Drinking The World

DANIEL EUN, award winning mixologist at PDT, one of the world’s best cocktail bars located in NYC.

JMF: Do you use any North American fruit spirits in your cocktails?

DE: I have a cocktail on the PDT menu right now that uses Pear Eau-di-Vie.

Follow up:

THE GILCHRIST

1.25 oz. Compass Box Asyla Scotch Whisky
¾ oz. Clear Creek Pear Brandy
¾ oz. freshly squeezed grapefruit juice
½ oz. Averna Amaro Liqueur
2 dashes grapefruit bitters
Lemon twist (for garnish)

Add all the ingredients to a mixing glass, then add a handful of ice. Shake and strain into a chilled coupe glass. Garnish with a twist of lemon. (Serves 1)

Our menu has, and has had several drinks utilizing North American Fruit spirits. Off the top of my head is: The Rose (Dry Vermouth, Cherry Eau-di-Vie, Raspberry Preserves) and Falling Leaves (Riesling, Pear Eau-di-Vie, Honey Syurp, Orange Curacao, Pechaud's Bitters)

JMF: How many have you tried?

DE: I've tried a fair number of them, both American and European.

JMF: What are your thoughts on artisanal fruit brandy and spirits made in North America?

DE: Personally, I love them. You get the essence of the fruit--or the "spirit" if you will--in a vessel that forces you to sit down, sip, and appreciate what's going on in your mouth and on your palate.

JMF: How well are they selling?

DE: The cocktails themselves sell well, but as a spirit category, I believe there is much more a demand for these products in Europe than in America.

JMF: What do you think are the best ones available?

DE: I've always stood by the ones by Hans Reisetbauer (though he's based in Austria), Hauz Alpenz (Eric Seed's brand) and Clear Creek's products.

JMF: How much does the general public know about them?

DE: I feel the general public doesn't really know what goes into the production of these products and why they're special when compared to, say, a flavored vodka. It does take some time to get people to realize that when you say, for example, Kirschwasser is Cherry Eau-di-Vie, that the spirit is distilled from actual cherries, and not a neutral grain spirit that has been infused with cherry flavor (naturally or artificially).

JMF: Who are the top experts on them?

DE: I would say the people behind the brands that I mentioned earlier...and perhaps a man named JM Forester

JMF: What is important about them?

DE: Like any spirit category, they have their place behind a bar; and in the case of Fruit Spirits, they can be used three ways: sipped on its own as a digestif, as a base of a cocktail, and as a modifier. Culturally, I think they have much more of a significance in Europe where they are enjoyed on their own, as is the case with the more "obscure" spirits/liquors (i.e. Aquavit, Amaros, Genever, Mescal) but they are an emerging category behind American bars as well as consumers become more and more educated.