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COCKTAILS - GIN BASED |
C - F
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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 Based - A-B: C-F: G-N: O-R: S-Z How to make a perfect cocktail
PLEASE DON'T DRINK AND DRIVE!
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