Jazzing up your regular Gin cocktails – here’s what is hot right now!
1 Recommended Gin: Napue
40ml Napue
15ml Rosemary-Cranberry syrup (add Habanero chilli if you dare)
20ml Lime juice
15ml Egg white
Shake, double strain and serve in cute cocktail glass. Add salt and pepper rim.
Rosemary-Cranberry syrup
100g Frozen cranberries
10g Rosemary
0.5kg Sugar
(Fresh Habanero chilli)
0.5l Water
Add all but the sugar into a pot, crush the cranberries a little then bring to the boil for 30 seconds and lower the heat. Add sugar and stir until it has fully dissolved. Strain the cranberries and rosemary and let the liquid cool down. For an extra kick, add fresh Habanero chilli, adjust to taste.
Recipe by Jere Vihervaara
2 Recommended Gin: Napue
20ml Napue
20ml Aperol
20 ml Dry Vermouth, Noilly Prat
Orange twist
Lingonberry spray if available
Stir in the glass side of a Boston shaker and pour into a cool cocktail glass. Garnish with an orange twist and spray with lingonberry spray.
Recipe by Laura Nissinen
3 Recommended Gin: Silent Pool
50cl Silent Pool Gin
50g Blue Bird Earl Grey Crème loose tea or 5 teabags
Fever Tree tonic
Mix the tea in a bottle with the gin and leave for maximum of 48 hours, shaking occasionally. Pour over ice and top up with tonic and garnish with a lemon wheel. Try the mixture after 24 hours as some teabags can be very strong and will knock your socks off!
4 Recommended Gin: Sipsmith
25ml Sipsmith London Dry Gin
25ml Sipsmith Sloe Gin
12.5ml Sweet Vermouth
12.5ml Campari
Stir all ingredients over ice and garnish with an orange twist.
5 Recommended Gin: Makar Glasgow Gin
50ml Makar Glasgow Gin
20ml Freshly squeezed lemon juice
12.5ml Cinnamon syrup (*see recipe at the end of this post)
1 Sprig of Rosemary
½ Egg white
2 Drops of Orange bitters
Chill the cocktail glass. Shake all ingredients in a Boston shaker. Rinse glass with cherry syrup (from jar) and double strain. Garnish with another sprig of rosemary.
6 Recommended Gin: Silent Pool
1 part of coffee
Ideally non-bitter profile, a single origin from Central America with floral and citrus notes – try Mexican, Kenyan or Ethiopian for their fruity flavours to complement the tonic
2 parts of Fever Tree tonic
25ml Silent Pool Gin
Start with a shot of espresso over a glass of ice, top it off with 80ml tonic water and 25ml of gin.
7 Recommended Gin: Brighton Gin
Brighton Rocktail – the rock ‘n roll of G&T’s
25ml Brighton Gin
Wedge of Brighton rock (the pink minty kind)
Fever Tree Indian Tonic
Serve in a large balloon glass with a big cube of ice.
8 Recommended Gin: Brighton Gin
50ml Brighton Gin
25ml Cinnamon syrup
50ml Water
15ml Fresh lemon juice
1 dash Angostura bitters
Heat gin, cinnamon syrup, lemon juice and water in a saucepan. Do not allow to boil. Remove from heat and add bitters. Serve in a nice jar with a cinnamon stick.
*Cinnamon syrup
2 cups Water
1.5 cups Sugar
4 Cinnamon sticks
Combine all in a saucepan and simmer for 10 minutes. Discard cinnamon sticks and allow to cool.
What is your favourite Gin based cocktail?
