit its signature velvety texture; Italian juniper bringspine and citrus; cubeb pepper contributes dry spice;and orris root helps the aromas linger. The result isclassical without being severe: generous juniper, vividcitrus and a clean, bone-dry finish.The name Alamere looks west. It comes from AlamereFalls, Marin's rare tidefall where fresh water meets thePacific, and the distillery connects the word to an oldFrench rendering of 'to the sea.' For the close of our2026 Gin Club, it feels almost philosophical: the alembiccarries memory forward, while the sea keeps everyhorizon open. Tasting Notes:Nose: bright juniper, citrus peel, dry spicePalate: silky texture, pine, lemon zest, almond softness,pepperFinish: long, crisp, aromatic and bone-dry ABV / Size: 42% Base: French wheat Botanicals:13 aromatics including Italian juniper, Californiaalmonds, citrus peel, cubeb pepper and orris root Alamere Martini 2 1⁄2 oz Alamere London Dry Gin1⁄2 oz dry vermouthLemon twistAdd gin and vermouth to a mixing glass filled with ice.Stir until very cold, then strain into a chilled cocktail glass. Express a lemon twist over the surface and garnish. Marin Negroni 1 oz Alamere London Dry Gin1 oz sweet vermouth1 oz CampariOrange peelAdd all ingredients to a mixing glass with ice and stir until chilled. Strain over a large cube in a rocks glassand finish with orange peel.
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Quarter 2 Gin Club: Bobby's Schiedam Dry Gin
Bobby’s Schiedam Dry Gin A Journey Between Two Worlds Some spirits belong to a place. Bobby’s belongs to a journey. Our voyage begins in Schiedam, the old Dutch city of stills and genever, then follows the ancient spice routes eastward toward Indonesia. It is there, between two worlds, that Bobby’s finds its soul. Juniper and coriander carry the cool, familiar character of European gin, while lemongrass, clove, cinnamon and cubeb pepper arrive like treasures from a distant shore - fragrant, warm and wonderfully exotic. Each botanical is distilled separately before the eight are brought together, allowing every aroma to tell its own part of the story. At 42% ABV, Bobby’s is bright and dry, but beneath its freshness lies something deeper: citrus, flowers, pepper and spice unfolding like the memories of a long voyage. A Dutch gin with an Indonesian compass - made for those who still believe the best discoveries begin with curiosity. Fabien Damman Bobby’s Schiedam Dry Gin Origin: Schiedam, Netherlands Bobby’s combines classic Western gin botanicals with Indonesian spices. Juniper and coriander give the gin its familiar dry backbone, while lemongrass brings freshness and lift. Clove, cinnamon and cubeb pepper add warmth, aromatic spice and a gently peppery finish. Fennel and rose hips round out the profile with subtle sweetness and floral character.Tasting Notes:Nose: bright citrus, lemongrass, fennel and warm spicePalate: juniper, coriander and floral citrus with clove and cinnamonFinish: dry, aromatic and peppery with lingering cubeb and juniper ABV / Size: 42% / 750 mL Botanicals:Juniper berries, fennel seed, coriander, rose hips, lemongrass, cloves, cinnamon, cubeb pepper. Bobby & Tonic2 oz Bobby’s Schiedam Dry Gin4–5 oz premium tonic waterOrange wedge or peel1 cloveFill a tall glass with ice. Add gin and tonic and stir gently. Garnish with orange and clove. Bobby’s Collins2 oz Bobby’s Schiedam Dry Gin¾ oz fresh lemon juice½ oz simple syrup2 oz soda waterShake gin, lemon and syrup with ice. Strain over fresh ice, top with soda and garnish with a citrus twist.
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Gin Club Quarter 2: Gunpowder!
