Kimchi (pickled and fermented vegetables served with Korean food) has always scared me. Some of the cooks in the Cyrus kitchen were pickling radishes one day, and the smell caught me off guard. while the radishes smelled almost offensive, they tasted delicious. I wondered if the strong aroma and flavor might work well in a cocktail in the same way that musk is a nice undertone in cologne. This was the tasty result.
Adapted from "Artisanal Cocktails" by Scott Beattie.
For the ginger-shiso syrup:
- 1 cup simple syrup, chilled
- 2 drops essential oil of ginger
- 2 drops essential oil of galangal
- 1 drop essential oil of perilla (shiso)
For the cocktail:
- 1 ½ ounces gin, preferably Sarticious
- ¾ ounce freshly squeezed lemon juice
- ½ ounce ginger-shiso syrup, see above
- 8 pieces pickled ginger
- 8 pieces pickled daikon
- 5 small shiso leaves, cut into chiffonade
- ¾ ounce ginger beer, preferably Bundaberg or Cock 'n Bull
For the ginger-shiso syrup:
Combine the simple syrup and essential oils in an airtight container. Cover and shake well to mix the oils into the syrup. The simple syrup will keep for about two weeks refrigerated in the airtight container.
For the cocktail:
Combine the gin, juice, and syrup in a mixing glass and give it a stir. Add the pickled vegetables, shiso, and enough ice to fill the mixing glass.
Cover and shake a few times. Add the ginger beer, and pour it into a stemmed water glass or a tall collins glass to serve.
10 of the Best Summer Gin Highball Recipes
The Highball is making a comeback. It’s easy to see why: In their many iterations, Highballs make for low-effort, refreshing drinks. While Highball has a number of accepted definitions, for the purposes of this article, we’re defining it as a cocktail that consists of a base spirit, mixed with a larger proportion of sparkling, non-alcoholic mixer, and possibly other ingredients.
While the classic Highball is made with whiskey, we find that gin serves as a versatile base spirit for summer-friendly recipes that taste great any season. These refreshing gin Highballs range from ultra-simple sippers requiring minimal ingredients, to more challenging recipes for more experienced home bartenders. Each consists of gin as a base, mixed with a larger proportion of sparkling, non-alcoholic mixer served over ice — plus playful ingredients you may not expect in this classic drink.
Of course, what really makes the drink is its namesake glass, so be sure to serve the cocktail in a Highball (or Collins) glass over ice. Looking for a new go-to cocktail to make at home? Read on for our nine favorite gin Highball recipe variations.
The Gin & Tonic Recipe
In case you didn’t know, the classic G&T is a Highball, and always a go-to. To make one, simply combine gin and tonic in a Highball glass, and add ice and a squeeze of lemon or lime, if desired.
The Tom Collins Recipe
This classic cocktail was developed in the late 19th century, but had a resurgence after its constant mention in the 2000 comedy “Meet the Parents.” If you want to drink like a tough father-in-law like Robert De Niro’s character in the film, combine gin, lemon, simple syrup, and soda in a Highball glass, and garnish with a lemon wheel.
The Oh, Honey Recipe
This cocktail, inspired by drag queen Trixie Mattel, is made with a satisfying combination of butterfly pea tea-infused gin, lemon juice, honey syrup, and elderflower tonic. This bright and refreshing libation made its debut at The Laureate at San Francisco’s Laurel Inn, and looks even prettier with an edible flower garnish.
The Breakfast Tonic Recipe
Looking for a new boozy brunch cocktail? We’ve got you covered. This Highball riff, created by the team at 100 Acres in Buffalo, N.Y., combines the classic G&T with tea, making it the morning drink you never knew you always wanted. To make one, place a tea bag in a Collins glass and fill with ice. Then, add gin and lemon juice — and top with tonic water.
The Turmeric Rickey Recipe
Turmeric adds an earthy quality to the Gin Rickey. Shake Von Humboldt’s Turmeric cordial with London dry gin and lime juice, pour into a Collins glass with ice, and top with club soda. A cucumber garnish complements this cocktail’s fresh vegetal flavors.
