The Ruby Cocktail
- 2 oz Hendrick’s Gin
- 1 oz Nolly Pratt Dry Vermouth
- 1 oz Creme de Cassis (Lucien Jacobs)
- 1 dash orange bitters (Regan’s is my preference)
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist
2 oz Gin
2 dashes Angostura Bitters
1/2 oz honey Syrup (1:1 simple syrup substituting clover honey for the sugar)
2 oz smoked grapefruit juice
Small sprig of tarragon (about 6 leaves)
Muddle tarragon and honey syrup, add bitters, gin, and juice. Shake with ice, double strain into a cocktail glass. Garnish with a fresh sprig of tarragon
To smoke grapefruit juice: Use ripe ruby grapefruits (tight firm skin that feel heavier than they appear). Cut them in half, and cold smoke for about an hour. I used cherry wood for this one.
Regular grapefruit juice works well too!!
- 2 oz Beefeater’s 24
- 1/2 oz simple syrup
- 1/2 oz fresh lemon juice
- 4 basil leaves
- 1/2 oz St Germain Elderflower Liqueur
- 1 dash Peychaud Bitters
- 1 dask Regan’s Orange Bitters
Muddle basil, simple syrup, and lemon. Add gin, St Germain, and the bitters. Shake with ice and strain into a chilled cocktail glass. Garnish with basil leaf and orange twist.
In 2010 this became a signature drink fro Beefeater’s 24 Gin
- 2 oz Plymouth Gin
- 1/2 oz honey syrup (3:1)
- 1/2 oz Lemon Juice
- 5 drops Absinthe
- 2 dashes orange bitters
- 1 sprig of tarragon
Muddle tarragon, honey and lemon. Add all other ingredients then shake with Ice. Strain into a chilled cocktail glass. Garnish with tarragon sprig and lemon twist.