Nine of the best gin cocktails you can make at home
After a long day at work, many of us like to unwind with an ice-cold gin and tonic. But if you're looking for a slightly more exciting tipple, we've compiled a list of some of the best gin-based cocktails.
Looking to mix things up and explore the world of gin cocktails? Look no further! Our comprehensive guide to the best gin cocktails has got you covered. From classic favourites like the Negroni and the Gin and Tonic, to trendy new concoctions like the Lavender Gin Sour and the Elderflower Collins, we've got something for every taste and occasion. Our expertly curated list features recipes and tips from top mixologists and bartenders, ensuring that you'll be able to whip up delicious and refreshing gin cocktails like a pro in no time.
Strawberry Gin Fizz
Jim and Tonic's Head Bartender & Mixologist Seb Stefan says: “Nothing says summer more than fresh seasonal mouth watering strawberries. Just add gin lemon and soda to the equation and you got yourself a fizzy, bright colored, citrussy cocktail with a fruity character.
“Strawberry Gin Fizz is a simple twist on a classic Tom Collins, a cocktail which predates prohibition times, which was first mentioned by the father of bartending Jerry Thomas in 1876.
“The original cocktail follows a classic recipe pattern of spirit, sweet sour and fizz that inspired future generations of bartenders to create numerous variations and twists on.
“You can enjoy this cocktail all year round by using any fruits in season, although we find that fruits with acidity like strawberries, raspberries or passion fruit, work best to create that lovely citrus zing.”
Ingredients:
- 50ml of gin
- One lemon
- 20ml agave nectar
- Fresh strawberries
- Soda Water
Method:
Start off by cutting one lemon in half and using the Mexican elbow go ahead and juice half of it. Pick two to three medium-sized fresh strawberries and using the muddler, squash them at the bottom of the tin.
Measure 25ml of fresh lemon juice and 20ml of agave nectar and add them to the shaker (you can substitute agave nectar for honey syrup or simple sugar syrup).
Now it's time to add the gin. Seb said: “The original recipe calls for Old Tom Gin, which is a sweeter variety of gin. But my personal favourite in this drink uses our Jim and Tonic ‘Mercato’ Mediterranean gin distilled with fresh rosemary, thyme and basil. This gin brings an extra layer of flavour adding a botanical rosemary hint to the fruity character of the drink, whilst still carrying sweetness from citrus.”
Measure out 50ml of gin and add it to the shaker. Add ice to the shaker and close it tight. Give it a quick shake (5 seconds max), but be mindful that you will be adding soda later on, thus creating more dilution.
Next open the shaker and using the fine strainer, strain the liquid into a highball glass (fun fact: a specific highball glass is also known as a Collins glass).
Next add cubed ice to the glass and top up with soda. Finally the garnish: a fresh tall spring of rosemary to complement the gin and a lovely half strawberry next to it.
Last word
Ingredients:
- 20ml London Dry Gin - try 'Chypre' Parfum Gin from Jim and Tonic
- 20ml Green Chartreuse
- 20ml Maraschino Liquor
- One lime
Method:
Also put together by Jim and Tonic’s Seb Stefan, he explained his favourite way of making this delicious cocktail.
First add some ice and water to your Coupe or Nick & Nora glass and leave it on the side to chill.
Next grab the fruit peeler and make a long beautiful lime peel and set it on the side (this will be our garnish). Cut the peeled lime in half and using the Mexican elbow squeeze 20ml of fresh lime juice into the shaker.
Next measure 20ml of maraschino liquor and 20ml of Green Chartreuse and add them to the shaker. Measure 20ml of good quality London dry gin and add it to the shaker - you can play around by swapping the gin to a different spirit to create variations (one of my favourites is with mezcal, but you can use rye or single malt whiskey for example instead)
Add ice to the shaker, close it tight and give it a firm shake for about 10 to 15 seconds. Open the shaker and using the fine strainer, strain the liquid into a Coupe or Nick & Nora glass (using the fine strainer we stop all the small ice chips from landing into your drink causing further water dilution).
All that’s left is to add the garnish. Grab the lime peel you've set aside in the beginning and using a fruit knife carve the edges then just curve and twist the peel gently and drop it into the glass.
Mint Rickey
Ingredients:
- 50 ml Cotswolds Dry Gin
- 25 ml fresh lime juice
- 15 ml sugar syrup
- 12 mint leaves
- Soda water
Method:
Lightly bruise the mint leaves in the base of a glass, add gin, lime and sugar.
Half fill the glass with ice and stir with a spoon, fill glass with more ice, top up with soda.
Stir and serve. Garnish with a sprig of mint.
French 75
Ingredients:
- 45ml Cotswolds Dry Gin
- 15ml lemon juice
- 7.5ml sugar syrup
- Champagne
Method:
Place the first three ingredients into an ice-filled shaker, and shake.
Strain into a champagne flute & top up with champagne. Garnish with a lemon peel.
Yorkshire Lass
Ingredients:
- 50ml Whitley Neill Rhubarb & Ginger Gin - or buy 1.75 litres for £40 here.
- 15ml Aperol
- Peach Iced tea top up
Method:
Build in a highball glass over cubed ice and garnish with a lemon wedge.
Gooseberry Fool
Ingredients:
- 50ml Whitley Neill Gooseberry gin
- 50ml cloudy apple juice
- Light tonic water top-up
- Lemon wedge garnish
Method:
Build in a highball over cubed ice. Garnish with a lemon wedge.
Spritz en Provence
For something extremely decadent, Mirabeau gin provided Express.co.uk with this beautiful cocktail recipe to match their Rosé gin.
Ingredients:
- 35ml Mirabeau Rosé Gin
- 12.5ml Elderflower Cordial
- 3 dashes Rose Water
- 100ml to 120ml Mirabeau La Folie Sparkling Rosé
Method:
Add all ingredients except La Folie to an ice filled shaker. Shake to blend flavours.
Fill a wine glass/spritz glass with ice. Strain mixture into glasses.
Crown with La Folie, stir gently again. Garnish with lavender sprigs/rose petals and a slice of lemon. Enjoy!
An Afternoon in the Highlands
A sophisticated take on the classic G&T, this cocktail involves a fermentation process that brings a concentration of acidity, fruitiness and umami notes, all embraced with some quinine aromatics and a hint of floral smoke, for an extra layer of flavour.
Ingredients:
- 40ml Caorunn
- 30ml raspberry cordial or raspberry fermentation
- 25ml lemon juice
- 40ml tonic water
- 2ml peat whisky
Method:
For the raspberry cordial, stir together 500 grams of caster sugar with one litre of water and 200g raspberries in a pan.
Bring it to the boil and simmer for 15 minutes. Let it cool down, strain and refrigerate. Or, if using a raspberry fermentation, weigh 20 grams of raspberries, add 5 grams of salt and wait three to four days.
Stir all the ingredients with ice and serve in a rocks glass over ice. Garnish with wildflowers.
Banana & Guava Spritz
Ingredients:
- 50ml Whitley Neill Banana & Guava Gin
- 50ml Lemonade
- 20ml Prosecco (optional)
- Garnish: Orange wedge
Method:
Blend 50ml Whitley Neill Banana & Guava to an ice-filled glass, top up with lemonade and prosecco.