Matt Teacher is the author of fourteen books and journals, including The Musician’s Notebook, which has sold over 250,000 copies. He has also written several cocktail and spirits books, including The Home Distilling and Infusing Handbook (Cider Mill Press) and Little Pink Book of Cocktails (Cider Mill Press). He lives in Philadelphia, PA. The Spirit Of Gin from sister company Simon & Schuster is available now wherever books are sold.
Think gin is just a summertime spirit? No sir. With a staggering amount of new and unique small-batch gins abound, this winter party-throwers have the opportunity to impress their guests with a delicious gin cocktail.
The ginger liqueur in this recipe will warm your bones while reminding your guests that a brand new summer is only six months away.
- 2 oz. london dry gin
- 1 oz. king’s ginger liqueur
- 1/2 oz. fresh lemon juice
- 1/2 oz. sugar syrup*
Combine gin, sugar syrup and lemon juice in a Collins glass over cracked ice and stir. Top with King’s ginger liqueur. (*Sugar syrup: 1 part sugar, 1 part water.)
The combination of sweet vermouth and the bittersweet herbal goodness of Cynar make this cocktail a good winter warmer.
- 3/4 oz. plymouth
- 3/4 oz. applejack (100 proof American apple brandy)
- 3/4 oz. dolin sweet vermouth
- 3/4 oz. cynar (italian amaro)
Combine all ingredients in a glass stirring vessel, fill to the brim with high quality ice, then crack 3 cubes of ice with the end of a spoon and pack in. Stir vigorously for 30 seconds. Strain into a cocktail coupe.
One of the biggest trends in gin these days is barrel-aging. This negroni is sure to impress friends whose tendencies lean toward the whiskey shelf.
- 1 1/2 oz. corsair barrel-aged gin
- 1 1/2 oz. sweet vermouth
- 1 1/2 oz. campari
- orange-twist garnish
Mix ingredients in an old-fashioned glass over ice. Stir and drop in garnish. May also be prepared and served neat in a chilled cocktail glass.
This creation makes use of wintertime flavors such as spicy ginger and Amaro, which is a bitter liqueur made from seven herbs and roots including cardamom and cinnamon.
- 1 oz. of bluecoat gin
- 3/4 oz. of domaine de canton ginger cognac liqueur
- 1/4 oz. luxardo amaro
- 3/4 oz. pressed apple juice
- 1/4 oz. fresh squeezed lime
Combine all ingredients in a shaker over ice. Shake and strain into a martini glass.
Using Greenhook’s Beach Plum gin liqueur (or an alternative sloe berry gin) combined with bitters gives this cocktail a deep rich flavor that’s perfect for a New Year’s toast.
- 1 oz. greenhook beach plum gin liqueur
- 1 oz. greenhook american dry gin
- 1/2 oz. dolin blanc vermouth
- 1/2 oz. bonal gentiane-quina
- 2 dashes angostura bitters
- orange peel garnish
Combine gins, vermouth, Bonal, and bitters in a mixing glass. Add ice and stir. Strain into a cocktail glass. Garnish with a burnt orange peel (if you don’t know how to flame a citrus peel, many instructional videos are online).