Wishing you

FUN juniper filled

IN THIS GUIDE YOU WILL FIND: 10+ amazing gin recipes; Pink raspbeery Lemonade; 3+ home made bar sirup recipes
Blue
INGREDIENTS:
40 ml gin excelle
nt
of fla balance
10 ml lemon juice
vour
10 ml blueberry grenadine

METHOD:
Add gin, freshly squeezed lemon juice and blueberry grenadine to a
shaker. Shake and strain over ice. Top with seltzer and garnish with
lemon and blueberries.

PRO TIP:
Use rose petals, juniper or lavender to infuse the gin.

Rose Mary
INGREDIENTS:
40 ml gin
10 ml lemon juice
10 ml simple syrup

METHOD:
Combine gin, freshly squeezed lemon juice and simple syrup into a
shaker. Shake and strain into a chilled short drink glass. Top with
champagne. Garnish with a sprig of rosemary.

PRO TIP:
Infuse gin with rosemary, thyme or lemongrass to develops a lively
freshness.
Gin and tonic
ppy
INGREDIENTS:
r h a
im/he
60 ml gin
e h &T
Mak G
Tonic water
th i s
with
Fresh lime

METHOD:
Pour Gin in a chilled high ball glass, then fill with ice. Garnish with a
lime wedge.

PRO TIP:
Adding club soda will make your Gin and Tonic less sweet, emphasizing
the flavour of your gin.

Vesper
INGREDIENTS:
60 ml gin
20 ml vodka
15 ml Lillet blanc

METHOD:
James Bond orders this drink in Ian Fleming’s Casion Royale and
suggests 3 parts gin and 1 part vodka. Stir with ice and strain into a
chilled glass. Garnish with a lemon twist.

PRO TIP:
Use a more neutral grain based vodka over potato vodka, which is
usually more flavourful. Increase the volume of Lillet to add more body
to the drink.

Join the "Do

METHOD:
As you already know from Ian Fleming’s famous spy, this recipe is stirred
with ice, not shaken. Combine all ingredients, stir with ice and strain into
a chilled coupe. Twist the lemon peel over the surface and garnish with
1 olive.

PRO TIP:
Rub the inside of the glass with the lemon peel before pouring the drink

Lakeside Fizz
INGREDIENTS:
60 ml gin
20 ml lemon juice GIN - it’s a YES
from me.
10 ml simple syrup
5 mint leaves
Club soda

METHOD:
Muddle the mint leaves with simple syrup and lemon juice. Add gin
and shake with ice. Strain into a cocktail glass filled with ice cubes.
Top with club soda and garnish with a mint sprig.

PRO TIP:
Infuse gin with mint a few hours ahead of time.
Gin Fizz
INGREDIENTS:
40 ml gin
20 ml lemon juice
10 ml simple syrup

METHOD:
Shake gin, freshly squeezed lemon juice, simple syrup and ice. Pour on
ice, fill up with soda and garnish with lemon zest.

PRO TIP:
Use hibiscus, lavender or oolong tea to infuse the gin.

Wild West
INGREDIENTS:
40 ml gin
20 ml sweet vermouth
20 ml whiskey

METHOD:
Stir gin, sweet vermouth and whiskey on ice and pour into a chilled
short drink glass. Add bitters and garnish with expressed orange peel.
Infuse gin with pink pepper, laurel and orange peel to add a strong
character.

& have
g
, i n t riguin finish
e f r eshing pleasant
R ost
the m
Gimlet
INGREDIENTS:
60 ml gin
15 ml lime cordial
1 lime wheel

METHOD:
This drink was invented by Thomas Gimlette to encourage men at sea to
mix vitamin-c rich lime juice with gin in 1880 to avoid scurvy. Stir with
ice and strain into a chilled coupe. Garnish with the lime wheel.

PRO TIP:
You can make lime cordial at home. You will find the taste more rhich
and flavourful than what you can buy in store. Use the following recipe
to craft your own.

Fench 75
INGREDIENTS:
30 ml gin
30 ml champagne
15 ml lemon juice
15 ml simple syrup

METHOD:
The taste is bold, yet a timeless value. Pour the gin, juice, and syrup
into a cocktail shaker with ice cubes. Shake well. Strain into a chilled
Champagne flute with ice. Top with Champagne.

PRO TIP:
The French 75 at the bar of the same name in New Orleans is made
with cognac. Try and find out which version you prefer.

sparkling
Gin-gin-ger
INGREDIENTS:
60 ml gin
say
some may
15 ml lime juice
ule”
“gin-gin m
15 ml simple juice
5 mint leaves
Ginger beer

METHOD:
In a cocktail shaker muddle the mint leaves with lime juice and simple
syrup to release the essence of the herbs. Add gin and fill the shaker
with ice. Shake well. Strain into a highball glass filled with fresh ice.
Top with ginger beer. Garnish with a sprig of mint.

Aviation
INGREDIENTS:
60 ml gin
ed
15 ml lemon juice
10 ml maraschino liqueur rich, round
A few drops créme de violette flavour
METHOD:
Pour into a shaker filled with ice. Shake and strain into a coupe.

Raspberry
Dream
INGREDIENTS:
60 ml gin
Raspberry lemonade

METHOD:
Build this cocktail over ice in a high ball. Garnish with raspberry and
enjoy in the sun.
Raspberry
lemonade
INGREDIENTS:
250 ml water
50 g sugar
3 lemon
200 g raspberries refreshi
ng
METHOD:
For this recipe we recommend fresh raspberries but frozen ones will
work very well too. To make raspberry purée, blend the raspberries and
fine-strain into a container. To make the lemonade, simmer water and
sugar in a pot over medium heat until the sugar dissolves. Add freshly
squeezed lemon juice and raspberry purée. Cool and bottle.

Home made
simple syrup
it really is
INGREDIENTS:
1 part water simple to
1 part sugar mak e
METHOD:
Combine water and sugar in a pot over medium heat. Simmer while
constantly steering until the sugar dissolves. Let it cool down and pour
into a bottle.
 Home made
lime cordial
syrup
INGREDIENTS:
1 lime for every 50 ml simple sirup

METHOD:
Zest the peel off the limes and mix the lime zest with the simple syrup
in a pot. Let it steep for about 20 minutes and the strain the mixture
into a bottle. In order for the lime cordial to develop its full flavor, we
recommend to refrigerate for at least a few hours.

Home made
ginger syrup
INGREDIENTS:
500 ml water
mixture
50 g of minced ginger
60 g brown sugar
a p e r f e c t
20 ml lime juice

METHOD:
Heat water in a pot. Add minced ginger and brown sugar at boiling
temperature. Simmer for 90 minutes and strain into a container. Gently
press the ginger to extract the liquid. Pour the lime juice into the
mixture and refrigerate.

Make a couple of bottles, one for gifting and one to enjoy at home. VISIT WWW.DOYOURGIN.COM