World Gin Day Recipes

World Gin Day is June 8, and your bar/restaurant should create a menu bursting with botanicals to celebrate the spirit. Gin is also perfect in refreshing summer cocktails that focus on vegetal or fruit flavors!

If you're looking to learn more about this versatile spirit, check out our Spirited Stock column!

 

The Revivalist Martini

Ingredients:

2.5 oz Revivalist Garden Gin

0.5 oz Dry Vermouth

Glass: Martini

Garnish: Orange blossom mist and/or orange peel

Directions:

1. Add ingredients to mixing glass.
2. Stir well until diluted.
3. Strain into chilled Martini glass.

 

Bees, Please!

Ingredients:

.75 oz Salted Honey Syrup
.75 oz Lemon Juice
.25 oz Lemon Cordial
2 oz Waxed Gin

Directions:
Shake with ice, strain in to Nick and Nora

 

Ziro

Ingredients:

2 oz Home fermented Kiwi wine
1 1/5 oz Tanqueray Rangpur or Citrus gin
1/4oz simple syrup

Directions:

1. Take 2 tins.
2. Add ice cubes
3. Pour all the ingredients
4. Throw from one tin to other 6 times
5. Serve the drink in a rocks glass over a block of ice
6. Garnish with Begonia leaf & flower.

 

Lavender Tea Cooler

Ingredients: 

1.5 oz. NOLET’S Silver

4 oz. Earl Grey Tea (cooled)

1.25 oz. Lavender Honey Syrup

• 0.5 cup Honey
• 0.5 cup Water
• 2 Tbsp. Fresh or Dried Lavender

0.25 Fresh Lemon Juice

Several Sprigs of Fresh Lavender for Garnish

Directions: 

For the lavender honey syrup:

1. Gently heat all ingredients in a medium saucepan until honey is dissolved.
2. Strain with a fine-mesh strainer and cool before use. Can be stored in the refrigerator for up to a week.

For the cocktail:

1. Add all ingredients to a cocktail shaker and shake with ice.
2. Strain into an ice-filled glass or teacup over ice.
3. Garnish with lavender.

 

Yuzu Gin Rickey

Ingredients:

1/2 oz. Monin Yuzu Purée

1 pump(s) Monin Lime Concentrated Flavor

1 1/2 oz. gin

3 oz. club soda

1 ea. lime, squeezed

Garnish: lime, mint sprig

Directions:

1. Fill serving glass full of ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into serving glass with ice.
4. Add garnish and serve.

 

Pink Grapefruit and Rosemary Gin & Tonic

Ingredients:

1.5 oz Bombay Sapphire

3 oz Premium tonic water

1 pink grapefruit wedge – gently squeezed

1 rosemary sprig – gently awoken

Directions:

1. Squeeze a pink grapefruit wedge into a clean balloon glass then drop in.
2. Add the rosemary sprig & Bombay Sapphire then swirl well to infuse.
3. Fully fill the glass with cubed ice & top with Fever-Tree Tonic Water.
4. Gently fold/stir to combine.

 

Cucumber Blue

Ingredients: 

2 oz Empress 1908 Indigo Gin 

Soda Water

Cucumber

Mint

Garnishes: Cucumber Ribbon & Basil  

Directions:

1. Muddle cucumber, basil, and mint in the bottom of a chilled rocks glass.
2. Add ice and Empress 1908.
3. Top with soda water.
4. Garnish and enjoy.

 

Gin Basil Smash

Ingredients:

2 oz Waymar Gin House Signature Dry Gin

¾ oz lemon juice

½ oz simple syrup

5 basil leaves

Directions:

1. Combine all ingredients in cocktail shaker.
2. Muddle basil, add ice and shake until chilled.
3. Pour into a rocks glass filled with ice using a cocktail strainer.
4. Add more basil for garnish.

 

Matcha Do About Nothing

Ingredients: 

1.5 oz Empress 1908 Cucumber Lemon Gin 

¾ oz Fresh Lemon Juice

¾ oz Matcha Syrup

Soda Water, to top 

Garnish: Edible White Flower 

Directions:

1. Shake all ingredients (except for soda water) over ice and serve in ice-filled Collins glass.
2. Top with soda water.
3. Garnish with edible flower.​

 

Rose and Raspberry Fizz

Ingredients:

1.5 oz Glendalough Rose Gin

.5 oz Raspberry Syrup

.5 oz Aperol

1.5 oz Soda Water

Directions:

1. Shake all ingredients (except soda) with ice.
2. Strain into a tall ice filled glass.
3. Add the soda, then garnish with a raspberry and a freshly torn and slapped spring of mint.

 

Blackberry Basil Spritzer

Ingredients:

1 1/2 oz. Broker’s Gin

1/2 oz. The Perfect Purée Blackberry Puree, thawed

1/2 oz. simple syrup

5 Thai basil leaves

Ginger ale

1 lime wedge

Directions:

1. Muddle The Perfect Purée Blackberry Puree, lime wedge, basil leaves, and simple syrup.
2. Add the gin and enough ice to fill a tall Collins glass. Give the mix a good shake, then pour it into the Collins glass.
3. Top with ginger ale and garnish with a lime wedge.

 

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