Rad-ish
Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.Ingredients
Serves 1
1 radish, sliced, plus extra for garnish
1 oz (30 ml) Bombay Sapphire London Dry Gin
1½ oz (45 ml) Barbieri Aperol Aperitivo
¾ oz (22 ml) lemon juice
1 oz (30 ml) grapefruit soda
Instructions
- In a cocktail shaker, muddle sliced radish then add gin, Aperol, lemon juice and cubed ice. Shake vigorously and fine strain into an old-fashioned glass, top with grapefruit soda and either 1 large ice cube or cubed ice. Garnish with radish slices.
Featuring
IT’S ABOUT LIME
Ingredients
Serves 1
½ large lime, cut into 4 wedges
2 tsp (10 ml) superfine (caster/berry) suga
1½ oz (45 ml) Tanqueray Rangpur Gin
3 wheels cucumber
2 sprigs cilantro
cucumber ribbon, for garnish
Instructions
- In a cocktail shaker, muddle lime wedges with sugar then combine with gin, cucumber wheels and cilantro. Add cubed ice, shake vigorously then fine strain into a chilled coupe glass. Garnish with cucumber ribbon.
Featuring
Sunshine Punch
Ingredients
Serves 16 (2.7L)
25 oz (750 ml) G&W Distilling Tempo Renovo Dry Gin
32 oz (1 L) pineapple juice
12½ oz (375 ml) Allspice Syrup*
12½ oz (375 ml) fresh lime juice
soda water, to serve
fresh pineapple and/or pineapple fronds, for garnish
lime wheels, for garnish
Instructions
- In a large dispenser or bowl, combine gin (if using), pineapple juice, Allspice Syrup and lime juice, then stir to mix. If using a dispenser, add ice and stir to chill. If using a bowl, transfer to clean resealable bottles, seal and chill. To serve, in an old-fashioned double glass, combine 4.5 oz (135 ml)** of pre-mixed cocktail with 2 oz (60 ml) of soda water. Add cubed ice to glass, then garnish with pineapple and lime wheels, as desired.
- * To make Allspice Syrup, in a small saucepan, combine 2 cups (500 ml) of water with 2 tbsp (30 ml) lightly crushed whole allspice. Boil until liquid is reduced to 1 cup (250 ml). Fine strain allspice water, then transfer back to saucepan and combine with 1 cup (250 ml) sugar and simmer to dissolve. Transfer to a clean container. Once cooled, seal and store in refrigerator for up to 1 week.
- ** If starting with a non-alcoholic mix, measure 31/2 oz (105 ml) into a Collins glass and add 11/2 oz (45 ml) of gin, top with 2 oz (60 ml) soda then fill glass with ice.
Featuring
Jasmine Tea Salon Cocktail
Ingredients
Serves Serves 1
1½ oz (45 ml) Hendrick’s Gin
2 oz (60 ml) Jasmine Green Tea*
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup**
fresh or dehydrated lemon wheel**, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, cooled tea, lemon juice and Simple Syrup. Stir to chill, then strain into a teacup. Garnish with a lemon wheel.
- * Steep 1 jasmine green tea bag in 1 cup (250 ml) boiling water for 1 minute. Remove tea bag and let tea cool to room temperature.
- **To make Dehydrated Lemon Wheels, slice 2 lemons evenly into wheels, approximately ⅛-in (0.25 cm) thick. Place slices in a dehydrator at 135 F (57 C) for 8 hours, or place on a parchment-lined baking sheet and bake at lowest oven temperature (convection if possible) until completely dry, about 4 to 5 hours. Without convection, rotate sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Featuring
Pink 75
Ingredients
Serves 1
1 oz (30 ml) Gordon’s Premium Pink Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) Villa Teresa Prosecco Rosé
Long strip lemon zest, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to combine, then strain into a flute glass and top with Prosecco Rosé. Garnish with lemon zest. * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Violet Dream
Ingredients
Serves Serves 1
1 oz (30 ml) Empress 1908 Gin
½ oz (15 ml) Rhubarb Juice*
½ oz (15 ml) Rosemary Syrup**
¼ oz (7 ml) St-Germain Elderflower Liqueur
4 oz (120 ml) Fitzpatrick Fitz Brut
rosemary sprig, for garnish
Instructions
- In a steel cocktail shaker, combine gin, Rhubarb Juice, Rosemary Syrup and St-Germain. Add ice, cover and shake until outside of shaker becomes frosty, about 15 seconds. Double strain into a flute or Champagne glass. Slowly top with sparkling wine. Using a lighter or culinary torch, carefully burn edges of rosemary leaves and add sprig to glass.
- * If possible, Thiago recommends buying fresh rhubarb and juicing it at home. Or, chop up a 6-in (15 cm) stalk of rhubarb and place in a blender. Add water to cover and blend until smooth, then fine strain the liquid and discard the pulp.
- ** To make Rosemary Syrup, chop 2 sprigs rosemary and add to a small saucepan with 2 cups (500 ml) water. Bring to a boil and keep boiling for about 30 minutes. Remove from heat, then add 12 oz (340 g) sugar and stir until dissolved. Let cool, then strain out and discard rosemary. Makes about 2 cups (500 ml). Will keep for up to 2 weeks in an airtight container in refrigerator.
Featuring
Pink Kiss
Ingredients
Serves 1
1½ oz (45 ml) Bombay Bramble Gin
1½ oz (45 ml) fresh pineapple juice
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
dried pineapple slice**, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously, then fine strain into a chilled coupe glass. Garnish with a dried pineapple slice. * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using. ** Store-bought, or use recipe method in footnote of Resourceful Afternoon Punch recipe.
Featuring
No-Waste Sour
Ingredients
Serves Serves 1
1½ oz (45 ml) Queensborough Dry Gin
1 oz (30 ml) Gewürztraminer Syrup*
¾ oz (22 ml) lemon juice
2 foraged or local rosemary sprigs (save 1 for garnish)
Instructions
- In a cocktail shaker with cubed ice, combine gin, Gewürztraminer Syrup, lemon juice and 1 sprig rosemary. Shake vigorously and fine strain into a chilled rocks glass over new cubed ice. Garnish with remaining rosemary sprig.
- * To make Gewürztraminer Syrup, heat 1 cup (250 ml) leftover Gewürztraminer in a saucepan over medium-high heat. Once bubbling gently, reduce heat to simmer until wine is reduced by half, about 5 to 10 minutes. Add ½ cup (125 ml) granulated sugar and stir until dissolved. Remove from heat, let cool, then transfer to a bottle, seal and store in refrigerator for up to 2 weeks. Makes about 7 oz (210 ml).
Drink Pairings
Burnt Gibson Martini
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire East London Dry Gin
½ oz (15 ml) Martini Extra Dry Vermouth
1 tsp (5 ml) Sombra Mezcal
pickled onion, for ganish
Instructions
- In a mixing glass over ice, combine all ingredients. Stir with a bar spoon until well chilled and diluted. Strain into a stemmed cocktail glass and garnish with a pickled onion.
Featuring
Gin & Juice Toddy
Ingredients
Serves 1
½ oz (15 ml) yellow grapefruit juice
1 tbsp (15 ml) honey
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) gin
honeycomb stirrer or honey stick, for garnish
Instructions
- Combine grapefruit juice and honey in a heatproof glass or mug, then add hot water and stir to dissolve honey. Stir in gin and garnish with honeycomb stirrer or honey stick.