STRAWBERRY FIZZ

1.5oz gin
1oz strawberry liqueur
lime juice
soda

shake everything up except the soda. squeeze 2 lime wedges. throw into a collins glass and top with soda. garnish with a lemon twist and a stawberry.

THE BRAMBLE

1.5oz gin
1oz lime juice
1oz simple syrup
1/4oz black currant cordial

shake everything sans black currant into a highball glass. float the black currant on top. garnish with a blackberry.

BAHAMA HIGHBALL

not to be confused with bahama mama.

2oz gin
dash of dry vermouth
splash of ginger ale

stir it up into a martini or cocktail glass (yes there IS a difference) and add ginger ale until looks pretty. lemon to garnish.

SINGAPORE SLING

1oz gin
orange and bar lime to fill
dash of greandine
1/2oz cherry brandy

shake it up sans cherry brandy into a zombie. float the cherry brandy on top. always a cherry and orange.

I actually saw this on The New York Times but its amazing… definitely worth a try!

Aviation

• 2 ounces gin 
• 3/4 ounce lemon juice 
• 3/4 ounce maraschino liqueur

Shake all ingredients with ice. Strain into chilled coupe glass. 

Thanks Knotical Dog for the submission.

SUBMIT YOURS HERE and check out the ORIGINAL RECIPE

AVIATION

The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The recipe calls for creme de violette. something that is hard to find even in its home country of france. so here i provide the original and the modified versions.

the original ->

2 oz. gin
1/2 oz. lemon juice
1/2 oz. maraschino liqueur
1/4 oz. crème de violette

the modified ->

2.5oz gin
1/2oz maraschino liqueuer
1/2oz lemon juice

shake vigirously into a martini glass. drop the cherry in for garnish.

CALIFORNIA ICE TEA

1oz full of gin, vodka, rum, tequila, triple sec
bar mix and cranberry
splash of coke

build in a zombie glass. splash the coke on top. enjoy!

FRENCH 75 / FRENCH 90

a twist on the standard champagne cocktail

french 75 ->

cube of sugar
1/4oz gin
dash of bitter
champagne to fill

french 90 ->

cube of sugar
1/4oz rye
dash of bitters
champagne to fill

layer everything drop the sugar cube last. champagne flute. garnish can be anything from raspberries to apples to mint.

TOM COLLINS

a timeless classic.

1oz gin
3/4 parts barlime
1/4 part soda

in a tall glass. no shaking. build the drink in a zombie glass.

long island icetea

the trick to this is… it will NEVER taste like icetea or brisk. deal with it. the trick to making it is to have the flat bar coke that comes from the popgun. if you make it with bottled coke it wont taste as good due to all the carbonation. so if youre making it at home make sure you let the coke fizz out a bit

1oz ( 5 parts) - gin, vodka, silver tequila, rum, triple sec
bar mix and coke to fill
garnish with a lemon

never shake this cocktail as it has bar mix in it.