Gin-loving guests will appreciate this riff on the traditional holiday egg nog.
Build the Drink
- 1.25 Ounces Tanqueray® London Dry
- .5 Ounce heavy cream
- 1 egg
- 3 Dashes of Angostura bitters
- .5 Ounce Orgeat or almond syrup
Build the Drink
Combine all ingredients in a shaker. Shake vigorously and pour into a coupe glass. Garnish with star anise.
If you’re feeling creative, use the bitters to create festive
designs on the drink’s frothy head.
Calories Per Serving154
Folate equivalent (total)21µg5%
How Well Do You Actually Know the Flip?
While the Sherry Flip might be the most iconic in the canon of “flip” drinks—today defined as a combination of spirit or fortified wine, sugar and a whole egg, shaken with ice—to understand the flip in the round, so to speak, you gotta take it way back.
Considered a sailor’s drink in England, flips were known to be a hot mixture of ale, rum, molasses and egg for nearly two centuries after their mention first appeared in writing in the late 1600s. Before long, colonists had brought the drink, which had been touted as a health tonic, across the Atlantic, where it earned fame for its unique method of preparation—one that was wholly unique to the New World.
Whereas in England the ingredients were typically poured back and forth between two pitchers to combine and then heated on the stove, in colonial taverns they were stirred with an iron rod that had been heated in the fireplace ashes, which warmed and frothed the mixture of beer, rum, sugar and egg. The rod, which was known as a flip-dog or a loggerhead, contributed a characteristic burnt, bitter quality that helped to define the colonial take on the drink.
This hot, beer-infused flip recipe reigned until the late 19th century.
The first instance of the beer-less, shaken drink we know today appears in 1874’s The American Bar-Tender or the Art and Mystery of Mixing Drinks . Calling for a whole egg, beaten with sugar and shaken with a spirit (brandy or gin) or with sherry, the drink was meant to be poured into a small glass and garnished with nutmeg. Not long after, Jerry Thomas released the 1887 edition of How to Mix Drinks, which included recipes for brandy, rum, gin and whiskey flips made in equal proportions—sugar, egg, spirit lengthened with water—as well as a Port Flip and, finally, the Sherry Flip.
So how is this most old-fashioned of drinks faring today, and how are bartenders expanding on the original egg-based template to fit the 21st-century palate? From the OG Hot Ale Flip to the Sherry Flip, here is a look at all three classics and their modern companions.
Classic: Hot Ale Flip
Modern: Elephant Flip
Served cold, the richly textured Elephant Flip, created by longtime bartender Christina Rando of Philadelphia’s Franklin Mortgage & Investment Co., builds on a base of Ramazzotti, Jamaican rum and bourbon—plus flavors of both chocolate and pomegranate—and tops it all with bitter IPA for a very 21st-century play on the original.
Classic: Brandy Flip
Modern: U Drop Inn Flip
Swapping French brandy for a mixture of rich Brandy de Jerez coupled with malty genever, alongside chocolate two ways, Demario Wallace’s U Drop Inn Flip is a more robust take on the original spirit-based flip.
Classic: Sherry Flip
Modern: French Toast Flip
Whereas the original Sherry Flip takes its character from nutty, rich oloroso sherry (at least in our version), so, too, does Erick Castro’s breakfast-ready French Toast Flip, which is also fortified with Scotch, applejack brandy and maple and allspice syrups.
For more variations on the flip and other drink families, visit our Recipes page.
While eggs are far from uncommon ingredients in cocktails, it’s mostly limited to egg whites in drinks like sours, which help balance those drinks’ sweet and acidic qualities. But the flip is a historic family of drinks that uses the whole egg, along with a spirit and some kind of sweetener, and it’s this simple blueprint that the Gaelic Flip is based on. From Chicago bartender Charles Joly—the founder of Crafthouse Cocktails, a line of bottled cocktails—the drink uses Irish whiskey, sweet vermouth and a mix of allspice liqueur and simple syrup for sweetness. The result is a foamy, rich and silky drink that, when made right, is as stunning to look at as it is to drink.
