The Bear Trap

The Bear Trap by Matthew Wyne

I’m raising my glass to Kel Snache and ole Ern Dog in honor of this beautiful box with a perfectly paired potion, which was created for a very different purpose by my old friend Matthew Wyne. Matthew is, among his many other talents, an inspired lettering artist, and created a gorgeous series of prints which chronicle the history of classic cocktails, using stylistic art and lettering of each drink era and moment in time. Check out his amazing work at Letters and Liquor. Of course, I’m particularly partial to his choice of alliteration, being a fan of Boxes and Booze myself. Matthew is also the artist who helped me refine and perfect the Boxes and Booze ambigram logo which appears at the bottom of each page on the site.

how to build a bear trap

Matthew recently joined the team at St George Distillery, the “craft distillery” pioneer which started the entire movement back in 1982 when founder Jörg Rupf made his first batch of eau de vie. St George is well known for many of its award winning spirits, including its diverse line of gin styles. The “Botanivore” is the one that started it all, and exists because St George’s master distiller, Lance Winters, wanted to impress his future wife. You’ll notice there is a bear trap on the bottle’s label – a nod to her maiden name, Behrstock. Have you ever heard of a more romantic bear trap? Matthew uses the Botanivore gin in his equally romantic gin sour that plays to the tart and bright flavors of cranberry, while subtly sweetening the drink with St George’s decadent Spiced Pear liqueur. I was fresh out of cranberry, but had some interestingly tart pomegranate juice that I used in place. Not the same, but it still trapped me quite effectively, too. Here’s to finding your passion, and letting it move you. Cheers!

gone trapping …

The Bear Trap by Matthew Wyne

1 ½ oz St George Botanivore gin

½ oz St George Spiced Pear Liqueur

½ oz pure cranberry juice

½ oz simple syrup

1 egg white

3 drops Peychauds bitter (garnish)

Dry shake ingredients (without ice) to froth egg white then add ice and shake to chill. Strain into a coup and decorate with three drops of the bitters (drag a pick through them to create hearts).

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