Tag Archives: gin

cranberry tangerine rosemary + cream soda mocktail :: friday at five

lily mocktail-2
Today, in the studio, we added a little extra cheer to our mocktails {aka, vodka}. We’ve been working extra hard on getting our “riveting” belt straps completed and ready for market. An extra shot was mandatory {what’s your excuse?}.
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maraschino magaschoni bing :: friday at five

cheery-bull-dog

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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}

friday at five :: the leo lavender

smithratliff_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.

friday at five :: prickly pear fizz

prickly-pear-fizz

Serves 2 to 3

Ingredients:
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

Directions:
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}

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.

Ingredients:

  • 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

Methodology:
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}

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!}

basil & grapefruit cocktail

FRIDAY AT FIVE | Basil and Grapefruit Cocktail

INGREDIENTS

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

PREPARATION

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}

french 75 :: friday at five

INGREDIENTS

  • 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

PREPARATION

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}

friday at five :: the pink valentine

Just in time for Valentine’s week.

INGREDIENTS:

  • 3 dashes Angostura Bitters
  • 2 oz Plymouth Navy Strength Gin (or regular Plymouth Gin)
  • Glass: Cocktail

PREPARATION:

Add the bitters to a cocktail glass, roll to coat the inside and discard any excess. Add the gin, and fill with ice if desired.

{via Liquor, Contributed by Simon Ford}

halloween cocktail :: friday at five

Satan’s Whiskers

½ oz gin
½ oz dry vermouth
½ oz sweet vermouth
½ oz fresh-squeezed orange juice
2 tsp Grand Marnier
1 tsp orange bitters
Orange twist, for garnish

Add all ingredients to a cocktail shaker with ice. Shake well and strain into an iced cocktail glass. Garnish with an orange twist and serve. Cheers!

Brought to you by Kegworks

 

 

 

club punch :: friday at five

Ingredients
  • 4 Lemons
  • .5 cup Superfine sugar
  • 1 cup Fresh lemon juice, strained
  • 1 (750-mL) bottle Gin
  • 4 oz Luxardo Maraschino Liqueur or Grand Marnier
  • 24 oz Seltzer water or club soda, chilled
Glass: Punch or highball
Peel the lemons with a vegetable peeler, avoiding the white pith. Muddle the peels with the sugar in a 3-quart pitcher or punch bowl and let stand for 30 minutes. Add the lemon juice and stir until the sugar has dissolved. Add the gin and Luxardo Maraschino Liqueur or Grand Marnier, and stir. Fill the pitcher or bowl halfway with ice and add the seltzer or club soda. Stir again and serve in individual punch or highball glasses.
Contributed by David Wondrich {via}

cherry gin and tonic :: friday at five

I love blogs for foodies that are impeccably designed. I’ve gone completely bonkers over this newly found blog, spoon fork bacon.

Sweet Cherry Gin & Tonic
Serves 4 to 5

Ingredients:
cherry-lime simple syrup:

¼ cup plus 2 tablespoons sweet cherry juice
2 tablespoons fresh lime juice
½ cup granulated sugar
2 cups gin (“Tanqueray Rangpur” is my favorite for this)
¼ cup fresh lime juice
8 cups tonic water
fresh lime wedges

Directions:
1. Place the cherry juice, lime juice and sugar into a small sauce pan and simmer until the sugar dissolves.
2. Remove from heat and allow to cool completely.
3. In a pitcher stir together the cherry-lime syrup, gin, and lime juice.
4. When ready to serve fill glasses with ice and pour ¼ cup of the gin mixture into each glass.
5. Fill the glasses with tonic water, stir and serve with lime wedges.

{via}

friday at five :: cucumber concoction

INGREDIENTS:

  • 2 oz Gin
  • 1 oz St-Germain Liqueur
  • .75 oz Fresh lime juice
  • 2 Cucumber pieces
  • Pinch of mint

Garnish: Mint leaf

Glass: Highball or Martini

PREPARATION:

Muddle the mint and cucumber in a shaker. Add the rest of the ingredients and ice, shake and strain into a chilled Martini glass or a highball glass filled with fresh ice. Garnish the drink with a mint leaf.

{via}

 

 

friday at five :: red red vine

Keeping with today’s theme :: RED

INGREDIENTS:

  • 2 oz Bulldog Gin
  • 12 Fresh Concord grapes
  • 2 Mint leaves
  • Quarter inch slice of fresh ginger
  • 3 Lemon wedges
  • 1 Bar spoon raw sugar
  • Club soda

Glass: Highball

Garnish: Mint leaf and a grape cluster

PREPARATION:

In a shaker, muddle 12 fresh Concord grapes. Then add all the other ingredients, except club soda. Shake well and double strain into a highball glass filled with fresh ice. Top with club soda and garnish with a mint leaf and a grape cluster.

{via}

Contributed by Michael Waterhouse

lavender martini :: friday at five

I had the most spectacular lavender martini last night

at a fun little place called Shuga’s.

I found this recipe from Queensland Homes.

  • 2-3 lavender sprigs
  • 5 ml Parfait Amour
  • 5 ml Dry Vermouth
  • 60 ml Bombay Sapphire Gin *

Bruise one sprig of lavender in a bostonglass with

a muddling stick. Fill with ice and add parfait amour,

vermouth, and gin. Stir and strain into chilled martini

glass, garnish with a lavender sprig* or other quality gin,

such as Martin Miller’s or Tanqueray.