Joly uses Bushmills in his recipe, a popular brand of Irish whiskey. Affordable and reliable, it makes for a solid and sumptuous base for the Gaelic Flip. Using other brands like Jamesons, Powers or Tullamore DEW is acceptable as well. However, considering how much the whiskey will get muted with allspice and egg, it’s best to avoid using something too pricey—save the expensive Irish whiskeys for sipping or at least use them in a more spirit-forward cocktail like a Tipperary or an Irish Old Fashioned.
Even more so than with an egg white drink, a flip benefits from what’s known in the industry as a dry shake. For that, simply build the cocktail as normal in the shaker, but omit the ice for the time being. After a vigorous shaking to build up the foam, add the ice and shake again until well-chilled, and double strain using a handheld strainer into your awaiting chilled vessel. If properly crafted, the drink should have a thick layer of foam on top, one that will act as a buoyant pillow for the freshly grated nutmeg to rest upon.
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A medium-tall drink, the Daisy is a fruit juice–based cocktail that is sweetened with grenadine or a red liqueur. Yet another “old-timer” that has more than a century under its belt, Daisies are a sumptuous relative of Cobblers and Fixes. A Daisy always has a red tinge to it and is occasionally finished by a compatible liqueur floated on top at the last second. The name Daisy seemingly derives not from the flower but from slang for something extraordinary—from which the word doozy is also derived.
To separate them from other drinks, Daisies were often served in elaborate, heavy glassware or silver mugs. The latter also keeps the drink cool.
The Chester at Gansevoort Meatpacking
“In a world before Covid-19 we were able to go to our favorite bar and enjoy both a drink and a dream for the future. There comes a time when we need a cocktail to remind us that summer is a time of merriment—one that might contain something botanical like Roku Japanese gin. A perfect summer cocktail, the first sip brings you back to happier times and gives you the motivation to push forward. Remember the good times, and weather the bad, and look forward to better days.” —Donny Largotta, beverage director at The Chester at Gansevoort Meatpacking
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1.25 oz. fresh watermelon purée
0.50 oz. LiDestri Pink Limoncello
0.25 oz. fresh-squeezed lime juice
Method: Combine ingredients in a shaker. Shake and double strain over a rocks glass with fresh ice. Garnish with 2 mint sprigs and sliced watermelon.
MUSKMELON TANQUERAY & TONIC
“The Muskmelon Tanqueray & Tonic is an ideal summer sipper. It is refreshing and unexpected and something you can sip on by the side of a pool, by the beach, or just at home with friends.” —Ezra Star, bar consultant and cocktail educator
0.5 oz. honey or honeydew honey*
Method: Build ingredients in an ice-filled wine glass and top with tonic water. Stir to combine and garnish with a slide of melon.
*For the Optional Honeydew Honey: Blend 2–3 slices of honeydew in a blender and strain to retain the juice. Add equal parts light honey and stir until dissolved into the mixture.
“Probably my favorite cocktail (when made correctly). I would tell you that it’s the perfect cocktail if you were planning on having one drink or ten. That the negroni bianco is the ideal cocktail for brunch or lunch, or dinner, or a nightcap—or even during your morning shower. Few things in life that are created with three equal parts are as beautiful as the negroni. The negroni bianco made with Luxardo Bitter Bianco is no exception. Bitter orange notes mixed with the alluring bouquet of Italian herbs and finished with a touch of wormwood makes the cocktail something special—and something to be enjoyed year-round.” —Chris Norton, bartender at Sweet Liberty (Miami, Florida)
1 oz. Luxardo London Dry Gin
1 oz. Luxardo Bitter Bianco
Method: Build over ice into a rocks glass. Stir. Garnish with a lemon twist and Luxardo Maraschino Cherry.
WHAT’S UP DOC?
“Creating new styles of cocktails has been my passion, all while keeping in mind what the consumer wants these days. People are trying to eat and drink healthy, which is why we incorporate freshly pressed juices into our cocktail program. All of these juices can be found at your local juice bar—and combined with a little bit of your own creativity, you will enjoy a super cocktail. Gin is my favorite spirit, and Junipero Gin captures botanicals and aromatics to a perfection.” —Ramón Aguirre Bernal, bar program director, Nuno’s Bistro & Bar (Upland, California)
1 oz. fresh-pressed carrot juice
1 oz. fresh-pressed pineapple juice
0.25 oz. fresh-pressed ginger juice
Method: Shake all ingredients in a shaker with ice strain into highball with fresh ice.
