GIN BASED COCKTAILS |
C - F
|
CARIBBEAN SUNSET |
Shake together equal parts of gin, crème de banane, blue
curaçao, fresh cream and fresh lemon juice. Pour the creamy-blue mixture into a
glass and splash with a little grenadine.
|
CARUSO |
Stir one part gin with one part dry vermouth and one part
green crème de menthe.
|
CASINO |
Shake together two parts gin, one part maraschino, one
part fresh lemon juice and a dash of orange bitters, and garnish with a cherry.
|
CLINCHER |
Stir one part gin with one part cherry brandy and pour
over a scoop of crushed ice.
|
CLARIDGE |
Stir two parts gin with two parts dry vermouth and one
part each of Cointreau and apricot brandy.
|
COASTER |
Coat the inside of a glass with Angostura bitters by
swirling a few drops round the bowl and tiping out the excess. Add gin to taste and
top with soda water.
|
COLLINS (OR TOM
COLLINS) |
Put some cracked ice in a tall glass, pour over the juice
of a lemon, a measure of gin and a teaspoon of fine sugar. Top up with soda water,
stir and garnish with a slice of lemon.
|
CROSS BOW |
Shake together equal parts gin, Cointreau and crème de
cacao.
|
DRY MARTINI |
The proportions of gin and dry vermouth can vary for this
drink. |
Three parts gin to one part dry vermouth, stir with lots
of ice in a mixing glass, strain into a chilled cocktail glass with a plain or stuffed
green olive and squeeze zest of lemon peel over the top. |
Orange bitters can be added, the ratio can be changed and
the drink can be served on the rocks. |
Try experimenting.
|
DUBONNET |
Stir together equal parts gin and Dubonnet and add a twist
of lemon peel.
|
DUBONNET ROYAL |
Stir two parts Dubonnet with one part gin, a dash of
Angostura bitters and a dash of orange curaçao. Splash with a dash of pastis and
decorate with a cherry on a stick.
|
FALLEN ANGEL |
Shake together three parts gin, one part fresh lemon
juice, a couple of dashes of crème de menthe and a dash of Angostura bitters.
|
FLUFFY DUCK |
Fill glass with ice, add two parts gin, two parts
advocaat, one part Cointreau and one part orange juice. Stir in soda water to top up
and serve with straws.
|
FORTY EIGHT |
Shake together two parts gin, one part each of apricot
brandy, orange curaçao and dry vermouth, and a dash of lemon juice.
|
FOURTH DEGREE |
Stir equal parts gin, dry vermouth and sweet vermouth,
with a couple of dashes of pastis.
MORE COCKTAIL RECIPES
Gin Based - A-B:
C-F: G-N:
O-R: S-Z
Brandy
Based
Non-Alcoholic
How to make a perfect cocktail
PLEASE DON'T DRINK AND
DRIVE!
|
