Place cucumber wheels at the bottom of a Collins glass.
Add Tanqueray London Dry Gin, simple syrup and lime juice.
Add ice and top with tonic.
Garnish with a cucumber peel.
Into 12 ounce Tom Collins glass, put juice of lime, powdered sugar and carbonated water (lemon-lime soda is okay).
Fill glass with shaved ice and stir thoroughly with swizzle stick.
Then add bitters and dry gin.
Fill with carbonated water (soda) and serve with swizzle stick in glass.
The individual is to do the final stirring.
Fill a martini pitcher with ice. Pour in the gin, vermouth and anise liqueur. Stir or shake until extremely cold. Strain into a chilled martini glass. Garnish with an olive.
Stir in heavy cream and gin. Return to a simmer, and
Fill a highball glass 3/4 full with ice. Pour in gin, lime juice, and sugar. Stir, and fill remainder of the glass with seltzer water. Garnish with a lime slice.
Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.
Combine cucumber, mint, sugar, and orange bitters in a highball glass; muddle until fragrant. Fill glass with frozen fruit and top with gin, lime juice, and red wine. Top with club soda and stir.
ce. Measure in the infused gin, cranberry and lemon juices, and
Ngiam locked away his precious recipe books, as well as the
Put the ice in a cocktail glass, and put the orange bitters over the ice.
Mix the dry vermouth, gin and whiskey, stir.
Strain into a chilled cocktail glass.
Berry-infused gin: Slice 24 fresh strawberries.
Combine strawberries with one bottle of Tanqueray No. Ten Citrus Gin in closed container and allow to sit for 24 hours.
For cocktail: Combine first four ingredients in cocktail shaker with scoop of ice and shake well.
Add club soda to shaker and strain into ice-filled cocktail glass.
In a cocktail shaker, muddle the leaves.
Add ice and the gin, lime juice and shake well.
Strain into an ice-filled balloon glass it will enhance all the aromas in the drink.
Wipe the rim with a slice of lemon, stir in the tonic, drizzle blueberry syrup for color and sweetness and garnish with the verbena leaf and lemon slice.
Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
Place ice cubes in a metal shaker top with gin and shake very very very well.
Empty water from glass if used.
Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
Strain very well shaken gin into glass and garnish with olives.
Sit back and relax.
Sip.
Relax.
Sip.
Repeat.
In a small saucepan, dissolve Splenda in water. Bring to a boil. Boil for 2 minutes or until slightly thickened. Place in sealed container and refrigerate until chilled. Use 3/4 oz for recipe and reserve rest for later use.
In a tall glass filled with ice, add simple syrup, lemon juice and Gin. Stir well. Top with club soda. Add a lemon wedge for garnish if desired.
he fennel is bruised. Add gin and fill with ice. Shake
Wash and dry the sloes.
Either pop
Empty raisins into a large shallow container.
Pour enough gin (cheapest you can buy) to completely cover raisins; most grocery stores carry both.
Let stand uncovered until all liquid disappears (about 7 days).
Then place raisins in a covered container and eat just 9 raisins a day.
If you don't like raisins, put them on your cereal or in a salad.
lime peel, pepper, berries and gin in a medium bowl. Spread
he marinade ingredients except the gin.
Bring to a boil
Blend with ice in a shaker until smooth.
Yields 1.