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GIN BASED COCKTAIL RECIPES
S - Z
Stir together equal parts of gin, Dubonnet and dry vermouth.
Shake together equal parts gin, Grand Marnier, dry vermouth, sweet vermouth and orange juice and a dash of orange bitters.
Over ice cubes pour one part gin, one part bianco vermouth, two parts crème de banane and four parts orange juice. Top up with chilled champagne.
Shake together two parts gin, one part crème de banane and one part cream.
Stir two parts gin with one part cherry brandy and one part lemon juice. Pour over ice cubes, add soda water to taste and garnish with a sprig of mint and a slice of orange.
Shake together two parts gin, two parts calvados, one part fresh lemon juice. a teaspoon of finely granulated sugar and a couple of dashes of grenadine. Pour over ice cubes, top up with soda water and garnish extravagantly.
This is made with fresh strawberries - Blend one part gin with one part coconut cream, three fresh strawberries and a couple of scoops of crushed ice. Do not blend for too long otherwise it becomes over diluted. Serve in a large bowl shaped glass and stick a strawberry on the rim. Best drunk through short fat straws.
Shake together two parts gin, one part sweet vermouth, one part dry vermouth, a couple of dashes of orange curaçao and a dash of orange juice.
Stir together equal parts gin, sweet vermouth and dry vermouth.
Shake two parts gin with two parts fresh orange juice, pour over a scoop of crushed ice and trickle one part Campari over the top. Serve with short straw.
Stir two parts gin with one part Grand Marnier, one part Campari and one part dry vermouth. Garnish with a cherry.
Shake together two parts gin, one part apricot brandy, one part dry vermouth and a dash of lemon juice.
Shake together three parts gin, one part Cointreau, one part dry vermouth and one part pineapple juice.
Shake together equal parts gin, yellow Chartreuse and cherry brandy.
Stir two parts gin with two parts dry vermouth and one part Grand Marnier.
Stir equal parts gin and Dubonnet with a dash of Angostura bitters.
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