It’s World Gin Day! And if you’re hunting for some lip-smacking gin cocktail recipes then look no further. The Top mixologists from your favorite restaurants have shared their top gin cocktail recipes that you can bookmark for now and later as well.
1. SILLY – BASIL SMASH
Inputs by Head Mixologist – Latest Kotian
Ingredients:-
Bombay Sapphire:- 60ml
Acacia honey:- 15ml
Fresh lime juice:- 10ml
Fresh basil leaf:- 7-8pcs
Method:-
In a shaker combine all the ingredients together and mix well. Pour it into a glass and garnish with some fresh basil sprigs
2. TAVERN – PANDA NEGRONI
Inputs by Co-founder & FnB Curator – Pritesh Kathuria
Ingredients:
Pandan infused gin Martini Fiero
Method:
In a shaker combine all the ingredients together and mix well. Pour it into a glass on top of the ice and serve.
3. 145 – CUCUMBER & BASIL G&T
Inputs by Founder – Ishaan Bahl
Ingredients:
60ml cucumber juice
15 ml cucumber syrup
60ml Gordon’s gin
Fresh basil leaves 3 to 4 leaves
Tonic water 90ml
Method:
In a shaker combine all the ingredients together and mix well until combined. Pour it into a glass on top of the ice garnish with fresh basil leaves and serve.
4. BUTTERFLY HIGH – A SECRET AFFAIR
Inputs by Head Mixologist – Avril Gonsalves
Ingredients: 2 oz Gordons gin
1/2 oz juniper syrup
11/2 oz fresh tangerine juice
1/2 oz fresh lemon juice
1 egg white, room temperature (preferably organic)
2 oz sparkling water
Method:
In a shaker combine all the ingredients together and mix well until combined. Pour it into a glass on top of the ice garnish with fresh basil leaves and serve.
5. WAKAI – CITRUS WASABI GIN & TONIC
Inputs shared by Peter D’costa – Bar Manager
Ingredients:
Gin 60ml
lemon wedges 2 ( to squeeze)
Wasabi paste 2.5ml
Orange juice 30ml
Tonic water
Method:
In a shaker combine all the ingredients together and mix well until combined. Pour it into a glass on top of the ice garnish with fresh lime wedges with orange and serve.
6. YAZU, GOA – WHITE BLOSSOM
Inputs shared by Shitij Harnwal, Restaurant Manager
Ingredients: 60 ml gin
30 ml elderflower syrup
30 ml fresh lime juice
Top with Soda or Tonic Water (90 /120 ml)
Method:-
Shaken and strain Garnish: Burnt Rosemary along with some edible flowers
7. BARBANK – CUCUMBER BASIL SMASH
Inputs shared by Mihir Desai, Founder
Ingredients:
Gin :- 60 ml
Cucumber :- 4 to 5 slice
Muddled Basil :- 6 to 7 leaf
Sweet & sour syrup:- 15 ml each
Method:
In a shaker combine all the ingredients together and mix well until combined. Pour it into a glass and Top up with soda & sprite.
8. ELEPHANT & CO – ELEPHANT IN PARIS
Inputs shared by Sasmit Manjrekar, Mixologist
Ingredients:
Homemade Champagne syrup – 22 ml
Bombay sapphire – 60 ml
Angostura bitters – 2 dash
Method – Stirred
Glass – Old fashioned
Garish – dehydrated orange wheel
