45 Things to do with Gin (part 2)

12.) The Don Harlow

Ingredients:

  • 2 Parts gin
  • 3/4 Part fresh lemon juice
  • 1 part Earl Grey Syrup
  • Top with Bitter-Orange Espuma (1 part egg white, 1 part fresh lemon, 1/2 part simple syrup, 2 dashes of Fee Brothers Orange Bitters)
  • Loose White Earl Grey Tea Leaves (for garnish)

Directions:

Combine all ingredients and shake.  Strain into a teacup.  Top with espuma.  Garnish with a pinch of white Earl Grey tea leaves.  Serve with a rock candy stick.

13.) Maltese Falcon

Ingredients:

  • 1 1/2 parts gin
  • Champagne
  • 1/2 part St-German Elderflower Liqueur
  • 1/2 part lime juice
  • 1 Squeeze of Sambuca Reduction Top with Jewel Cubes (reduced Sambuca, fennel, ginger, zest of lime, lemon, orange and grapefruit)
  • Ruby Caviar Garnsih (reduced Sambuca, boysenberry syrup, fennel and gingerroot)

Directions:

Fill Collins glass with ice.  Fill half of the Collins glass with Champagne.  In a shaker, combine gin, St-German, lime juice and Sambuca reduction.  Shake vigorously.  Strain into Collins glass.  Garnish with two spoons of ruby caviar and two jewel cubes.

14.) Bombay Fresh Lavender Fizz

Ingredients:

  • 2 Parts Bombay Sapphire gin
  • 1/2 part simple syrup
  • 3/4 part lemon juice
  • 2 sprigs fresh lavender, divided
  • 3 drops rose water
  • 1/2 part St-German elderflower liqueur
  • 1/2 part egg white
  • Club soda

Directions:

Muddle simple syrup, lemon juice, one lavender sprig, rose water and St-German in a pint glass.  Add egg white, Bombay Sapphire Gin and ice; shake well.  Strain over fresh ice in a 12 ounce glass.  Top with a splash of club soda.  Garnish with lavender sprig.

15.) The State Fair Cocktail

Ingredients:

  • 1 1/2 parts gin
  • 1 1/2 parts Rhubarb Puree
  • 3/4 part Rich Brown sugar simple syrup
  • 8-12 drops Nux Alpina walnut liqueur
  • Dash Fee Brothers lemon bitters
  • 1 dollop of strawberry foam (Trenel Creme de Fraise and fresh strawberries)
  • Fresh rhubarb sprig (for garnish)

Directions:

Combine the first five ingredients in a pint glass. Add ice and shake. Strain with julep strainer into a cocktail glass. Float a dollop of strawberry foam. Garnish with fresh rhubarb sprig.

16.) West End Fizz

Ingredients:

  • 1 1/2 parts gin
  • 1/2 part ginger syrup
  • 3/4 part fresh lemon
  • 3/4 part fresh grapefruit
  • 3/4 part egg white
  • 2-6 leaves opal basil, divided
  • 2 1/2 parts club soda

Directions:

Chill a bar glass. Add gin, ginger syrup, fresh lemon, fresh grapefruit, egg white and 1-5 basil leaves into a mixing glass, and emulsify. Add ice and shake. Double-strain into chilled bar glass. Top with club soda. Garnish with basil.

What is Muddle??

Muddle: To muddle is to combine ingredients, usually in the bottom of a mixing glass, by pressing them with a muddler before adding the majority of the liquid ingredients.

17.) Sapphire Summer

Directions:

  • 2 parts Bombay Sapphire gin
  • 5 fresh raspberries
  • 5 mint leaves
  • 1 heaping barspoon of sugar
  • 3 dashes Fee Brothers rhubarb bitters
  • 1 part fresh-squeezed Ruby Red grapefruit juice
  • Splash of tonic water
  • Grapefruit peel and mint (for garnish)

Directions:

Muddle raspberries, mint, sugar and gin in a mixing glass.  Add ice, rhubarb bitters and grapefruit juice and shake.  Double-strain into a chilled martini cocktail glass.  Top with a splash of tonic water and garnish.

18.) The Bombay Club

Ingredients:

  • 1 1/2 parts Bombay Sapphire Gin
  • 4 Cardamom pods
  • 5 dashes of homemade kaffir lime leaf bitters
  • 1 egg white
  • 1/2 part lime juice
  • 1/2 part pineapple juice
  • 3/4 part pineapple syrup
  • Kaffir lime leaf and ground cardamom (for garnish)

Directions:

Muddle cardomom.  Add remaining ingredients and shake with ice.  Strain into a goblet.  Garnish with Kaffir lime leaf and ground cardamom.

19.) Southern Cobble Fizz

Ingredients:

  • 1 1/2 parts gin
  • 1 egg white
  • 1 part heavy cream
  • 3/4 part lime juice
  • 1 dash Fee Brothers rhubarb bitters
  • 1 part Boylan's Black Cherry Soda
  • 1 Barspoon Strawberry preserves
  • 2 each raspberries, blackberries, blueberries and 1 peach slice (for garnish)

Directions:

Combine all ingredients in a mixing glass.  Emulsify or dry-shake ingredients.  Add ice and shake again.  Strain over ice.  Garnish with raspberries, blackberries, blueberries and peach slice.

20.) Sapphire Emerald Fizz

Ingredients:

  • 2 parts Bombay Sapphire Gin
  • 2 Barspoons diced cucumber
  • 2 Tablespoons tarragon
  • 1/2 Part lemon juice
  • 1/2 part lime juice
  • 3/4 part blue agave nectar
  • 1 egg white
  • 1/2 part Pernod Anise Liqueur
  • Fennel Pollen (for garnish)

Directions:

Muddle cucumber, tarragon, lemon juice, lime juice and agave nectar in bar glass.  Add gin and egg white.  Dry-shake for 10 seconds.  Add ice and shake vigorously for 30 seconds.  Rinse martini cocktail glass with Pernod.  Double-strain cocktail into glass.  Garnish with fennel pollen.

21.) The Wild Sapphire

Ingredients:

  • 1 1/4 parts Bombay Sapphire gin
  • 1 small skewer of freshly peeled rosemary
  • 1 1/2" piece of organic Indonesian vanilla bean, cut in small pieces
  • 1/2 part agave nectar syrup
  • 1 lemon wedge
  • 1/4 part Grand Marnier
  • Splash of club soda
  • Rosemary and lemon zest (for garnish)

Directions:

Muddle rosemary, vanilla bean, agave nectar and lemon wedge in a mixing glass.  Add gin, Grand Marnier, ice and shake.  Fill a bar glass with ice and club soda.  Strain the drink into the bar glass using a fine-mesh strainer.  Garnish with a rosemary skewer and lemon twist.

22.) Pacific Sling

Ingredients:

  • 2 1/2 Parts gin
  • 3 cherries
  • 3/4 part homemade cherry liqueur
  • 1 1/2 parts pineapple juice
  • 3/4 part Bombay Sapphire Gin Falernum
  • Benedictine Liqueur Pineapple Foam
  • Nutmeg
  • Cherry and orange (for garnish)

Directions:

Muddle cherries in a shaker with cherry liqueur.  Top shaker with ice.  Add gin, pineapple juice and Bombay Sapphire Gin falernum.  Shake well.  Pour over ice in highball glass and top with Benedictine liqueur pineapple foam.  Grate nutmeg over foam.  Garnish with a cherry and an orange slice.

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