Herb & Lou's Infused Cubes

Wisconsin’s spring will be dramatically short this season, since we are only a week out from a huge snowfall here and it’s already April 28th. So we quickly hightailed it to the liquor store for gin, our spring go-to. We settled on a new gin to the area, Drumshanbo Gunpowder Irish Gin. The gin is beautifully presented in an azure-ribbed squat bottle adorned with a metallic-blue jackalope, the brand’s inspiration. The gin’s name comes from its signature botanicals- gunpowder tea; it’s also infused with a variety of citrus such as lemon, lime, and grapefruit. On the palate, this gin comes out powerfully with juniper, citrus, spice and then warms over with green tea, leaving tea and piney notes on the tongue.


Now the Drumshanbo is completely fine over ice but we modified

our tasting with one of Herb & Lou’s infused cubes. The cube we added was Herb & Lou’s Cecile cube, a frozen combination of cucumber, watermelon, clove, and honey. Adding a Cecile to the Gunpowder gin made an already complex gin impossibly interesting. The bite of the alcohol dimmed and the sours of the gin itself was tamed by the sweetness of the honey, which allowed fuller expression of the tea, cucumber and watermelon. If you are new to gin, a Cecile cube is the way to go. Other recommendations for a Cecile cube would be tequila, chilled vodka, triple sec, or limoncello.

Here’s our recommend pour-

Gunpowder Gin with a Cecile

1 ½ ounce Gunpowder Gin
1 Cecile ice cube from Herb & Lou

Place a Cecile cube in a coupe or Nick and Nora glass. Slowly pour gin over the cube. Sip. If you prefer to garnish, a cucumber rind would be excellent.