Brooklynwino

Ramos Gin Fizz:

1.5 oz Gin (I used Plymouth)

1/2 oz lemon juice

1/2 oz lime juice

1.5 oz simple syrup

2 oz heavy cream

3/4 oz egg white

2 drops orange flower water

Club soda.

Shake all except club soda with ice for a LONG time. I shook for 2 minutes. Strain and serve in highball glass (i need to buy some!) and top with soda.

Source: Dale DeGroff’s “The Essential Cocktail”

Light and Day

Adapted from a recipe by Alexander Day, Death & Co, NYC

2 oz Plymouth Gin

.5 oz Yellow Chartreuse

.25 oz Maraska maraschino liqueur

.25 oz fresh orange juice

3 dashes Peychaud’s bitters

Stir and strain into a chilled cocktail glass.

Source:  The Bartender’s Gin Compendium, Gaz Regan

Champs Elysees Cocktail:  adapted from Food & Wine 2008 Cocktail Guide by bartenders at Zig Zag Cafe in Seattle. My version uses Yellow Chartreuse instead of their Green.

1 1/2 ounces cognac (I used Delamain Pale & Dry)
1/2 ounce yellow Chartreuse
1/4 ounce fresh lemon juice
1/8 ounce simple syrup
2 dashes Angostura bitters

Combine all ingredients with ice; shake and strain in a chilled cocktail glass.

Last Word

This drink has been credited to Frank Fogarty who, in 1912, was considered to be the most popular entertainer in vaudeville.  “The single thing I work to attain in any gag is brevity,” said Fogarty when asked the secret of his success.  “You can kill the whole point of a gag by merely [using one] unnecessary word.”

Indeed.

.75 oz dry gin

.75 oz maraschino liqueur

.75 oz green Chartreuse

.75 oz fresh lime juice

Shake over ice and strain into a chilled cocktail glass.

Ref:  “The Bartender’s GIN Compendium” by Gaz Regan

Moonlight Cocktail

1.5 oz Gin

.5 oz Cointreau

.5 Creme de Violette

.5 fresh lime juice

Shake over ice and strain into a chilled champagne flute.

Created by Gary Regan,Ardent Spirits

Source “The Bartender’s GIN Compendium” Gaz Regan

Clover Club Cocktail

(Since raspberries were available at the farmer’s market, I muddled 6 berries with simple syrup in a cocktail shaker instead of the 2 dashes of Raspberry syrup.)

1.5 oz Gin (Plymouth), 3/4 oz simple syrup, 3/4 oz lemon juice, 2 dashes of Raspberry syrup or Grenadine (or 6 fresh raspberries), egg white of small egg

Lightly whip the egg white in a separate bowl. Take 2 teaspoons of egg white (reserve the rest for your NEXT Clover Club) and place in cocktail shaker that has muddled berries and simple syrup. Add ice and the rest of the ingredients and shake hard and long (necessary to emulsify egg). Strain into chilled cocktail glass.

Source: Dale DeGroff “The Essential Cocktail”

Cynartown

2 oz Beefeater Gin (i used Beefeater 24)

.75 oz Carpano Antica

.5 oz Cynar

1 cherry (NOT maraschino please) for garnish.

Stir over ice and strain into a chilled cocktail glass.  Add garnish.

adapted from a recipe by Phil Ward, NYC

ref:  The Bartender’s GIN Compendium by Gaz Regan