Instructions Add ingredients to a cocktail shaker and shake with ice. Garnish with celery leaf. InstructionsDry shake gin, Galliano liqueur, orange cordial, egg white, and fresh mint leaves with Regan's Orange Bitters vigorously to emulsify the egg white (about 20 times). Double-strain cocktail into chilled cocktail glass. Clap the mint in your palms to release the aromas and place at the bottom of the tall glass. English MarmaladeWith: Marmalade, dry gin, Campari, lemon juice and Angostura Orange Bitters. The head bartender make an amazing fall cocktail that played with autumnal flavors of apple and spice with a crisp Indian Summer twist. Gin and cocktails have been close bedfellows throughout history. *Rosemary Syrup: In a heavy bottom saucepot, combine equal parts sugar and water with a few sprigs of rosemary and turn on high heat. Strain into a chilled rocks glass over large ice cube. Needs some proof (or just some inspiration for what to do with that unused bottle hanging out on your bar cart)? Because there's more you can do with a bottle of gin. Place trays in the oven. Recipe adapted from A.S. Crockett's 1935 The Old Waldorf-Astoria Bar Book. Courtesy of Agave and the Daisy, New York City, Ingredients2 oz Nolet's dry gin1 oz yellow chartreuse .5 oz lime juice.5 oz lemon juice .75 oz tarragon tea syrup*Tarragon leaves for garnish. All Rights Reserved. The PuritanWith: Dry gin, dry vermouth, Chartreuse, Angostura Orange Bitters and chilled water. Stir together vermouth and soda with ice and garnish with citrus peel or an olive. We say: Move over Pimm's - this is what summer's about. As the resident “gin guru” of The 86 Company with over 20 years of experience in the drinks business, Simon Ford found himself having countless conversations with fellow bartenders about the need for a go-to cocktail gin — a “Jack of All Trades”. Smack a sprig of rosemary between palms to release aromas and drop on top of the cocktail. Add gin and lime juice, then fill shaker with ice. Jeremy Oertel’s fall cocktail Autumn’s Edge. Combine first five ingredients in a shaker. 1 oz Campari1 oz 1757 Vermouth di Torino Rosso1 oz Bulldog Gin. Fords Gin Is A Proud Sponsor Of Speed Rack Season 8. InstructionsAdd celery and simple syrup to base of cocktail shaker and muddle, about 30 seconds. 2 oz Fords Gin2 oz Noilly Prat Dry Vermouth.25 oz Jacob’s Pickle Brine2 dashes Orange Citrate. Simon Ford's Guide To A Proper Martini. *To make simple syrup: Cook down rhubarb in boiling water for 10-15 minutes. I was amazed how the apples maintained their color and after a bit of sweet-talking the bartender let us know his secret; Vitamin C power! ( Log Out /  Fords Gin’s botanical mix is juniper-forward, yet deceptively soft, aromatic, fresh and floral. Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book. 12. Garnish with pickled onion. Remove from heat and strain thru a sieve to remove solids. Cheers!Champagne Cake for Any Celebration, Autumn’s Edge: Fall Cocktails with Fords Gin, The Beef Breakdown : An Intro to Whole Cow Butchery at Dickson’s Farmstand Meats, Falling for: Double Chocolate Stout Brownies. The cocktail, Autumn’s Edge, was crafted by Jeremy Oertel, the owner of Donna, a beautiful little cocktail bar on Broadway in Williamsburg, Brooklyn. Change ), You are commenting using your Google account. The fact that that’s even possible testifies to the extraordinary comeback gin has staged around the world. Ramos Gin FizzWith: Dry gin, lemon juice, lime juice, sugar syrup, orange flower water, vanilla extract, egg white, single cream and soda.We say: Adapted from an original recipe in the 1949 edition of Esquire's Handbook for Hosts, this is subtle, honeyed and herbal. Negroni CocktailWith: Dry gin, Campari and sweet vermouth. Try Aviation in a Tom Collins or any classic drink, including its namesake, the aviation cocktail. Add Campari and vermouth to a gals with ice and stir to combine. Thinly slice your apples with a sharp knife or a mandolin. InstructionsCombine ingredients in a cocktail shaker with ice and shake. Aviation Gin Cocktails . Clover Club (House-Made)With: Dry gin, raspberry jam, dry vermouth and lemon juice. Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and cocktails. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Shake and pour over ice. We say: Fruity, light, well-balanced and easy-drinking. More: Campari Cocktails for Your Afternoon Aperitivo, .5 oz sweet vermouth.5 oz dry vermouth2 oz rye or bourbon2 dashes aromatic bitters. Southside RickeyWith: Dry gin, lime juice, sugar syrup and soda.We say: A gin based Mojito served over cracked ice meets the classic Southside. Serve on the rocks in a rocks glass. From Brunos Italian Kitchen in Brea, California, Ingredients1 oz Bombay Sapphire Gin .075 oz Cranberry Hibiscus Syrup*.5 oz fresh lemon juice3 oz brut champagne. Ingredients.75 oz Martin Miller's Gin.75 oz green chartreuse.75 oz Luxardo Maraschino Liqueur.75 oz lime juice. When the hour has passed, remove the sheets and flip all of the the apple slices over. .5 oz. Poet's DreamWith: Dry gin, dry vermouth, Benedictine, Angostura Orange Bitters and chilled water. Bake the apples for one more hour is you prefer your apples to be a little less crispy. Created by cocktail-afficiando Simon Ford and eighth generation distiller - Charles Maxwell - this is a proper gin that stands up in all your favourite classic gin cocktails. Red SnapperWith: Dry gin, tomato juice, lemon juice, sugar syrup, Worcestershire sauce, hot pepper sauce, black pepper and salt. We may earn commission on some of the items you choose to buy. InstructionsCombine ingredients in a cocktail shaker with ice and stir. Change ), You are commenting using your Facebook account. Every item on this page was chosen by a Town & Country editor. Change ).

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