Cocktail & Other Recipes By Spirit Gin Cocktails

20 Gin Cocktails to Try Right Now

Martinis and so much more.

Modern English cocktail
Modern English Image: / Tim Nusog

The first half of this list is “bartender’s choice” cocktails, contemporary creations that come straight from the cocktail shakers of today’s top bartenders. The second half is classics, both pre-Prohibition standards and more modern ones that have achieved worldwide acclaim. You’re sure to find something for every palate among these 20 drinks.

One of gin’s most fascinating and delightful aspects is the wide diversity of flavors within the spirit category. Beyond the designations of London dry, Old Tom and more, the range of botanicals used to flavor each gin mean that each bottling features unique flavors, from heavily herbaceous to gently floral and anywhere in between. Because of its range, the spirit can play well with a wide variety of ingredients. You just need to choose the right bottle for the particular drink.

No matter your flavor preferences, however, you’re sure to find a new favorite on this list of 20 drinks, from time-honored classic cocktails to modern-day favorites.

  • Timberpoint Cooler

    Timberpoint Cooler cocktail / Tim Nusog

    If you have a bottle of drier less-botanical gin lying around, you might want to experiment with it in this drink, which was invented by Ben Lohnes, the bar manager at The Tides Beach Club in Kennebunkport, Maine. The gin mixes with Aperol, lime juice, simple syrup and club soda to make a quaffable drink that’s ideal for sipping after a long day in the sun. No wonder it has been on the bar’s menu for years. Now you can make it at home yourself, no beach required.

  • Dark Side

    Dark Side / Tim Nusog

    This drink was created by bartender Adam Berbach in Washington, D.C., and was soon cemented into fame when it was included in bartender Derek Brown’s book “Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World.” With just three ingredients, this cocktail is as easy as it is delicious. Just stir gin, Barolo chinato and Peychaud’s bitters with ice, then strain and garnish with a brandied cherry.

  • Earl Grey MarTEAni

    Earl Grey MarTEAni / Tim Nusog

    From famed bar pro Audrey Saunders of the late Pegu Club comes this tea-infused twist on a Gin Sour. Tanqueray gets a boost from Earl Grey tea before joining lemon juice, simple syrup and egg white in the shaker. Garnish the sugar-rimmed glass with a lemon twist for a frothy and festive sip.

  • Frenchie

    Frenchie cocktail / Tim Nusog

    Los Angeles bartender Somer Perez came up with this cocktail, a simple but delicious mix of ginger, St-Germain and freshly squeezed grapefruit juice. Garnish it with a grapefruit wedge and serve it with brunch or any time at all.

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  • Quill Riff

    Quill Riff cocktail / Tim Nusog 

    Keith Meicher, the head bartender at Sepia in Chicago, is the creator of this cocktail. It uses an absinthe-rinsed glass to introduce the potent anise flavor to even novice sippers. Basically, this is a white variation on a Quill, which itself is a riff on a Negroni. The resulting mix of London dry gin, blanc vermouth, Luxardo bitter bianco and a touch of absinthe is a spirit-forward favorite.

  • Killer Queen

    Killer Queen cocktail

    Robin Wolf

    An aromatic gin—one with heavy floral notes rather than just a strong juniper presence—is what you’ll want for this recipe, according to its creator, Robin Wolf of The Hatch Rotisserie & Bar in Paso Robles, California. You’ll want just the right botanicals to compliment the dried-rose-infused Lillet blanc and herbal Benedictine that get rounded out with couple dashes of Angostura bitters. 

  • Blood Sage

    Blood Sage cocktail / Tim Nusog

    This riff on a Gin Sour by Portland, Oregon, bartender Ryan Magarian adds muddled blood orange wedges and sage leaves to the otherwise fairly standard combination of gin, lime juice, simple syrup and an egg white. Magarian also is a co-founder of Aviation gin, so naturally he calls for the soft botanicals of his bottle to match the sweet and herbaceous flavors of the other ingredients.

  • Burrata Breakfast Martini

    Breakfast martini


    Piper Kristensen, the beverage director at Oxalis in Brooklyn, is to thank for this all-day drink, which uses mandarin distillate (or Plymouth gin, if you don’t have any on hand), Letherbee gin, lemon juice and gomme syrup in a cocktail that’s given a richly creamy texture, delicate salinity and acidic pop with an ounce of burrata water. 

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  • Gin Gin Mule

    Gin Gin Mule / Tim Nusog

    Another from Saunders, this cocktail is well on its way to becoming considered a modern classic. Falling somewhere between a Mojito and a Moscow Mule, this cocktail calls for muddling mint with lime juice and simple syrup, then adding gin and topping with homemade ginger beer. Add an additional mint sprig as a garnish, and you’ll have one of the most popular drinks from the now-shuttered but forever-loved Pegu Club.

