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This light, bubbly cocktail combines gin, lemon juice, simply syrup, and sparkling wine for a festive drink that's worthy of a toast. Add a lemon twist to make it look even more celebratory! Get ...
Pour the lemon juice, cherry brandy and gin over the ice and shake until a frost forms. Pour, without straining, into a hurricane glass and top up with soda water. Decorate with cherries, if liked ...
According to its manufacturer, Gordon's gin is triple-distilled and is flavoured with juniper berries, coriander seeds, angelica root, licorice, orris root, orange, and lemon peel; the exact recipe has been a secret since 1769. The recipe differed from others at the time in not requiring the addition of sugar; this made it a "dry" gin. [6]
Popular botanicals or flavouring agents for gin, besides the required juniper, often include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise, angelica root and seed, orris root, cardamom, pine needles and cone, licorice root, cinnamon, almond, cubeb, savory, lime ...
Gin fizz (gin, lemon juice, simple syrup, soda water) John Collins (gin, lemon juice, simple syrup, soda water) John Daly (vodka, sweet iced tea, lemonade) Lemonade margarita (tequila blanco, Cointreau, and either frozen lemonade from concentrate or a naturally sweetened lemonade made of lemon juice, maple syrup or agave, and water) [53] [54]
Mix chamomile and 6 Tbsp. very hot water in a medium bowl. Let stand for 1 minute. Stir in honey; mash chamomile with a wooden spoon. Let cool slightly.
1. In a small saucepan, combine the sugar with the 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Strain the mint syrup into a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin and cucumber puree. 2.
One jigger Dry Gin. Stir and strain in cocktail glass. This book was published in Louisville and included representative recipes from bars, and the club's page bears the signature of Louis Herring, providing as great authority as may be asked for contemporary sources. A recipe by this name appears in Boothby (1912), [a] where it is given as: [4]