The Boozy Watermelon Lemonade Recipe
This cocktail is everything a summer sipper should be: Combine citrus-forward gin such as Plymouth or Aviation, ginger liqueur, lemon juice, rosemary simple syrup, and watermelon in a shaker. Strain, top with lemon soda, and voila! You have a balanced drink that’s pink enough to please even your most rosé-obsessed guests.
The Pineapple-Basil Highball Recipe
Basil season is upon us, and the leafy herb is an ideal summer cocktail ingredient. When combined with gin, pineapple juice, lime juice, simple syrup, and lime sparkling water, the basil’s flavors and aromas shine through. Though this recipe is more complicated than the average Highball, the result is worth the extra effort.
The Navy-Strength Botanical Gin & Tonic Recipe
Take your G&T-inspired Highball to new heights with this herbal variation that combines navy-strength gin with tonic water, lemon, cracked black pepper, and thyme. The result is an earthy-yet-refreshing libation perfect for sipping on a boat. (We should be so lucky.)
The Ramos Gin Fizz Recipe
A workout and recipe in one, the Ramos Gin Fizz requires a lot of shaking — two to three minutes, to be exact — but the soufflé-like result is worth the effort. To make one, combine gin, lemon juice, lime juice, simple syrup, orange flower water, cream, and egg white in a shaker. Dry shake for as long as you can handle. Strain into a tall glass, top with soda water, and enjoy!
From Punch (http://punchdrink.com)
- 2 ounces gin, preferably Xoriguer Gin de Mahon
- 5 ounces Fever-Tree Premium Indian Tonic
- Lime wedge
Garnish: ice cube with embedded rosemary, juniper berries and lime twist (see Editor’s Note) grapefruit half-moon, lime wheel
- Combine gin and tonic in a goblet over the garnish ice cube.
- Squeeze lime wedge, and drop spent wedge into drink.
- Garnish with grapefruit half-moon and lime wheel.
To make the garnish ice cube: Blanch the rosemary in hot water for 25 seconds, then transfer to an ice bath until chilled. Drop the lime peels and juniper berries into a large silicone mold. Add rosemary, positioning it so some of the leaves are above the mold. Fill with water and freeze. Allow the cubes to temper before popping them out of the mold.
The Chester at Gansevoort Meatpacking
“In a world before Covid-19 we were able to go to our favorite bar and enjoy both a drink and a dream for the future. There comes a time when we need a cocktail to remind us that summer is a time of merriment—one that might contain something botanical like Roku Japanese gin. A perfect summer cocktail, the first sip brings you back to happier times and gives you the motivation to push forward. Remember the good times, and weather the bad, and look forward to better days.” —Donny Largotta, beverage director at The Chester at Gansevoort Meatpacking
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1.25 oz. fresh watermelon purée
0.50 oz. LiDestri Pink Limoncello
0.25 oz. fresh-squeezed lime juice
Method: Combine ingredients in a shaker. Shake and double strain over a rocks glass with fresh ice. Garnish with 2 mint sprigs and sliced watermelon.
MUSKMELON TANQUERAY & TONIC
“The Muskmelon Tanqueray & Tonic is an ideal summer sipper. It is refreshing and unexpected and something you can sip on by the side of a pool, by the beach, or just at home with friends.” —Ezra Star, bar consultant and cocktail educator
0.5 oz. honey or honeydew honey*
Method: Build ingredients in an ice-filled wine glass and top with tonic water. Stir to combine and garnish with a slide of melon.
*For the Optional Honeydew Honey: Blend 2–3 slices of honeydew in a blender and strain to retain the juice. Add equal parts light honey and stir until dissolved into the mixture.
“Probably my favorite cocktail (when made correctly). I would tell you that it’s the perfect cocktail if you were planning on having one drink or ten. That the negroni bianco is the ideal cocktail for brunch or lunch, or dinner, or a nightcap—or even during your morning shower. Few things in life that are created with three equal parts are as beautiful as the negroni. The negroni bianco made with Luxardo Bitter Bianco is no exception. Bitter orange notes mixed with the alluring bouquet of Italian herbs and finished with a touch of wormwood makes the cocktail something special—and something to be enjoyed year-round.” —Chris Norton, bartender at Sweet Liberty (Miami, Florida)
1 oz. Luxardo London Dry Gin
1 oz. Luxardo Bitter Bianco
Method: Build over ice into a rocks glass. Stir. Garnish with a lemon twist and Luxardo Maraschino Cherry.
