Gin | BCLIQUOR

My Cellar

Serves 1

1½ oz (45 ml) Empress 1908 Gin

½ oz (15 ml) Cointreau

½ oz (15 ml) lemon juice

½ tsp (3 ml) Giffard Crème de Violette

grapefruit zest, for garnish

In a shaker with ice, combine gin, Cointreau, lemon juice and violet liqueur. Shake to chill and strain into a chilled cocktail coupe. Garnish with a piece of grapefruit zest.

Serves 1

1 lime

celery salt seasoning, to rim

1½ oz (45 ml) Tanqueray London Dry Gin

5 oz (150 ml) Clamato juice

3 dashes Worcestershire sauce

1 tsp (5 ml) seafood sauce

1 cup (250 ml) ice

1 celery stick

1 piece cooked shrimp, for garnish

1 slice lemon, for garnish

Moisten rim of highball glass with a lime wedge and roll in celery salt to coat. Combine Tanqueray gin, Clamato, Worcestershire and seafood sauce in an ice-filled shaker. Shake well and strain into rimmed glass. Garnish with celery, shrimp and lemon wedge.

Serves

1 oz (30 ml) Bombay Sapphire gin

1½ oz (45 ml) Moroccan Mint Green Tea*

½ oz (15 ml) fresh lemon juice, strained

2 oz (60 ml) Cupcake Prosecco, to top

1 mint leaf, for garnish

*For Moroccan Mint Green Tea: In a saucepan, add 2 tbsp (30 ml) Green Tea and 8 tbsp (120 ml) sugar to 3 cups (750 ml) boiling water. Steep for 10 minutes. Add 1 cup (250 ml) mint leaves. Steep another 5 minutes. Strain through a coffee filter into a glass bottle. Chill before using.
In a mixing glass, stir gin, Moroccan Mint Green Tea and lemon juice with ice. Strain into a flute and top with Prosecco. Garnish with a mint leaf.