8 Classic Gin Drinks That Go Beyond Gin & Tonics

Forbes

a day ago

Gin gimlets are an ideal cocktail for citrus-forward gins to shine.
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The nuances of a premium gin comes from the quality of its botanicals.
Juniper may be gin's star ingredient, however, modern gins comprise a number of unique herbs, aromatics and seeds that contribute to the final flavor and texture of the spirit. The combinations can range from citrus-forward expressions, full of lemon, grapefruit or orange peel, to herbal-centric recipes, with rosemary, anise and coriander. There's also floral expressions, using the likes of lavender, rose and violet flowers.
Gin's botanicals can most often be appreciated in the spirit's simplest drinks like a gin and tonic or a martini but sometimes the complexity of a gin isn't realized until you layer it in a cocktail with other spirits – for example a gin with more floral than herbal qualities can completely change the taste of a negroni.
For this reason, it can be fun to explore mixing one of your preferred gins for a gin and tonic in one of gin's other tried and true cocktails, from a French 75 to a White Lady. With World Gin Day approaching on June 14, there's no better time to start experimenting with one of the eight classic gin drink recipes below.
Tart yet refreshing, freshly squeezed lime juice perfectly mingles with gin in this simple, three ingredient cocktail. This cocktail is an ideal example of how gin's complexities can affect the final flavor; opt for a London dry gin with citrus notes over an herbal gin.
Ingredients: 2 oz gin, ½ oz fresh lime juice, ¼ oz simple syrup
Method: Combine all ingredients in a cocktail shaker with ice; shake until well-chilled. Strain into a coupe glass and garnish with a lime wheel.
For another citrus-forward, potent gin drink, a Bee's Knees is a prohibition-era cocktail that's still beloved by modern gin drinkers. The lemon and honey combine with the gin for a sweet, bright sip that can be made to taste more earthy with a juniper-forward gin or refreshing with a citrus-inspired gin. Make the honey syrup ahead of time and keep it in your fridge for up to a month.
Ingredients: 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz honey syrup (boil equal parts honey to water until it dissolves, let cool).
Method: Add all ingredients to a cocktail shaker with ice; shake until well-chilled. Strain into a chilled coupe or martini glass and garnish with a lemon twist.
50/50 martini.
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As its name suggests, this is an equal-parts cocktail that can make for a really entertaining, and simultaneously upskilling, recipe to sample different gins with. Bartenders also have fun adding their unique twist on this recipe by adding a dash or two of flavored bitters which can complement the chosen gin.
Ingredients: 1.5 oz gin, 1.5 oz dry vermouth
Method: Add the gin and vermouth to a cocktail shaker with ice; shake until well-chilled. Strain into a pre-chilled martini glass and garnish with a lemon twist.
Raw egg cocktails aren't for everyone (especially in an egg-flation economy) but if you can stomach it, the White Lady is an underrated, iconic gin cocktail that's more likely to be found on a British menu than it is stateside. The texture of the egg white topping the gin sour-like base makes for a rich mouthfeel.
Ingredients: 1.5 oz gin, 0.75 oz orange liqueur (like Triple Sec), 0.75 oz fresh lemon juice, one egg white
Method: Add all ingredients into a shaker with ice and shake well. Strain out the ice then add the ingredients back to the shaker for a vigorous dry shake to help build a rich foam. Strain again, this time into a coupe glass and garnish with a lemon twist.
Sparkling, sweet and tart, this gin and Champagne cocktail is equally perfect as an aperitivo as it is with brunch. If you're in the mood for a more evident gin profile, try playing with the ratio of the spirit to the bubbles.
Ingredients: 1 oz gin, 3 oz, Champagne 0.5 oz fresh lemon juice, 0.5 oz simple syrup; lemon twist for garnish
Method: Combine the gin, simple syrup and lemon juice into a cocktail shaker with ice; shake until chilled then strain into a Champagne flute. Float in the Champagne to the top of the glass and garnish with a lemon twist.
Ramos gin fizz.
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This drink may require a little extra preparation, but it's worth it for the velvety, flavorful result. It's a New Orleans favorite and some bartenders have even been quoted to say that it outsells the Sazerac. Give it a try for yourself, but be warned, it may take some time to perfect.
Ingredients: 1.5 oz gin, 0.75 oz simple syrup, 0.5 oz heavy cream, 0.5 oz fresh lime juice, 0.5 oz fresh lemon juice, 3 dashes orange flower water, 1 egg white, club soda
Method: Combine all ingredients, except the club soda, to a cocktail shaker filled with ice. Shake vigorously for at least 15 seconds. Strain out the ice and add ingredients back to the shaker for a dry round of shaking for 15 seconds. Strain into a highball glass, while simultaneously adding the club soda together in one slow stream to achieve the fluffy, towering fizz.
As previously mentioned, a more complex gin can really change the profile of a negroni. Personally, I love more of an herbal quality in my negronis, so I tend to reach for a gin that showcases this on its own, but is even more prominent when mixed with an herb-forward sweet vermouth.
Ingredients: 1.5 oz gin, 1.5 oz Campari, 1.5 oz sweet vermouth
Method: Combine all ingredients in a cocktail glass with ice; stir until well-chilled. Strain into a low ball glass with one large cube. Garnish with a rosemary sprig or olive.
A name as fun as it sounds, this gin-based cocktail combines the brambly notes of crème de mûre (a blackberry liqueur) for an elegant take on summer fruit. If you don't have pebbled or crushed ice on hand, add some cubes to a ziplock bag and use a heavy object to break up the larger pieces as crushed ice definitely adds to the draw of this drink.
Ingredients: 2 oz gin, 0.6 oz lemon juice, 1/4 oz simple syrup, 0.6 oz crème de mûre
Method: Add the first four ingredients into a cocktail shaker with ice and shake until chilled. Strain into a rocks glass filled with crushed ice. Pour in the crème de mûre over the ice; garnish with a cocktail pick of fresh blackberries.