WHAT’S UP DOC?
“Creating new styles of cocktails has been my passion, all while keeping in mind what the consumer wants these days. People are trying to eat and drink healthy, which is why we incorporate freshly pressed juices into our cocktail program. All of these juices can be found at your local juice bar—and combined with a little bit of your own creativity, you will enjoy a super cocktail. Gin is my favorite spirit, and Junipero Gin captures botanicals and aromatics to a perfection.” —Ramón Aguirre Bernal, bar program director, Nuno’s Bistro & Bar (Upland, California)
1 oz. fresh-pressed carrot juice
1 oz. fresh-pressed pineapple juice
0.25 oz. fresh-pressed ginger juice
Method: Shake all ingredients in a shaker with ice strain into highball with fresh ice.
CITADELLE GIN & LEMONADE
“First of all, it’s a very easy cocktail to make at home with ingredients you can find in any supermarket. You don’t even need a shaker, just a glass or a pitcher and some ice. It’s everything we need right now with heatwaves and lockdown all around the world. Fresh yet complex with the touch of honey. I recommend wildflower honey (if you can) for this one. It pairs with the botanicals from Citadelle Gin perfectly. It reminds me when I stayed over at Château de Bonbonnet, where they distill the gin. It was a hot summer too and we were drinking Tom Collins (similar drink but with sugar instead of honey).” —Nico de Soto, owner of Mace (New York City) and Danico (Paris)
Method: In a jug or single serve glass, combine Citadelle, lemon and honey, stirring until honey is completely dissolved. Add ice and fill to top with sparkling water. Garnish with fresh lemon or aromatic herbs.
BEAVERKILL RIVER COOLER
“This is a great cocktail anytime, but for us it reminds us of the Beaverkill River that runs through our town. We haven’t been able to get out much, so we made it in a glass. We call it the Beaverkill River Cooler since it’s green, refreshing, and has stuff floating in it. It reminds us of tubing down the river.” — Brian Facquet, founder and distiller at Prohibition Distillery
2 oz. Bootlegger 21 New York Craft Gin
1 cucumber wheel, unpeeled
Method: In a shaker, quickly muddle the cucumber and mint. Fill with ice. Add Bootlegger 21 gin, lime, and simple syrup. Shake hard. Serve in a glass cup with a slapped mint leave.
Hard Rock Hotel and Casino, Hollywood, Florida
“An homage to the writer Jane Austen, this aperitivo is light in body with a crisp astringent finish—similar to the author’s literary work. The bergamot oil from the tea merges well with the juniper berry flavor of the gin. While we count the days until the end of 2020, The Austen makes it more bearable when paired with a good book and close friends. socially distanced of course.” —Morgan Rhule, director of beverage at Seminole Hard Rock Hotel & Casino Hollywood (Hollywood, Florida)
2 oz. Earl Grey-infused Hendrick’s*
0.5 oz. store-bought vanilla syrup (preferably Torani)
*For the Earl Grey-Infused Hendrick’s: Place 8 Earl Grey tea bags in 1 liter of Hendrick’s gin, let infuse for 3 days.
Method: Combine all ingredients in tin except egg whites. Shake vigorously. Set aside tin and place in ice to chill. Crack egg and separate egg whites into a separate tin, dry shake (without ice). Combine all ingredients into the tin with ice, shake briefly and strain into a coupe. Garnish with orange peel curled over sides and lay over egg white foam.
