HANKY PANKY
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
1½ oz (45 ml) Cinzano Rosso
2 dashes Fernet-Branca bitters
orange peel, for garnish
Instructions
- Place gin, vermouth and Fernet-Branca in a mixing glass with ice and stir well. Strain into a chilled cocktail glass. Twist a slice of orange peel over the surface of the drink, then pop the peel in to garnish.
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BRAMBLE
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire London Dry gin
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Sugar Syrup
½ oz (15 ml) Cherry Point Cowichan Blackberry liqueur
blackberries and lemon slice, for garnish (optional)
Instructions
- In a cocktail shaker, shake gin, lemon juice and Sugar Syrup with ice, then strain into a rocks glass filled with crushed ice. Drizzle blackberry liqueur over top. If desired, garnish with a lemon slice and fresh blackberries.
- To make SUGAR SYRUP: Bring 1 cup (250 ml) sugar and ½ cup (125 ml) water just to a boil, stirring constantly, until sugar is completely dissolved. Will keep, refrigerated, for a week or two.
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LEI ALOHA
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire gin
½ oz (15 ml) hibiscus syrup
½ oz (15 ml) orgeat or almond syrup
1 oz (30 ml) fresh lime juice
2 drops orange flower water
ice cubes
a tropical flower, for garnish (optional )
Instructions
- Combine all ingredients in a cocktail shaker. Shake vigorously, strain and pour drink into a chilled glass such as a coupe. Garnish with a tropical flower, if desired. Serve immediately.
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THE LAST JEDI
Ingredients
Serves 1
¾ oz (22 ml) Bols Melon Liqueur
¼ oz (7 ml) Luxardo Maraschino Liqueur
1 oz (30 ml) Long Table Distillery Cucumber Gin
¾ oz (22 ml) freshly squeezed lime juice
3 dashes Bittered Sling Cascade Celery bitters
3 dashes Bittered Sling Grapefruit and Hops bitters
Instructions
- Combine all ingredients with ice in a cocktail shaker. Shake hard and fast until cold. Fine strain into a cocktail glass.
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CLOVER CLUB NO. 8
Ingredients
Serves 1
9 fresh raspberries
1 egg white (optional)
¾ oz (22 ml) Giffard Orgeat (Almond) Syrup
¾ oz (22 ml) lemon juice,strained
1½ oz (45 ml) Bombay Sapphire London Dry
Instructions
- In a shaker, lightly muddle 8 raspberries. If using, separate the egg white into shaker. Add Orgeat, lemon juice and gin. Shake well to combine ingredients. Add plenty of ice and shake vigorously to chill and aerate. Double strain cocktail into a chilled cocktail coupe and garnish with a raspberry.
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DILL MARTINI
Ingredients
Serves 1
2 oz (60 ml) The Botanist Gin
½ oz (15 ml) Noilly Pratt Extra Dry Vermouth
2 sprigs fresh dill (save one for garnish)
Instructions
- Chill a martini glass in the freezer or with ice cubes and water. Take one sprig of fresh dill, gently crunch it in your hand and drop into a mixing glass. Combine gin, vermouth and ice in the mixing glass. Stir until chilled and slightly diluted, then double strain into the cold martini glass. Garnish with a sprig of fresh dill. Try using different herbs to bring an exciting twist to this cocktail.
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SAIGON GIN
Ingredients
Serves 1
1½ oz (45 ml) Bombay Sapphire East Gin
¾ oz (22 ml) Saigon herbal syrup
1 oz (30 ml) lemon juice
2 oz (60 ml) soda water
lemon grass, for garnish
fresh basil, for garnish
black peppercorn ice cubes, optional
SAIGON HERBAL SYRUP:
3 stalks lemon grass, outer leaves removed, cleaned and sliced into small pieces
1 tbsp (15 ml) loose leaf jasmine green tea
2 tsp (10 ml) black peppercorns
40 leaves fresh purple basil
granulated sugar
Instructions
- In a collins glass, combine gin, syrup, lemon juice and soda water. Stir gently to combine before filling the glass with ice. Garnish with a stalk of lemon grass and basil.
- Optional: freeze some black peppercorns into your ice cubes for an interesting look.
- To make SAIGON HERBAL SYRUP: In a large pot, boil lemon grass in 6 cups (1.5 L) of water until reduced by half, about 10 minutes. Reduce heat to simmer and add jasmine green tea, black peppercorns and fresh basil. Simmer all ingredients for 10 minutes, then strain to remove solids. Rinse pot. Measure remaining liquid and calculate two parts sugar for one part liquid. Combine sugar and liquid in the pot and simmer until dissolved. Remove from heat and let cool before storing in a sealed container in the refrigerator.
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VANCOUVER COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Long Table Gin
¾ oz (22 ml) Martini Rosso Vermouth
¼ oz (7 ml) Benedictine B&B
2 dash orange bitters
lemon zest, for garnish
Instructions
- Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Twist a lemon zest over the drink and use as a garnish.
Featuring
BLUSHING BRIDE
Ingredients
Serves 1
1 oz (30 ml) Chambord
1 oz (30 ml) Tanqueray Gin
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup (1:1)
3 to 4 oz (90 to 125 ml) soda water
Instructions
- Build in a Collins glass, first adding the Chambord, followed by cubed ice. Next, combine the gin, lemon and simple syrup in the glass and top with soda water.
Featuring
OLD FASH-GIN'D
Ingredients
Serves 1
1½ oz (45 ml) Tanqueray No. Ten
½ oz (15 ml) Boomsma Jonge Gin
¼ oz (7 ml) Honey Syrup
2 dashes Peychaud's Bitters
1 dash Fee Brother's Rhubarb Bitters
grapefruit twist, for garnish
curled rhubarb, for garnish
Instructions
- Add all ingredients into a mixing vessel. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with a grapefruit twist and curled rhubarb.
- To make HONEY SYRUP: Mix 2 parts honey with 1 part water.