With no shortage of delectable cocktail recipes available in print and from online sources breaking the ice with gin-wary customers is easier than ever. Here are a few formulas from suppliers to help open the dialogue with your guests.
Bombay Sapphire Ginger Mint
Courtesy of Bombay Sapphire.
1 part Bombay Sapphire Gin
2 parts ginger ale
5 leaves of fresh mint
Muddle mint in bottom of a Collins glass. Fill the glass with ice, pour in Bombay Sapphire and top with ginger ale. Stir slightly. Serve in a tall glass over ice. Garnish with fresh mint.
Honey Basil Fizz (Original)
Courtesy of Ryan Thomas Magarian, co-founder of Liquid Relations and Aviation Gin.
Loose third pint full of Thai basil
2 ounces Aviation Gin
¾ ounce freshly squeezed lemon juice
½ ounce house-made clover honey syrup (2:1 clover honey to water ratio)
2 ounces soda
In a pint mixing glass, add Thai basil and hand-press with muddler. Add gin and mixers, fill glass with ice and shake vigorously for six seconds. Strain into a Collins glass over fresh ice. Garnish with large Thai basil sprig and wide lemon disc.
London Lemonade
Courtesy of Beefeater Gin.
1 part Beefeater Gin
1 part Hiram Walker Triple Sec
1 part fresh lemon juice
Fill a shaker with ice and add ingredients. Shake vigorously for one minute. Pour into a Collins glass. Garnish with mint leaves and a straw.
Plymouth Red Snapper
Courtesy of Plymouth Gin.
2 parts Plymouth Gin
4 parts tomato juice
Dash of Tabasco
Dash of Worcestershire sauce
Dash of ruby port
½ part fresh lemon juice
Celery salt
Build ingredients in a tall glass with ice. Garnish with a celery stalk and lemon slice.
Raspberry Twisted Kamikaze
Courtesy of Seagram’s Gin.
2 parts Seagram’s Raspberry Twisted Gin
½ part Hiram Walker Triple Sec
½ part Rose’s Lime Juice
½ part Chambord
Shake first three ingredients with ice and strain into a Martini glass. Add Chambord and garnish with a blackberry on the rim.