CITADELLE GIN & LEMONADE
“First of all, it’s a very easy cocktail to make at home with ingredients you can find in any supermarket. You don’t even need a shaker, just a glass or a pitcher and some ice. It’s everything we need right now with heatwaves and lockdown all around the world. Fresh yet complex with the touch of honey. I recommend wildflower honey (if you can) for this one. It pairs with the botanicals from Citadelle Gin perfectly. It reminds me when I stayed over at Château de Bonbonnet, where they distill the gin. It was a hot summer too and we were drinking Tom Collins (similar drink but with sugar instead of honey).” —Nico de Soto, owner of Mace (New York City) and Danico (Paris)
Method: In a jug or single serve glass, combine Citadelle, lemon and honey, stirring until honey is completely dissolved. Add ice and fill to top with sparkling water. Garnish with fresh lemon or aromatic herbs.
BEAVERKILL RIVER COOLER
“This is a great cocktail anytime, but for us it reminds us of the Beaverkill River that runs through our town. We haven’t been able to get out much, so we made it in a glass. We call it the Beaverkill River Cooler since it’s green, refreshing, and has stuff floating in it. It reminds us of tubing down the river.” — Brian Facquet, founder and distiller at Prohibition Distillery
2 oz. Bootlegger 21 New York Craft Gin
1 cucumber wheel, unpeeled
Method: In a shaker, quickly muddle the cucumber and mint. Fill with ice. Add Bootlegger 21 gin, lime, and simple syrup. Shake hard. Serve in a glass cup with a slapped mint leave.
Hard Rock Hotel and Casino, Hollywood, Florida
“An homage to the writer Jane Austen, this aperitivo is light in body with a crisp astringent finish—similar to the author’s literary work. The bergamot oil from the tea merges well with the juniper berry flavor of the gin. While we count the days until the end of 2020, The Austen makes it more bearable when paired with a good book and close friends. socially distanced of course.” —Morgan Rhule, director of beverage at Seminole Hard Rock Hotel & Casino Hollywood (Hollywood, Florida)
2 oz. Earl Grey-infused Hendrick’s*
0.5 oz. store-bought vanilla syrup (preferably Torani)
*For the Earl Grey-Infused Hendrick’s: Place 8 Earl Grey tea bags in 1 liter of Hendrick’s gin, let infuse for 3 days.
Method: Combine all ingredients in tin except egg whites. Shake vigorously. Set aside tin and place in ice to chill. Crack egg and separate egg whites into a separate tin, dry shake (without ice). Combine all ingredients into the tin with ice, shake briefly and strain into a coupe. Garnish with orange peel curled over sides and lay over egg white foam.
Paul Feig / Artingstall's Gin
THE SQUEAKY DOOR
“Everything about this drink is very personal to me: It’s made with my new gin, Artingstall’s, which I’ve waited my entire life to create. It’s named in honor of my wife, Laurie, who always enters our Instagram cocktail show through the very squeaky door that leads to our home bar—and it’s made from all of her and my favorite ingredients. It’s boozy enough to be the perfect 2020 escape, yet tasty enough to erase any Puritan guilt you might have about drinking a cocktail. In short, it’s a very squeaky win–win!” —Paul Feig, award-winning director and founder of Artingstall’s Gin
1.5 oz. Artingstall’s Brilliant London Dry Gin
0.5 oz. elderflower liqueur
Cocktail cherry and lemon peel for garnish
Method: Shake gin, cherry liqueur, curaçao, elderflower liqueur, and lemon juice in a shaker with ice. Strain into a highball or a Collins glass over ice and top with club soda. Drop in cocktail cherry. Cut a long twist of lemon and shape lengthwise to make it straight, then put it into the drink so that the top half of twist sticks up out of the drink. Sip and enjoy!
THE SOUR CHERRY G&T
“I love the sour cherry gin and tonic, not only because it’s delicious but because it’s a simple twist to a classic. The drink is great all year round but definitely an especially excellent treat for warmer weather! I had the chance to experience the smell of the cherries through the huge wooden vats at the Luxardo distillery and this just brings my mind back to my visit to Italy!” —Kapri Robinson, founder of Chocolate City’s Best
3 oz. Luxardo Sour Cherry Gin
Method: Build over ice into a highball glass.