Paul Feig / Artingstall's Gin
THE SQUEAKY DOOR
“Everything about this drink is very personal to me: It’s made with my new gin, Artingstall’s, which I’ve waited my entire life to create. It’s named in honor of my wife, Laurie, who always enters our Instagram cocktail show through the very squeaky door that leads to our home bar—and it’s made from all of her and my favorite ingredients. It’s boozy enough to be the perfect 2020 escape, yet tasty enough to erase any Puritan guilt you might have about drinking a cocktail. In short, it’s a very squeaky win–win!” —Paul Feig, award-winning director and founder of Artingstall’s Gin
1.5 oz. Artingstall’s Brilliant London Dry Gin
0.5 oz. elderflower liqueur
Cocktail cherry and lemon peel for garnish
Method: Shake gin, cherry liqueur, curaçao, elderflower liqueur, and lemon juice in a shaker with ice. Strain into a highball or a Collins glass over ice and top with club soda. Drop in cocktail cherry. Cut a long twist of lemon and shape lengthwise to make it straight, then put it into the drink so that the top half of twist sticks up out of the drink. Sip and enjoy!
THE SOUR CHERRY G&T
“I love the sour cherry gin and tonic, not only because it’s delicious but because it’s a simple twist to a classic. The drink is great all year round but definitely an especially excellent treat for warmer weather! I had the chance to experience the smell of the cherries through the huge wooden vats at the Luxardo distillery and this just brings my mind back to my visit to Italy!” —Kapri Robinson, founder of Chocolate City’s Best
3 oz. Luxardo Sour Cherry Gin
Method: Build over ice into a highball glass.
Bedford Post Inn, New York
“The Summer Lovin’ is The Barn’s take on a classic Pimm’s Cup. Cool and refreshing but still herbaceous, the drink is low in ABV so it’s easy to enjoy multiple beverages while lazing about through the course of a summer evening.” —Jason Cott, partner at Alchemy Consulting and Bedford Post Dining, Bedford Post Inn (Bedford, New York)
Method: Muddle fruit with simple syrup. Add ingredients. Hard shake. Roll into Collins glass. Top with soda water. Garnish with mint sprig, cucumber slice, and strawberry.
TOD & VIXEN’S SIX SEEDS
“Tod & Vixen’s Dry Gin 1651 is a unique gin because it’s so versatile it tastes as if it was made specifically for any style, including a flavorful, aromatic, and effervescent sour like the Six Seeds.” —Ali Martin, bartender at The Up & Up (New York, New York)
1 oz. Tod & Vixen's Dry Gin 1651
Method: Shake with two orange peels. Strain into a coupe and top with dry sparkling wine.
“My cocktail of choice this summer has been the Roku Sonic, a Japanese twist on a classic G&T served at many bars and izakayas in Tokyo. The effervescence from the chilled soda water enhances Roku’s aromatic and floral notes from the botanicals, while the tonic provides the right amount of sweetness to round out the cocktail. It’s perfectly refreshing on a hot summer day, reminds me of past travels and has me looking forward to trips to Japan in the (hopefully) near future.” —Jessica Lambert, Central U.S. brand ambassador, House of Suntory
1.5 parts premium tonic water
1.5 parts premium soda water
Lime or shiso leaf (for garnish)
Method: Get the glass as cold as possible. Add fresh ice, then the gin. Top with tonic and stir. Garnish with lime or shiso leaf.
“The negroni is the quintessential aperitif cocktail. Hailing from Milan, this bittersweet, boozy, and balanced cocktail made the jump from aperitivo hour in Italy to the finest cocktail bars in the world. Now, it’s one of the most popular drinks here in the United States—and it’s appropriate for any occasion. Bitter flavors have been seeing a major renaissance as American’s have pulled their collective palates out of the overly sweet doldrums we faced due to World War rationing and the ‘noble experiment’ of Prohibition. Campari and bitter drinks were once only ordered by those who had the means to travel to Europe and experience the beauty of aperitivo hour—all while sitting in a piazza, drinking bitter cocktails and consuming nibbles of prosciutto. These days, we’re now seeing the everyday drinker enjoying spritzes and negronis. And I love it because the negroni is truly the most balanced and interesting of the classic cocktails. Its ingredients are flavorful in their own right and the proportions of the drink allow for a delicious marriage of flavors—and in a way that hits not just the boozy, bitter, and sweet. (The acidity in the vermouth and Campari is just enough to wash some of the sweet off the palate so that it doesn’t feel cloying and heavy on the tongue, like many overly saccharine and out-of-balance drinks do). I also love the original recipe because it’s a coffee cocktail without the coffee—at least in terms of bitterness. If you love a negroni or any of its many variations (Old Pal, Americano, Sbagliato, etc) then you’ll love cocktails with real Arabica coffee in them. That’s where the coffee negroni fits in—snugly between tasty aperitif cocktails, to offer a pick me up before dinner. to prepare the senses for a night of eating, conversation, and fun with your quaranteam.” —Stephen Kurpinsky, U.S. brand ambassador for Mr Black Cold Brew Coffee Liqueur
1 oz. Mr Black Cold Brew Liqueur
Method: Add all ingredients to an old fashioned glass. Add ice and stir. Garnish with an orange peel.
