Gin co*cktail Recipes You Need To Make At Home ASAP (2024)

Ingredients
1 small celery rib, chopped
.75 oz simple syrup
2 oz. London dry gin
.75 oz lime juice

Instructions
Add celery and simple syrup to base of co*cktail shaker and muddle, about 30 seconds. Add gin and lime juice, then fill shaker with ice. Shake about 30 seconds. Double-strain co*cktail into chilled co*cktail glass. Garnish with celery leaf.

From America's Test Kitchen's How to co*cktail

Ingredients
2 oz Alibi Gin
.25 oz lemon juice
agave nectar
Sparkling apple cider
Garnished with Thyme and apple

Instructions
Pour gin in shaker, Add lemon juice and agave nectar, shake and then pour into a high ball glass and top with sparkling cider. Garnish with fresh thyme and an apple slice.

Courtesy of The Ebbitt Room, Cape May NJ

Ingredients
1.5 oz Empress 1908 Gin
.75 oz Pisco
.25 oz simple syrup
3 dashes Angostura Bitters
3 dashes Peychauds Bitters

Instructions
Stir together on ice. Garnish with a Lemon twist.

Ingredients
.75 oz Martin Miller's Gin
.75 oz green chartreuse
.75 oz Luxardo Maraschino Liqueur
.75 oz lime juice

Instructions
Combine ingredients in a co*cktail shaker and shake with ice. Strain into a co*cktail coupe.

Ingredients
1.5 oz Fords Gin
.75 oz Cappelletti
.5 oz lemon juice
.5 oz simple syrup

Instructions
Combine ingredients in a co*cktail shaker with ice and shake. Serve on the rocks in a rocks glass. Garnish with an orange twist.

Courtesy of Agave and the Daisy, New York City

Ingredients
2 oz Nolet's dry gin
1 oz yellow chartreuse
.5 oz lime juice
.5 oz lemon juice
.75 oz tarragon tea syrup*
Tarragon leaves for garnish

Instructions
Combine ingredients in a co*cktail shaker with ice and stir. Strain into a martini glass and garnish with tarragon leaves.

*Tarragon tea syrup
Combine 2 cups of water, .5 cup sugar, and .5 cup fresh tarragon in a saucepan and bring to boil. Remove from heat and allow to cool before use.

From Ocean House in Watch Hill, RI, courtesy of The Art of The Garden by Relais & Chateaux

Ingredients
1.5 oz Farmer’s Organic Gin
1.5oz fresh grapefruit juice
.25 oz simple syrup
2 rosemary sprigs

Instructions
Saving 1 sprig of rosemary for garnish, combine ingredients in a co*cktail shaker with ice. Shake until well chilled and double strain into a martini glass. Garnish with a sprig of rosemary.

Ingredients
2 oz CH Distillery Lavender Gin
2 oz rhubarb simple syrup*
1 oz lemon juice
Top with Anna Codorniu Brut Rosé Cava

Instructions
Muddle rhubarb simple syrup, lemon juice, and fresh lavender sprigs. Add dry gin. Shake and pour over ice. Top with brut rosé. Garnish with fresh lavender sprig

*To make simple syrup:
Cook down rhubarb in boiling water for 10-15 minutes. Remove rhubarb and add sugar. Continue to reduce for a few more minutes.

Courtesy of Tomy Lokvicic at Tanta, Chicago, IL

Ingredients
1.5 oz Fords Gin
.75 oz Giffard Pamplemousse
.25 oz green chartruese
.5 oz lime juice
2 drops Tiki bitters

Instructions
Add ingredients to a co*cktail shaker and shake with ice. Strain into a co*cktail coupe and garnish with a lime peel and a grapefruit peel.

Courtesy of Laura Belluci at SoBou, New Orleans, LA

Ingredients
.75 oz egg white
2 oz Tanqueray gin
.5 oz Chartreuse yellow liqueur
1 oz lemon juice
1 oz rosemary syrup*
.5 oz extra virgin olive oil
4 dashes Peychaud's bitters

Instructions
Add egg white and gin in a Boston shaker and shake 5-6 times. Add in liqueur, lemon juice, rosemary syrup, and EVOO, then fill shaker with ice. Shake vigorously and strain in to a co*cktail glass. Garnish with bitters and rosemary sprig.

*Rosemary Syrup: In a heavy bottom saucepot, combine equal parts sugar and water with a few sprigs of rosemary and turn on high heat. Bring to a boil and let simmer for 5 min. Turn off heat allow to cool at room temperature and allow rosemary to steep for 24 hours.

From Brunos Italian Kitchen in Brea, California

Ingredients
1 oz Bombay Sapphire Gin
.075 oz Cranberry Hibiscus Syrup*
.5 oz fresh lemon juice
3 oz brut champagne

Instructions
Shake gin, syrup and lemon juice together with ice and strain into chilled glass/flute. Top with champagne.

*Cranberry Hibiscus Syrup
.5 liter water
.5 liter white sugar
3 cups Hibiscus flowers
2 cups sliced fresh cranberries

Heat all in a pan for 12 mins on medium heat. Stir well. Remove from heat and strain thru a sieve to remove solids. Leave to chill in the fridge.

Created by Eddie Fuentes at Finka Table & Tap, Miami, FL

Ingredients

.5 oz fresh lime juice, plus a lime twist for garnish
.25 oz simple syrup
.75 oz Italicus Rosolio di Bergamotto
1 oz Monkey 47 gin
A small pinch of flaky sea salt
3 oz prosecco

Instructions
In a co*cktail shaker filled with ice, combine the lime juice, simple syrup, Italicus, gin, and sea salt.Shake well, then strain into a wine glass filled with fresh ice. Top with the prosecco and garnish with a lime twist.

From RPM Italian in Chicago.

Ingredients
.75 oz fresh lemon juice
.25 oz Suze
.5 oz Bigallet China China
.75 Maraska Cherry Liqueur
.75 oz Fords Gin

Instructions
Fill a Collins glass with ice. Combine first five ingredients in a shaker. Pour into glass, top with soda water, and garish with a lemon wheel and sprig of thyme.

Courtesy of Eric Brooks at CBD Provisions

Ingredients
2 oz gin
.5 oz fresh lime juice
2 tbsp cranberry sauce (without whole berries)
2 dashes Peychaud's Bitters
Rosemary sprig

Instructions
Add cranberry sauce to a co*cktail shaker with the gin, lime juice, and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aromas and drop on top of the co*cktail.

Courtesy of the Cooking Channel

Ingredients
2 oz. Aviation Gin
.5 oz Galliano liqueur
1.5 oz orange cordial
1 oz egg white
3 fresh mint leaves
5 dashes Regan's Orange Bitters

Instructions
Dry shake gin, Galliano liqueur, orange cordial, egg white, and fresh mint leaves with Regan's Orange Bitters vigorously to emulsify the egg white (about 20 times). Add one scoop of ice to shaker and shake again. Strain into chilled coupe glass.

From Broadway Bar at Nordstrom, New York City