Bedford Post Inn, New York
“The Summer Lovin’ is The Barn’s take on a classic Pimm’s Cup. Cool and refreshing but still herbaceous, the drink is low in ABV so it’s easy to enjoy multiple beverages while lazing about through the course of a summer evening.” —Jason Cott, partner at Alchemy Consulting and Bedford Post Dining, Bedford Post Inn (Bedford, New York)
Method: Muddle fruit with simple syrup. Add ingredients. Hard shake. Roll into Collins glass. Top with soda water. Garnish with mint sprig, cucumber slice, and strawberry.
TOD & VIXEN’S SIX SEEDS
“Tod & Vixen’s Dry Gin 1651 is a unique gin because it’s so versatile it tastes as if it was made specifically for any style, including a flavorful, aromatic, and effervescent sour like the Six Seeds.” —Ali Martin, bartender at The Up & Up (New York, New York)
1 oz. Tod & Vixen's Dry Gin 1651
Method: Shake with two orange peels. Strain into a coupe and top with dry sparkling wine.
“My cocktail of choice this summer has been the Roku Sonic, a Japanese twist on a classic G&T served at many bars and izakayas in Tokyo. The effervescence from the chilled soda water enhances Roku’s aromatic and floral notes from the botanicals, while the tonic provides the right amount of sweetness to round out the cocktail. It’s perfectly refreshing on a hot summer day, reminds me of past travels and has me looking forward to trips to Japan in the (hopefully) near future.” —Jessica Lambert, Central U.S. brand ambassador, House of Suntory
1.5 parts premium tonic water
1.5 parts premium soda water
Lime or shiso leaf (for garnish)
Method: Get the glass as cold as possible. Add fresh ice, then the gin. Top with tonic and stir. Garnish with lime or shiso leaf.
“The negroni is the quintessential aperitif cocktail. Hailing from Milan, this bittersweet, boozy, and balanced cocktail made the jump from aperitivo hour in Italy to the finest cocktail bars in the world. Now, it’s one of the most popular drinks here in the United States—and it’s appropriate for any occasion. Bitter flavors have been seeing a major renaissance as American’s have pulled their collective palates out of the overly sweet doldrums we faced due to World War rationing and the ‘noble experiment’ of Prohibition. Campari and bitter drinks were once only ordered by those who had the means to travel to Europe and experience the beauty of aperitivo hour—all while sitting in a piazza, drinking bitter cocktails and consuming nibbles of prosciutto. These days, we’re now seeing the everyday drinker enjoying spritzes and negronis. And I love it because the negroni is truly the most balanced and interesting of the classic cocktails. Its ingredients are flavorful in their own right and the proportions of the drink allow for a delicious marriage of flavors—and in a way that hits not just the boozy, bitter, and sweet. (The acidity in the vermouth and Campari is just enough to wash some of the sweet off the palate so that it doesn’t feel cloying and heavy on the tongue, like many overly saccharine and out-of-balance drinks do). I also love the original recipe because it’s a coffee cocktail without the coffee—at least in terms of bitterness. If you love a negroni or any of its many variations (Old Pal, Americano, Sbagliato, etc) then you’ll love cocktails with real Arabica coffee in them. That’s where the coffee negroni fits in—snugly between tasty aperitif cocktails, to offer a pick me up before dinner. to prepare the senses for a night of eating, conversation, and fun with your quaranteam.” —Stephen Kurpinsky, U.S. brand ambassador for Mr Black Cold Brew Coffee Liqueur
1 oz. Mr Black Cold Brew Liqueur
Method: Add all ingredients to an old fashioned glass. Add ice and stir. Garnish with an orange peel.
19 Gin Cocktails That Are Way More Interesting Than That Boring G&T
Sure, gin and tonics are the best (especially when it&rsquos hot AF outside), but there&rsquos so much more to do with gin, from colorful variations on the classic G&T to fruity cocktails that are fun but not too sweet. Plus, Negronis. All the Negronis! To help revamp your bar selections, we&rsquove compiled 19 of the best gin drinks to make. Enjoy, bbs.
