blend all ingredients, except soda, in a blender or shake by hand for minutes.
strain into a highball glass, and then fizz in some soda.
Fill a cocktail shaker with ice. Pour in gin, half and half, lemon juice, and lime juice. Add sugar, egg white, orange flower water, and vanilla extract. Shake vigorously; rest a second, then shake a little more. Strain into a tall cocktail glass. Top off with club soda.
Pour the gin, cherry heering, kirsch, lime juice and sugar into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a highball glass filled with ice cubes.
Gently stir in the soda. Garnish with a maraschino cherry and a slice of lime.
In a glass, pour orange juice over ice. Combine gin, simple syrup, and pink grapefruit juice; slowly pour over orange juice. Top with soda water.
Place 2 ice cubes in a highball glass. Set aside in the freezer.
Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared highball glass. Stir in club soda. Garnish with a slice of lemon.
Puree the watermelon. Strain (I do not strain, I simply use the puree); divide the juice among 4 TALL ice-filled glasses.
Top each glass with 1 1/2 ounces gin, 2 tablespoons lime juice and 1/3 cup ginger ale (I use a little more soda).
Garnish with the lime wedges.
NOTE: I mix mine up to take to the pool by combining the puree, gin and lime juice in a container and then just take cans of soda. I find that this amount makes 5 LARGE drinks.
Reserve a 1/4-inch-by-2-inch strip of lemon zest for garnish.
Squeeze 1 tablespoon lemon juice into a shaker.
Add the egg white, orange flower water, cream, sugar, gin, and crushed ice. Shake the mixture until foamy and smooth, about five minutes. Alternatively, mix in a blender set on high speed for 1-1/2 minutes.
Strain into an 8-ounce highball glass.
Add club soda, garnish with a lemon twist, and serve immediately.
In large punch bowl, combine 7-up, lemonade concentrate, lime juice and powdered sugar; stir to blend.
Gently stir in gin.
Serve over ice in tall glasses.
Puree berries and sugar in a blender. Let stand, stirring occasionally, until sugar in dissolved, about 10 minutes. Strain puree through a fine mesh sieve into a pitcher (there will be about 3/4 cup); discard seeds in sieve. Stir gin and lime juice into pitcher. Divide between 8 ice-filled glasses; Top each with club soda.
*Use empty lemonade can.
Cut 4 thin slices of orange and reserve for the garnish. Squeeze the remaining navel orange juice into a large pitcher. Add the cold orange juice, gin, Curacao and lemon juice and mix well. Refrigerate if not using right away.
Cut each reserved orange slice in half. Thread each orange half with 3 cherries onto a wooden skewer. Just before serving, pour the sparkling water into the gin mixture. Pour into glasses, garnish with the fruit skewers and serve.
Shake first four ingredients and strain into a highball glass with ice. Soda water tops it all off, garnish with lemon or plum slice from the Ume
Bring 1 cup water to boil in a small saucepan. Add tea bags.
Remove from heat. Cover and let steep for 15 minutes.
Chill overnight.
Strain tea into a pitcher; discard tea bags.
Add lemonade concentrate and gin, then sparkling water to pitcher; stir to blend.
Serve over ice.
Blend with ice in a shaker until smooth.
Yields 1.
To make syrup:
Place all syrup ingredients into a saucepan and boil 30 minutes.
Strain and allow to cool completely before use.
Store in covered container in refrigerator.
To make cocktail:
Place 1 ounce syrup with vodka (or gin) and lemon slices over ice in shaker. Shake well.
Strain into a rocks glass and add a splash of soda.
Garnish with rosemary sprig.
Mix all ingredients in blender.
Serve over crushed ice in tall glass.
Serves one.
Add all of the ingredients (except for the nutmeg) into a blender.
Blend for 1 minute on high, until creamy and froth.
Traditional this is serve in a tall glass and garnished with nutmeg.
Cheers!
Ingredient notes:
*Some people choose to squeeze fresh lemon & lime juice and add simple syrup.
** powdered egg whites can be used, if you are afraid of raw eggs. I've never had a problem!
Orange Flower Water is not that difficult to find. If found mine at Trader Joe's or most liquor stores should carry it.
Combine the cantaloupe, gin, sugar and ice in a blender, and blend until the ice is smooth. You may need to do two batches if your blender is small. Pour into tall glasses and serve immediately.
Fill blender with crushed ice.
Add lemonade, gin, half and half and orange juice.
Blend 1 minute.
Add whole egg.
Blend another minute.
Shake well with cracked ice all but club soda.
Strain into highball/collins glass over 2 ice cubes.
Fill with chilled club soda.
Stir gently.