I shot a beautiful dinner at Maison Premiere for Plymouth Gin one rainy evening in October. It was all very moody and dramatic. I loved it! The master distiller of Plymouth, Sean Harrison attended the dinner with food by Chef Lisa Giffen and pairings by Principal Barkeep Maxwell Britten.
Though it was a relatively small group of guests, Maxwell Britten had to not only pair each and every dish with a different Plymouth gin cocktail, he and his staff made 17 Ramos Gin Fizzes. If you happen to be unaware of the effort required to make a Ramos Gin Fizz, it takes a 30 second dry shake then more vigorous shaking with ice for several minutes in order whip the egg whites into a frenzy to create a satisfying head on the drink. There were at least 8 employees going to town on these fizzes while the guests ate and drink in the next room, completely unaware of the amount of calories being burned and tennis elbows being created on their behalf. It was quite a sight. Can you say #staffbondingmoment?