Gin Cocktails

Bombay Sapphire

The Green Sour Hour
Bombay Sapphire & GQ Magazine “Most Inspired Bartender”,
Christian Sanders, MIAMI – The Living Room @ The W Hotel

1½ oz Bombay Sapphire
⅓ oz Galliano liqueur
½ oz Lemon Juice
½ oz Triple Sec
1 oz Celery Juice
1 thumbnail Dill Paste
2 dashes of Orange Bitters
Salt half the rim of a chilled martini glass with a cracked black pepper and Himalayan sea salt, discard all ingredients into a Boston Shaker, add ice to the top and shake vigorously for 5-10 seconds and double fine strain & garnish with a fine strain of Dill Sprig.

Sapphire Vienna Cocktail Bombay Sapphire & GQ Magazine “Most Inspired Bartender” 2009 NYC Winner, Ben Scorah
1½ oz Bombay Sapphire Gin
½ oz Blood Orange
¾ oz Aperol
½ oz Carpano Antica Formula Vermouth
½ oz Simple Syrup
Shake & served up in a chilled Cocktail glass garnished with an orange twist.

Bombay Sapphire Apple Pear Collins
1¼ oz Bombay Sapphire
½ oz lemon juice
2 slices pear
1 slice apple
½ oz fresh pear nectar
2 bar spoons brown sugar
¼ oz spoon of fresh ground cinnamon
Muddle fruit in base of glass, add lemon juice, simple syrup, and Bombay Sapphire.
Stir well with lots of ice Garnish with lemon wedge and apple slice.

Bombay Sapphire Midnight Owl
Created by Adam Schuman, Fatty Crab NYC
1.5 oz Bombay Sapphire infused with dried pear and apples
½ oz Lucid absinthe
1 oz local apple cider
½ oz pear brandy (Adam recommends: Massenez Williams Poire Brandy)
½ oz fresh lemon juice
2 dashes Fee Brothers Aztec chocolate bitters
Shake all ingredients well. Strain into a highball glass. Top with gingerbeer. Garnish with cinnamon stick and lemon peel.


Winning Cocktails Recipes from the Citadelle Gin/Mathilde Liqueurs Bartending Competition

Saturday in the Park
Enzo Lim from Minetta Tavern in New York, NY
1 oz Red Stag by Jim Beam™
1½ oz. Citadelle Gin
¾ oz. Aperol
½ oz. Laird’s Applejack
½ oz. Green Chartreuse
¼ oz. Mathilde Pear Liqueur
Crack solid (i.e., Kold Draft) ice cubes and half-fill a Boston shaker. Fill the rest of the way with solid cubes. Add all ingredients. Stir approximately 30 times. Strain into a coupe and garnish with a lemon peel.

Smoked Pear
Brian Matthys from Izakaya Ten in New York, NY
1½ oz. Citadelle Gin
¾ oz. Lillet Blanc
¾ oz. Mathilde Pear Liqueur
¼ oz. Mathilde Raspberry Liqueur
¼ oz. Del Maguey Chichicapa Mezcal
Add all ingredients to a mixing glass with ice. Stir continuously for approximately 20 seconds. Strain into a cocktail glass and garnish with a flamed orange twist.

A Currant Affair
Eryn Reece from Louis 649 in New York, NY
1½ oz. Citadelle Gin
½ oz. Mathilde Blackcurrant Liqueur
½ oz. Fresh squeezed lemon juice
½ oz. Cream Sherry
Pinch of ground cardamom
Add Citadelle, Mathilde Blackcurrant, Lemon, Sherry, and cardamom to a shaker tin. Shake and double strain into a coupe. Garnish with a skewered lemon wheel with 3 blackcurrants in the center, so currants lay in the bowed out center of the lemon. Lay on the rim on the glass.

La Belle Epoque
Alex B. Smith from Ramblas and Thirsty Bear in San Francisco, CA
2 oz. Citadelle Gin
½ oz. Orange XO Mathilde
½ oz. Green Chartreuse
½ oz. Lemon juice
1 Egg white
5 drops Peychaud’s Bitters
Combine all but bitters, shake with ice & strain into a coupe cocktail glass. With a dropper, carefully drop several drops of bitters on egg white foam, and run a toothpick through to create heart shapes.

Eau de Perfection
Max A. Solano from Emeril’s Table 10 and Delmonicos Steakhouse in Las Vegas, NV
1½ oz. Citadelle Gin
1¼ oz. Mathilde Pear Liqueur
1¼ oz. Fresh lemon juice (strained)
1 oz. Homemade four-spiced infused simple syrup (cinnamon, nutmeg, clove, vanilla bean)
⅓ tsp. Fresh ginger puree
1 oz. Rosé champagne of choice
Take the Collins glass and fill with ice and set the glass aside. Take each one of the ingredients except for the Champagne and place them into a pint or mixing glass. Add a generous scoop of ice and shake vigorously for 10 seconds. Double-strain (fine strain) contents into the Collins glass. Lastly, top off the cocktail with the champagne. Garnish with a slice of Bartlett pear and a fresh mint sprig and enjoy!

