1.5 oz. Gin6 (@madlabspirits)
1/2 oz. Cointreau
3/4 oz. yellow chartreuse
1/2 oz. lemon juice
2 dashes Cascade Celery bitters (@bittered_sling)
1 fresh egg white
Garnish with dill leaves and dried juniper berries
Mad Lab Distilling's Gin6 is their 6-botanical premium gin (with dill, cucumber, juniper, coriander, lime zest, and bay leaf as the botanicals). I find this gin to be slightly zesty, while still remaining floral and smooth to the sip. For me, the most noticeable and interesting botanical was the dill. As such, I wanted to make sure my cocktail would really compliment the herbaceous qualities of this gin. Founder Scott Thompson told me that the addition of the bay leaf gives the gin its spice, while also preventing a mouthfeel that was too "mushy" otherwise. The celery bitters played perfectly with the botanicals of the gin. The resulting cocktail was sharp, yet mellowed out by the egg white foam and yellow chartreuse. All-in-all I was going for a cocktail which would truly respect the base spirit.
From my chat with Scott, I immediately got the sense that he was a firm believer in the spirit of DIY. The stills running at Mad Lab are designed by Scott himself. He first started to get into the spirits industry as a hobbyist making his own stills.
He started from the most basic setup..a wok still. A wok still is a simple, yet elegant design which can be replicated with everyday kitchenware. A soup kettle holds the liquid to be distilled, and is heated. The ethanol then evaporates and is cooled on the underside of the wok (which holds cold water and is placed on top of the soup kettle). Due to the curvature of the wok, the condensed vapours collect at the centre of the wok, and drips into a collection bowl for the distillate. From here, he went on to make his own pot, thumper, and column stills. After designing his ideal still, he put into practice what he knew about making great spirits.