45 Things to do with Gin (Part 3)

Ingredients:

• 2 Parts Bombay Sapphire Gin
• Dash St-German Elderflower Liqueur
• 2 Tablespoons Blueberry-Infused Ciao Bella Lemon Zest Sorbet
• 4-5 Fresh Blueberries (for garnish)

Directions:

Fill shaker halfway with ice.  Add Gin, St-German and blueberry-infused Ciao Bella Lemon Zest Sorbet.  Shake thoroughly.  Strain into a chilled martini glass.  Garnish with blueberries on a skewer.

Ingredients:

• 2 Parts Gin
• 4-5 Basil Leaves
• 1/2 Part Lime Juice
• 3/4 Part Coconut Cream
• 1/2 Part Pineapple Gomme Syrup
  
• 1/4 Part Pineapple Juice
• 1 Barspoon Ground Allspice
• Chiffonade of Basil Leaves and Lime Zest (for garnish)

Directions:

Place basil and lime juice in shaker; muddle lightly.  Add remaining ingredients; add ice and shake.  Strain over crushed ice in a rocks glass.  Garnish with basil and lime zest.

Ingredients:

• 2 Parts Bombay Sapphire Gin
• 1 Teaspoon Orange Marmalade
• 1 Part Lemon Juice
• 1 Part Domaine De Canton Ginger Liqueur
• 3/4 Part UG Special Syrup (cloves, juniper berries, ginger, lemon zest, sugar and water)
  
• 3/4 Part Egg White
• Orange Slice (for garnish)

Directions:

Combine marmalade and lemon juice; stir until marmalade dissolves.  Add remaining ingredients in a shaker.  Stir again to blend in egg white.  Add ice and shake vigorously.  Strain into martini cocktail glass.  Garnish with orange slice.

Ingredients:

• 1 1/2 Parts Gin
• 2 Wedges Pineapple
• 3 Wedges Clementine
• 2 Mint Leaves
• 1/4 Teaspoon Ground Cinnamon
• 1/2 Part Simple Syrup
• 3 Parts Club Soda
• Splash Pineapple Juice
• 1 Mint Spring and 1 Pineapple Wedge Coated in Cinnamon Sugar (for garnish)

Directions:

In a mixer, muddle the pineapple, clementines, mint, cinnamon, and simple syrup.  Add gin and ice to a highball glass.  Strain muddled mix into glass and stir.  Fill with club soda and top with splash of pineapple juice.  Garnish with mint sprig and sugar-coated pineapple wedge.

Ingredients:

• 2 Parts Bombay Sapphire Gin
• Red Bell Pepper Ring
• 3/4 Part Fresh-Squeezed Lime Juice
• 3/4 Part Dolin Blanc Vermouth
• 1/3 Part Simple Syrup
• 1/2 Part Green Chartreuse Liqueur
• Candied Red Bell Pepper and Lime Rind (for garnish)

Directions:

Cut a 1/4"-ring of red bell pepper.  Muddle bell pepper in a shaker.  Add gin, lime juice, Dolin Blanc, and simple syrup.  Add ice and shake vigorously for 10-15 seconds.  Using a Hawthorne and tea strainer (to remove traces of red pepper), double-strain into a cocktail glass.  Float Green Chartreuse liqueur.  Garnish with candied red bell pepper and lime rind.

Ingredients:

• 1 1/4 Parts Gin
• 3 Green Shiso Leaves
• 2 Whole Star Anise, Divided
• 3 Fresh Red Raspberries
• 1 1/4 Parts Fresh Lemon Juice
• 1 Part Simple Syrup
• 1 Pinch Red Micro Shiso (for garnish)

Directions:

Muddle green shiso leaves, raspberries and one star anise in a pint glass.  Add gin, lemon juice, simple syrup, and ice.  Shake vigorously.  Double-Strain into a martini cocktail glass.  Garnish with a pinch of red micro shiso and top with one star anise.

Ingredients:

• 1 Part Bombay Sapphire Gin
• 6 Juniper Berries
• 2 Teaspoons Brown Sugar
• 3 Pink Peppercorns
• Dash Maldon Sea Salt Flakes
• 1 1/2 Tablespoons Peeled, Diced Cucumber
• 2 Tablespoons Honeysuckle Syrup
• 1/2 Part Freshly Squeezed Grapefruit Juice
• 1 Part Cold Sake

Directions:

Crush the juniper berries, brown sugar, peppercorns and sea salt into a powder; rim martini cocktail glass.  In a shaker, muddle the cucumber and honeysuckle syrup into a paste.  Add gin, grapefruit juice, and ice.  Stir and strain into a martini cocktail glass with chilled sake.

Ingredients:

• 2 Parts Gin
• 1/4 Cup Blueberries
• 4 Dashes Peychaud's Bitters
• 2 Dashes Fee Brothers Orange Bitters
• 1/2 Part House-Roasted Fennel-Agave Nectar
• Wide Orange Twist (for garnish)

Directions:

Chill a 9 oz. rocks glass.  In a shaker, muddle the blueberries, Peychaud bitters, Fee Brothers Orange Bitters and agave nectar.  Add gin and ice, then stir.  Strain into the chilled rocks glass.  Garnish with orange twist.

Ingredients:

• 1 1/2 Parts Gin
• 1/2 Part Carpano Antica Sweet Vermouth
• 1/8 part Campari
• 1 1/4 Parts Blood Orange Juice
• 1 Part Lemongrass-Calamansi Infusion
• 1/8 Part Fresh-Squeezed Grapefruit Juice
• Dash Grapefruit Bitters
• Orange Slice (for garnish)

Directions:

Combine all ingredients in a mixing glass.  Add ice and stir well.  Julep-strain into a cocktail glass.  Squueze orange slice over the top of the cocktail and use for garnish.

Ingredients:

• 1 1/2 Parts Bombay Sapphire Gin
• 1/2 Part Noilly Prat Vermouth
• 1/2 Part Lillet Blanc
• 2/3 Teaspoon Domaine De Canton Ginger Liqueur
• 1 Dash Maraschino Liqueur
• 1 Dash Fee Brothers Lemon Bitters
• 1/2 Part Bombay Sapphire Gin-Infused Curacao (60% orgreat syrup, 20% anise syrup, 20% fresh lemon juice, 3 parts gin)
• Maraschino Cherry and Lemon Peel (for garnish)

Directions:

Place all ingredients except for curacao in a tumbler; fill with ice.  Stir until chilled.  Swirl the curacao in a chilled cocktail glass, then discard the remaining liquid.  Pour ingredients from the tumbler into the cocktail glass.  Garnish with Maraschino cherry and lemon peel.

Ingredients:

• 1 Part Bombay Sapphire Gin
• 1 Part St-German Elderflower Liqueur
• 1/2 Part Freshly Squeezed Lemon Juice
• 1/2 Part Simple Syrup
• Lemon Twist (for garnish)

Directions:

Place all ingredients in a shaker with ice and shake.  Strain into a martini cocktail glass.  Garnish with a twist of lemon.