Please welcome some old favourites as well as some newcomers, as we step into the world of cocktails with the world’s best-known expert, Dale DeGroff, King of Cocktails.
Dale shares a delicious selection of exclusive gin-based cocktail recipes.
After the Fall
- 60ml Plymouth Gin
- 10ml Yellow Chartreuse
- Wash of Absinthe L’Esprit d’Edouard
- Dash Gary Regan’s Orange Bitters No. 6
Stir with ice and strain into a chilled martini glass. Garnish with a green cocktail cherry (lemon or lime cherry from Sable Rosenfeld).
The French 75 is a festive drink and I prefer it in a large goblet, over ice, with fancy garnish; some prefer the more subdued version in a flute with just a lemon zest. The drink is thought by some to have originated at Harry New York Bar in Paris, but none of the editions of Harry McElhone’s ABC of Making Drinks mentions the drink. It is more likely from London, perhaps the famous Ciros. The drink appears in Harry Craddock’s Savoy Cocktail Book…
- 25ml Hayman’s Old Tom Gin
- 25ml simple syrup (one part sugar dissolved into one part water)
- 20ml fresh lemon juice
- Chilled champagne, to top up
Shake with ice the gin, lemon juice and simple syrup. Strain into a goblet over ice and top with champagne. Decorate with fresh seasonal fruits and mint.
The special product in the next recipe is St Germain Elderflower liqueur. This marvellous product is so mixable it has become a staple in bars everywhere, it is hard to find a spirit companion that doesn’t like this pleasing floral bouquet of flavour.
- 45ml Plymouth Gin
- 8ml Elderflower Liqueur
- 15ml Honey syrup (2 parts honey to 1 part water)
- Small piece of fresh ginger thumb nail size
- 2 or 3 Strawberries
- 20ml Fresh lemon juice
Muddle the ginger first with the lemon juice then add the strawberries and muddle again. Add the remaining ingredients and shake well with ice and strain into a chilled cocktail glass. Garnish with a fresh half strawberry by making a cut on the bottom of the strawberry and perching it on the rim of the glass.
Images courtesy of 123 RF.