We’re one month into Spring and we can’t think of a better time to unveil our newest Gin Club pick, Drumshanbo Gunpowder Irish Gin. This eponymous gin is produced at The Shed Distillery in the town of Drumshanbo. This gin features 12 botanicals, with its signature ingredient being the slow-dried Chinese gunpowder tea. Four of the ingredients are vapor-infused while the other eight are placed directly into medieval copper pot stills. This is a bone-dry, 43% ABV, clean and crisp gin with style to spare. Sláinte! Will Popko PlumpJack Spirits Buyer Drumshanbo Gunpowder Irish Gin Origin: Drumshanbo, County Leitrim, Ireland Originating in the 17th century, the small town of Drumshanbo (meaning “ridge of old huts”) resides in Northern Ireland in the rural, hilly County Leitrim. With a long history of coal and iron mining, this historic town boasts just over 1,000 residents. Fast forward to 2014, and The Shed Distillery opens in Drumshanbo. P.J. Rigney founded The Shed Distillery after 30 years in the drinks business. It is touted as being the world’s largest family owned gin distillery. Born from the bones of a shuttered jam factory which severely hurt the small town, The Shed Distillery is reinvigorating the town and community of Drumshanbo. Head distiller Brian Taft makes an Irish whiskey for the distillery but it is far and away the gin that is their shining star. They now offer 4 other distinctive gins and a vodka in their lineup. Tasting Notes: Nose: dry floral, juniper, citrus, earthy Palate: intensely herbal, oily, refreshing Finish: crisp with hints of earthy sweet cream Price: $44.99/750mL Botanicals: Vapor Infused - gunpowder tea, lemon, grapefruit, Kaffir lime Pot Still - juniper berries, angelica root, orris root, caraway seed, coriander seed, meadowsweet, cardamom, star anise Gunpowder Paloma 2 oz Drumshanbo Gin 1 oz grapefruit juice ½ oz lime juice ½ oz simple syrup 3 oz Mexican Squirt or grapefruit soda Add gin, grapefruit, lime, and simple syrup to a shaking tin. Fill with ice and shake vigorously for 8 - 10 seconds. Strain into Collins glass. Top with grapefruit soda. Garnish with grapefruit half moon. Obituary 2 ½ oz Drumshanbo Gin ½ oz dry vermouth 6 dashes absinthe Add gin, dry vermouth, and absinthe to a mixing glass. Add ice and stir for 12 - 15 seconds. Strain into coupe glass. Express and discard lemon twist.
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Gin Club Quarter 4: Gin Mallorca Sorient
Gin Mallorca Sorient There is no shortage of gin in the world and certainly not on Mallorca, a Spanish island just south of Barcelona in the Balearic archipelago. Llubi is the village in Mallorca where sits the Pareis Distillery. This quarter’s club features their newest offering, Gin Mallorca Sorient. This gin comes to us from a tiny importer out of Sonoma so, kind of a rareish gem. Cheers! Will Popko PlumpJack Spirits Buyer Gin Mallorca Sorient Origin: Mallorca, Spain In the center of Mallorca is Llubi, a small traditional town with a long history of making spirits and liqueurs. It is in this hamlet that Mallorcan natives, David Fajardo and his wife Susana Caceres, founded the Pareis Distillery, so named after a small cove framed by the Tramuntana mountain range. In addition to other spirits, they make three gins currently: the Mercant (their first which heavily features warming spices), the Mascori (a bright, fruity offering that arguably reminds one of California gin), and the Sorient gin. The Sorient, their newest, sees them marrying local produce with botanicals more commonly found in the exotic locales of India and Nepal. The gins are produced in small batches, distilled in copper stills, and all steps of production are done by hand. The distillery holds Artisan Certification No. 904 granted by the Consell de Mallorca. Tasting Notes: Nose: sweet citrus, floral notes Palate: mineral-rich, creamy texture, dry pepper Finish: dry citrus Price: $44.99/750mL Botanicals: Juniper, apples, coriander, white pepper, allspice, cardamom, anise Sherry Martini 2 oz Gin Mallorca Sorient 1 oz Fino or Manzanilla sherry 1 dash orange bitters Add the gin, sherry, and orange bitters to a mixing glass. Fill with ice and stir until well-chilled (about 20 seconds). Strain into a chilled cocktail glass. Garnish with lemon twist or olive. Gin Fizz 2 oz Gin Mallorca Sorient 1 oz lemon juice ¾ oz simple syrup 1 egg white Club soda Add gin, lemon juice, simple syrup and egg white to your shaker tin and dry shake (no ice) for 15 seconds. Add ice and shake vigorously. Double strain into Collins glass and top with club soda.
