Cocktail Recipes

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1.5 oz Ableforth's Navy Strength Gin · 1 oz Campari · 1 oz sweet vermouth · Stir with ice, strain into rocks glass over large cube, garnish with orange peel.

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2 oz Salcombe Start Point · 0.75 oz fresh lime juice · 0.5 oz elderflower cordial · Shake with ice, fine strain into a chilled coupe, garnish with a lime wheel.

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2 oz Death's Door Gin · 0.75 oz fresh lime juice · 0.75 oz simple syrup · Shake with ice, strain into chilled coupe, garnish with lime wheel.

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2 oz Four Pillars Navy Strength · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe, garnish with a lime wheel.

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2 oz Burrough's Reserve, 0.75 oz Lillet Blanc, 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, express a grapefruit twist over the surface and drop it in.

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2 oz Leopold's Small Batch Gin · 1 oz vodka · 0.5 oz Cocchi Americano · Stir over ice, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Capreolus Garden Swift Gin · 1 oz fresh lemon juice · 0.75 oz lavender-honey syrup · 3 oz chilled soda water · Build in a Collins glass over ice, stir gently, garnish with a cucumber ribbon.

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2 oz Scapegrace Gold · 0.75 oz fresh lime juice · 0.5 oz honey syrup · Shake with ice, fine strain into a chilled coupe, garnish with a thin lime wheel.

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2.5 oz FEW American Gin · 0.75 oz dry vermouth · 1 dash orange bitters · Stir over ice, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Audemus Pink Pepper Gin · 0.75 oz fresh lemon juice · 0.5 oz elderflower liqueur · 0.25 oz simple syrup · Shake with ice, double strain into a coupe, garnish with a pink peppercorn float.

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2 oz Whitley Neill Blood Orange Gin · 1 oz Aperol · 0.75 oz fresh lemon juice · Top with prosecco · Build in a wine glass over ice, stir gently, garnish with an orange wheel.

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2.5 oz Gin Lane 1751 Royal Strength · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

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50ml Kirkjuvagr Orkney Gin, 15ml dry vermouth, 5ml Manzanilla sherry, 2 dashes celery bitters. Stir over ice for 25 seconds, strain into a chilled coupe, express a strip of lemon peel and discard. Garnish with a single pickled samphire frond.

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2 oz Bombay Sapphire · 4 oz premium tonic water · Build in a Copa glass filled with ice, garnish with a lime wheel and a sprig of rosemary.

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1 oz Musgrave Copper Gin · 1 oz Campari · 1 oz sweet vermouth · Stir over ice, strain into a rocks glass over a large cube, garnish with a grapefruit twist.

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1.5 oz Jensen's Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz Luxardo maraschino · 2 dashes Angostura bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Koval Dry Gin · 0.75 oz fresh lime juice · 0.75 oz simple syrup · 3 slices cucumber · Muddle cucumber, add remaining ingredients, shake with ice, fine strain into chilled coupe, garnish with cucumber ribbon.

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2 oz Daffy's Gin · 1 oz dry vermouth · 0.25 oz Suze · 1 dash orange bitters · Stir over ice, strain into a chilled Nick & Nora glass, garnish with a lemon twist.

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2.5 oz Hepple Gin · 0.5 oz dry vermouth · Stir over ice, strain into chilled coupe, garnish with lemon twist.

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2.5 oz Tanqueray Bloomsbury · 0.5 oz dry vermouth · Stir over ice, strain into a chilled coupe, garnish with lemon twist.

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2 oz Perry's Tot Navy Strength Gin · 0.75 oz fresh lime juice · 0.5 oz simple syrup · Shake hard with ice, double strain into a coupe, garnish with a lime wheel.

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2 oz Inverroche Classic · 1 oz elderflower liqueur · 0.75 oz fresh lemon juice · 2 oz dry sparkling wine · Build over ice in a wine glass, stir gently, garnish with a sprig of fresh thyme.

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1.5 oz Indlovu Gin, 0.5 oz honeybush tea syrup, 0.75 oz fresh lemon juice, 2 oz dry sparkling wine, 1 dash orange bitters. Shake gin, syrup, and lemon with ice; strain into a chilled wine glass over fresh ice. Top with sparkling wine, add bitters, and garnish with a sprig of rosemary and a lemon twist.

