By Samantha
Posted: Updated:
0 Comments

The gin is in! When I saw that one of my favorite restaurants, Ninety Acres, was running a gin cocktail class, I immediately signed my husband and me up. This place is unlike any other in New Jersey, and perhaps the world. The history is quite interesting: set against the rolling acres of this large property, Ninety Acres Culinary Center is located in the Carriage House that has been lovingly restored as a testimony to the estate’s past. Sir Richard Branson and Bob Wojtowicz purchased the estate from the Royal Family of Morocco.

Farm to Table is one thing; we are a Table at the Farm

Ninety Acres
What makes Ninety Acres cocktails so incredible is their use of fresh ingredients, different herbs and spices, but also liquors that may people (even professional bartenders) have never heard of. Raise your hand if you’ve made a cocktail with Velvet Falernum. No? Yeah, its not surprising considering practically no liquor stores in New Jersey carry it.

We learned some great techniques to take home with us at the class, and tookaway some incredible drink recipes that we will continue to make. Each drink featured a different kind of domestic gin. There was Greenhook Gin (Brooklyn), Bluecoat Gin (Philadelphia) and Farmer’s Botanical Small Batch Organic Gin (NY) – Greenhook was my favorite and it is a gin I’ve had before at Agricola in Princeton.

One of the cocktails on their menu is one you can make at home assuming you can find Velvet Falernum, a Barbadian liquor with flavors of lime, almond, vanilla, ginger & clove. Or try making your own.

Slightly Buzzed
1 3/4 oz Greenhook Gin
1 oz Velvet Falernum
1/2 oz fresh lime juice
3/4 oz Honey Syrup
2 Kaffir lime leaves
Muddle kaffir lime leaves with honey syrup. Add remaining ingredients and shake with ice. Strain into martini glass.
If you love cooking classes, take a look at their schedule because they have everything from “Jersey Tomatoes” to “Seafood with Style”.

 

About the Author

Grazin’ in New Jersey since 1988

Related Posts

Growing up, Thanksgiving celebrations were always different. Every year there were different faces...

Every year, I discover at least one new vegetable at the farmers market that I’ve never had before....

Toward the end of August, I start to freak out about the fact that I haven’t cooked enough corn and...