Gin Cocktails, page 3
74 recipes, page 3 of 4
Base Spirit
Difficulty Level
Martinez
The Martinez is the oldest documented ancestor of the Martini and the drink from which the entire stirred gin cocktail tradition most likely descends. It appeared in Jerry
Martini
The Martini is the most argued-about drink in the history of bartending. The disputes over ratio, gin versus vodka, stirred versus shaken, olive versus twist have run for over a
Monkey Gland
The Monkey Gland has the strangest name origin in the classic canon and wears it proudly. Harry MacElhone mixed it at his Paris bar in the early 1920s and named it for Dr Serge
Negroni
The Negroni is the most ordered classic cocktail in the world and the drink that defined the contemporary revival. It is also one of the simplest: equal parts gin, Campari and
Old Friend
The Old Friend is gin and Campari with the bitterness turned down and the fruit turned up: fresh grapefruit juice does what a Negroni asks the drinker to accept, and an
Paradise
The Paradise is gin, apricot brandy and orange juice, and it is one of the few pre-war cocktails that has survived without anyone feeling the need to rescue it. It appears in
Pegu Club
The Pegu Club was the officers’ club of colonial Rangoon, a white building above the Pegu river where the gin was cold and the empire was warm, and its house cocktail travelled
Pink Gin
Pink Gin is a British naval drink connecting the Royal Navy, the port of Plymouth and the medicinal origins of Angostura bitters. It emerged in the mid-nineteenth century when
Pink Gin & Tonic
The colour here comes from the tonic, not the gin, and that is the whole point of the drink. Aromatic tonic is tinted and flavoured with angostura bark, which means it carries the
Pink Lady
The Pink Lady is the Clover Club’s Broadway cousin: gin and apple brandy under grenadine and an egg-white silk, named for a 1911 stage hit and adopted between the wars as the
Poet’s Dream
The Poet’s Dream is a martini with Bénédictine in it at full measure rather than as a barspoon, which is the whole point. Gin, dry vermouth and Bénédictine at forty-five,
Ramos Gin Fizz
Henry C. Ramos created this at the Imperial Cabinet Saloon in New Orleans in 1888, and by the Mardi Gras of 1915 his bar needed thirty-five shaker boys working in relay to keep up
Sherry Martini
The Sherry Martini is a Martini variation in which fino sherry replaces dry vermouth as the modifier, producing a drink that is lighter, more saline and more delicate than the
Singapore Sling
The Singapore Sling was created by Ngiam Tong Boon at the Long Bar of the Raffles Hotel in Singapore around 1915. It was built as a drink a woman could order in public without the
Southside
Nobody owns the Southside’s origin story, which is half its charm. New York claims it for the 21 Club, the speakeasy where it was the house pour for the well-dressed end of
The Daffodil
The Daffodil is a house gin serve for St David’s Day, named for the national flower it resembles in the glass: Welsh gin shaken with limoncello, fresh lemon and a short measure of
Tom Collins
The Tom Collins is a gin sour lengthened with soda: gin, fresh lemon, sugar syrup and soda water over ice in a tall glass. The simplicity is deceptive. Built with a quality London
Turf Club
The Turf Club is one of the oldest named drinks in the martini family, appearing in the bar books of the 1880s when gin and vermouth together was still a new enough idea to need
Tuxedo
The Tuxedo takes its name from Tuxedo Park, the Hudson Valley enclave whose club gave the dinner jacket its American name, and the drink is dressed accordingly: Old Tom gin and
Vancouver
The Vancouver is gin and sweet vermouth with a barspoon of Bénédictine and two dashes of orange bitters. It is the house drink of the Sylvia Hotel on English Bay, poured there
Vesper
The Vesper was created by Ian Fleming for his first James Bond novel, Casino Royale, published in 1953. Bond orders it in chapter seven, dictates the recipe to a bartender
White Grape & Apricot Garden Spritz
A modern drink with no history behind it, built around a soda that pairs white grape with apricot — a combination closer to a dry white wine than to a fruit mixer. That is what
White Lady
The White Lady was created by Harry MacElhone at Ciro's Club in London in 1919, in an early form built on crème de menthe, and then substantially revised by MacElhone himself at
White Negroni
The White Negroni came out of an improvisation. Wayne Collins, a British bartender demonstrating at VinExpo in Bordeaux in 2001, was asked to work with French products and did not