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Q3 2025 Gin Club: Pacific House Seaside Gin
Pacific House Seaside Gin The Bay Area is arguably the epicenter of Craft Distilling in the United States–from stalwarts like St. George and Hotaling & Co. (formerly known as Anchor Distilling), to upstarts like Common Ground (previously featured in this club) and Wright & Brown. This quarter’s club features a gin from another new Bay Area distillery, Pacific House. Cheers! Sam Crocker Resident Ginthusiast Pacific House Seaside Gin Origin: Alameda, CA Pacific House Gin is hand-crafted with eleven coastal botanicals on Alameda, in the heart of the San Francisco Bay. The distillery is housed in a repurposed naval hangar at the north end of Alameda Island, the former home of Hangar One Vodka, and the brand also operates a full bar and tasting room on Treasure Island. Master Distiller Montgomery Paulsen produces four different gins, each vapor-infused to highlight select notes, giving distinctive aromas and flavors. The name Pacific House takes inspiration from the ‘Pageant of the Pacific’ – the International Exposition held in San Francisco in 1939. An exhibit hall of artworks depicting the flora and fauna living within the Pacific rim, located near the Treasure Island facility, was aptly named the Pacific House. Tasting Notes: Nose: fresh ocean breeze, hint of citrus Palate: classic juniper, herbal spice Finish: Clean, smooth, refreshing Price: $37.99/750mL Botanicals: Juniper, blood orange, grains of paradise, grapefruit peel, coriander seed, lime, cubeb berries Seaside G&T 1.5 oz Pacific House Seaside Gin 5 oz Premium Tonic water Fresh lime Dash of sea salt Pour Seaside gin and tonic into a glass filled with ice. Squeeze fresh lime and add a dash of sea salt as garnish. Stir and enjoy! Marine Layer (Recipe by Bay Area Mixologist Eli Ewing) 2 oz Pacific House Seaside gin ¾ oz simple syrup ¾ oz fresh lemon juice ¼ oz creme de violette (optional) 1 egg white Small pinch of finishing salt and zested lemon Blend or shake very well with ice until frothy. Serve in a chilled cocktail glass with a light sprinkling of lemon zest across the foam.
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Gin Club Quarter 1 2025: Junipero Smoked Rosemary Gin
Junipero Smoked Rosemary Gin Our featured gin this quarter is a brand new expression from an iconic San Francisco Distillery. Junipero Gin was one of the first craft gins to hit the market when it was created in 1996 by what was then Anchor Distilling, an offshoot of the legendary Anchor Brewing (makers of the iconic Anchor Steam Beer). Now known as Hotaling & Co., they continue to innovate the craft spirits industry and are firmly rooted in San Francisco. Cheers! Sam Crocker Resident Ginthusiast Junipero Smoked Rosemary Gin Origin: San Francisco, CA Anchor Distilling was founded in 1993 by Fritz Maytag and was located inside of Anchor Brewing on Potrero Hill. The distillery operated alongside the brewery for 24 years before the brewery and Anchor intellectual property was bought by Sapporo in 2017. Anchor Distilling remained independent and changed its name to Hotaling & Co., a name that reflects San Francisco’s whiskey history. Named after Anson Parsons Hotaling, himself a significant figure in San Francisco’s history of spirit production, distilling, warehousing and distribution. In 2020, the Hotaling distillery moved from its original location on Potrero Hill to Pier 50, a move that allowed the distillers of Junipero and Old Potrero to continue operating and innovating. Hotaling & Co. has been innovating with spirits since 1993 with the release of Old Potrero Rye whiskey. In 1996, the distilling team turned its sights on gin development and released Junipero Gin. With 12 classic, dry gin ingredients, Junipero was the first pot-distilled gin in the US since prohibition. Sitting at 98.6 proof and unfiltered, Junipero was designed to be used in a martini while maintaining the high quality Hotaling is known for. In 2024, Junipero Smoked Rosemary was released as the first line extension from the