Tag Archives: Gin

Plum, Yuzu, Gin & Beer Punch

Created by Monica Carbonell, Beverage Director of Liquid Culture, this off the beaten path punch is sure to be a hit at your Thanksgiving gathering!

Plum, Yuzu, Gin & Beer Punch (Portioned to serve 5 people.)
• 5 Brown sugar cubes
• 10 dashes El Guapo® Holiday Pie Bitters
6 oz Gin
• 3 oz Yuzu liqueur
• 8 oz Plum juice (2 plums + 1/2 cup water blended & strained)
• 3 oz Orange juice
• 5 oz Club soda
• 2 Cinnamon sticks
• 2 Cloves
• 5 oz Oast Brewery saison ale (or any saison ale)
• Plum slices, for garnish

In a pitcher, combine sugar cubes with bitters and an ounce of club soda. Muddle and stir until well dissolved. Add gin, liqueur, juices, the rest of the soda, cinnamon and cloves. Fill pitcher halfway with ice and gently stir until well chilled. Strain into a punch bowl, but keep the cinnamon and the cloves in the liquid for 30 minutes before serving to properly steep. For individual pours, use a rocks glass with 1 large ice cube and top with 1 oz of beer per cocktail. Garnish with plum slices.

Corpse Reviver No. 2

This simplified version of a New Orleans classic is perfect year-round, but particularly fun for Halloween gatherings! Serve in black glassware or garnish with a cube of dry ice for an even spookier libation.

Corpse Reviver No. 2
• 1 oz Gin
• 1 oz Lillet Blanc
• 1 oz Cointreau
• 1 oz El Guapo® Olde English Lemonade & Collins Mix
• 
4 dashes El Guapo® Love Potion #9 Bitters
• Lemon peel, for garnish

In a clean shaker filled with ice, pour gin, Lillet Blanc, Cointreau and syrup. Shake until well chilled. Srain into a chilled martini glass and top with 4 dashes of Love Potion #9. Garnish with a lemon peel, expressing the peel’s natural oils before serving.

Bee’s Knees

Created by @garnish_girl, Katie Stryjewski. The Bee’s Knees cocktail was created for Bee’s Knees Week – where bars around the country served this classic cocktail and donated the proceeds to local schools to fund the installation of beehives!

Bees Knees
•  2 oz. Gin (Katie used @barrhillgin)
•  .75 oz. Freshly squeezed lemon juice
•  .75 oz. honey syrup (1:1)
• 1 dash El Guapo® Cucumber Lavender Bitters

Shake with ice and strain into a coupe. Garnish with every edible flower you can find. 💐

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.