Gin | BCLIQUOR

The Optimist

Ingredients

Serves 1

1 egg white

1½ oz (45 ml) Bombay Sapphire Gin

1 oz (30 ml) freshly squeezed orange juice

¾ oz (22 ml) freshly squeezed lemon juice

½ oz (15 ml) orgeat

ground cinnamon, for garnish

Instructions

Place a coupe or stemmed cocktail glass in the freezer. In a cocktail shaker, combine egg white, gin, orange and lemon juices and orgeat. Shake “dry” (without ice) to emulsify ingredients, then add cubed ice and shake vigorously to chill. Fine strain into chilled glass and garnish with a light dusting of ground cinnamon.

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Gin & Tonic Pops

Ingredients

Serves 10

1 cup (250 ml) gin

2 limes, juice and zest

1 cup (250 ml) chopped cucumber

3 large basil leaves

3 cups (750 ml) tonic water

1 tbsp (15 ml) Green Chartreuse (optional)

1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed

Instructions

In a large blender, combine gin, lime juice and zest, cucumber and basil. Blend on high for 1 minute, or until smooth.
Place a fine mesh sieve over a bowl or container. Pour gin mixture through sieve to strain out any particles. Discard solids.
In a large spouted jug, stir together gin mixture, tonic water and Chartreuse, if using. Taste for sweetness and stir in dissolved sugar to taste, if desired.
Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.

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Drink Pairings

Rosemary Salty Dog

Ingredients

Serves 1

kosher salt, for garnish

1½ oz (45 ml) Sipsmith London Dry Gin*

3 oz (90 ml) fresh pink grapefruit juice

2 sprigs rosemary (save 1 for garnish)

grapefruit wheel, for garnish

Instructions

Sprinkle a handful of kosher salt on a small plate. Moisten half the outer rim of a rocks glass and dip into salt. In a cocktail shaker with cubed ice, combine gin, grapefruit juice and 1 sprig rosemary. Shake vigorously to chill and infuse flavours, then fine strain into prepared glass over new cubed ice. Garnish with 1 sprig rosemary and a grapefruit wheel.
* Can substitute vodka, if desired.

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Martini

Ingredients

Serves 1

2 oz (60 ml) Bombay Sapphire Gin* (Can substitute with vodka.)

½ oz (15 ml) Noilly Prat Extra Dry Vermouth

1 dash orange bitters (optional, but recommended)

pimento-stuffed olive and/or lemon twist, for garnish

Instructions

Place a martini glass in the freezer. In a mixing glass, combine gin, vermouth and bitters with cubed ice. Stir until well chilled and strain into chilled martini glass. Garnish with either a pimento-stuffed olive or a lemon twist…or both.

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NEGRONI

Ingredients

Serves 1

1 oz (30 ml) Gordon's London Dry Gin

1 oz (30 ml) Cinzano Rosso Vermouth

1 oz (30 ml) Campari

orange twist, for garnish

Instructions

In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to chill and dilute. Strain into a rocks glass over fresh ice and garnish with an orange twist.

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Vancouver Cocktail

Ingredients

Serves one 750 ml bottle, pre-diluted, ready to serve. Serves 5

10.75 oz (320 ml) Long Table Gin

5.5 oz (160 ml) Martini Rosso Vermouth

1.75 oz (50 ml) Bénédictine B&B Liqueur

14 dashes orange bitters

7 oz (210 ml) water

lemon twist, for garnish

Instructions

In a large pitcher or spouted bowl, stir together gin, vermouth, Bénédictine B&B liqueur, orange bitters and water. Using a funnel, transfer to a 750 ml bottle and store in refrigerator indefinitely.
To serve, chill a coupe or martini glass in freezer for 10 minutes. Measure 3.5 oz (105 ml) into chilled glass and garnish with a twist of lemon, expressing oils over surface.

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PURPLE POISON

Ingredients

Serves

1½ oz (45 ml) The Botanist Gin

¼ oz (7 ml) Bols Blue Curaçao

1 oz (30 ml) raspberry juice

¼ oz (7 ml) lemon juice

blackberry, for garnish

Instructions

In a cocktail shaker, combine all ingredients. Fill with ice and shake vigorously until well chilled. Strain into a chilled coupe glass and garnish with a blackberry.

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CARROT, MARMALADE & GINGER COLLINS

Ingredients

Serves

1½ oz (45 ml) Tanqueray No. Ten Gin

1½ oz (45 ml) carrot juice

1 tbsp (15 ml) Orange Marmalade *

1 tsp (5 ml) freshly grated ginger

½ oz (15 ml) lemon juice

2 oz (60 ml) sparkling apple juice

parsley sprig, for garnish (optional)

* ORANGE MARMALADE (or store bought):

1 medium navel orange (with thin peel)

2 tbsp (30 ml) water

½ cup (125 ml) sugar

Wash orange thoroughly. Cut off both ends, halve orange and cut each half into 8 sections. Using a food processor, pulse orange sections until peel is in tiny pieces. In a medium saucepan, combine processed orange, water and sugar. Bring to a gentle boil over medium-high heat for 15 minutes, stirring often, until thickened. Allow to cool slightly, then transfer to a sterilized glass jar with a lid and store in refrigerator for up to 1 month.

Instructions

In a cocktail shaker with ice, combine gin, carrot juice, marmalade, ginger and lemon juice. Gently shake and strain into a Collins glass over cubed ice. Top with sparkling apple juice and garnish with a sprig of parsley to make it look like a carrot, if desired.

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Negroni

Ingredients

Serves 1

Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin.

1 oz (30 ml) Bombay Sapphire Gin

1 oz (30 ml) Cinzano Rosso Sweet Vermouth

1 oz (30 ml) Campari

orange peel or wheel, for garnish

Instructions

In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to both chill and dilute. Strain into a rocks glass over new ice and garnish with an orange peel or wheel.

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