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 HENDRICK'S GIN

The Less Traveled Road

 with Mark Stoddard

Ambassador West
42 BELOW COCKTAIL WORLD CUP NEW ZEALAND 2010
 
San Francisco, California

I look at the world through a slightly peculiar lens myself.
 

November 2017 Issue | Vol. 5, No. 23 

























 
 
 
 


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Executive Pastry Chef
THE BOULDERS
CAREFREE, ARIZONA

KEITH TAYLOR

  Executive Sous Chef
THE HERMOSA INN 
PARADISE VALLEY, ARIZONA

ALEJANDRO MARTINEZ

 
Chef de Cuisine
HEARTH '61
PARADISE VALLEY, ARIZONA

ALFRED MURO

  Executive Sous Chef
MOUNTAIN SHADOWS 
PARADISE VALLEY, ARIZONA

CHRISTOPHER BRUGMAN



Mark Stoddard shares a recipe for Hot Gin Punch called Mr. Macawber's Medley on our

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M.F.K. FISHER
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THE GRILL 
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THE BOULDERS
Carefree, Arizona

 
STRANGE CRAFT
BEER COMPANY

with Tim Myers

FOUNDER/HEAD BREWER 


   
       
Tuscany & Piemonte Wines
with Gary Spadafore
Breakthru Beverage Group



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Hendrick's Gin | The Less Traveled Road with Mark Stoddard, West Coast Ambassador, San Francisco, California “Odd” . . . “Most unusual” . . . “Peculiar”. Hendrick’s Gin describes its most curious iteration of a several-hundred-year-old spirit with descriptors befitting for the spirit’s White Rabbit meets Mr. Kite website. The narrative has paved the path for said spirit to change the rules and set the bar higher with everything they do. And the odd thing about it? It’s an incredibly balanced gin. “Hendrick’s came along and launched this completely different tasting gin,” said Hendrick’s Ambassador, Mark Stoddard. “Yes, juniper is in it, and it’s very prominent, but Hendrick’s is very well-balanced.” Balance being the key for Hendrick’s master distiller, Lesley Gracie, in the selection and quantities of botanicals in the recipe she uses. Growing up, Gracie used to collect botanicals and make decoctions for her family. So she has a knack for knowing which botanicals impart what to a recipe. “The shape of the taste of Hendrick’s is a perfect sphere,” Stoddard said. “It works well with all the notes. Now, for the odd, most unusual, and peculiar parts to this gin: “We are a Scottish gin,” said Stoddard, “which in its own right, is unusual. We are distilled with eleven botanicals from all over the world, but we have these very peculiar infusions of Bulgarian rose petals and cucumber.” Which, in Gracie’s words, “took the world by storm”. At a time when the most popular gins of the day—all heavy on the juniper and citrus side—intimidated all but the strong-palated, the Scots found a way to soften the sullen side of the spirit with these two distinctively different flavors.