Pour 1 oz. gin and 1 oz. Campari in glass over ice. Top with Spindrift Grapefruit to taste. Stir and garnish with a twist of grapefruit.
Stir 3 oz. St. George Botanivore Gin, 1 oz. St. George All Purpose Vodka, and ½ oz. Lillet Blanc with ice to chill, then strain into a chilled cocktail glass. Garnish with a thin lemon peel.
Recipe from St. George Spirits
Combine 1½ oz. raspberry-balsamic shrub, 1 oz. gin, and ½ oz. lemon juice in a cocktail mixer and shake over ice. Double strain and add ice. Top with Prosecco and garnish with a rosemary sprig or orange wheel. Serve in a wine glass.
Recipe from mixologist Tristan Xavier Brunel at Estuary in Brooklyn
In a stemless wine glass, combine 1 ½ oz. Empress 1908 gin and 3 oz. white cranberry juice. Add ice, and top with sparkling wine. Garnish with fresh berries and kiwi slices with their skins removed.
Add 1 oz. Hendrick&rsquos gin, 1 oz. Chareau aloe liqueur, and 2 oz. fresh watermelon juice in a Collins glass. Add ice and top with cucumber tonic.
Recipe by John True for The Ledge in Brooklyn
Muddle mint leaves, 1 T honey, and juice from one lemon in bottom of a shaker. Add ice, 2 oz. gin, and Spindrift Cucumber to taste. Shake well, strain, and pour over ice. Top with additional Spindrift Cucumber.
Mix 1 ½ oz. Malfy Rosa pink gin with 3 oz. Champagne or Prosecco in a flute. Garnish with a grapefruit twist.
In a shaker, muddle 1 ½ oz. Hendrick&rsquos Gin, ½ oz. fresh lemon, ½ oz. simple syrup, and 3 wheels of English cucumber. Add ice, shake well, and strain into a flute. Top with sparkling wine.
Recipe from Mattias Horseman, Hendrick&rsquos Gin Ambassador
Stir 2 oz. St. George Terroir Gin, 1 oz. dry vermouth, and 2 dashes orange bitters with ice in a mixing glass. Strain into a chilled glass, and float a sage leaf on top to garnish.
Recipe from St. George Spirits
Add 3 oz. Few Spirits Breakfast Gin, ½ oz. brewed Earl Grey tea (cooled), ½ oz.
Fill a rocks glass with ice, and add 2 oz. Empress 1908 gin and 3 oz. tonic water. Stir to combine, and garnish with a grapefruit slice.
In a mixing glass with ice, stir 2 ½ oz. Hendrick&rsquos Orbium Gin and ½ oz. Dolin Blanc vermouth. Strain into a martini glass, and garnish with a lemon twist.
Recipe from Erik Andersson, Hendrick&rsquos Gin Ambassador
Stir 1 oz St. George Dry Rye Gin, 1 oz. St. George Bruto Americano, and 1 oz. Antica Formula Carpano with ice, then strain into a chilled cocktail glass. Garnish with orange peel.
Recipe from St. George Spirit
Gently muddle 2 or 3 mint leaves in a shaker. Add ice, 2 oz. Nolet&rsquos Silver Gin, 1 oz. lime juice, and ¼ oz. mint simple syrup. Shake vigorously, and strain into a coupe. Garnish with a mint leaf.
To make the mint simple syrup:
Place 1 ½ cups fresh mint leaves and stems in a glass jar. Boil one cup water with 1 ½ cups granulated sugar, and stir until completely dissolved. Remove from heat, and pour the mixture into the glass jar. Refrigerate when cool, and discard mint.
Muddle 3 or 4 blackberries and 6 to 8 mint leaves in a shaker. Add 2 oz. Few Spirits American Gin, 1 oz. simple syrup, 1 oz. fresh lime juice, and shake with ice. Strain into a Collins glass over crushed or pebble ice. Add 3 dashes of rhubarb bitters, and garnish with mint.
Shake 1 ½ oz. unsweetened pineapple juice, ½ oz. fresh lemon juice, and 1 tsp. orgeat syrup with ice. Strain into a glass with crushed ice, then layer 1 ½ oz. Empress 1908 gin on top. Garnish with a pineapple wedge.
