Gin

Seasonal 75

A refreshing summer take on our cities’ famous French 75, this recipe was created by Sac-a-Lait‘s head bartender Norton Christopher and featured in Wine Enthusiast.

2 oz gin, preferably Euphrosine #9
.75 oz blueberry syrup (recipe below)
• .75 oz freshly squeezed lemon juice
• 3 dashes El Guapo® Summer Berries bitters
• Cava, to top
• Lemon twist, for garnish

In a shaker filled with ice, combine gin, syrup, juice and bitters. Shake well, then strain into flute. Top with Cava. Garnish with lemon twist before serving.

Blueberry Syrup

  • 1 cup fresh blueberries
  • 1 cup sugar
  • ½ cup water

Place ingredients in pot with water and cook on medium-low heat, stirring until sugar dissolves. Reduce heat to low, and simmer until syrupy, about 15 minutes. Let mixture cool, then purée and strain. If mixture becomes too thick to pour, thin with basic simple syrup (equal parts sugar and water). Extra syrup will keep refrigerated for up to two weeks.

L’Ouragan de ‘75

Created by Alfredo Garcia as an official entry into the 2018 Tales of the Cocktail cocktail competition, this fruit-forward take on the French 75 is the perfect summer sparkler.
• 1 oz Hendricks Gin
• 3/4 oz Home-made passion fruit/pomegranate syrup*
• 2 oz dry sparkling wine
• 1/2 oz Rhum Agricole Clement Creole Shrubb
In a shaker filled with ice, add gin and syrup. Shake well and strain into champagne flute. Spoon layer sparkling wine and spoon layer Rhum Agricole and Bitters. Serve immediately.
*syrup- 1/2 cup passion fruit purée, 1/2 cup unsweetened pomegranate juice, 1/2 cup sugar. Simmer until sugars dissolve (about 15 min). Strain and chill.

Pink Elephant

Concocted by Raphael Leclercq, Barmaster of Frenchie Covent Garden in London; this Pink Elephant is a cocktail made for special occasions!

1.5 oz Dry Gin (They used Elephant)
.5 oz Elderflower Liquor (They used Boudier)
.75 oz Freshly squeezed lemon juice
1.5 oz Cranberry juice
1 egg white
Rose petals, for garnish
50/50 Rose Water & Bergamot, in atomizer for optional spritz
Dry shake first, then shake with ice. Double strain into a chilled coup and garnish with rose petals. Spray the rose water/bergamot atop drink just prior to service. Enjoy!

Spring In My Step

Spring In My Step
This take on a classic French 75 is served behind the bar at Brennan’s Restaurant on Royal Street.
Created by Allison Park

• 1.5 oz Hendricks Gin
• 1 oz Freshly squeezed pink grapefruit juice
• Vanilla simple syrup (recipe below)
• 6-8 dashes El Guapo® Cucumber Lavender Bitters
• Petillant natural wine or any sparking white wine
• Edible flowers or cucumber spirals, for garnish

In a clean cocktail shaker with ice, combine Gin, grapefruit juice, simple syrup and bitters. Shake until well chilled, and strain into champagne flute. Top with sparkling wine and garnish before serving.

To create vanilla simple, bring 2 cups of filtered water to a rolling boil. Pour 2 cups of white sugar into water while stirring, and remove from heat source. Slice a whole vanilla bean in half lengthwise, and scrape seeds from both sides of the pod into the pot. Drop seeds into pot to steep, and allow mixture to cool for an hour. Store unused syrup in fridge, where it will keep for up to two weeks.

Beet Gin & Tonic

Beet Gin & Tonic
• 1 oz Freshly pressed beet juice
• 1.75 oz Gin
• .25 oz Freshly pressed lemon juice
• 1.5 oz 
El Guapo® British Style Colonial Tonic Syrup
• Club soda
Raw beets, cubed and skewered for garnish

In a shaker filled with ice, combine beet and lemon juice, gin & tonic syrup. Shake vigorously and strain into an ice filled highball glass. Top with club soda and garnish with raw beet skewers before serving.

On The Ave

On the Ave
• 1.5 oz Gin
• 1.5 oz King’s Ginger Liqueur
• .25 oz El Guapo® Ginger Syrup
• .5 oz Freshly squeezed Meyer lemon juice
4 slices English cucumber
5 small basil leaves
• 4 dashes El Guapo® Cucumber Lavender Bitters
• Edible flowers & Meyer lemon peel, for garnish

Muddle cucumber slices and basil leaves with ginger syrup and lemon juice in a cocktail shaker. Add gin and ginger liqueur, and fill with ice. Shake and strain with a julep strainer into a chilled coupe glass. Add bitters and garnish with edible flowers and lemon peel before serving.

Blueberry Hill

Blueberry Hill, as served at Public Service inside the NOSPI Hotel.

Blueberry Hill (Featuring 2018 Good Food Award winning Rose Cordial)
• 1 oz Aviation gin
2 oz Rosé (flat, not sparkling)
• .25 oz El Guapo® Classic Greek Rose Cordial
• .25 oz Freshly squeezed lime juice
2 Dashes El Guapo® Love Potion #9 Bitters
• Crushed ice
• Fresh, whole blueberries

In a shaker, muddle 3 blueberries. Add gin, rose cordial, lime juice, bitters and ice cubes, shaking vigorously until well chilled. Double strain the cocktail into a coupe or stemmed glassware filled with crushed ice. Garnish with blueberries & serve.