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Capitol Gin

Certified organic, locally sourced,hand crafted, London Dry style

Capitol Gin

Overview

Tasting Notes

The Specifics

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Our gin is entirely made in house by J.J. Pfister. Our rye base is made from Sacramento Valley grains and our 9 botanicals are carefully sourced from around the world.

Our in house premium rye base forms a smooth spirit with subtle hints of spice. On top of this, the infusions of our 9 botanicals lend the gin towards a juniper forward palate, while still allowing its excellent balance and complexity to show through.

The USDA certified organic rye base is first distilled to form what itself would be an ultra-premium vodka. We distill this rye vodka through our 9 botanicals: juniper, orris root, angelica, cardamom, cubeb berries, coriander, lemongrass, fennel seed, and lavender. For a bold mouth feel, we proof it at 94. Our gin is then allowed to rest for at least a month to allow for its full-flavor and aroma to come forth.

Certified Organic

Clover Club

1.5 oz JJ Pfister Capitol Gin

.5 oz Dry Vermouth

.5 oz Raspberry Gomme Syrup  See Recipe for Raspberry Gomme Syrup Next Slide

.5 oz Fresh Lemon Juice

.5 oz Fresh Egg White

Combine all ingredients in a shaker and shake without ice to emulsify the egg white

Add ice and shake again, strain into a chilled coupe glass, garnish with skewered raspberry

Gin'gle Bells

1.5 oz JJ Pfister Capitol Gin

.75 oz Pomegranate-Chai Honey   See Recipe for Pomegranate-Chai Honey Next Slide

.25 oz Fresh Lemon Juice

1.5 oz Apple Cider, Honeycrisp

Combine all ingredients in shaker and add ice

Shake and strain into chilled cocktail glass

Garnish with Apple slices and freshly grated cinnamon

Gin'gle Bells Pomegranate Chai Honey Recipe

To make pomegranate-chai honey:

2 cups raw honey

1 cup water

6 bags rooibos chai tea

.75 cups pomegranate molasses

Combine honey and water in medium saucepan on medium heat until incorporated

Add tea bags and let steep for one hour

Remove teabags, add pomegranate molasses, and stir to combine

Keep refrigerated for up to 2 weeks

Bees Knees

2 oz JJ Pfister Capitol Gin

1 oz Fresh Lemon Juice

.5 oz 2:1 Honey Syrup

Combine all ingredients in shaker and add ice

Shake and strain into a chilled coupe glass

Achilles Heel

.75 oz JJ Pfister Capitol Gin

.75 oz Aperol

.5 oz Fresh Lemon Juice

.5 oz Fresh Orange Juice

.25 oz 2:1 Honey Syrup

 

Combine all ingredients in shaker and add ice

Shake and strain over ice into tall glass

Garnish with thinly sliced orange

Bronx

2 oz JJ Pfister Capitol Gin

1 oz Fresh Orange Juice

.5 oz Sweet Vermouth

 

.5 oz Dry Vermouth

1 dash Orange Bitters

 

Combine all ingredients in shaker and add ice

Shake and strain into a chilled coupe glass

Clover Club Raspberry Gomme Syrup Recipe

To make raspberry gomme syrup

4 cups fresh raspberries

500 grams cane sugar

500 grams water

1 tablespoon xanthum gum

Combine raspberries, sugar, and water in large saucepan over medium high heat

Bring to a boil and simmer for 30 minutes

Pass through a fine strainer, a chinois works well

Add xanthum gum and blend thoroughly

Keep refrigerated for up to 2 weeks

Vesper

1 oz JJ Pfister Potato Vodka

1.5 oz  JJ Pfister Capitol Gin

.5 oz Lillet Blanc

 

Combine all ingredients in a mixing glass and stir

Strain into a chilled cocktail glass

Garnish with a lemon peel

Gin and Gingerbread

Gin & Gingerbread

Serves Two

¼ Cup J.J. Pfister Capitol Gin
1 Bottle of Stout Beer (such as Guinness)

A Pinch each of Ground Ginger and Ground Cinnamon

One shot of Gingerbread Syrup (see recipe below)

 

Mix the Gin, a single shot of the gingerbread syrup and the bottle of stout in a pitcher and stir with a milk frother to create a head. Once frothy, pour into copper mugs over ice and garnish with a sprinkle of ginger and cinnamon.

Gingerbread Syrup Recipe

Gingerbread Syrup Recipe

2 Cups Sugar

2 Cups Hot Water

1 Tbsp Ground Ginger

1 Tbsp Ground Cinnamon

1 Tbsp Ground Nutmeg

1 Tbsp Vanilla Extract

 

Dissolve the sugar and water together in a saucepan, then stir in the ginger, cinnamon, nutmeg and vanilla extract. The mixture will keep for around four weeks when refrigerated and can also be used to add a gingerbread taste to coffee, ice cream and other desserts.

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