Nay’s Nectar

This is a gin drink created by friend Naomi.

  • fill rocks glass half full (or less)
  • pour Bombay Sapphire gin up 3/4 full
  • add a large splash of Lakewood Organics Pomegranate Juice
  • add small splash of grapefruit juice

mix and enjoy!

Blushing Geisha

1 ounce orange juice
1 ounce cranberry juice
Juice of 1/2 lime
pinch of fresh mint
2 1/2 ounces Damrak gin or citrus vodka
1 1/2 ounces Hakusan Raspberry sake

Fill a tall collins glass with ice, add ingredients and stir.

Gin Sling

2 measures/ 3 tbsp gin
juice of half a lemmon
5ml/1 tsp sugar
dash of Angostura bitters
still mineral water

Mix all ingredients (except water) in a tumbler with plenty of ice. When sugar is dissolved top up the glass with mineral water form the refrigerator. Add lemon twist and straws.

Gin Swizzle

2 measures/3 tbsp gin
1/4 measure/ 1 tsp sugar syrup
juice of a lime
2 dashes Angostura bitters

Beat all the ingredients together (as if you were making an omelette) in a large container with ice. When the mixture is foaming strain it into a tall glass.

Gin Fizz

2 measures/3 tbsp gin
juice of half a large lemon
5ml/1 tsp superfine sugar
soda water

Shake gin, juice, and sugar with ice until the sugar is disolved. Pour into a frosted, tall glass half-filled with ice. and top off with soda.
Add two straws.

Lychee Martini

2 1/2 ounces Damrak Gin
1/2 Lychee juice (or  substitute with Lychee liqueur)
splash of Cointreau
1 lychee fruit

As served at the Bambudda Lounge in San Francisco.

Vesper (Martini)

3 ounces gin
1 ounce vodka
1/2 ounce Lillet blonde

Stir with ice. Strain into a cocktail glass. Garnish with a orange peel.

(As mentioned in Ian Fleming’s James Bond: Casino Royale.)

Tom Collins

2 ounces gin
1 ounce lemon juice
1 teaspoon superfine sugar
2 ounces soda water

Shake with ice. Strain into a Collins glass filled with ice. Top with soda. Garnish with a Maraschino Cherry and orange wheel or a lemon slice.

Tailspin

3/4 ounce Gin
3/4 ounce Sweet Vermouth
3/4 ounce Green Chartreuse
1 dash Campari

Stir with ice. Strain into a cocktail glass. Garnish with lemon twist and cherry.

Straits Sling

2 ounces gin
1 ounce cherry brandy
1 ounce benedictine
1 ounce lemon juice
2 dashes of orange bitters
2 dashes of Angostura bitters.

Shake with ice. Strain into an ice filled tumbler or collins glass. Fill with soda water

Southside

2 ounces gin
1 ounce fresh lemon juice
1/2 ounce simple syrup.

Shake with ice. Strain into cocktail glass. Garnish with mint sprigs. Some people prefer to muddle some mint into the drink as well as using it for a garnish.

Singapore Sling

1 1/2 ounce gin
1/2 ounce cherry brandy
1/4 ounce Cointreau
1/4 ounce Benedictine
4 ounces pineapple juice
1/2 ounce lime juice, dash bitters

Shake with ice. Strain into an ice filled collins glass. Garnish with cherry and slice of pineapple.

Satan’s Whiskers

3/4 ounce gin
3/4 ounce dry vermouth
3/4 ounce sweet vermouth
1/2 ounce orange juice
1/2 ounce Grand Marnier
1 dash orange bitters.

Shake with ice. Strain into a cocktail glass. Using “Orange Curacao” instead of Grand Marnier turns this into a “curled” version.

Red Snapper

2 ounces gin
4 ounces tomato juice
1/2 ounce lemon juice
Pinch of salt and pepper
2 to 3 dashes Worcestershire sauce
2 to 3 drops Tabasco sauce
Celery stalk

Stir with ice in a chilled highball or delmonico glass. Stir in Worcestershire and salt and pepper. Garnish with a celery stalk and a lemon wedge.

Ramos Gin Fizz

1 1/2 ounces Dry Gin
1/2 ounce Lemon Juice
1/2 ounce Lime Juice
2 Tbs. Cream
1 Egg White (fresh)
1/4 ounce Seltzer Water
1 Tbs. Powdered Sugar
3 to 4 dashes Orange Flower Water

Shake all ingredients -well- with ice for at least one minute (or in a blender). This should result in a fairly foamy consistancy. Strain into a wine glass and top with club soda.

Parisian

1 1/2 ounce gin
1 1/2 ounce dry vermouth
1/2 ounce Creme de Casis.

Stir with ice. Strain into a cocktail glass Garnish with a lemon twist