Gin and Cocktails Flashcards
Classic Gin Martini
2 oz Gin, 1 bar spoon Noilly Prat
Garnish with olive or a twist of lemon
Vesper Martini
3 oz Gin, 1 oz Vodka and ½ oz Lillet Blanc
Garnish with a twist of lemon
Negroni
1 ½ oz Gin, 1 ½ oz Campari, 1 ½ oz red Vermouth and soda water (optional)
Garnish with a slice of lemon and orange
John or Tom Collins
4 oz Gin, ¾ oz lemon juice, 1 bar spoon sugar syrup and soda water
Garnish with lemon and top of with soda water
White Lady
2 oz Gin, ¾ oz lemon juice, ¾ oz Cointreau, 1 bar spoon caster sugar and 1 egg white
Pink Gin
4 oz Gin, 2 dashes Angostura
Singapore Gin Sling
2 oz dry Gin, ½ oz Cointreau, 1 ½ oz fresh lime juice, 1 bar spoon each caster sugar, sugar syrup and ¾ oz Cherry Heering
Bronx
2 oz dry Gin, ½ oz dry Vermouth, ½ oz sweet Vermouth and 1 oz fresh orange juice
Garnish with a cherry
Gimlet
2 ¼ oz dry Gin, ¾ oz Rose’s lime cordial
French 75
2 oz dry Gin, ½ oz Cointreau, ½ oz fresh lemon juice, 1 bar spoon sugar syrup and Champagne
Gin & French
2 oz dry Gin and 2 oz dry Vermouth
Plymouth Gin
It is fuller in body than London Dry Gin, and very aromatic. It is the proper gin for a Pink Gin cocktail
Genever
the spirit is produced in a pot still, and sweeter but less alcoholic than London Dry Gin.
Juniper and malt are the dominant aromatics in Genever, and the gin may be aged in oak casks, taking on color and roundness from the wood. T
raditionally, the Genever recipe incorporates a minimum 15% “malt wine”: a distillate of corn, rye and wheat. This traditional style is now labeled oude (“old”); a cleaner, more neutral Genever with less malt wine is labeled jonge (“young”).
Corenwyn (“corn wine”) is a cask-aged version in which malt wine comprises at least 51% of the distillate.
Gin
Like aquavit, gin is essentially flavored vodka.
To produce gin, a neutral grain spirit is flavored with a range of botanicals—juniper berries are the most important component—and redistilled.
