I found this cocktail recipe on F&W – it called for yellow Chartreuse, which I did not have so I used green Chartreuse instead. The perfect cocktail for the first day of spring.
- 2 1/4 oz London dry gin
- 1/4 oz Chartreuse
- 3/4 oz lemon juice
1/4 oz agave nectar
- 1 brandied cherry, for garnish
Combine in a cocktails shaker. Shake. Pour into a martini glass and garnish with a cherry.
I love this cocktail – a little sweet a little tart and perfect for a Saturday Night.
1 (1-by-3-inch) strip orange peel
2 ounces gin
3/4 ounce fresh lemon juice
3/4 ounce maraschino liqueur
2 dashes orange bitters
Lemon and orange twists, for garnish
Twist the strip of orange peel to release the aromatic oils, and place in a cocktail shaker. Add all remaining ingredients except the lemon and orange twists and fill with ice.
Shake well and strain into a m
I love this cocktail – but be careful you can easily drink to many 😉
2 oz gin
3/4 oz lemon juice
3/4 oz maraschino liquor
3/4 oz crème de violette
Combine in a shaker full of ice, strain and serve.
This is form David Lenovitz’s Ripe for Dessert. The only change I made was using coconut palm sugar which gave it a little darker color. The blueberries in gin are heavenly!
1 1/2 c half and half
Zest of two lemons
2 cinnamon sticks
1 envelope of unflavored gelatin
3 TBSP cold water
2/3 c buttermilk
4 c blueberries
1/2 c sugar
1/4 c gin
Warm half and half, sugar, zest, and cinnamon in a pan over low heat. Remove from hear once it starts to steam, cover and let steep 1 hour.
In a medium bowl, sprinkle to gelatin over the cold water and soften for 5 minutes. Reward half and half, then pour through a strainer into the gelatin. Stir in the buttermilk.
Pour Into 8 4-oz buttered ramekins and chill at least 4 hours.
Warm berries, sugar and gin in a saucepan until softened nd they start to release their juices.
To serve. Unmold Panna cotta and tip with berries.
This recipe was inspired by Bon Appetite, I made a few changes to suit our tastes. This is the perfect cocktail for a hot summer day – the tarragon and Elder liquor are great together.
10 large springs tarragon
2 lemons, thinly sliced
2 TBSP sugar
1 c gin
1/4 c st germain
1/2 c lemon juice
12 oz sparkling water
In a pitcher add tarragon, lemon slices, lemon juice and sugar – muddle the heck out of it. Add the gin and st germain, muddle more. Allow to seep for an hour or more, muddling when you think about it. Just before serving add the speaking water.
Serve over ice with tarragon and a few lemon slices.
Another keeper from Imbibe magazine.
2 oz. gin
3/4 oz dry vermouth
1/4 oz. Bénédictine
2 dash orange bitters
Garnish: lemon twist
Combine all ingredients in a mixing glass and stir with ice cubes. Strain and garnish.
I bought a bottle of creme de violette, what can I say the color is enchanting. Here is an old cocktail – thanks imbibe for publishing it!
2 oz gin
1/2 oz creme de violette
1/2 oz lemon juice
Combine in a cocktail shaker with ice.