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 Based –  A-B: 
C-F:  G-N: 
O-R:  S-Z

Brandy
Based

Non-Alcoholic

How to make a perfect cocktail

PLEASE DON’T DRINK AND
DRIVE!