Gin Cocktail Recipes

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nonameBARK & BRUNCH (Recipe by Tad Carducci)
1.5 oz G’Vine Nouaison
.5 oz June Liqueur
1 oz Grapefruit juice
3 oz Tonic water
A pinch of cinnamon
Shake all ingredients with ice except the tonic. Add the tonic and serve in a tall highball.

BEERS KNEES (Recipe by Brooke Arthur)
1 1/2 oz gin
1oz freshly pressed lemon juice
1oz honey syrup
3oz Widmer Hefeweizen
In a pint glass, add spirits and mixers. Fill with ice and shake vigorously. Fine strain into a chilled collins glass with or without ice. Top with Hefeweizen. Garnis with a lemon wedge. 

Bottled Aviation NegroniBOTTLED AVIATION NEGRONI (Recipe by Brooke Arthur)
2 3/4 oz Gin
2 1/4 oz Cinzano Sweet Vermouth
2 1/4 oz Campari
3/4 oz Water
In a mixing glass, combine spirits & mixers. Stir. Bottle and cap. Refrigerate until ready to use. Makes one 8 oz bottle.

TILT A WHEEL (Recipe by Brooke Arthur)
1 oz Gin
1 oz Sauvignon Blanc
3/4 oz Freshly pressed grapefruit juice
1/2 oz Freshly pressed lemon juice
1/2 oz Vanilla syrup
In a mixing bowl, combine spirits & mixers. Stir. Fine strain into a serving pitcher filled with ice. Garnish with grapefruit discs sliced in half.

Salty Dawg Gin PopsiclesSALTY DAWG POPSICLE (Recipe by Brooke Arthur)
1/4 Cup Aviation American Gin
3/4 Cup Freshly pressed grapefruit juice
1 Cup Water
3/4 Cup Sugar
In a mixing pitcher, combine all ingredients. Stir. Pour into popsicle molds and let freeze over night. Dip in salt before serving.

LAVENDER LEMONADE (Recipe by Brooke Arthur)
2 oz Aviation American Gin
3/4 oz Lavender infused honey syrup*
1 oz Freshly pressed lemon juice
1 oz Soda water
In a mixing bowl, combine spirits & mixers. Stir. Fine strain into a serving pitcher filled with ice. Garnish with lemon wheels and lavender blossoms.

Blood Orange Bee's KneesBlood Orange Bee’s Knees (Recipe from The Hostess Diary)
2 oz. gin
1 oz. blood orange juice
1/2 oz. lemon juice 1/2 oz. honey syrup (which is equal parts honey and warm water)
2 dashes Regan’s Orange Bitters
Orchid
Place all of the ingredients, other than the flower, into a shaker with ice. After shaking, strain the mixture into a chilled glass and garnish with the flower.