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cocktailmenu
Originally on the menu at Dutch Kills and created by Zachary Gelnaw-Rubin and Abraham Hawkins, the Bicycle Thief Cocktail became a favorite of New York City bartender Meaghan Dorman.
| 1 | oz | Gin | |
| 1 | oz | Campari | |
| 1½ | oz | Grapefruit juice | |
| ½ | oz | Lemon juice | |
| 1½ | oz | Seltzer or soda water | |
| ½ | oz | Simple syrup |
Shake and strain over fresh ice into collins glass, top with soda water.
| 2 | oz | Bourbon | |
| ¾ | oz | Campari (cacao infused) | |
| ¾ | oz | Ginger syrup | |
| ¾ | oz | Lemon juice | |
| 1 | oz | Wine (sparkling) or Champagne | |
| 1 | Lemon twist | ||
| 1 | Orange twist | ||
| 4 | Raspberries |
Muddle raspberries with lemon and orange twists. Add remainder, shake over ice. Strain into snifter over large ice cube, top with champagne. Garnish with lemon wheel.
In my opinion, this French 75 variation is the best beginner Campari drink in history.
| 1 | oz | Gin | use Plymouth |
| ¼ | oz | Campari | |
| ½ | oz | Lemon juice | |
| ½ | oz | Simple syrup | |
| 1½ | oz | Wine (sparkling) or Champagne |
Shake all the ingredients (except the champagne and grapefruit twist) with ice, then strain into a flute. Top with champagne. Squeeze the grapefruit twist over the drink and discard. No garnish.
In my play on the French 75, I make it more about the gin and less about citrus. Grapefruit and maple syrup work so well together.
| 2 | oz | Gin | use Plymouth |
| ½ | oz | Lemon juice | |
| ½ | oz | Maple syrup | |
| 1½ | oz | Wine (sparkling) or Champagne | |
| 1 | dash(es) | Grapefruit bitters |
Shake all the ingredients (except the champagne and grapefruit coin) with ice, then double strain into a coupe. Top with champagne. Squeeze the grapefruit coin over the drink and discard. No garnish.
I was determined to make tequila and champagne like each other.
| 1 | oz | Tequila | use Tesoro Blanco |
| ¼ | oz | Campari | |
| ¼ | oz | Creme de cacao | use Marie Brizard |
| ½ | oz | Vermouth (dry) | use Dolin Blanc |
| 1 | tsp | Ginger syrup | |
| ½ | oz | Lemon juice | |
| 1½ | oz | Wine (sparkling) or Champagne |
Shake over ice and strain into flute. Top with champagne, no garnish.
When developing this cocktail, I tried to imagine something Cary Grant would drink at the Plaza Hotel.
| ¼ | oz | Absinthe | use St. George |
| 1½ | oz | Gin | use Aviation |
| ¾ | oz | Lemon juice | |
| ¾ | oz | Simple syrup | |
| 1½ | oz | Wine (sparkling) or Champagne |
Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No garnish.
This modern classic from Milk & Honey riffs on the Whiskey Sour and Gold Rush, featuring honey ginger and a smokey Scotch float
| 2¼ | oz | Bourbon | can use a blended Scotch |
| ¼ | oz | Scotch whisky | use Islay whisky such as Ardbeg for floater |
| ¾ | oz | Ginger syrup | |
| ¾ | oz | Honey syrup | use honey ginger syrup |
| ¾ | oz | Lemon juice |
For honey ginger syrup use 1 cup honey, 1 cup water and 1 6-inch piece of ginger peeled and thinly sliced.
For this gin cocktail recipe, Meaghan Dorman of Dear Irving in New York City highlights the bright notes of a citrus-forward gin with fresh lemon juice, rounding it out with cardamom and vanilla sweetness.
| 1½ | oz | Gin | Use citrus-forward gin |
| ½ | oz | Licor 43 | |
| ¾ | oz | Lillet blanc | |
| ½ | oz | Lemon juice | |
| 1 | dash(es) | Cardamom bitters | |
| Flower (edible) | |||
| 1 | dash(es) | Saline solution |
Shake all of the ingredients with ice. Strain into a chilled coupe and garnish.
The Saturn cocktail is one of the most famous gin-based recipes—a fruity combo of gin, passion fruit, orgeat, falernum and lemon juice. Invented in 1967, the drink still appears on menus at bars around the world today
| 1½ | oz | Gin | |
| ¼ | oz | Falernum | |
| ½ | oz | Lemon juice | |
| ½ | oz | Orgeat (almond syrup) | |
| ¼ | oz | Passionfruit puree |
Blend all the ingredients together with 1 cup of crushed ice until smooth. Pour the contents into a rocks glass filled with 4 oz. of fresh crushed ice. Garnish with lime ring around cherry.