cocktailmenu

This is one of the oldest and best cocktail applications of yellow Chartreuse.

Drizzle with ½ oz blue Chareau and garnish with lemon wheel

As served at The Masters

The Pollinator, a floral twist on the Prohibition-era gin Bee’s Knees, features a shaken mix of The Botanist gin, aromatic pisco, fresh lemon juice, lavender-honey syrup and cardamom bitters. Though layered, this sour keeps the gin’s subtle notes of junipe

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.

Shake and strain over fresh ice into collins glass, top with soda water.

Crisp and herbaceous, the classic Bijou cocktail from the late 1800s blends gin with a bouquet of herbs and spice from Chartreuse and vermouth.

Stir ingredients with ice and strain into a chilled martini glass.

In my opinion, this French 75 variation is the best beginner Campari drink in history.

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.

Serve over crushed ice then garnish with lemon wheel and three blackberries

Supposedly dating back to Rome in the 1950s, this riff on the Negroni alters the ratios and swaps Campari for slightly spicy Contratto Bitter and sweet vermouth for dry, making for a more complex and all-around drier cocktail.

This take on a Mojito incorporates spicy and savory elements for a drink that’s crisp and complex.

From Death & Co.

Shake over ice and strain into flute. Top with champagne and garnish with lemon twist.

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.

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.

The classic citrus-and-mint Southside cocktail is elevated to another plane of flavor through the inclusion of fresh cucumber.

Lightly muddle the cucumber and mint leaves in a shaker. Add the liquid ingredients and shake well with ice. Strain into a chilled glass. Float the garnish on top of drink.

From Death & Co.

Stir over ice and strain into flute. Top with champagne. Garnish with grapefruit twist.

A modern classic gin sour with bitter (from Campari) and sweet (from muddled grapes) elements.

The bitters make all the difference in this gin sour variation

Another Trader Vic classic!

If you’re a fan of the classic Last Word, this citrusy cocktail will hit the spot. Chartreuse ups the herbacousness of this gin cocktail from bartender Andrew Volk.

Dry-shake all ingredients without ice to combine, then add ice and shake again until chilled and foamy. Double-strain into a chilled glass with fresh ice; garnish.

Developed as an off-shoot to the Pegu Club. Legend is that bartender misspelled his own friends name (Jasmin).

Shake with ice and strain into coupe. Garnish with lemon twist.

Shake and strain into coupe, no ice. Garnish with lemon twist.

From Death & Co

Stir over ice, strain into coupe, garnish with lemon twist.

Muddle with mint and cucumber. Garnish with floating mint leaf, single drop of rose water and three dotted Angostura bitters

From Death & Co.

Shake all the ingredients (except the champagne) with ice, then strain into a coupe. Top with champagne. No garnish.

Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin

Classic recipe is 1:1:1 but use 2:1:1 or 3:2:1 usually. Garnish with 3-5 small orange coins over single clear ice cube.

Dry shake for 30 seconds. Add the remaining ingredients. Add ice. Shake vigorously. Fine strain into coupe. Garnish.

When developing this cocktail, I tried to imagine something Cary Grant would drink at the Plaza Hotel.

Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No garnish.

Shake with ice and strain into coupe. Garnish with lime twist.

From Death & Co.

Shake over ice. Strain into coupe. No garnish.

The understated counterpart to its sibling, the Alaska, the Puritan gets herbal, honeyed complexity from the yellow Chartreuse while still remaining firmly in Martini territory.

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.

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

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.

Essentially a gin mojito!

With bright citrus and autumnal apple brandy, the unsung cocktail is well-suited to drinking all year round.

Shake and strain into chilled coupe. No garnish.

Easy four ingredient drink of equal proportions

In London, it’s considered by many to be a modern classic. Yet, it’s rarely consumed outside of Great Britain.