Put 1 tablespoon of brown sugar in a tall glass, then pour 1 ½ oz. gin over it. Add in the juice from half a lemon and ½ oz. grenadine, and stir to mix. Add ice, and top with 2 oz. Perrier. Grate fresh nutmeg over the top of the cocktail, and garnish with a lemon slice and pomegranate seeds.
Combine 2 oz. Few Spirits Barrel Gin, ¾ oz. Carpano Antica Formula Sweet Vermouth, ¼ oz. Luxardo Maraschino Liqueur, and 2 dashes Angostura bitters in a mixing glass, and stir over ice. Strain into a chilled cocktail coupe. Twist a lemon peel to express the oils over the surface of the cocktail, and garnish with the twist.
In a punch bowl, mix 24 oz. Hendrick&rsquos Gin, 8 oz. pomegranate juice, 8 oz. lemon juice, 8 oz. simple syrup, and 24 oz. black currant tea (cooled). Add a large block of ice, and grind fresh white pepper over the top. Garnish with cucumber wheels and orange slices. Serves 10 to 12.
Recipe from Erik Andersson, Hendrick&rsquos Gin Ambassador
Easy gin cocktail recipes
Pre-bottled dirty martini
This easy Christmas cocktail makes the perfect gift to bring to a festive party – keep chilled in the fridge for emergencies.
Try this gin-based tipple for a fruity cocktail which mixes an exciting array of ingredients, including cherry brandy and Cointreau.
Gin is one of the three ingredients (plus Campari and Vermouth) to make the simple but punchy negroni cocktail. Want to know how to make the best negroni? Check out our quick and easy recipe for this punchy Italian cocktail. Here is our ultimate guide to the negroni, with plenty of variations on the classic gin cocktail.
Essentially, the martini is a mix of London dry gin or vodka and French dry vermouth, stirred over ice, strained and poured into an ice-cold cocktail glass. Lemon zest or a good quality green olive is the usual garnish. Try tour twists on the gin martini recipe including a vanilla martini, a gingerbread and espresso cocktail, or a bacon and egg martini.
London dry gin is paired with vodka and Lillet Blanc, a wine-based aperitif from France, to make a zesty martini cocktail.
Rhubarb and rose gin fizz
We’ve given a classic Ramos gin fizz an update, swapping the usual orange blossom water for rose water and adding a touch of homemade rhubarb syrup to give it a blush of pink. It’s delicate in flavour and creamy enough to replace dessert, and is bound to impress.
Sake and gin martini
Swap vermouth for sake in this Japanese-inspired take on the classic cocktail. Check out our guide to sake here, along with a recipe for sake and tonic.
English garden cocktail
Gin, elderflower, cucumber quintessentially British ingredients that are perfect for creating a refreshing gin cocktail. English garden is really easy to make and could be made into a jug cocktail, too, just multiply the ingredients by the number of people you want to serve.
East India gimlet
In the Permit Room at Dishoom King’s Cross, drinks-walla Carl Brown has created a range of bottle- and barrel-aged cocktails. If you can’t make it to Dishoom, try this recipe for an Indian twist on a classic gimlet.
Bramble gin cocktail
This recipe for a classic bramble gin cocktail is a great one to have in your repertoire. Invented by Dick Bradsell in the 80s and is now a modern classic, using London dry gin and blackberry liqueur.
Burleighs white lady cocktail
Leicestershire gin maker, Burleighs, has used its export strength gin to make this timeless cocktail. The gin's fresh orange notes pair effortlessly with the bitter orange Cointreau and fresh lemon juice.
Limoncello and thyme collins
Making your own limoncello is surprisingly easy and is great in this cocktail. Just mix the limoncello with gin and soda for a sweet gin drink.
Christmas gin cocktail
Giving this drink a proper shake in your cocktail shaker will ensure a lovely, creamy layer of egg white on top of this festive tipple.
A delicious cocktail with gin, vermouth and port, plus a splash of Pernot.
Rhubarb and ginger negroni
This update on the classic negroni using rhubarb and ginger is a great shout for spring. It comes from Black Dice, a 1960s rock 'n' roll inspired bar tucked away beneath Moroccan restaurant MOMO in Mayfair. It's open until 3am, perfect for a nightcap.
