Oh, the Good Spirits We Had

Good Spirits, our annual cocktail pairing extravaganza, was just the right push we needed to make it through the rest of winter.

Good Spirits, our annual cocktail pairing extravaganza, was just the push we needed to make it through the rest of winter. Last Thursday at 82Mercer, we ate and drank to our heart’s (and stomach’s) content. With nearly 60 food and spirit vendors, there wasn’t a craving left unsatisfied.

Oh the gin! We loved Catskill Distilling Company‘s Curious Gin (Cocchi American, fresh orgeat, lemon juice, and spiced curing salt). Whiskey aficionados were drawn to the Old Mr. Pike (White Pike Whiskey, Bols Genever, St. Germain, lemon, and apple cider). And Karlsson’s Vodka‘s “Aged Old Fashioned” (Barrel Aged Karlsson’s Gold Vodka, Angostura Bitters, whiskey bitters and maple syrup) went down easy with Ukrainian food from Veselka Bowery.

Of course it wouldn’t have been an Edible event without great eats. Back Forty West‘s Smoked Pork Belly with Kimchi Slaw went so quick we nearly missed it and Northern Spy Food Co.’s “Gin” Cured Brook Trout with Green Apple and Almonds is forever seared in our memories. Luzzo‘s Foccacia Bread with Rosemary…Fort Reno‘s Cacao Rubbed Smoked Duck with Bourbon Sauce and Mixed Greens…Union Market‘s Sage and Brown Butter Almond Cake with Roasted Figs and Whipped Chèvre. Need we say more??

A big thank you to all of our vendors and these sponsors: Don Julio, Edible Communities Publications, BACARDI, Hudson Whiskey, Tuthilltown Spirits, Compass Box Whisky Co. Rhum Clement, Widow Jane, Karlsson’s Gold Vodka and USA Pears.

If you missed Good Spirits this year, check out these spirit profiles we wrote (BACARDI, Eden Ice Cider, Cacao Prieto, El Buho Mezcal, White Pike Whiskey, Catskill Distilling Company, Sorel Liqueur and Caledonia Barr Hill Gin) and visit our Facebook page for more photos.

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.