AUTUMN GIN SOUR
2 ¼ cups gin
1 cup fresh lemon juice
¾ cup orange-flavored cognac
4 large egg whites
12 tsp orange marmalade
Combine gin, lemon juice and cognac in a large pitcher; chill until very cold (2 to 24 hours). Mix egg whites in a small jar, chill until cold.
For each cocktail, shake 2 ½ oz. gin mixture, ½ oz. egg white and 1 tsp marmalade in a cocktail shaker until very frothy, about 1 minute.
Fill with ice; shake until outside is frosty, about 3 seconds. Strain into coupe glass.
Serves 12
the DELMONICO
1 oz. Back River Gin
½ oz. brandy
½ oz. sweet vermouth
½ oz. dry vermouth
2 dashes bitters
Add all ingredients to a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with a lemon or orange twist.
This classic cocktail is well over 100 years in age created at the now legendary Delmonico Steak House in New York City.
It relies on a careful balance of distinct ingredients with nothing flashy at all but it simply works! Enjoy.
- LUCIEN GAUDIN
- 1 oz. gin
- ½ oz. triple-sec
- ½ oz. Campari
- ½ oz. dry vermouth
- Stir with ice. Strain into a cocktail glass. Garnish with a lemon twist.
SOUTHSIDE BUCK
Back River Gin
Simple syrup
Lime
Mint
Ginger beer
- Bob Herczeg, Bar manager at Falmouth Country Club (Summer 2014)
SPACE GIN SMASH
6 mint leaves
¼ of a lemon
2 seedless green grapes
1/8 of a green apple
1/3 oz. simple syrup
1 ¼ oz. gin
Apple fan, mint sprig and single grape, for garnish
In a shaker, muddle the mint, lemon, grapes, apple and syrup. Add the gin and fill with ice. Shake, and strain into a rocks glass filled with fresh cracked ice.
Garnish with apple fan, mint sprig and single grape.
- Angus Winchester, liquor.com
the STONEWALL
1 oz. Back River Gin
2 oz. apple brandy
Over ice. This will brace you for a cold winter’s day!
the URBAN COWBOY
1 sugar cube
3 dashes Chinese bitters (Angostura may be substituted)
1-inch piece of orange peel
2 oz. barrel-aged gin
Maraschino cherry
In a rocks glass, muddle the sugar cube and bitters with 1 tsp water. Add the orange peel and muddle gently, just enough to release the orange oil.
Add gin, cherry and ice. Stir to chill. Lori Buhl, Wine Enthusiast, July 2014