Junipero brand. Using some new distilling techniques, the distillers at Hotaling have created a gin that is as bold as the original, but introduces a relatively new flavor concept to the gin category: smoke. Using a custom blend of lapsang tea, which imparts a loud whisper of smoke into the gin, the distillers add rosemary and a variant of the classic Junipero recipe directly into the still. The result is Junipero Smoked Rosemary. -information courtesy of Hotaling & Co. Head Distiller: Kevin Aslan Price: $36.99 Botanicals: Fresh rosemary, Lapsang souchong tea, Juniper, Angelica root, bitter orange peel, orange peel, lemon peel, cardamom, cassia bark, orris root, Grains of Paradise, cubeb, coriander Tasting Notes: Aroma: A strong Juniper core supported by a soft campfire smoke. Palate: A big structure with juniper and bright citrus notes at the forefront that opens up to reveal a beautiful balance of soft smokey herbal complexity on the finish. Cocktails Smoked Bianco Negroni: 1.5oz Junipero Smoked Rosemary Gin .75oz Luxardo Bitter Bianco .75oz Bianco/Blanc Vermouth -Pinch of sea salt -Stir and strain, can be served up or on ice -Garnish with orange peel Fireside Martini: 2oz Junipero Smoked Rosemary 1oz Dry Vermouth 2 dashes grapefruit bitters -Stir and strain, served up -Garnish with grapefruit peel Rosemary & Sonic: 2oz Junipero Smoked Rosemary Gin .25oz-.5oz lemon juice -Fill collins glass with gin and then with ice -Stir ice down and top with more ice -Top of with 50/50 mix of tonic and soda water -Garnish with rosemary sprig and/or lemon peel
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Q2 2024 Gin Club
Rechmaya Distillery Our selection this quarter comes all the way from Lebanon, once again reminding us that gin is a truly global spirit! It is crafted by a husband and wife team who were drawn back to their hometown with the intent of starting a craft distillery that would honor the land. The village of Rechmaya (or Ra’s el miyah in the original Syrianic) is located in lush mountainous terrain and serves as an inspiration for Jun Botanic Gin. Enjoy! Cheers! Sam Crocker Resident Ginthusiast Rechmaya Distillery Jun Botanic Gin Origin: Rechmaya, Lebanon Founders Chady and Maya initially found themselves immersed in the creative realm of the Dubai advertising industry. However, the corporate landscape began to stifle their spirits, rekindling their deep-seated love for nature and freedom. This renewed passion led them back to their roots, prompting them to embark on a remarkable journey: establishing their very own craft distillery in their beloved hometown of Rechmaya. Maya says “I grew up looking at my dad taking care of the garden and nature is my weak point…I decided to go back to basics and stay in Rechmaya, taking care of the land that we have, host people and create something that will make Rechmaya proud.” Driven by an unwavering passion for flavors and an eagerness to experiment with diverse ingredients, Chady, armed with a cooking certificate, delved into advanced distillation courses, honing his skills to craft an exquisitely balanced gin recipe. Meanwhile, with her years of experience in communication, Maya dedicated herself to infusing the brand with a vibrant and inviting image. As two halves of a harmonious whole, Chady and Maya are inherently cheerful and sociable individuals who relish the art of hospitality. While living abroad, they yearned for the simple joys of their matured garden, the breathtaking mountain vistas, and the serenity of relaxing beneath the apricot tree, sharing drinks and barbecues with friends. Information courtesy of Rechmaya Distillery Founders: Maya and Chady Khattar Price: $42.99 Botanicals: Organic lebanese juniper, coriander, ginger, galangal, mastic, rosemary, bayleaf, orange and lemon. Tasting Notes: Begins with sweet aromas of mastic and locally grown rosemary, orange & lemon. There’s a spicy finish of ginger, galangal, coriander and bay leaves, while the wild juniper from the Bekaa mountains signs off with its distinct kiss. Cocktails Jun ‘n’ Tonic (Easy) Ingredients: 