A wee gin and jam cocktail
Jam and gin? In a cocktail? It works brilliantly, especially when the ingredients include Rock Rose gin, lemon juice, and plenty of citrus zest. This is a simple gin cocktail served on the rocks.
Gentian white lady cocktail
An elegant gin cocktail recipe from Bumpkin restaurant, laced with some fine Portobello Road gin. Add lime juice, sugar syrup, egg white and, if you're feeling fancy, some flower petals to serve.
Whitley Neill aviation cocktail
The favourite of the gin cocktails from gin makers Whitley Neill, this drink is made from maraschino liqueur, freshly squeezed lemon juice, a healthy glug of gin, and some chilled mineral water for a refreshing gin drink.
Southside fizz cocktail
This Southside Fizz cocktail recipe uses Boodles Gin – and all it calls for (apart from the gin) is lemon juice, sugar syrup and a handful of mint leaves. Find some more unusual gins here.
Lion of soho cocktail
A fresh, zesty cocktail using King of Soho London dry gin. A healthy glug of gin, sugar syrup, lemon juice, fresh grapefruit juice and some decorative basil leaves make this a great cocktail to sip in the sunshine.
Hollingsworth iced tea cocktail
A simple, refreshing gin cocktail from Bourne and Hollingsworth Buildings restaurant. Just mix gin with Creme de Peche, a little Earl Grey tea and some lemon juice to make one of our favourite alcoholic ice teas.
A clementine ‘last minute’ cocktail
Whip up this delicious clementine cocktail in just five minutes to delight your guests. Dry gin, crème de cassis and clementine is the perfect sweet and sour combination.
Valentine Warner's cucumber gin fizz
Gin and cucumber is a classic British combination. This simple cocktail from Valentine Warner makes a great, refreshing pre-dinner drink for the summer months.
Sink the pink
This is a refreshing gin cocktail from the team at Loves Company in Shoreditch. They use homemade syrups and liqueurs here, as well as making posh toasties. This gin recipe uses Beefeater gin along with grapefruit juice and plums.
If you fancy drinking gin cocktails, but don't want to make them yourself, visit one of the top 10 gin bars in the UK.
If you want to add gin to your bakes, make our popular double lemon, gin and tonic cake recipe
Flip Recipes For The HolidaysCoffee Cocktail. | Photo by Imbibe. Crooklyn Flip. | Photo by Michael Cogliantry. East India Flip. | Photo by Stuart Mullenberg. French Toast Flip. | Photo by Jenna Benty. The Legend Continues. | Photo courtesy of Peche, Austin. The Snowball. | Photo by Julia Athijainen. Stumptown Vanilla Flip. | Photo by Sheri Giblin. Pondicheri's Masala Flip. | Photo by Eric Medsker. Flippin Weisnhimer Cocktail. | Photo by Emma Janzen. Vermouth Flip. | Photo by Jack Hawkins.
Not exactly a cocktail itself, the flip is a class of drinks united through method and the emulsifying capabilities of the egg. The flip&rsquos history dates back more than three centuries, and early Colonial versions included ale, rum, eggs, sugar and the use of a red-hot poker to heat and froth the mixture. Along the way, the poker disappeared from the process, as did beer (more or less), and the drink began to get smaller. In his 1862 book How to Mix Drinks, Jerry Thomas offers a handful of variations and notes of the process, &ldquoThe essential in &lsquoflips&rsquo of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels&hellip&rdquo Today the category is a veritable blank canvas, allowing bartenders to get creative with the combination of eggs and booze. Here we&rsquove rounded up some other recipes to add to your repertoire. Just be sure to brush up on how to make cocktails with eggs before mixing.
Cognac and port anchor this flip from Jerry Thomas (the name refers to the drink&rsquos appearance, not the ingredients).
The warm, nutty flavor of brown ale matches the earthy notes of cinnamon and sherry.
East India Flip
A holiday-friendly cocktail featuring sherry, gin, cream, egg and bitters.
French Toast Flip
Maple and cinnamon echo the flavors of a brunch classic.
Flippin Weisnhimer Cocktail
Bavarian-style wheat beer meets soda-fountain nostalgia in this phosphate flip.
Cognac and dark rum share billing with egg and cream in this decadent treat.
Stumptown Vanilla Flip
The chocolaty notes of espresso harmonize with vanilla liqueur.
