Cocktail Recipes

Gin
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Takumi’s Aviation

Gin , Modern Classics

In 2010, while in Athens judging the Diageo World Class bartender competition, barman Gary “Gaz” Regan tasted the very best Aviation cocktail he had ever encountered—one made by Takumi Watanabe, a bartender at The Sailing Bar in Sakurai, Japan. “Since there was no crème de violette available to Watanabe at the time, he used Marie Brizard Parfait Amour, a liqueur that’s similar in color to the original ingredient but boasts orange and vanilla notes rather than the more floral notes found in crème de violette,” says Regan.

Negroni

Gin , Classics

This three-ingredient Italian cocktail is as classic as a drink can get.

Long Island Iced Tea

Gin Liqueurs Rum Tequila Vodka , Classics

The Long Island Iced Tea is what happens when four different spirits collide to create one powerful drink. With a mysterious origin story, this potent drink will bring on the good times (and hangovers) for years to come.

Port of Call

Gin , Modern Classics

This gin cocktail by Tom Macy of Clover Club in New York City combines sweet and tart flavors.

Color Changing Martini

Gin , Modern Classics

This cocktail from Public Belt at the Hilton New Orleans Riverside changes color from light purple to deep purple to a bright fuschia.

Chicken Soup Hot Toddy

Gin , Hot

Spike your Jewish Penicillin with a shot of gin.

Sweet & Sour Chicken Toddy

Gin , Hot

Your favorite Chinese takeout in boozy form.

DIY Pink Gin

Gin , Classics

Adapted from the 1939 classic cocktail book The Gentleman’s Companion by Charles H. Baker, the original cocktail nods to the drink’s Navy roots, suggesting that the excess bitters “go back in the bottle, on the floor or out the porthole or window, depending upon who, where and what we are.”

Pomelo Cream Fizz

Gin

Pomelos—large thick-skinned citrus fruits—are easy to find in Asian markets. But grapefruit works just as well in this refreshingly fizzy drink. Brad Goocher, the beverage director at Charleston, S.C.’s Le Farfalle, also makes a mocktail version of the drink with three ounces of juice and one ounce each of honey and cream.

Steeply Devoted

Gin , Hot

This boozy tea by bartender Elia Covino at Chicago’s Rebar in Trump hotel will warm you up during winter. “I wanted to make something to replace the mulled wine we would serve around the holidays that would appeal to the Hot Toddy drinkers and that spirits people wouldn't generally think would go well in a warm cocktail,” says Covino. “I knew I wanted vermouth to be a component, and the gin was a wonderful addition, adding more depth and a floral component. The milk chocolate elixir plays off both of those so well, and the ginger snap liqueur and honey add a touch of sweetness.”

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