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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 BasedA-B:  C-FG-NO-R:  S-Z

Brandy Based

Non-Alcoholic

How to make a perfect cocktail

PLEASE DON'T DRINK AND DRIVE!

 

 

 

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