GIN

BASED
COCKTAILS
Made By: - Arshaan Shaikh - 224121010
Manpreet Bawa - 2241212003
 SHAGGY'S PERFECT MARTINI

 INGREDIENTS
1. 15 ml ounce dry vermouth
2. 120 ml gin
3. 2 pimento-stuffed green olives

 DIRECTION
 Fill a cocktail shaker with ice.
 Pour in the vermouth, followed closely by the gin. Shake while counting
to 30.
 Divide into 2 cocktail glasses.
 Garnish with 1 olive each.
 GIN & TONIC

 INGREDIENTS
1. 4 cubes ice.
2. 60 ml gin.
3. 120 ml tonic water.
4. 1 tablespoon fresh lime juice.
5. 1 lime wedge.

 DIRECTION
 Place ice cubes in a tall, narrow glass.
 Pour gin over ice; add tonic water and lime juice.
 Stir well with a long-necked spoon.
 Garnish with lime wedge.
 NEGRONI COCKTAIL

 INGREDIENTS
1. 30 ml gin
2. 30 ml Campari
3. 30 ml sweet vermouth
4. 1 twist lemon zest

 DIRECTION
 In a cocktail mixer full of ice, combine Gin, Campari and sweet
vermouth.
 Stir, and strain into a chilled cocktail glass.
 Garnish with a twist of lemon zest.
 SALTY DOG

 INGREDIENTS

1. 45 ml dry gin.
2. 150 ml grapefruit juice.
3. ¼ teaspoon salt.

 DIRECTION

 In a highball glass over ice, combine gin, grapefruit juice and salt. Stir
well.
 Garnish with slice of grapefruit.
 GIMLET

 INGREDIENTS
1. 60 ml gin.
2. 60 ml sweetened lime juice.
3. 1 teaspoon white sugar.
4. ½ cup ice.

 DIRECTION

 Place sugar in a shallow dish; dip rim of chilled glass into sugar so
rim is coated.
 Scoop ice into a shaker.
 Pour gin and lime juice over the ice, and shake well.
 Pour drink into prepared glass.
 JULI'S BEE'S KNEES

 INGREDIENTS
1. 60 ml pineapple juice
2. 60 ml gin
3. 30 ml lemon juice
4. 30ml white grapefruit juice
5. 20 ml honey
6. 1 grapefruit, halved and sliced

 DIRECTION

 Blend pineapple juice, gin, lemon juice, grapefruit juice, and honey in
a blender until frothy.
 Pour into a pitcher; serve in glasses over ice.
 Garnish with grapefruit slices.
 AVIATION COCKTAIL

 INGREDIENTS
1. Ice cubes.
2. 60 ml gin.
3. 15 ml maraschino liqueur.
4. 15 ml fresh lemon juice.
5. 1 maraschino cherry.

 DIRECTION
 Chill a cocktail martini glass in the freezer. Add ice to a shaker.
 Pour in gin, cherry liqueur, and lemon juice.
 Shake well for 1 minute, then strain into the chilled glass.
 Garnish with a maraschino cherry.
 TOM COLLINS

 INGREDIENTS
1. 60 ml gin
2. 60 ml lemon juice
3. 30 ml simple syrup
4. 1 dash bitters
5. 1 cup ice cubes
6. 60 ml cold club soda
7. 1 slice lemon, for garnish
8. 1 maraschino cherry

 DIRECTION
 Fill a cocktail shaker with ice.
 Pour in the gin, lemon juice, simple syrup and a dash of bitters.
 Cover and shake until the outside of the container is frosty, about 15
seconds.
 Strain into a highball glass full of ice.
 Top off with club soda and garnish with a lemon slice and maraschino
cherry.
 SINGAPORE SLING COCKTAIL

 INGREDIENTS
1. 1 cup ice, divided
2. 60 ml pineapple juice
3. 45 ml gin
4. 15 ml cherry-flavoured brandy
5. 15 ml lime juice
6. 15 ml grenadine syrup
7. 8 ml triple sec
8. 8 ml Benedictine liqueur
9. 1 slice fresh pineapple
10. 1 maraschino cherry

 DIRECTION
 Fill a Collins glass with 1 cup ice and place in the freezer.
 Combine pineapple juice, gin, cherry-flavoured brandy, lime juice,
grenadine, triple sec, and Benedictine in a cocktail shaker.
 Add 1 cup ice, cover, and shake until chilled.
 Strain into the prepared Collins glass.
 Garnish with pineapple slice and cherry.
 FRENCH 75

 INGREDIENTS
1. Cracked ice
2. 60 ml gin
3. 15 ml lemon juice
4. 1 teaspoon simple syrup
5. 90 ml brut champagne, chilled
6. 1 slice lemon

 DIRECTION
 Chill cocktail shaker and glass (champagne flute or Collins glass) in
the freezer.
 Fill chilled cocktail shaker with ice; add gin, lemon juice, and simple
syrup to shaker.
 Cover and shake until the outside of shaker has frosted.
 Fill chilled glass half full with ice; strain cocktail into glass.
 Top with champagne; garnish with a lemon slice.
 BRAMBLE

 INGREDIENTS
1. 40 ml gin
2. 20 ml sugar syrup
3. 20 ml lemon juice
4. 10 ml crème de mure
5. Berries or lemon zest, to garnish

 DIRECTION
 Tip the gin, sugar syrup and lemon juice together in a shaker, then pour
this over crushed ice and drizzle with the crème de mure.
 Garnish with lemon zest or fresh seasonal berries.
 SLOE GIN FIZZ

 INGREDIENTS
1. 25 ml gin
2. 25 ml sweet vermouth
3. 25 ml Campari
4. 1 strip of peeled orange zest

 DIRECTION
 Pour the gin, vermouth and Campari into a rocks glass filled with ice.
 Stir until it is diluted to your taste, then twist the orange peel over the
glass to release the oils and drop it into the drink before serving.
 MARTINI

 INGREDIENTS
1. 60 ml gin.
2. Dry vermouth, to taste.
3. 1 strip of lemon peel, to garnish.

 DIRECTION

 Stir the gin with as much dry vermouth you like: the more you use the
more herbal it will be.
 Stir until diluted to your taste. Garnish with a twist of lemon peel.
 GIN BASIL SMASH

 INGREDIENTS

1. 100 ml Tanqueray London Dry

 DIRECTION
 Shake all the liquid ingredients with Ice.
 Strain into an Ice-filled Rocks Glass.
 Garnish with a Basil Leaf.