Gin's the Word

Gin often is seen as the ugly stepchild of the spirits family. Its refreshing flavors are overlooked for its sleeker, more mixable liquor peers. But gin is a spirit that welcomes refreshing flavors with certain nuances and tastes that has other spirits struggling to keep up. Even though gin is constantly on the verge of bucking its reputation, it’s always smart to remind guests at your establishment why the clear spirit is heralded as one of the most versatile. And what better way than to introduce the refreshing, vibrant gin in various concotations as the weather gets nicer and springs kicks off.

California Iced TeaCalifornia Tea
Courtesy of Sobieski Vodka.

½ oz. Sobieski Vodka
½ oz. gin
½ oz. rum
½ oz. tequila
½ oz. Marie Brizard Triple Sec
2 oz. grapefruit juice

Pour the first six ingredients into a glass over ice and top with cola.

On the menu at 1534 in New York.

1 ½ oz. Spring 44 Gin
1 shiso leaf
¾ oz. lemon verbana syrup
½ oz. Plymouth Sloe Gin
½ oz. lemon juice
1 barspoon ginger
Top with Sprite
Green chai tea and shiso leaf, for garnish

Mix ingredients together and dust with green chai tea and shiso leaf, for garnish.

Oxley SlingOxley Drink
Created by Manny Hinojosa, Bacardi Portfolio Mixologist.

½ oz. Oxley Gin
2 oz. Perfect Purée Cranberry
¼ oz. Perfect Purée Ginger
½ oz. lemon juice
¾ oz. grenadine
2 oz. pineapple juice
1 dash of Angostura Bitters
Orange or lemon twist, for garnish

Combine all ingredients into a mixing glass with ice. Shake and strain into a glass over fresh ice. Garnish with orange and lemon twist.

Turtle Dove Fizz
Courtesy of  No. 3 Gin.

1½ oz. No. 3 Gin
½ oz. simple syrup
1 egg white
1 oz. fresh lemon juice
½ oz. cream
Club soda

Shake ingredients long and vigorously with ice. Strain over new ice in a highball glass. Top with club soda.

The Franche-Comte Cooler
By Josey Packard of Drink in Boston.

1 oz. Bols Genever
½ oz. St-Germain
½ oz. fresh lemon
¼ oz. simple syrup

Build over ice in a highball glass. Top with soda water.

Created by Erick Castro of Rickhouse in San Francisco.

2 parts Beefeater 24
½ parts pear liqueur
1 barspoon green chartreuse
1 dash orange bitters
Lemon twist, for garnish

Stir with ice and strain into a chilled coupe. Garnish with a lemon twist.

Green Deacon
Created by Jim Meehan, mixologist of PDT in New York.

2 parts Plymouth Gin
¾ parts grapefruit juice
1 part Plymouth Sloe Gin

Shake with ice and strain into a chilled cocktail coupe that has been rinsed with Pernod Absinthe.

Tiny TenTanqueray
Courtesy of Tanqueray

1¼ oz. Tanqueray No. Ten
½ oz. simple syrup

Add gin and simple syrup in a shaker. Add ice. Shake and serve.

G’Vine Orchid
Courtesy of G'Vine Gin.

1½ oz. G'Vine Floraison
1½ oz. pink grapefruit juice
½ oz. Esprit de June liqueur or simple syrup
1½ oz. Brut Champagne
Orchid, for garnish

Put the pink grapefruit juice, Esprit de June and G’Vine in a shaker, add ice, shake and serve in a highball glass. Before pouring the drink into the highball, add the Champagne so that it mixes with the rest of the ingredients. Garnish it with an orchid.

The JenningsGrapefruit
Courtesy of Watershed Distillery.

2oz. Watershed Gin
Izze Sparkling Grapefruit juice
Fresh ruby red grapefruita


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