Since it’s World Gin Day tomorrow, we’ve decided to go a bit extra for our cocktail of the week feature – and give you a few to try! With people spending more time at home over the past year, cocktail making at home has skyrocketed as drinkers sought to recreate bar favourites and explored new serving ideas.
While we at Gin Magazine love to see experimentation in cocktails, you really can’t beat a well-executed classic serve. We’ve got seven recipes for you to choose from; rather than specify a gin, we’ve suggested a style that would suit the drink.
Martini
Whether wet or dry, shaken or stirred, there’s a Martini out there for everyone. Play around with this basic recipe to find yours!
- 40ml juniper- or citrus-forward gin (ones with a hint of salinity work too)
- 2.5-10ml dry (white) vermouth (depending on how dry you want it)
- 3 dashes orange bitters
- Suggested garnish: lemon peel, or olives (based on gin and your preference)
Add ingredients to a shaker with ice and either stir or shake, to your preference. Strain into a chilled Martini glass or coupette.
Negroni
A robust and flavoursome drink, this classic combo of gin, vermouth and Campari has endless variations (just ask the authors of this new book).
- 45ml dry, spice-forward gin
- 35ml sweet (red) vermouth
- 35ml Campari
- Suggested garnish: orange peel
Add ingredients to a rocks glass with large cubes (or a single large cube) of ice and stir until cold.
Bramble
One of the most popular cocktails devised by legendary 80s mixologist Dick Bradsell. It’s pretty, too, if you get your crème de mûre drizzle right.
- 50ml citrus-forward gin (one with red fruits could work well, too)
- 25ml lemon juice
- 10ml sugar syrup
- 10ml crème de mûre (blackberry liqueur)
- Suggested garnish: lemon peel, fresh blackberry
Add all ingredients expect the crème de mûre to a shaker with ice and shake. Strain into a large rocks glass filled with ice. Drizzle over the crème de mûre.
Gimlet
A refreshing citrus punch of a cocktail that will have you going back for another sip.
- 40ml London Dry-style / citrus-forward gin
- 15ml freshly squeezed lime juice
- 15ml sugar syrup
- Suggested garnish: lime peel
Add the ingredients to a shaker with ice and shake. Strain into a Martini glass or coupette.
Aviation
This floral serve with violet liqueur sometimes flies under the radar, but is worth taking for a spin.
- 40ml dry gin with light citrus, spice or floral notes
- 10ml Luxardo Maraschino liqueur
- 15ml lemon juice
- 5ml crème de violette
- Suggested garnish: Maraschino cherry
Add all ingredients to a cocktail shaker with ice and shake. Strain into a coupe glass.
French 75
One for fans of sparkling wine cocktails (or Champagne flutes). You can adjust the amount of lemon juice to make it more or less tart.
- 40ml dry gin
- 20ml lemon juice
- 15ml sugar syrup
- Sparkling wine
Add all ingredients except the sparkling wine to a shake with ice and shake. Pour into a Champagne flute. Top up slowly with sparkling wine, then stir gently.
Gin Sour
A classic mix of gin, sweet and sour (the egg white is optional, but it does lend the drink a nice creamy texture).
- 45ml London Dry-style gin
- 15ml lemon juice
- 15ml sugar syrup
- 1/2 egg white (for a vegan cocktail, use aquafaba)
- 3 dashes Angostura bitters
- Suggested garnish: Lemon slice and Maraschino cherry
Add ingredients to a shaker with ice and shake. Strain into a rocks glass filled with ice.
Find more cocktail inspiration in our Cocktail of the Week archive.
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