Anchor Distilling – Junipero Gin

Grant Achatz, chef and co-owner of Alinea, is a big inspiration for me. He and his business owner Nick are opening two new restaurants, Next and his molecular gastronomy bar Aviary in Chicago. In particular, Aviary’s ideas and concept opened up new ideas for me. After watching this video I found not only a cool way to make a Gin and Tonic, but a local gin that is heads above anything else. Here is the video.


Junipero Gin  is a local San Francisco gin and literally distilled and bottled in room the size of a large garage. (look at video) When I opened up a bottle of this gin, it was aromatic, fruity, smooth, and very good. You can tell how good it is when you open the bottle.

For the gin and tonic:

3 parts tonic water

1 parts Junipero gin

1/2 part simple syrup

lemon slice

lime slice and a splash of lime juice

sprig of mint

To learn more about this great gin here is the link to the website, and you can find it at BevMo and other fine liquor stores. It’s well priced and I highly recommend it.



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