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2 oz Bimber Da Hong Pao Gin · 1 oz lemon juice · 0.75 oz simple syrup · 2 oz chilled soda water · Build gin, lemon, and syrup in a shaker with ice, shake briefly, strain into a Collins glass over ice, top with soda.

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1.5 oz Whitley Neill Rhubarb & Ginger Gin · 0.75 oz Aperol · 0.5 oz fresh lemon juice · 3 oz Prosecco · Build gin, Aperol, and lemon over ice in a wine glass, top with Prosecco, garnish with a slice of fresh rhubarb.

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1.5 oz Hayman's Family Reserve Gin · 1 oz Campari · 1 oz sweet vermouth · Stir with ice and strain into a rocks glass over a large ice cube. Express an orange peel over the surface.

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2.5 oz Scapegrace Classic Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

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2.5 oz Brighton Gin Pavilion Strength · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into frozen coupe, garnish with lemon twist.

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2.5 oz Elephant Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into chilled coupe, garnish with grapefruit twist.

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2.5 oz Wolfrest Gin · 0.5 oz dry vermouth · 1 dash lavender bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Kyrö Koskue, 0.75 oz fresh lemon juice, 0.5 oz honey syrup (2:1), 1 dash Angostura bitters, 1 egg white. Dry shake, then shake with ice. Strain into a coupe and garnish with a sprig of fresh thyme.

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2 oz The Botanist Navy Strength · 0.75 oz fresh lime juice · 0.5 oz chamomile honey syrup · Shake hard with ice, double strain into a chilled coupe, garnish with a chamomile flower.

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2.5 oz Arbikie Kirsty's Gin · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Tanqueray Rangpur · 0.75 oz fresh lime juice · 0.75 oz simple syrup · Shake with ice, strain into a chilled coupe, garnish with a lime wheel.

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2 oz Fords Gin · 1 oz dry vermouth · 1 dash orange bitters · Stir over ice for 30 seconds, strain into chilled coupe, garnish with lemon twist.

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2 oz Gin Mare Capri, 0.75 oz dry vermouth, 0.25 oz Italicus Rosolio di Bergamotto, 2 dashes orange bitters. Stir over ice 25 seconds; strain into a chilled coupe. Express a fresh lemon peel over the surface and discard.

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2 oz Lind & Lime Gin · 1 oz fresh lime juice · 0.75 oz simple syrup · 2 oz soda water · Shake gin, lime, and syrup with ice, strain into a tall glass with fresh ice, top with soda, garnish with a lime wheel.

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1.5 oz Hayman's Gently Cask Rested Gin · 1 oz Campari · 1 oz Cocchi di Torino · Stir over ice, strain into a rocks glass over a large cube, garnish with an orange twist.

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1.5 oz Anchor Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz Luxardo maraschino liqueur · 2 dashes orange bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Berliner Brandstifter Dry Gin · 0.75 oz honey syrup · 0.75 oz lemon juice · Shake with ice, strain into a chilled coupe, garnish with a lemon twist and an edible flower.

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2 oz Nikka Coffey Gin · 0.75 oz fresh lime juice · 0.5 oz yuzu cordial · Shake with ice, fine-strain into a chilled coupe, garnish with a thin lime wheel.

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2 oz Hayman's Exotic Citrus Gin · 0.75 oz elderflower liqueur · 0.75 oz fresh lemon juice · Top with 2 oz soda water · Build in a highball glass over ice, stir gently, garnish with grapefruit peel.

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2 oz Silent Pool Gin · 0.75 oz fresh lemon juice · 0.5 oz lavender syrup · 2 oz chilled soda water · Shake gin, lemon, and syrup with ice, strain into flute, top with soda, garnish with lemon twist.

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2.5 oz Citadelle Réserve · 0.5 oz Dolin Dry Vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

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2.5 oz Archie Rose Distiller's Strength Gin · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a grapefruit twist.