1 ½-2 oz Jun Botanic Gin Tonic water to top Instructions: Pour gin into a glass over ice and top with tonic water to taste. Jun Fizz (Medium) Ingredients: 2 parts Jun Botanic Gin 1 part lemon juice 1 part simple syrup Top with soda Instructions: Shake gin, lemon juice and simple syrup with ice. Pour into a highball glass with ice and top with soda. Garnish with a lemon slice and cherry. Lebanese Breakfast Martini (Advanced) Ingredients: 1 ½ oz Jun Botanic Gin ½ oz lemon juice ½ oz simple syrup ¼ oz thyme distillate ¼ oz Aquafaba or egg white (optional) Instructions: Shake all ingredients and double strain into a chilled coupe glass. Spritz with orange blossom water. Recipes adapted from www.rechmayadistillery.com/cocktails/
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Gin Club Quarter 1 2024: Common Ground Spirits
Common Ground Spirits Is that a hint of spring in the air? As I write this, it feels like it. Although winter isn’t quite behind us, I find myself dreaming of warm April and May days spent on the roof deck or in the park with a gin cocktail in hand! This quarter’s gin evokes the verdure of early spring with bright notes of basil, lime and elderflower. It is made by Common Ground Spirits, a local, black-owned company making a positive impact in the world of craft spirits and beyond. I hope you enjoy it. The only challenge will be not finishing the bottle before spring! Cheers! Sam Crocker Resident Ginthusiast Common Ground Basil and Elderflower Gin Common Ground Spirits was founded in 2020 by Julian Peebles and Tory Brown, both successful professionals in the tech world and both men of color. They bonded over a shared belief “that everybody, no matter race, religion, or gender identity should have equal opportunities in all aspects of life.” Together they decided to start a spirits company with this as their central philosophy. They set out to work with members of their East Bay community, sourcing local ingredients and working with Ryan Sutherland of Sutherland Distilling Company in Livermore, California. Their first project was a gin inspired by a cocktail that Julian had at a bar in Dublin, Ireland, where he had once been a resident. The cocktail, called Flo & Basy, featured (you guessed it) gin, elderflower liqueur, and basil. The majority of botanicals are sourced locally and macerated in neutral non-GMO spirits. The basil and cucumber are put in fresh prior to redistillation for maximum aromatics. In addition to running the company, Julian and Tory mentor other black-owned companies, using their wealth of business knowledge to help them succeed. They hope to help bring about a more diverse and inclusive spirits industry. And what better way is there to bring people together than over a drink? Origin: Berkeley, CA Founders: Julian Peebles and Tory Brown Price: $40.99 Tasting notes: Aroma: Refreshing floral and citrus notes Taste: Uniquely fresh Finish: Floral finish of elderflower on the palate Botanicals: Juniper Berries, Cucumber, Basil, Elderflower, Coriander Seed, Rose Petals, Lime Peel, Lemon Peel Cocktails Gin Fizz 1.5 oz Common Ground Basil & Elderflower Gin .75 oz Lime Juice .75 oz Simple Syrup 1 Basil Leaf Fever Tree Ginger Ale Directions: Add gin, lime juice, simple syrup and basil leaf to a shaker tin. Shake with ice and strain into a Collins glass. Top with Fever Tree Ginger Ale. Basil Smash 1.5 oz Common Ground Basil & Elderflower Gin 1.0 oz Lemon Juice .75 oz Agave Syrup .25 oz Grapefruit Liqueur 3 basil leaves 2 dashes orange bitters Directions: Add all ingredients to a shaker tin. Shake vigorously with ice. Strain into a Rocks glass with a half rim of kosher salt. Garnish with basil leaf. Common 75 1.0 oz Common Ground Basil & Elderflower Gin .5 oz Simple Syrup .5 oz Lemon Juice Top with Sparkling Wine Directions: Add all ingredients except sparkling wine to a shaker tin. Shake vigorously with ice and strain into a chilled flute glass. Top with sparkling wine and garnish with a lemon twist. Recipes courtesy of Common Ground Spirits. View more at www.commongroundspirits.com/gin-recipes.