Beefeater Gin

Matcha Fizz
Adapted from a recipe by Preston Eckman, Apothecary Lounge, Philadelphia, Winner, Gaz Regan’s Beefeater 24 Competition
1 oz Beefeater 24
1 oz Gyokuro (green tea shochu)
Small pinch matcha
half of an egg white
½ oz lemon juice
½ oz honey syrup
1 medium sized sage leaf
1 sage tip tossed in matcha, as garnish
Shake over ice and strain into a chilled champagne coupe
Siamese Sling
Adapted from a recipe by Christina Rando, Chick’s Café and Apothecary Lounge, Philadelphia, 2nd Place, Gaz Regan’s Beefeater 24 Competition
2 oz Beefeater 24
1 oz Thai Basil/Galangal syrup*
1 oz Unsweetened coconut milk
½ oz fresh lime juice
2 Dashes Beefeater 24 bitters
4 Drops cayenne tincture
Pinch ground Cumin
The Siamese Sling is served over cracked ice in a wine goblet with a lime twist
*Thai Basil/Galangal syrup: Fresh Thai Basil leaves, ground Galangal powder, grapefruit & orange zest, sugar, water.
London Foghat
Adapted from a recipe by Steven Siebert, Village Whiskey, Philadelphia, 3rd Place, Gaz Regan’s Beefeater 24 Competition
1½ oz Beefeater 24
¾ oz Lillet Blanc
½ oz fresh grapefruit juice
½ oz runny honey
1 barspoon Vieux Carre Absinthe
2 dashes aromatic bitters
4 Blue Spice basil tops
In a mixing glass, lightly muddle basil flowers. Add liquids and shake vigorously but briefly to dilute but not over chill.
Double strain into chilled coupe and garnish with additional flower

Broken English
Adapted from a recipe by Colin Shearn, The Franklin, Philadelphia, Runner Up, Gaz Regan’s Beefeater 24 Competition
2 oz Beefeater 24
1 oz Sweet Vermouth
½ oz Strega
¼ oz Fernet Branca
1 tsp. Benedictine
2 dashes Orange Bitters
2 dashes Peychauds
1 grapefruit twist, as garnish
Stir over ice and strain into a chilled cocktail glass. Add the garnish

Adapted from a recipe by Al Sotack, The Franklin, Philadelphia, Runner Up, Gaz Regan’s Beefeater 24 Competition
2 oz Beefeater 24
¾ oz fresh lemon juice
¾ oz simple syrup
1 barspoon Bon Maman peach preserve
egg white
club soda
splash reduced Galliano*
Dry shake the Beefeater 24, lemon, simple and barspoon peach preserve. Add ice, shake again, and double strain into a fizz glass. Top with club soda. Add a splash of the reduced Galliano to the empty tin, swirl to create a froth with egg/cocktail residue, and add 4 barspoons resulting foam to the top of cocktail
*NOTE ON GALLIANO REDUCTION: simmer at aprox. 180 degress until reduced to just slightly more than half

Royal Murder
Adapted from a recipe by Alejandro Hohmann, Apothecary Lounge, Philadelphia, Runner Up, Gaz Regan’s Beefeater 24 Competition
1 oz Beefeater 24
¾ oz Allspice Dram
1 dash Fee’s Aztec Chocolate Bitters
1 dash Fee’s Aromatic Bitters
1 large orange peel disc
1 whole egg 2oz (approximately) Weihenstephaner Heffe Weiss
1 Men’s Pocky Stick (bitter chocolate covered pretzel stick), as garnish
Thoroughly muddle the orange peel in a shaker tin. Add all the remaining ingredients except the beer.
Add ice, shake and double-strain into a half-pint glass, and top with the beer. Add the garnish, chocolate side up, and stir briefly.
Adapted from a recipe by Maria Polise, Amada, Philadelphia, Runner Up, Gaz Regan’s Beefeater 24 Competition
1½ oz Beefeater 24
½ oz Toro Albala Don PX Pedro Jiminez
½ oz Lemon Juice
2 Dashes Fee’s Orange Bitters
4 Juniper Berries
St. Elizabeth’s Allspice Dram
Splash Cristalino Brut Cava
Muddle the juniper berries in a mixing glass. Add Beefeater 24, pedro jiminez, lemon juice & bitters. Shake with ice.
Spray chilled cocktail glass with allspice dram from an atomizer. Strain cocktail into glass and top with a splash of cava.
Summer Martini
3 oz Beefeater Summer Gin
1 oz Dry vermouth

Stir together in a glass with ice until well chilled. Garnish with a blackberry and raspberry on a cocktail stick.
Summer Gin Fizz
2 oz Beefeater Summer Gin 3 oz Fresh ruby grapefruit juice
Splash of club soda
Stir together in a tall glass with ice until chilled. Garnish with a wedge of ruby grapefruit.
Summer Lemonade
2 oz Beefeater Summer Gin
3 oz homemade lemonade
Stir together in a tall glass with ice until chilled. Garnish with a lemon wheel.

