These gin cocktails have been curated using only the very best recipes from across an array of legends. Enjoy World Gin Day 2022 in style!
Forest trail by Perch
Ingredients
- 50 ml Hapusha
- 10 ml camphor syrup
- 120 ml Indian tonic water
- Kaffir lime leaves
Method
- Add all the ingredients one by one and build up in a Collins glass.
- Garnish with the kaffir lime leaves.
Battle of Oranges by Nikhil Sood, Bar Manager at Noon
Ingredients
- 50 ml orange peels infused gin
- 15 ml lime juice
- 20 ml Martini fiero/ aperol
- 10 ml orange liqueur
- 2 dashes of orange seed bitters
Method
- Put all the ingredients in a shaker with ice, shake and serve in a G&T glass with ice.
- Put a splash of grapefruit tonic on top.
- Garnish with a dehydrated torched orange slice.
Saffron Kahwa by Nikhil Sood, Bar Manager at Noon
Easy recipe
Ingredients
- 60 ml saffron infused gin
- 40 ml kahwa tea with honey
- Saffron infused tonic
Method
- Pour all the ingredients over ice in a G&T glass and top up with tonic water.
- Garnish with 1-2 saffron strands.
Lengthy recipe
Ingredients
For the cocktail
- 1 bottle of gin or lesser
- 1 bottle or about 60 ml per drink of tonic
For the kahwa reduction
- 15 strands saffron (approx)
- 7-10 pieces cardamom
- 2 cloves
- 1 cinnamon stick
- ½ a vanilla pod
- 30 ml honey
- 500 ml water
Method
For the kahwa reduction
- Add the cardamom, cloves, and cinnamon sticks in a saucepan and muddle nicely. Add vanilla pod (slit into half and scrapped), saffron, honey and water to it. Let it simmer for 1-2 hours.
- It should become slightly thick in consistency now. Leave it for cooling overnight.
- Take the bottle of gin and drop in 5-6 saffron strands and keep it in the freezer overnight. (You can use lesser quantity of the gin too)
- Do the same as the gin for the tonic too, just not in the freezer. Try putting in some sort of enclosure to the bottle of tonic otherwise it’ll turn flat.
For the cocktail
- Pour over ice, 60 ml of saffron infused gin. Add to that 45 ml of kahwa tea reduction, followed by 45-60 ml of saffron infused tonic.
- Enjoy your Saffron Kahwa G&T.
Summer Gin Punch By Yangdup Lama
Ingredients
- 60 ml gin
- 90 ml Jimmy’s Gin Cherry Sour mix
- 10 ml maple syrup
- 10 ml fresh lime juice
Method
- In a shaker glass filled with ice, pour the above ingredients and shake well.
- Strain into a tall glass filled with ice and garnish with glazed cherries.
Mango Chilli by Yangdup Lama
Ingredients
- 60 ml Jimmy’s mango chilli mix
- 60 ml gin
- 5 ml caramel syrup
- 5 ml lime juice
Method
- Pour all ingredients into a shaker glass with ice and shake well.
- Strain into a tall glass filled with ice. Garnish with a Kit Kat stick
Negroni
Ingredients
- 30 ml Monkey 47 Schwarzwald Dry Gin
- 30 ml Italian bitters
- 30 ml Sweet Vermouth
Method
- Stir all ingredients over ice. Strain over fresh ice in a rocks glass.
Frozen B&T Twist
Ingredients
- 60 ml Beefeater London Dry Gin
- 50 ml tonic
- 15 ml lemon juice
- 5 ml sugar syrup
- 50 ml tonic water
Method
- Blend all the ingredients with ice.
- Top with 50 ml tonic water.
- Garnish with orange and lemon.
Mango Fresh
Ingredients
- 60 ml Beefeater London Dry Gin
- 20 ml lemon juice
- 10 ml sugar syrup
- 150 ml mango juice
- 2 dashes orange bitters
Method
- Blend all ingredients with crushed ice.
- Garnish with mango wedges.
Kumaouni Sparkle by The Sky Pool, Hyatt Regency Dehradun
Ingredients
- 60 ml gin
- 4 chunks of sweet lime
- 15 ml simple syrup
- 60 ml tonic water
Method
- In a cocktail shaker, drop the sweet lime chunks, fresh lime juice, sugar syrup, and muddle well to release flavours.
- Transfer in a tall hurricane glass filled with ice, measure the gin, and top with tonic.
- Finish with crushed ice. Garnish with a fresh sweet lime cone in a stick and serve.
Gin Spider Hi Ball by The Sky Pool, Hyatt Regency Dehradun
Ingredients
- 60 ml gin
- 7 ml Campari
- 10 ml Elderflower syrup
- 10 ml Clarified lemon juice
- Tonic water, to top up
Method
- In a tall hurricane glass filled with ice, build the above ingredients and top with tonic.
- Garnish with an edible flower and basil leaf and serve.
Lighty N Stormy by The Sky Pool, Hyatt Regency Dehradun
Ingredients
- 60 ml gin
- 90 ml cloudy apple juice
- 10 ml almond syrup
- 10 ml fresh lime juice
Method
- In a shaker filled with ice pour the above ingredients and shake well.
- Strain into a snifter glass over an ice sphere.
- Release hickory smoke, garnish with a dehydrated apple slice and serve.
Spiced Mule
Ingredients
- 45 ml Bombay Sapphire
- 15 ml lime juice
- Dashes of aromatic bitters
- 30 ml ginger beer
- Lime wedge
- Cinnamon stick
Method
- Fill a mule mug with ice.
- Add the Bombay Sapphire, lime juice & dashes of aromatic bitters.
- Top up with ginger beer.
- Garnish with a lime wedge & cinnamon stick
Paanch by Slink & Bardot
Ingredients
- 60 ml turmeric infused gin
- 22.5 ml ginger honey
- 22.5 ml fresh lime juice
- 30 ml fresh orange juice
- A small pinch of black pepper
Method
- Shake and double strain in a Gin & Tonic glass. Add a splash of tonic to the top.
- Garnish with burnt thyme.
Classic G&T
Ingredients
- 50 ml Sipsmith London Dry Gin
- Indian tonic water
Method
- Build the ingredients in a glass. Garnish with a lemon twist.
Sipsmith Floral Sour
Ingredients
- 2 parts Sipsmith London Dry Gin
- ¾ part fresh lemon juice
- ¾ part lavender syrup
- Cherry
Method
- Build the cocktail in a stemmed glass. Garnish with a cherry.
Lavender Dream Recipe
Ingredients
- 2 parts Sipsmith London Dry Gin
- 3/4 part lemon juice
- 3/4 parts lavender syrup (homemade or bought)
- Luxardo cherry
Method
- Add all the ingredients and build in a glass. Garnish with a luxardo cherry.
Read more.
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