Canada's only magazine dedicated to distillers, spirits and cocktail culture.
• 1.5 oz Sheringham Seaside Gin
• 0.5 oz St-Germain elderflower liqueur
• 0.25 oz maple syrup
• 0.25 oz lemon juice
• 0.5 oz loganberry or strawberry purée
• 0.75 oz sparkling elderflower juice such as Bottle Green
Garnish: Lemon peel
• 1 oz Bulldog Gin
• 1 oz Campari
• 1 oz Cocchi Rosa
• 0.5 oz fresh lemon
• 0.5 oz fresh grapefruit
• 1 oz gin or vodka
• 1 oz Aperol
• 0.5 oz lemon juice
• Dash orange flower water
• 2 oz sparkling wine
• 1 oz. spirit-free gin syrup (recipe below)
• 0.75 oz fresh squeezed lime juice
• 5 oz tonic water
• 2 oz La Bicicletta Gin
• 0.5 oz lemon juice
• 0.25 oz simple syrup
• 4 oz tonic water
• 2 oz. Royal Gin
• 0.5 oz mandarin juice
• 0.25 oz. simple syrup
• 4 oz tonic water
Gin is unlike any other spirit. Simply put, gin is a distilled grain mash that produces a neutral alcohol or vodka. The spirit is then redistilled with botanicals, herbs and spices to achieve the final product. It doesn’t rely on aging in oak barrels like whisky, and it doesn’t rely on one agricultural product to achieve its flavour, like agave for tequila. The infusion process will determine the flavour profile of each gin.
In other words, gin is essentially a botanical-flavoured vodka. And that means, even though not very many of us will ever have access to a still, we can make our own quality gins by working with infusions.
• 8 (1-inch) cubes of fresh watermelon
• 8 to 10 fresh mint leaves
• 1.5 oz Absolut vodka
• 0.25 oz agave syrup
• 0.5 oz fresh squeezed lime juice
• 0.75 oz Espolon Blanco
• 0.75 oz St-Germain
• 0.75 oz Contratto Bianco
• 0.75 oz fresh lemon juice
• 2 oz Lambrusco
• 1.5 oz raspberry-infused pisco (see note)
• 0.5 oz Aperol
• 1 oz lemon juice
• 0.5 oz Grapefruit and Rose Sherbet (see recipe below)