New Massachusetts micro-distillery producing

Massachusetts' "other cape" now has its own micro-distillery.

Ryan & Wood Distillers, located in Gloucester on Cape Ann north of Boston, is billing itself as “the North Shore’s first small-batch micro-distillery of premium and handcrafted spirits.”

Gloucester native Bob Ryan, 53, who has worked in the family fish processing business, and his nephew and partner David Wood, 37, a real estate attorney in nearby Manchester-by-the-Sea, have turned out their first batch of vodka and plan to add rum to their line.

The production centerpiece is a 600-liter Arnold Holstein still custom-made in Germany. The company is using three different grains as the basis for its vodka, which will be called Beauport Vodka. Beauport was one of the early names for the Gloucester area.

Beauport is expected to be on local store shelves in the next few weeks. Next up is Folly Cove Rum, targeted for next summer.

In an interview with the Gloucester Daily Times, Ryan said the idea came when he read an article on micro-distilleries.

“I was looking for a business you don’t find on every street corner," Ryan said, and Dave had worked for me before and I knew I could depend on him. Soon my wife, Kathy, was on board and we went online and began looking for equipment and providers.”

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What will they think of next? (January issue)

Each year, cocktail competitions are held around the world. Some are sponsored by professional groups, some by manufacturers, some by neutral third parties. As I peruse results, I see some very interesting recipes.

This month, I'm looking at several that fall into that category. As is usually the case, a specific main ingredient is required to be part of the recipe. Thus, you often will see specific brand names used in the recipes.

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• Pear-Cardamom Flip

This drink took first place in Imbibe magazine's Imbibe/USA Pears Cocktail Competition. It was created by Daniel Braun of Oliver's Twist in Seattle, WA.

1/2 a ripe Bartlett pear
1 1/2 oz. Bacardi light rum
3/4 oz. fresh-squeezed lemon juice
1/4 oz. fresh ginger juice
3/4 oz. pear-cardamom syrup (recipe below)
2 dashes Fee's orange bitters
8 medium sized mint leaves
1 large egg white
1 tsp. huckleberry liqueur
1 tsp. Clear Creek pear brandy
Ice cubes
Tools: mixing glass, shaker, strainer
Glass: rocks or highball
Garnish: pear slice

Dice one-quarter of the pear into quarter-inch cubes. Place in rocks glass with huckleberry liqueur, mint and brandy. Stir and set aside. Cut another quarter of the pear into large chunks. Place in a mixing glass, add bitters and syrup and muddle to completely break down the pear.

To the mixing glass, add ice, rum, lemon juice, ginger juice and egg white. Shake for 30 seconds. Add ice cubes to the rocks glass. Strain ingredients from the mixing glass into the rocks glass. Garnish.

Pear-Cardamom Syrup: 1 cup granulated sugar, 1 cup water, 1/2 a peeled Bartlett pear, 1 teaspoon ground cardamom. Bring sugar and water to boil in a small pot. Remove from heat and add pear and cardamom. Cover and let sit for 20 minutes. Strain and chill.

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• Starfish Cooler

This cocktail won the top award in competition at the Tales of the Cocktail event in New Orleans. It was created by Stacy Smith, a bartender at G.W. Fins in New Orleans. Moët & Chandon White Star champagne was the main required ingredient.

1 oz. Moët and Chandon White Star
1 oz. lemoncello
1 oz. PAMA pomegranate liqueur
1 oz. Unsweetened iced tea
½ oz. simple syrup

Muddle orange slice and mint leaf in a Collins glass. Combine all ingredients and serve.

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• Now and Zen

This was the winning entry in the U.S. Bartenders Guild's National Cocktail Competition. Skyy vodka was the required ingredient. The recipe was created by Debbie Peek of Tramonto’s Steakhouse in Chicago.

1 oz. Skyy Citrus Vodka
1/2 oz. Zen Green Tea Liqueur
1/4 oz. fresh lemon juice
1/4 oz. Monin Lemon Grass Syrup
1 oz. organic acai berry juice

Combine ingredients and fresh ice in shaker. Shake vigorously and serve straight up.

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