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.
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.
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.
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.
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.
*Use empty lemonade can.
Mix all ingredients in blender.
Serve over crushed ice in tall glass.
Serves one.
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.
Ngiam locked away his precious recipe books, as well as the
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.
Throw the blueberries and gin in a mason jar, and let this sit for about a week (it actually only takes two to three days for the blueberries to dissolve, so it just depends on how blue you want it).
Boil the vanilla bean and sugar in a cup of water for about 1/2 hour or so, and stick in the fridge to cool (or not, it can be hot if it your pouring it on ice).
Squeeze 1/2 a lemon in a glass of ice, pour in vanilla syrup to taste, pour in gin. Shake (I like to shake mine in a martini shaker), garnish with a couple blueberries, and drink!
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.
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.
Rub rim of glass with lemon, dip into sugar to frost.
Combine all ingredients, except soda, in a cocktail shaker.
Shake long and steadily until mixture is thick and frothy.
Strain into prepared glass.
Fill with soda.
Serves 1. This can also be done in a blender!
Fill blender with crushed ice.
Add lemonade, gin, half and half and orange juice.
Blend 1 minute.
Add whole egg.
Blend another minute.
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.
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.
Combine gin, vanilla, simple syrup, beet juice,
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.