The Legend Continues
A rum-based flip with a sharp chicory note thanks to the addition of NOLA coffee liqueur.
Inspired by the flavors of India, this flip features chai masala-infused rum, cinnamon and mace.
10 quick and easy gin cocktails
Short and fragrant. Big love to the late, legendary bartender Dick Bradsell, its creator.
20ml sugar syrup
20ml lemon juice
10ml crème de mure
berries or lemon zest, for garnish
Take a large measure of dry gin and shake together with the lemon and sugar syrup, pour over crushed ice and drizzle the crème de mure through the drink. Garnish with a lemon zest or some fresh seasonal berries. A true party pleaser.
Party time! This one uses smaller amounts of spirits to allow the fizz to flourish.
10ml orange liqueur
fizz of your choice, for topping up
Mix the gin, orange liqueur and lemon juice in a flute and top with chilled bubbly. Continue to party like it’s 2099.
Fresh and fruity. If you’ve not made your own elderflower cordial, you can buy it from most big supermarkets now.
10ml sugar syrup
10ml elderflower cordial
soda, for topping up
Shake the gin with the lemon, sugar and a dash of elderflower cordial. Pour over rock ice and lengthen with the soda. Decorate with a sprig of your favourite herb. If you’re feeling like a true vagabond then top with sparkling wine to make an elderflower royale.
Sloe gin fizz
Give wonderfully wintry sloe gin a mean cocktail kick.
50ml sloe gin
20ml lemon juice
20ml egg whites
Shake together the sloe gin, lemon, sugar syrup, a rosemary sprig and the fresh egg white with ice. Then, shake without the ice to ensure maximum frothage. Serve straight up in a wine glass with a slapped rosemary sprig aloft.
Italians believe you need to drink three of these before you begin to enjoy them (not in one night though):
25ml sweet vermouth
1 strip orange zest
Pour the gin, vermouth and Campari into your favourite rocks glass over ice. Stir it down to your preferred taste. Then, zest the orange with true Italian flair over the glass and add to the potion. Forget minutes – you can make this in seconds…
vermouth, to taste
A martini all about personal preference. The key elements to success are ensuring your vermouth is fresh, gin is quality and the garnish is appetising. Stir your required amount of gin (here I’ve used 60ml) with however much dry vermouth you like: the more you use the more herbal it will be. Stir to taste – it’s about finding the perfect dilution. Don’t be afraid to garnish your masterpiece with something that might seem peculiar either – personally I take two pickled onions. Ensure your glass is frozen and the liquid smooth. James Bond, who?
What shall we do with the drunken sailor? Note that your cordial can be shop-bought or homemade and it’s fun to mix it up with the seasons.
25ml cordial (we used lime)
This ratio of two parts gin to one part cordial dances in the glass. Stir down, pour into a glamorous coupe and garnish how you please. I enjoy a slapped sage leaf.
Tiki-style. This one has a quadruple booze hit. You can buy almond syrup online – the most common brand is Monin, which is used to flavour coffee as well as cocktails.
40ml orange juice
20ml lemon juice
15ml almond syrup
Combine the gin, brandy, rum, freshly-squeezed orange and lemon juice, then add the almond syrup to really funk things up. Shake well and add the sherry to top. Garnish with anything fun you can lay your hands on and serve tall over ice.
The headline act. A gin and tonic evolves into something far more complex with the right twists.
lots of ice
a big copa glass (a large, balloon-shaped glass)
natural tonic water
your favourite garnish
Celebrate this piece of heritage with a glorious serve, always using one part gin to two parts tonic. Check out my favourite makeover blends by reading my guide to 10 gin and tonics with a twist or discover even more inspiration in Good Food’s gin and tonic recipe collection.
Also known as a mojito, gin-style.
15ml sugar syrup,
6-8 mint leaves.
Drop the gin, fresh lime juice, sugar syrup and the mint leaves into your shaker then get your arms moving. Fine-strain it into a posh martini glass that’s been chilled. Hold the ice. Garnish with one slapped mint leaf.
Quick sugar syrup recipe
Bring one part sugar and one part water together and heat in a pan. Stir until all the sugar is dissolved. If you want to go the extra mile, you can flavour this with fresh herbs, citrus zest and spices.