The best gin for gimlets comes down to your personal preference, but popular options for gimlet recipes include affable Bombay Sapphire, reliable Hendrick’s, and Bluecoat, an American-made gin named for the Bluecoat revolutionaries who pushed back Redcoat British during the War of Independence.
Whichever gin you choose for your gimlet cocktail, be aware that the sugar content here will mask the gin’s inherent flavors. [Please revisit our previous note on shaking cocktails.]
While sweetness makes a gin gimlet a popular cocktail for warm-weather events, it also means you don’t – and perhaps shouldn’t – pay top dollar for a juniper-forward gin.
We suggest you find a quality gin for an affordable price, such as Beefeater – it blends exceptionally well with citrus-based mixers, making it an ideal choice for gin gimlets.
Here's How to Make Queen Elizabeth's Favorite Cocktail
Fact: The Queen loves a good cocktail. Also fact: You, too, can drink like royalty.
The Queen's favorite cocktail&mdashwhich is she drinks every single day before dinner&mdashis a gin and Dubonnet. The Queen has a page, Paul Whybrew, whose job it is to fix this drink for her every night, but even us normals without, you know, 24/7 staff on-hand to cater to our every need and whim, can make this delicious drink.
People shared the recipe for the Queen's favorite daily drink in honor of the launch of its new royal-focused publication, PEOPLE Royals magazine , and it's actually surprisingly easy to make.
According to People, "One serving of the cocktail calls for 2 oz. Dubonnet with 1 oz. gin added to ice and stirred until chilled, then strain into a martini or coupe glass. For the finishing touch, add a lemon peel."
For extra royal results, use the Queen's own brand of gin. She actually has two, one launched by Buckingham Palace that's made from ingredients gown in the Queen's garden at her London residence, and another from her Sandringham estate in Norfolk, which uses ingredients from the Sandringham gardens.
Pegu Club Cocktail
- 2 oz London dry gin
- .75 oz Cointreau
- .75 oz fresh lime juice
- 1 dash Angostura bitters
- 1 dash house orange bitters*
House Orange Bitters : Mix 1/3 oz Fee Brothers West Indian orange bitters , 1/3 oz Angostura orange bitters , and 1/3 oz Regans’ orange bitters in bowl and stir. Transfer to a storage container and store at room temperature.
Method: Shake all ingredients with ice, then double strain into a chilled coupe glass. Garnish with lime wedge.
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Up your serving game with these thirst-quenching watermelon and cucumber ice lollies that act as flavoured cocktail coolers. The lollies are easy to blitz up and can then be stashed in the freezer ready for a hot day when your drinks need chilling. Simply unmould and serve in your gin and tonic &ndash not only are they fun to eat, they&rsquoll add fruity flavour as they melt.
Our Best Gin Cocktails for More Than Just Martinis
With flavor ranging from herbaceous to floral to fruity, we adore crisp, bitter gin. Its beautifully complex flavor can stand alone as well as it can pair with a wide variety of ingredients. When it comes to elegant, refined cocktails, the martini will always have a place among the greats. At its most basic, this classic cocktail is simply a mixture of gin and dry vermouth. Our dry martini recipe uses equal parts gin and vermouth and adds orange bitters and an orange twist for garnish. While most martinis are gin-heavy or contain equal parts gin and vermouth, our upside-down martini mixes gin and vermouth in a 1:2 ratio.
