Congratulations to Philadelphia’s own Bluecoat Gin. It’s been selected as one of the top 10 spirits to watch in 2008 by Food & Wine magazine.

Food & Wine recommends trying it in an Aviator, which is on the cocktail menu at Southwark.

New Spirits for 2008 [Foodandwine.com]
Bluecoat Gin [Official Site]

Philly’s Bluecoat aims for the top shelf

In certain applications I’ve found it [Bluecoat Gin] absolutely endearing; one being a smart martini offered by bartender Kurt Wunder at 700 Club, the smoky corner bar in Northern Liberties: Wunder adds a dash of aromatic orange bitters to the traditional dry vermouth, and serves it with a lemon twist.

Kip Waide, the master bartender at Southwark, credits Bluecoat – along with the cucumber-y Hendricks – for giving gin virgins a gentler first experience. It makes for a softer negroni (equal parts gin, sweet vermouth and Campari, orange slice garnish); it smooths out James Bond’s classic vesper (3 parts gin, 1 part vodka, 1/2 part blonde Lillet). In a gin and tonic, an orange slice plays up its softer-citrus side.

Which may help convert young vodka-holics. But hard-core gin purists may prove tougher customers: They tend to covet that dry, clean (unsoftened) bite of juniper.

Bluecoat Gin [Official Site]