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2.5 oz Filliers Dry Gin 28 Pine Blossom · 0.5 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Hernö Navy Strength · 0.75 oz fresh lime juice · 0.75 oz lingonberry cordial · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

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1.5 oz Ransom Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz Luxardo maraschino liqueur · 2 dashes Angostura bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

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2.5 oz Boodles Gin · 0.5 oz dry vermouth · Stir over ice for 30 seconds, strain into chilled coupe, garnish with lemon twist.

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2 oz Hayman's London Dry · 4 oz premium tonic water · Build over ice in a tall glass, stir gently, garnish with a lemon wheel.

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2 oz Napue Gin · 4 oz premium tonic water · Build in a copa glass over ice, garnish with a sprig of fresh cranberries and a grapefruit peel twist.

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2 oz Barr Hill Tom Cat Gin · 0.75 oz fresh lemon juice · 0.75 oz raw honey syrup · Shake vigorously with ice, strain into a chilled coupe, garnish with a lemon twist and a few drops of Angostura bitters on top.

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1.5 oz Citadelle Jardin d'Été · 2 oz elderflower tonic · 1 oz dry sparkling wine · Build over ice in a large wine glass, garnish with a sprig of fresh thyme and a lemon wheel.

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2 oz Sipsmith Lemon Drizzle Gin · 0.75 oz fresh lemon juice · 0.5 oz simple syrup · Top with soda water · Shake gin, lemon juice, and syrup with ice, strain into a tall glass over fresh ice, top with soda, garnish with a lemon wheel.

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2 oz Procera Red Dot Gin · 1 oz fresh grapefruit juice · 0.5 oz honey syrup · 0.5 oz Aperol · Shake with ice, strain into a coupe, garnish with a grapefruit twist.

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2.5 oz Rutte Celery Gin · 0.5 oz dry vermouth · 1 barspoon olive brine · Stir over ice, strain into chilled coupe, garnish with a celery ribbon.

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2 oz Darnley's View Gin · 1 oz fresh lime juice · 0.75 oz elderflower cordial · Shake with ice, fine strain into a chilled coupe, garnish with a cucumber ribbon.

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2.5 oz Uncle Val's Botanical Gin · 0.5 oz Dolin dry vermouth · Stir over ice for 30 seconds, strain into a chilled coupe, garnish with a cucumber ribbon.

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2.5 oz Oxley Gin · 0.5 oz Dolin Dry Vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a grapefruit twist.

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2 oz Brockmans Orange Kiss · 1 oz Aperol · 3 oz prosecco · 1 oz soda water · Build over ice in a wine glass, garnish with an orange wheel and rosemary sprig.

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2 oz Tanqueray Malacca · 1 oz fresh grapefruit juice · 0.5 oz elderflower liqueur · 0.5 oz fresh lime juice · Shake with ice, strain into a chilled coupe, garnish with a grapefruit twist.

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2 oz Empirical Helena Gin · 0.75 oz blanc vermouth · 0.5 oz fresh lemon juice · 0.25 oz chamomile syrup · Shake with ice, double strain into a coupe, garnish with a lemon twist.

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2.5 oz Greenhook American Dry Gin · 0.75 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Blackwoods Vintage Gin · 1 oz elderflower liqueur · 0.75 oz lemon juice · Top with chilled prosecco · Build in a wine glass over ice, garnish with a sprig of fresh mint.

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2 oz Hayman's Royal Dock · 0.75 oz fresh lime juice · 0.5 oz rich simple syrup · Shake with ice, double strain into a chilled coupe, garnish with a lime wheel.

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2 oz Nordés Gin · 1 oz elderflower liqueur · 0.75 oz fresh grapefruit juice · 2 oz chilled tonic water · Build over ice in a wine glass, garnish with a sprig of fresh rosemary and a grapefruit wheel.

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2 oz Whitley Neill Original · 4 oz premium tonic water · Build over ice in a Copa glass, garnish with a slice of pink grapefruit and a sprig of rosemary.

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1.5 oz Hernö Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz maraschino liqueur · 2 dashes orange bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Perfume Trees Gin · 4 oz premium tonic · Grapefruit wheel and fresh mint sprig garnish · Build in a copa glass over ice.

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2.5 oz Dorothy Parker Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a grapefruit twist.