One of the most refreshing cocktails around is the ever-riffable gin and tonic. The requisite ingredients are gin and bitter, quinine-tinged tonic water. Like a martini, there is a lot of room for variation. Los Gintonic is a strong Spanish gin and tonic made with bitter lemon tonic. If you’re feeling ambitious, elevate your gin and tonic by making your own tonic water. For the loveliest of spring cocktails, pair seasonal fruits with gin, whose herbal notes can stand up to tart and sweet flavors. In the Merchant’s Wife, gin works with Aperol and lemon juice to keep watermelon juice from becoming cloying. In the autumn gin brightens up our autumnal, rosemary-scented pear Collins.
From classic cocktails to newfangled creations, we’ve rounded up our favorite gin cocktail recipes to shake and stir today.
Gin Campari SourGin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that’s quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour »
Carolina Blues Blueberry Cocktail
Gin: Bee’s KneesThe phrase the “bee’s knees” was used in Prohibition times as slang to mean “the best.” This cocktail, a gin sour that’s believed to have been created around that time, used lemon and honey to mask the harsh smell of bathtub gin. If your guest wants something refreshing with gin, look no further. Get the recipe for the Bee’s Knee’s cocktail »
50 and Alder mastermind Kevin Denton is inspired by the Suffering Bastard, a classic cocktail developed during in Cairo during WWII. Get the recipe for Suffering Fools »
MartinezIn the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top. Get the recipe for Martinez »
The Last WordEqual parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern. Its equally-portioned ingredients make for easy scaling: mix up a triple or quadruple batch to serve several drinkers at once. Get the recipe for The Last Word » Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fun cocktail as the lovechild of a Mai Tai and a Negroni. Get the recipe for Bermuda Hundred »
Garden Kitchen Sink Gimlet
Sakura MartiniTokyo native Kenta Goto of Bar Goto in New York City has elevated the once-maligned saketini to a state of floral elegance by mixing Plymouth gin with oak-aged Junmai sake, sweet maraschino liqueur, and salted cherry blossoms. Get the recipe for the Sakura Martini »
Gallagher SmashFor this summer refresher, Eric Johnson of Sycamore Den in San Diego makes a syrup with ripe watermelon and sugar, then combines it with sherry, gin, and muddled lemon. Get the recipe for Gallagher Smash »
The Verbena and MintBar manager Jon di Pinto of Street ADL in Adelaide, South Australia, combines lemon verbena and gin for a crisp, refreshing summer cocktail. Get the recipe for The Verbena and Mint »
308 PeachesA teaspoon of yogurt adds a subtle tang to this summery peach drink from Alexis Soler and Ben Clemons of Bar 308 in Nashville, Tennessee. Get the recipe for 308 Peaches »
The GardenerBarkeep Joe Petersen of Percy’s restaurant in Seattle spikes this verdant cocktail with an “immunity tincture.” Get the recipe for The Gardener »
Quick Like a BunnyPlaying on the classic gin and tonic, bartender Stuart Jensen of Denver’s Mercantile restaurant adds caraway-flavored aquavit and marmalade to this green version. Get the recipe for Quick Like a Bunny »
The Poddington Pea
99 Problems But An Herb Ain’t OneGin, lemongrass, ginger, and kaffir lime combine in this savory cocktail from Alex Straus of LA’s E.P. & L.P., who created it to complement the restaurant’s spicier dishes.
Water LilyCrème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar PDT. Get the recipe for Water Lily >>
ConquistadorConquistador Gin and Tonic
Masala MartiniCumin and salt add pungent flavor to this twist on a gin gimlet from chef Manish Mehrotra of New Delhi restaurant Indian Accent, located in The Manor boutique hotel in New Delhi’s tony Friends Colony neighborhood.
Mother-of-PearlBrisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. Get the recipe for Mother-of-Pearl »
Queen Victoria TonicThis highball uses a homemade tonic infused with raspberry-flavored orris root and peppery, flowery grains of paradise to complement the specific flavor profile of Bombay Sapphire gin.
Plymouth Gin TonicSweet-tart strawberries and spicy peppercorns make for a fruity twist on the classic gin and tonic. Get the recipe for Plymouth Gin Tonic »
NegroniThis classic cocktail couldn’t be simpler—it’s simply even parts gin, Campari, and sweet vermouth.
