Posts tagged ‘gin’

December 19, 2014

friday at five :: zinfandel grape, rosemary + gin crush

Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

scrumdelicious {via}

July 18, 2014

ginger w/ cucumber :: friday at five

ginger mocktail

Get this scrumptious recipe for the ideal summer cocktail at 40 Aprons. We added vodka, but gin would be just as delicious.

May 23, 2014

blushing martini :: friday at five

pink martini

{get the recipe from Maria at  pink patisserie}

October 18, 2013

maraschino magaschoni bing :: friday at five



Move over tonic. Gin and cherries may be the perfect combination. But wearing cashmere with a sublime fur collar would complete the look of this fine cocktail.

  • 4 Pitted Bing cherries
  • 1 Star anise pod
  • 2 Lime wedges
  • 1 tsp Demerara sugar
  • 2.5 oz Gin
  • .5 oz Ruby port

Garnish: Cherries

Glass: Martini

In a shaker, muddle the cherries, anise, lime and sugar. Add the gin and port, and fill with ice. Shake well and double strain into a Martini glass. Garnish with cherries.
{cocktail via Liquor; cashmere vest with fur collar by Magaschoni}
October 11, 2013

friday at five :: the leo lavender


This delicious combo is from Smith & Ratliff, check out their cocktails and  sublime blog that covers everything from food, drink, style, and travel.

Laura’s rendition: Chop up a handful of lavender blossoms, allowing them to release their aromas and oils. Muddle blooms with 2 ounces of gin, an ounce of simple syrup, a 1/2 ounce of Crème Yvette, and 3/4 ounce of lemon juice.

(As a side note, Crème Yvette is a very old spirit that just recently returned to the market; it can be tough to find. You can order it from Astor Wines & Spirits, or, if you can’t find it, you can substitute Crème de Violette.)

After shaking and straining these ingredients in a Collins glass, top with soda and garnish with fresh lavender blossoms.

July 26, 2013

friday at five :: prickly pear fizz


Serves 2 to 3

1 prickly pear
2 tablespoons sugar
6 ounces gin
3 tablespoons Morris Kitchen Flavored Syrup of choice or Simple Syrup
1 ounce heavy cream
2 lemons, juiced
1 lime, juiced
2 egg whites
cold tonic water

1. Remove thick outer skin of the prickly pear and puree flesh with sugar until smooth. Strain and reserve 1/4 cup for use, storing the rest of the puree for another use.
2. Place all ingredients, except tonic water, into a shaker and shake vigorously for about 5 minutes.
3. Pour mixture into glasses and top each with tonic water. Serve.

{via Spoon Fork Bacon, by the way … we L-O-V-E this fabulous blog}

November 16, 2012

friday at five :: cardamom rose

This delightful beverage was concocted by Kristina and Alissa of Design Sponge. We’re loving their “Behind the Bar” articles. This one from Apothecary in Philly.


  • 1.5 oz of Hendrick’s gin (this is a rose & cucumber infused gin)
  • .75 oz of Rose syrup (make at home with rose water and simple syrup or buy locally)
  • .25 oz of Fresh lemon juice
  • .75 oz of Fresh grapefruit juice (ruby red preferably)
  • 2 dashes of Peychauds bitters (Peychaud is credited with first creating the cocktail)
  • 1 Cardamom Pod

1) Lightly muddle 1 cardamom pod at the bottom of shaker (not too much muddling or it will overpower the drink)
2) Add the rest of the ingredients
3) Add ice
4) Shake for 20 seconds
5) Strain over fresh ice to remove the cardamom pod
6) Add a splash of seltzer water
7) Garnish with rose petals or fresh lemon wedge (use organic if possible)

{via Design Sponge}

September 28, 2012

friday at five :: cucumber-rosemary gin tonic

It’s Friday already? What a perfect way to end the week with a new spin on an old favorite — it not only looks beautiful, but tastes great!  

Cucumber-Rosemary Gin and Tonic

  • 1 cucumber
  • 1 lime
  • 3 sprigs rosemary
  • 2 oz. Hendrick’s Gin
  • 4 oz. tonic water (preferably Q or Fever-Tree)
  • ice

Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.

Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.

{via The Kitchn, image via Liz Vidyarthi; also, you might like The Kitchn’s version of the Gimlet, YUM!}

September 21, 2012

basil & grapefruit cocktail

FRIDAY AT FIVE | Basil and Grapefruit Cocktail


  • 2 basil leaves
  • 1/2 grapefruit, juiced
  • 1 1/2 ounce Hendricks Gin
  • 1/4 ounce simple syrup
  • club soda
  • 1 thin slice grapefruit


In a rocks glass, muddle 1 basil leaf with symple syrup. Fill the glass with ice. Add fresh squeezed grapefruit juice and gin. Stir and top with club soda. Garnish with basil leaf and sliced grapefruit.

{via Steamy Kitchen, recipe from Grove Park Inn, Asheville North Carolina}

August 17, 2012

french 75 :: friday at five


  • 2 oz Beefeater Gin
  • 1 oz Fresh lemon juice
  • .5 oz Simple syrup (one part sugar, one part water)
  • Champagne

Garnish: Maraschino cherries

Glass: Flute


Add all the ingredients except the Champagne to a shaker and fill with ice. Shake, and strain into a flute. Top with Champagne and garnish with Maraschino cherries.

{via Liquor, contributed by Beefeater Gin}


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