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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



Ginny Juice

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!!

Basil-ica Cocktail

  • 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.

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