Dill Gin and TonicNavy strength gin adds explosion potency to drinks like this riff on the gin and tonic, which is spiked with dill pickle juice and garnished with citrusy verbena leaves.
Bar Code TonicTonic water derives its bitterness from quinine, a purified substance derived from the bark of the cinchona tree. Paired with gin, tonic water makes for one of summer’s most refreshing cocktails. At Bar Code in Bellevue, Washington, the gin and tonic is made in a unique manner: The gin itself is infused with cinchona bark, citrus, and other aromatics. Then, rather than tonic, soda water is added to make the drink.
Cool ConfusionA refreshing marriage between a Tom Collins and a Dark n’ Stormy, this lime and ginger beer-spiked gin cocktail has an intriguing herbal undertone thanks to Amaro Abano, a zesty Italian digestif with notes of bitter orange, cardamom, and white pepper. Get the recipe for Cool Confusion »
Ultimate Gin and Tonic
The Merchant’s WifeA bright mix of watermelon, gin, Aperol, lemon juice, and a splash of club soda, this cocktail from Stella Rosa Pizza Bar in Santa Monica sidesteps the normal pitfalls of watermelon-based cocktails, which tend to veer to the overly sweet. Well-balanced and pleasantly effervescent, the mild astringency of the Aperol tugs back at the melon’s sweetness and reignites the gin, elevating this brightly-hued cocktail to the heights of sophistication.
The Charleston Fizz
Sweet Gin SymphonyThis lively gin-based punch captures complex seasonal flavors with layers of citrus, mint, and anise thanks to an absinthe rinse sprayed in each glass. For an added festive touch, garnish with star anise fruit.
Salty DogVodka is the traditional spirit for this bright, briny cooler, but gin adds a wonderful, aromatic dimension.
The Last WordEqual parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern.
Gin-Gin MuleThis Moscow Mule variation is made with gin and mint. Get the recipe for Gin-Gin Mule
The Pretty TonyWith a drink as clear and straightforward as a traditional gin and tonic, the addition of bitters can transform the appearance, flavor, and aroma in delightful ways. Here, 10 dashes of Angostura bitters add bright spice to a version from Wingtip in San Francisco.
The New AirlineCool, mild cucumber and sweet elderflower liqueur echo gin’s floral notes in this cocktail, served at Atmosphere, the bar on the top floor of the tallest building in Beijing. With notes of apple, lime, and a bit of heat from fresh ginger, it has an effect talmost like a spa in a glass. Get the recipe for The New Airline
Viking MartiniBottled in the same spot in Iceland, brisk, dry Martin Miller’s Gin and tannic, spruce-flavored Björk liqueur make a great duo, particularly matched with bitters and an herbaceous Alpine amaro in this layered drink meant to evoke northern climes.
The Big RedGrapefruit juice and cinnamon-infused syrup bring bright, spicy balance to the wallop of navy-strength gin, a variety with an extra-high alcohol content. See the recipe for The Big Red »
The Killer BA play on the classic cocktail The Bee’s Knees, The Killer B is a spicy elixir of gin, lemon juice, and a simple syrup infused with Thai bird chiles and white peppercorns. Get the recipe for The Killer B »
ThandaiIndian thandai, literally translated as ‘something that cools’, is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhaang (a derivative of marijuana). Here we’ve substituted gin instead, which accentuates the nutty, warmly-spiced, floral flavors in thandai perfectly.
Horse & CarriageNew York City bar The Daily serves this lightly sweet, effervescent gin-based punch made with chamomile tea and sparkling wine. Created by mixologist Naren Young, it was inspired by classic holiday punches but is easily adapted to any season—try it in fall garnished with apples, pears, and cinnamon sticks in winter with citrus slices and pomegranate and in spring with edible flowers.
Brother JamesCardoon-flavored Cardamaro and dry gin play off the vermouth’s botanical notes, while celery bitters boosts the drink’s herbaceousness. Get the recipe for Brother James »
The Cheshire RegimentThis spin on the French 75 uses a base of both gin and a raspberry-infused cognac.
Sicilian 75Sicilian 75
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