This isn't the first time we've covered Bluecoat Gin, and it certainly won't be the last.  As far as gin goes, these guys have our most ringing endorsement.  Bluecoat is versatile, it's tasty, and it's got a personality, which is more than we can say for some of the other products on the market.  It's virtually impossible to make a bad cocktail with this stuff, and the pronounced citrus notes only enhance simple cocktails. 

Having said that, it's no surprise that when we were invited to a Bluecoat event at Counter, a vegetarian restaurant in the East Village, we jumped at the chance.  Sure, we've heard Robert's, the master distiller for Bluecoat,  spiel on his masterpiece, but how could we turn down an evening of cocktails at a place we didn't even know had a cocktail program?

And, Counter certainly has a cocktail program.  Tanya Guffey, their head mixologist put together a series of provacative and tasty cocktails which suited the veggie cuisine served up by Counter's owner and chef, Deborah Gavito (who, by the way, was an amazing hostess).  Without a doubt, Tanya's crowning achievement of the evening was the Spicy Cucumber Gimlet which was paired with a Bitter Green Salad (my favorite food course as well).  The space is very roomy and incredibly charming, and if you want to impress a vegetarian, this place delivers on both cocktails and food.

Take a look at the event's menu:

MENU

AMUSE.
^{Wild Mushroom Tartlet.
With Juniper, rosemary, tarragon & lemon zest.
Blue Rose.
Bluecoat Gin, lavender liqueur, dry vermouth & rosemary.}

APPETIZER.
^{Bitter Green Salad.
Zucchini, fennel, orange & pistachio with gin-citrus vinaigrette.
Spicy Cucumber Gimlet.
Bluecoat Gin, muddled cucumber and jalapeno, lime juice & agave nectar.}

ENTREE.
^{Braised Seitan.
In juniper-red wine sauce, with seared mushrooms, garlic mashed potatoes & sauteed escarole.
Claret Philly.
Bluecoat Gin, brandy, lemongrass liqueur, juniper syrup, malbec & splash of lemon.}

Dessert.
^{Drunken Fruit.
Seasonal fruit poached in gin-infused syrup with lemon biscotti.
Poached Ginger Toddy.
Bluecoat Gin, red wine and pear reduction, ginger liqueur & chai syurp.}