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2 oz Dingle Gin · 1 oz fresh lemon juice · 0.75 oz simple syrup · Top with soda water · Build in a highball over ice, garnish with a cucumber ribbon.

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1.5 oz Ableforth's Bathtub Gin · 1 oz Campari · 1 oz sweet vermouth · Stir over ice, strain into rocks glass with large cube, garnish with orange peel.

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2 oz Copper Rivet Dockyard Gin · 4 oz Fever-Tree Mediterranean Tonic · Build over ice in a copa glass, garnish with a grapefruit wedge and a sprig of rosemary.

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2 oz Hernö Juniper Cask Gin · 4 oz smoked tonic water · Build over ice in a highball glass. Garnish with a charred rosemary sprig and a grapefruit wedge.

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2 oz Conker Dorset Dry Gin · 0.75 oz fresh grapefruit juice · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Shake with ice, strain into a chilled coupe, garnish with a grapefruit twist.

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The VJOP Martini: Stir 2.5 oz Sipsmith V.J.O.P. with 0.5 oz dry vermouth, strain into frozen coupe, lemon twist.

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The San Francisco Martini: Combine 2.5 oz Junípero Gin and 0.5 oz dry vermouth in a mixing glass. Stir with ice for thirty seconds until well chilled, strain into a chilled coupe, and garnish with a lemon twist expressed over the surface. The high-proof juniper carries the vermouth rather than fighting it.

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"The Saar Martini": Stir 2.5 oz Ferdinand’s Saar Dry Gin with 0.5 oz dry vermouth and a dash of grapefruit bitters over ice for 30 seconds. Strain into a chilled coupe and garnish with a grapefruit twist. The Riesling’s acidity replaces the need for extra vermouth, making this a beautifully balanced, almost wine-like Martini.

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"The Harris G&T": Pour 2 oz Isle of Harris Gin over ice in a copa glass. Add 4 oz premium tonic water (Fever-Tree Mediterranean works beautifully). Garnish with a twist of grapefruit peel and a small piece of sugar kelp or a sprig of fresh rosemary. The maritime character of the gin deserves a garnish that echoes the sea.

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The Berry Hypothesis: 2 oz Brockmans, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 3 fresh blackberries. Muddle berries, add remaining ingredients, shake with ice, double-strain into a coupe, garnish with a skewered blueberry and blackberry.

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The Bee's Knees (Barr Hill Edition): Combine 2 oz Barr Hill Gin, 0.75 oz fresh lemon juice, and 0.75 oz raw honey syrup (3:1 honey to warm water). Shake with ice and strain into a coupe.

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Forest Martini: Combine 2.5 oz St. George Terroir Gin with 0.5 oz dry vermouth in a mixing glass with ice. Stir for 30 seconds and strain into a chilled coupe. Garnish with a sprig of fresh rosemary.

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The Kyoto G&T: 2 oz Ki No Bi, 4 oz premium tonic water, fresh yuzu peel or a thin grapefruit wheel, a shiso leaf.

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The Cornish Flame G&T: 2 oz Tarquin's Cornish Dry Gin · 4 oz Fever-Tree Indian Tonic · Fresh grapefruit slice · Sprig of fresh rosemary, lightly torched to release oils. Build over ice in a copa glass.

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the floral sweetness of the gin and the tangy creaminess of the cheese are an elegant match.

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The Highland G and T

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— The Mare Mediterranean G&T: 2 oz Gin Mare · 4 oz premium tonic (Fever-Tree Mediterranean) · Fresh rosemary sprig · Olive on a cocktail pick · Orange peel. Build over ice in a copa glass, garnish with rosemary, olive, and expressed orange peel.

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The Perfect Tanqueray Martini: Stir 2.5 oz Tanqueray London Dry with 0.5 oz dry vermouth and ice for 30 seconds. Strain into a chilled martini glass. Express a lemon twist over the surface and drop it in.

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The Martinez: 1.5 oz Hayman's Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz Luxardo maraschino liqueur · 2 dashes Angostura bitters · Lemon twist.

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The French 75: 2 oz Citadelle Gin · 1 oz lemon juice · 0.75 oz simple syrup · 3 oz dry Champagne.