Learn moreGin Club Quarter 4 2023 - Sausalito Liquor Co. Marin Coastal Gin
For our final Gin Club selection of the year, I’m excited to introduce a brand new gin made right across the bay in Sausalito! Marin Coastal Gin is the first gin released by Sausalito Spirits Company. Comprised mostly of botanicals sourced from around Marin County, this is a gin that truly represents its origins. It is a good reminder of how fortunate we are to live in a place as diverse and beautiful as the Bay Area. Happy holidays to all! Cheers! Sam Crocker Resident Ginthusiast Sausalito Liquor Co. Marin Coastal Gin Origin: Sausalito, CA About Sausalito Liquor Co: For those on the noble search for a cocktail without conventional expectations, we introduce Sausalito Liquor Co. – the creator of delicious, bold, and unapologetically drinkable spirits inspired by the magic of Sausalito, California. These spirits are meant to be enjoyed with just a few other simple ingredients in any glass you have handy and with good friends and family – no Ph.D. in mixology required. Launched in October 2023, we set out to return the tradition of making spirits to the seaside town after the area's last distillery in Sausalito burned down in 1963. Our spirits include Marin Coastal Gin, Unsinkable Bourbon, and Unsinkable Rye and are making their way to bars, restaurants, markets and liquor stores throughout California. About Marin Coastal Gin: Marin County’s soul comes from the contrast between its beautiful, rugged land and the wild, unpredictable sea that surrounds it. Green hills tumble into an unpredictable ocean creating a place that draws different thinkers and creators alike. In this spirit, we created Marin Coastal Gin, a balanced coastal gin that highlights California orange and lemon citrus peel, Nori seaweed foraged off the coast of Bodega Bay, Angelica seeds from Santa Rosa, and a combination of two types of Juniper. All in all, 11 different botanicals. The result – a damn drinkable gin. It delivers great balance whether you are making a martini, cocktail or just want to sip it. Loved by die hard gin drinkers and the gin-curious alike. Founder: Scott Jampol Price: $37.99 Tasting notes: Aroma Marin Coastal Gin explodes with bright citrus peel and spice upfront. Find the aroma of angelica shining through and dancing the do-si-do with the juniper. Palate Kicks off with a velvety, round, and warming mouthfeel. Fresh citrus peel and earthy sweetness on the opening with a steady build of juniper and spice, wandering into a hint of maritime saltiness. Finish A subtle sweetness carries the one-two punch of California citrus and herbal notes toward a lingering finish of dry spice. Cocktails The Pink Houseboat 1.5 oz Sausalito Liquor Co. Marin Coastal Gin .75 oz Aperol .25 oz Luxardo Maraschino Liqueur .75 oz lemon juice .5 oz simple syrup (or slightly less of agave syrup) Assemble all the ingredients in your Boston shaker. Shake well with two clutches of ice cubes for 20 seconds or until you fear frostbite on your fingertips. Pour this maddeningly lovely pink concoction over fresh ice in a Collins glass (or whatever vessel speaks to you – red Solo cup?). Garnish with a nice lemon peel. Pomegranate Marin Gin Gimlet 2 oz Sausalito Liquor Co. Marin Coastal Gin 1.25 oz pomegranate juice 1.25 oz fresh squeezed lime juice .75 oz simple syrup Lime wedge and pomegranate seeds for garnish Combine gin, juices, and simple syrup in a cocktail shaker filled halfway with ice. Shake vigorously until you get thirsty. Strain into martini glass or a rocks glass with fresh ice and garnish with a lime wedge and pomegranate seeds. Enjoy, rinse and repeat. Drink responsibly and happy holidays. Recipes courtesy of Sausalito Liquor Co.
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