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 1 2026: OKA Brand Gin
Happy 2026 as we start off the year strong with a distinct and versatile gin import for our club. OKA Brand Gin is distilled at the Tsutsumi Distillery in Kumamoto Prefecture of Japan. It is distilled 6 times from 100% rice in a copper-lined stainless steel pot still. All botanicals are added directly to the still during the final distillation. This is a gin crafted to be a workhorse gin — 43% ABV, clean, almost a full liter — but it succeeds as an elegant gin as well. This is an easy one to love. かんぱい! Will Popko PlumpJack Spirits Buyer OKA Brand Gin Origin: Kyushu, Japan Juniper is the one indispensable ingredient in any gin and OKA Gin uses two types. The European variety used is piney and bright with all the classic aromatics associated with gin. Its Himalayan counterpart has a deeper, earthy flavor that provides balance and nuance. During production periods, OKA Gin combines in-season citrus to add a fresh, bright zest of aroma to this gin. It uses ginger to similar effect, adding a spicy, bitter-sweet clarity to the gin. This is a balanced and robust gin with a rich body any gin lover will appreciate. Wonderful in your favorite highball or negroni riff, this gin absolutely crushes when paired with bright citrus and will grab the attention of even the staunchest juniper-loving purist. This may become your new daily drinker. Tasting Notes: Nose: sweet citrus, peppercorn, orange oil Palate: piney juniper, earthy ginger Finish: orange and soft rich richness Price: $29.99/900mL Botanicals: Macedonia juniper, Himalayan juniper, young ginger, orris root, Sansho peppercorn, yuzu, sudachi, mikan. Yuzu Highball 2 oz OKA Brand Gin ¾ oz Yuzu juice ¼ oz simple syrup 1 dash orange bitters 3 oz soda water Add gin, yuzu, simple syrup and orange bitters to a tall glass. Fill with ice and add soda water, giving a quick, gentle stir. Garnish with lemon or orange twist. Atta Boy 2 oz OKA Brand Gin 1 oz dry vermouth 1 bar spoon grenadine Add gin, dry vermouth, and grenadine to a mixing glass. Add ice and stir for 15 - 18 seconds. Strain into coupe glass. Garnish with orange 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 2 2025: Etsu 'The Original' Japanese Gin
Summer–aka prime gin-drinking weather–is right around the corner! Despite the advent of hard seltzers, ready-to-drink canned cocktails, and the like, I still find the gin and tonic to be the most refreshing warm weather beverage. I am not alone in this as it is consumed the world over. Cheers to a beautiful summer! かんぱい! Sam Crocker Resident Ginthusiast Etsu Original Japanese Gin Origin: Hokkaido, Japan Etsu Original Gin is distilled at Asahikawa distillery in Hokkaido, Japan’s northernmost island. The Japanese word Etsu (悦) roughly translates to joy or pleasure. Launched in 2018, Etsu’s botanicals, many of which are native to Japan, are macerated for 22 hours in sugar cane distillate that has an ABV of 67% before being distilled in copper points still to 83% ABV. It is then brought down to 43% ABV with local water and filtered through a fine mesh filter to remove impurities. In order to preserve all its flavor properties, Etsu Gin is not chill-filtered. Cocktails: Etsu Gin & Tonic: 2 oz Etsu Original Gin 4 oz Mediterranean Tonic Lemon peel Pour the gin into a highball, rocks or balloon glass. Fill the glass with ice. Add the tonic, stir and garnish with the lemon peel. Geisha: 1 ½ oz Etsu Original Gin ⅔ oz Geisha Green Tea powder (or other green tea powder) ½ oz Lychee Syrup ¾ oz Lime Juice ⅔ oz Egg White Shake all ingredients with ice until well chilled. Strain into a coupe glass. Price: $43.99/700mL Botanicals: Yuzu, bitter orange, Coriander, juniper, liquorice, angelica root Tasting Notes: Nose: Floral and vegetal, with pronounced citrus notes Palate: Fresh and well balanced with pepper notes and a touch of liquorice Finish: Rounded, supple, silky
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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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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.
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