For your guests that aren't participating in Dry January, try observing Ginuary, which is a celebration of all things gin. We've
Thai Chili Paloma
Ingredients:
1.5 oz Deviation Distilling’s Citrus Rosé Gin (or your favorite gin)
1.5 oz grapefruit juice
0.5 oz Thai chili simple syrup (see directions below)
0.75 oz lime juice
Soda water
Salt for the rim of the glass
Thai chili pepper for garnish
Directions:
For simple syrup, combine 5-10 chopped Thai chilis, 1 cup sugar, and 1 cup water on stove in saucepan. Stir and simmer, making sure to dissolve sugar. Strain and cool for 10 minutes. For the cocktail, prepare a rocks glass by rubbing a lime wedge along the rim and dipping the rim of the glass in coarse salt. Add Citrus Rosé Gin, grapefruit juice, lime juice, and Thai chili simple syrup to a cocktail shaker with ice. Shake vigorously for 30 seconds. Strain the cocktail into a highball glass with fresh ice. Top with soda water and garnish with a Thai chili.
Sicilian Spritzer
Ingredients:
2 oz. Deviation Distilling Mountain Herb Gin (or your favorite gin)
2 oz. fresh squeezed blood orange juice (or regular orange juice)
.75 oz. lime
.75 oz. simple syrup
Rosemary sprigs
Splash of soda water
Directions:
Fill a shaker with ice. In shaker combine gin, blood orange juice, lime and simple syrup along with one rosemary sprig broken into smaller pieces. Shake vigorously for 30 seconds. Strain into a rocks glass filled with ice. Top with a splash of soda water and a blood orange wheel.
Milk Of The Poppy
Ingredients:
1.25oz Fords Sloe Gin
.75oz Amaro Montenegro
.25oz Valencia Syrup
.5oz Lemon Stock
1 dash Black Walnut Bitters
1 oz. of Dry Sparkling Rosé.
Directions:
Build all ingredients and strain into a chilled coupe.
Pornstar Martini
Ingredients:
1.5 oz NOLET’S Silver Gin
0.5 oz Marachino Liqueur
2 Passion Fruits (carefully halved, saving 1/2 for garnish)
0.5 oz Fresh Lime Juice
0.5 oz Vanilla Simple Syrup
2-3 oz Chilled Sparkling Wine or Champagne (served on the side)
Directions:
Add all ingredients but 1/2 passion fruit and the sparkling wine into a shaker with ice and shake until well-chilled. Strain into a coupe glass and float the remaining 1/2 passion fruit for garnish, serve the sparkling wine on the side in a small glass.
Indian Rose
Ingredients:
2 oz Jaisalmer Gin
3/4 oz lemon juice
3/4 oz Saffron rose water syrup*
1 dash cardamom bitters
Directions:
For the Saffron rose water syrup, combine 1/2 cup sugar with 1/2 cup water in a pot over medium heat. Once sugar is dissolved add a pinch of saffron strands. Remove from heat, cover, and let steep for about 1 hour. Strain through a fine mesh strainer, then add 1 tsp. rose water. Stir and it is ready to use. For the cocktail, shake all the ingredients in a shaker with ice. Strain into a chilled coupe.
Chocolate City Martinez
Ingredients:
2 oz District Made Barrel Rested Ivy City Gin
.5 oz Vermoof (DC based co)
.25 oz Luxardo Maraschino
2 dashes Fee Brothers Chocolate Bitters
Lemon peel
Stirred and served in a coupe
Directions:
What looks like a Manhattan made with Gin is really a classic cocktail that predates the martini. The richness of chocolate bitters and sweet vermouth pairs perfectly with the oak notes of our Barrel Rested Gin in this spirit-forward sipper.
Evangelista
Ingredients:
1 ½ oz Empress 1908 Gin
¾ oz lemon juice
½ oz St. Germain Elderflower Liqueur
½ oz lemongrass syrup
Top with Rose Sparkling
Directions:
Combine all ingredients and top with sparkling.
Vertigogo
Ingredients:
2 oz coconut & yerba mate infused gin
.75 oz Lustau Fino sherry
.5 oz lemon juice
.5 oz lime
.5 oz gomme syrup
5 drops saline solution
Directions:
Shake, add 1 oz tonic water & strain into highball glass. Garnish with grapefruit peel, expressed.
Pink Panther
Ingredients:
.75 oz Lime
.25 oz Pomegranate
.5 oz Saler Gentiane
.75 oz Pamplemousse
1.5 oz Citadelle Gin
Directions:
Combine all ingredients. Shake. Double strain into a small coupe. Garnish with flower, optional.
Maiden's Gown
Ingredients:
1 oz Pomp and Whimsy gin
1 oz Rittenhouse rye
1 oz Plum/blueberry juice *
0.75oz egg whites
0.5oz lime juice
0.25oz Velvet Falernum liqueur
*Plum/blueberry juice preparation (yield 1 quart of blueberry/plum juice)
5 plums
4 oz blueberries
8 oz sugar
24 oz water
Directions:
For the plum/blueberry juice preparation, place water in a sauce pan over a stove on high heat, cut the plums into small pieces and remove the pits. When the water comes to boil, add the sugar and stir it in until completely diluted, add the blueberries and the chopped plums to cook until soft for about 15 minutes. Let it cool, and blend everything until smooth. Strain through a colander. For the cocktail, add all of the ingredients into a cocktail shaker. Dry shake for 15 seconds, then add ice and shake once more until the shaker gets frosty on the outside. Double strain into a coupe or Martini glass, garnish with few dots of angostura bitters.
Rose and Raspberry Fizz
Ingredients:
1 ½ oz Glendalough Rose Gin
½ oz Raspberry Syrup
½ oz Aperol
1 ½ oz Soda Water
Directions:
Shake all ingredients (except soda) with ice. Strain into a tall ice filled glass. Add the soda, then garnish with a raspberry and a freshly torn and slapped sprig of mint.
Stalking Heads
Ingredients:
1.5oz Cutwater Gin
.5oz Suze
.75oz lemon juice
.75 celery syrup
Pinch of salt
Directions:
Combine all ingredients into a shaker tin. Add ice, shake until cold, and strain over fresh ice in a rocks glass. Garnish with celery stalk.
Empress Lavender Lemonade
Ingredients:
2 oz Empress 1908 Gin
1 oz Lavender Honey Syrup
2 oz Lemonade Lavender Sprig
Directions:
Fill a stemless wine glass with crushed ice. Shake lemonade and syrup on ice and strain into the glass. Layer Empress 1908 Gin on top and add more crushed ice. Garnish with a lavender sprig.
Plan to Attend or Participate in Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: [email protected] p: 212-895-8244
Tim Schultz (for companies H to Q) e: [email protected] p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: [email protected] p: 917-258-5174
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