Savor the long forgotten combination of two Old New York delicacies: gin and oysters.
Gin has been crafted in New York City ever since its founding as a Dutch colony four centuries ago. The light, bright spirit sunk to debaucherous depths during the Prohibition era (synonymous with undrinkable "bathtub gin"), only to rise once again, splashed in martinis as a sign of sophistication. Oysters were another ubiquitous delicacy for New Yorkers, who at one time collectively consumed as many as a million a day. Join Tom Potter, the mastermind behind Brooklyn Brewery, and, now, New York Distilling Company, and Murray Fisher, founder of Billion Oyster Project, as they delve into the fascinating histories of these two supremely local products -- including their efforts to reinvent them -- with Lauren Wilson, editor of Edible Manhattan.
This conversation takes place outside on the Museum's Terrace and includes a tasting of a flight of New York Distilling Company gins and oysters from Fishers Island Oyster Farm as well as a special live performance by The Jazz Park Rangers, a trio of bassist Josh Levine, drummer Will Terrill, and trumpet player Ryo Sasaki.