GIN RECIPES

2 oz Gin 

(Warwick Valley Distillery Gin Pig recommended if you can get it!)

3/4 oz Lemon Juice

3/4 oz Strawberry Blender Syrup*

4-6 Basil Leaves

1 oz Seltzer Water

Extra Basil for Garnish

Muddle syrup and basil in a shaker. Add lemon juice and gin. Shake briefly until just chilled and double strain into a highball glass filled with fresh ice. Top with seltzer, give a quick mix with a barspoon and garnish with basil leaves.

*Strawberry Blender Syrup: Blend equal parts strawberries and sugar in a high speed blender and fine strain. Refrigerate up to a week.

2 oz Gin

3/4 oz Orange Liqueur (preferably Cointreau)

3/4 oz Lemon Juice

2 tsp Grenadine (homemade preferred!)*

1 oz Seltzer Water

Mint Sprigs for Garnish

Combine gin, orange liqueur, lemon juice and grenadine in a shaker. Shake briefly until just chilled and strain into a highball glass filled with fresh ice. Top with seltzer, give a quick mix with a barspoon and garnish with mint sprig.

*Homemade Grenadine: Combine equal parts pomegranate juice (preferably POM brand) and sugar in a saucepan and simmer about 10 minutes until sugar has dissolved and mixture has thickened a bit. Add a squeeze of fresh orange juice if desired. Refrigerate up to a month. 

Recipe Source: https://www.wineenthusiast.com/recipe/gin-daisy/

1 oz London Dry Gin

1 oz Strawberry Infused Campari*

1 oz Sweet Vermouth (I used Cocchi Rosa for a lighter summery vibe)

3/4 oz Lemon Juice

1 Egg White

Add all ingredients to a shaker tin and dry shake (without ice.) Add ice and shake again until thoroughly chilled and frothy. Fine strain into a fancy cocktail glass or coupe and garnish with a fresh strawberry.

*Strawberry Infused Campari: Add cleaned and sliced fresh strawberries to a mason jar about half full. Cover completely with Campari and let sit in a cool dry place for 3 days. Fine strain and store in a jar in the fridge.

2 oz London Dry Gin

1 oz Lemon Juice

3/4 oz Orgeat

1 dash Angostura Bitters

Grapefruit Twist for Garnish.

Add all ingredients to a shaker tin with ice and shake until well chilled. Fine strain into your chilled cocktail or coupe glass and garnish with the grapefruit twist.

Recipe Source: https://www.liquor.com/army-navy-cocktail-recipe-5225039

1.5oz Gin

1 oz Lemon Juice

.5 oz Limoncello

.5 oz Licor 43

.25 oz Orgeat

1 Egg White

Garnish: Torched Meringue Bites or Lemon Twist

Dry shake all ingredients in a cocktail shaker (without ice). Add ice and wet shake until chilled. Strain into a coupe or cocktail glass and garnish as desired.

Source: @letopshelfbar - Instagram

6 oz Gin (Roku recommended)

3 oz Italicus

2 oz Bianco Vermouth

2.5 oz Whole Milk

Garnish: Dry Edible Flowers, if desired

Combine first 3 ingredients in a mixing glass or other non reactive container. In a second mixing glass (or non reactive container) add the milk. Slowly pour the spirits mixture into the milk and allow it to curdle. Stir gently and allow to sit for 1 hour. Strain mixture through a coffee filter (refiltering the first ounce or two) to remove milk solids.

For cocktail: Stir 3oz of your strained mixture with ice to chill and strain into a N&N or cocktail glass and garnish if desired. Makes 4 cocktails.

Source: https://imbibemagazine.com/recipe/silius-goes-east-batched-gin-cocktail/

2 oz Old Tom Gin (Ransom recommended)

1 oz Blanc Vermouth (Dolin recommended)

1 Tsp St. Germain Elderflower Liqueur

1 Dash Celery Bitters (Bitter Truth recommended)

Garnish: Grapefruit Twist

Stir all ingredients in a mixing glass with ice until chilled. Strain into a chilled coupe or cocktail glass and garnish.

Source: The PDT Cocktail Book (see recommended reading page!)

2 oz Gin (Hendrick's Neptunia or other citrus forward gin recommended!)

.5 oz Dry Vermouth

.5 oz Orange Liqueur (dry curaçao recommended. You could use Cointreau or Grand Marnier if you want it sweeter.)

1 Dash Orange Bitters

Garnish: Orange Twist

Stir all ingredients in a mixing glass with ice until chilled. Strain into a N&N or cocktail glass and garnish.

Source: The Encyclopedia of Cocktails, Pg. 117