Miscellaneous Gin Cocktaills

Heirloom Rickey
For the Second Annual Culinary Tour de France Tomato Festival
4 small cubes of ripe heirloom tomato
1 large basil leaf
Muddle in 1/2oz simple syrup
½ oz. fresh lime juice
½ oz. cointreau
1 oz. Miller’s gin
Add ice, shake well, strain into rocks glass full of ice.

G’vine Gin G’Spring
1 ½ oz. G’vine Gin
3 ½ oz. Tonic water
3 Grapes, halved
Put grapes, G’vine, and tonic water in a high ball with ice and stir. Garnish with a lime twist.

G’vine Orchid
1 ½ oz. G’vine Gine
1 ½ oz. Pink grapefruit juice
½ Elderflower liqueur
1 ½ oz. Brut Champagne
Put Champagne in highball glass. Put pink grapefruit juice, elderflower liqueur and G’vine Gin in a shaker, add ice, shake and pour into high ball glass.

BULLDOG Dirty Dog Martini™
6-8 oz. Bulldog Gin™
3 Olives
½ oz. Kalamata olive juice
Optional: Splash of Vermouth.

4-6 oz. Bulldog Gin™
1 oz. elder flower cordial
½ oz. crème de cassis
2-3 sage leaves

Old Sydney-Town Punch
H. Joseph Ehrmann, Elixir Saloon, San Francisco
1 liter Bols Genever
11 oz. of St. Elizabeths Allspice Dram
11 oz. of Orange Juice
16 oz. of Lemon Juice
11 oz. of Pineapple Gum
Place a large piece of block ice in the bowl and let rest, stirring before serving. To make a hot batch, use above recipe and 32 oz. water and warm in a pot, crock pot or soup toureen.

Champagne Holiday Punch
Erick Castro, The Rickhouse, San Francisco
1½ Cup of Bols Genever
½ Cup of Orange Curacao
¾ Cup of Lemon
½ Cup of Simple Syrup
½ Cup of Champagne
10 Dashes Fee Bros Aromatic Bitters
8 oz. Sparkling Water
Fresh Grated Nutmeg
Garnish with Pineapple and Star anise.

Barrelhouse Fizz
Created by mixologist Charles Hardwick, The Blue Owl Cocktail Room, 2009

Muddle 4 Raspberries
1¼ oz Haymans Old Tom Gin
¾ oz Velvet Falernum Liquer
½ oz Fresh Lemon Juice
½ oz Simple Syrup
Shake and finish with a dash club soda. Serve over ice in a Collins Glass.
The Barnstormer
Created by mixologist Charles Hardwick, The Blue Owl Cocktail Room, 2009

1¼ oz of Hendrick’s gin
¾ oz of Cherry Heering
½ oz of fresh lemon juice
½ oz of simple syrup
Splash of rose water.
Rinse cocktail shaker with rose water and pour it out. Muddle the cherries and a little simple syrup in the glass half of Boston Shaker. Combine all remaining ingredients with ice, shake and strain into a chilled cocktail glass. Garnish with a few dried rose petals.
Lavender Lady
From, the Internet Cocktail Database
1¼ oz Booth’s gin, High and Dry
½ oz Calvados, Cusenier
½ oz Cointreau
¼ oz pure lemon juice
¼ oz Creme Yvette
Shake with ice and strain. Serve in a cocktail glass.
King’s Bouquet ’37
From, the Internet Cocktail Database
1¼ oz Gordon’s Gin
1 oz Dubonnet
½ oz Forbidden Fruit
¼ oz lemon Barley water, L.B.W. Ltd.
Prepare cocktail glass with 4 dashes Creme Yvette. Lay cherry stick with thick dice of orange in centre across top of the glass. Shake ingredients with ice and strain.
Aviation Cocktail
From DrinkBoy Robert Hess for Food & Spirits
2 oz gin
½ oz lemon juice
½ oz Luxardo Maraschino Liqueur
¼ oz Creme Yvette
Combine all ingredients in an ice-filled shaker. Shake and strain into a chilled cocktail glass.
Kiwi Emerald Isle

3/10 Kiwi juice
2/10 Gin
5/10 Freixenet Cordon Negro Brut Extra Dry.
Miranda Cocktail
2 oz Bluecoat Gin 1 oz Lemon Puree ½ oz Simple Syrup
1 oz Lillet Blanc
2 oz Pinot Noir
In a mixing glass, combine all ingredients other than wine. Shake and strain into a highball filled with ice. Float the wine on top so the drink is layered.
Bees’ Knees
2 parts gin
½ oz Bärenjäger Honey Liqueur
¼ oz simple syrup
½ oz fresh grapefruit juice Combine gin, Bärenjäger, simple syrup, and grapefruit juice in a bar glass over ice and shake well. Strain into a chilled coupe glass.