  • Modern English

    Modern English cocktail / Tim Nusog

    This cocktail from bar pro Michael Waterhouse starts with pear muddled with lemon wedges and maple syrup, which are then joined by the bold flavors of Bulldog gin before getting garnished with an aromatic cinnamon stick. Some might say it’s autumnal, but it’s great for sipping all year round.

  • Negroni

    Negroni / Tim Nusog

    As legend has it, this classic was invented when Italian count Camillo Negroni ordered an Americano made with gin instead of soda water in the early 20th century. Over the course of its 100-year history, the Negroni has spawned a thousand riffs, but the now-classic mix of gin, Campari and sweet vermouth is as beloved as ever.

  • Dry Martini

    Dry Martini / Tim Nusog

    This classic has inspired as many variations as the Negroni, but this is the one we keep returning to. Since it’s such a straightforward cocktail, it’s important that you use high-quality ingredients. Everything from the gin to dry vermouth to bitters should be top-notch to ensure you end up with the optimal drink, though the exact ratio of ingredients can be customized according to your particular preferences.

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  • French 75

    French 75 cocktail / Tim Nusog 

    Spice up your evening or brunch with this elegant cocktail. Invented at the height of Prohibition, it was soon immortalized in Henry Craddock’s 1930 book, “The Savoy Cocktail Book.” Although it’s named for the 75-millimeter field gun used by the French during WWI, the combination of gin, lemon juice, simple syrup and Champagne is far more enjoyable than its name might imply.

  • Singapore Sling

    Singapore Sling / Tim Nusog

    Naturally, this drink got its start in Singapore, where it was invented in the early 20th century at Long Bar in the Raffles hotel. It’s one of the few gin drinks in the tropical cocktail canon and is a variation on the Gin Sling, a type of single-serving punch that has endless variations. We may be biased, but we think this particular Sling, made with gin, Grand Marnier, cherry liqueur, Benedictine, pineapple, lime and club soda, is the best rendition out there.

  • Corpse Reviver No. 2

    Corpse Reviver No. 2 / Tim Nusog

    This pre-Prohibition drink may not actually help bring anyone back from the dead, but it makes a pleasant hair of the dog for easing a hangover. It was invented around the 1870s and then faded into obscurity for a while, but it made a comeback in the 1930s. Featuring equal parts gin, Lillet blanc, orange liqueur and lemon juice and served in an absinthe-rinsed glass, it’s an easy sipper at any time of day. 

  • Aviation

    Aviation cocktail / Tim Nusog

    This drink was invented in 1916 by Huge Enslinn, who published the recipe in his book “Recipes for Mixed Drinks” while tending bar at Hotel Wallick in New York City. The drink all but disappeared in the 1960s, however, when creme de violette liqueur stopped being stocked in the U.S. In 2007, the drink made a reappearance when Haus Alpenz began importing the liqueur from Austria, so folks stateside could enjoy it mixed with gin, maraschino liqueur and lemon juice in this lovely lavender-hued drink.

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  • Tom Collins

    Tom Collins / Tim Nusog

    If you like lemonade, you’ll love this classic. It is similar to the gin punches that were served in London during the 19th century and is a timelessly refreshing mix of gin, lemon juice, simple syrup and club soda that requires no special tools whatsoever, making it perfect for the laziest summer days. 

  • Bee’s Knees

    Bee's Knees cocktail / Tim Nusog 

    This Prohibition-era cocktail, said to have been invented in Paris at the Hotel Ritz, riffs on the Gin Sour by swapping in honey syrup for the usual simple syrup, alongside gin and freshly squeezed lemon juice. A lemon twist is all that’s needed to finish off this easy, simple and delicious drink.

  • Clover Club

    Clover Club cocktail / Tim Nusog

    Invented in Philadelphia in the late 1800s, this drink is perhaps that city’s most important contribution to the cocktail world. The bright and beautiful combination of gin, lemon juice, raspberry syrup and egg white shakes up to a lovely froth-topped rose pink. Garnish it with a few skewered fresh raspberries for a perfect final touch.

  • Last Word

    Last Word / Tim Nusog

    Created at the Detroit Athletic Club around 1915 and revived in the early 2000s by Seattle bartender Murray Stenson, this cocktail features the assertive flavors of gin, green Chartreuse, maraschino liqueur and lime juice, which form a perfect equal-parts balance in this bartender favorite.