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The Gunpowder and Tea Tonic: 50ml Drumshanbo Gunpowder Irish Gin · premium Indian tonic water · slice of grapefruit · slice of lime · sprig of lemon thyme. Build in a copa glass over ice, add tonic slowly, garnish generously. Let the botanicals bloom undisturbed.

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The Rare Dry Negroni: 1 oz Four Pillars Rare Dry Gin · 1 oz Campari · 1 oz sweet vermouth · Large ice cube · Orange peel garnish. Stir all ingredients with ice for 45 seconds. Strain into a chilled rocks glass over a large ice cube. Express orange peel over the glass, rub the rim, and drop in.

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Gold, International Spirits Challenge. Double Gold, San Francisco World Spirits Competition.

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The No. 3 Martini: Stir 2.5 oz No. 3 Gin with 0.5 oz dry vermouth and ice for 30 seconds. Strain into a chilled coupe and garnish with a lemon twist.

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The 24-Hour Martini: 2.5 oz Beefeater 24 · ½ oz Dolin dry vermouth · 1 dash grapefruit bitters.

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The Roku Gin & Tonic: 2 oz Roku Gin · 4 oz premium tonic (Fever-Tree Japanese Yuzu) · thin slices of fresh ginger · expressed yuzu or lime peel. Build in a tall glass over ice. The ginger and yuzu amplify the gin's Japanese botanicals. Suntory recommends serving in a thin-lipped glass to appreciate the aroma.

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The Original Pink Gin: 2 oz Plymouth Gin · 3 dashes Angostura bitters · chilled water (optional). Coat the inside of a chilled glass with Angostura, add the gin. This is the cocktail the Royal Navy invented aboard ship — and Plymouth is the only gin that should be in it.

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The Black Forest Collins: 1.5 oz Monkey 47 · ¾ oz fresh lemon juice · ½ oz lingonberry or cranberry syrup · 3 oz club soda · fresh thyme sprig. Build over ice in a tall glass. The lingonberry syrup amplifies what’s already in the gin, while the thyme bridges the herbal botanicals.

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The Perfect Ten G&T: 2 oz Tanqueray No. Ten · 4 oz premium tonic (Fever-Tree Mediterranean) · wheel of fresh pink grapefruit · sprig of fresh rosemary. Build over ice in a copa glass. The fresh grapefruit garnish amplifies what’s already in the gin.

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The Proper G&T: 2 oz Sipsmith London Dry · 4 oz premium Indian tonic water · Generous squeeze of fresh lemon. Build in a Copa glass filled with ice. Stir once. Garnish with a lemon wheel.

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The Islay Garden: 2 oz The Botanist · 3/4 oz fresh lemon juice · 1/2 oz elderflower liqueur · 3 oz tonic water · Fresh thyme sprig and cucumber ribbon. Build in a large wine glass over ice.

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The Coastal Collins: 2 oz Hendrick’s Neptunia · 3/4 oz fresh lemon juice · 1/2 oz elderflower liqueur · 3 oz soda water · Cucumber ribbon and thyme sprig. Build in a tall glass over ice.

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2.5 oz Hernö Old World Gin · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist expressed over the surface.

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Pour 1.5 oz Jeppson's Malört into a shot glass. Serve alongside an ice-cold Old Style lager. Shoot the Malört, chase with the beer. No garnish, no apologies.

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2 oz Whiskey Del Bac Distiller's Cut Gin, 0.75 oz fresh lime juice, 0.5 oz prickly pear syrup, 0.25 oz Aperol, 2 dashes grapefruit bitters. Shake with ice, strain into a coupe, garnish with a grapefruit twist and a single dried juniper berry.

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2.5 oz Widges London Dry Gin · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

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2.5 oz Wrecking Coast Cliffhanger Gin · 0.5 oz Dolin Dry Vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Whitley Neill Quill Gin · 4 oz premium tonic water · Squeeze of grapefruit · Build in a copa glass over ice, garnish with a grapefruit twist.

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2 oz Moorland Sheffield Dry Gin · 0.75 oz fresh lime juice · 0.5 oz simple syrup · Shake with ice, strain into a coupe, garnish with a lime wheel.