When Hendrick's Gin hit the market, gin wasn't the thriving and versatile spirit category it is today. With its distinctive botanical selection and clever marketing approach, Hendrick's was a forerunner for most modern gin types, among dominating London Dry Gin brands.
The combination of Bulgarian rose and cucumber essence was a bold move at the time, and it still feels highly creative even twenty years later. In our Hendrick's Gin guide, we review the gin, look at its botanical selection, and shed some light on the other gins produced by their master distiller.
Tasting Notes | Cocktails | About Hendrick's | Quick Facts | Ingredients | Best Tonic to pair with | How is it Produced? | History | Limited Edition releases | Conclusion
Hendrick's Gin has a fresh, floral aroma with a subtle piney juniper note. Sweet citrus notes from oranges pair with zesty lime, a hint of rose, and sweet elderflower.
The palate is where Hendricks gin gets interesting. Sipping it neat, it has a smooth texture and everything a classic gin needs. Traditional botanicals like angelica root, coriander seeds, juniper, and orris root set the tone. On top of these classic flavors, there's a mix of citrus flavors from sweet oranges and limes blended with peppery notes.
The finish and aftertaste are where the distinct signature taste of Hendrick's comes to light: a floral, rose-forward taste with hints of stewed Persian cucumber, complemented by bitter notes.
Hendrick's Gin is an excellent gin that's great in a Gin and Tonic but can also be sipped neat or on the rocks. It's smooth, well-balanced, has a classic structure, and unique character due to its floral and cucumber-forward finish.
In a Gin and Tonic, Hendrick's is best paired with Indian tonic water and a cucumber slice as garnish. The tonic water helps make the subtle rose notes shine, and the slice of cucumber emphasizes the cucumber flavors in the gin. It's an excellent beverage, highly recommended, and among the top choices of almost every gin lover.
In a Negroni, I'm kind of indecisive. The cocktail turned out to be quite tasty and well-balanced, with a distinct juniper note and pronounced bitterness. However, I couldn't detect any of the subtle flavors of rose petals that make Hendrick's so special.
Hendrick's Gin worked surprisingly well in a Gin Fizz garnished with lemon peel. It's bright, fresh, floral, and very refreshing while highlighting all the subtle flavors of the gin.
Hendrick's is a Scottish Gin with a distinct flavor profile produced at Hendrick's Gin Palace in Ayrshire, Scotland. The floral notes paired with juniper and subtle hints of cucumber are truly unique. When it was released in 1999, it was one of the first craft gins with such a radical new approach; And this paved the way for contemporary gins in the early 2000s.
The brand used to pride itself on producing the most unusual Gin. While that probably was true in 1999, today, there are myriad botanical liquors with a creative set of ingredients.
Further, what the ordinary gin drinker often does not know, is that Hendrick's is a blended spirit distilled in two different stills. One is a Carter head still, the other a copper pot still. Both products are blended before the final ingredient is added.
The known botanicals are angelica root, caraway seeds, chamomile, coriander seeds, cubeb pepper berries, elderflower, lemon peel, meadowsweet, orange peel, and orris root.
After distillation and blending, the essences of rose and cucumber are added to the mixture. This edition of the signature flavors rounds off the spirit.
In a G&T, we recommend Fever-Tree Indian Tonic Water. This excellent tonic water has subtle citrus aromas and helps Hendrick's Gin to unfold its full potential. A pleasant bitter note in the finish makes the combination a perfect match in a Gin & Tonic.
To emphasize the cucumber notes, drinks made with Hendricks are often served with fresh cucumber slices. That supports the taste and also makes for a nice visual.
I've also seen people pairing it with cucumber lemonade to highlight the cucumber flavor. However, in my opinion, this backfires as the overall flavor profile isn't as balanced as in a G&T.
Hendrick's Gin distinguishes itself through a meticulous botanical infusion process. The production involves three main steps to extract as much flavor as possible:
1. Maceration:Â Botanicals are infused into a neutral grain spirit for a few days. This infusion occurs inside a copper pot still, allowing botanical flavors to meld with the spirit. Many other classic brands like Tanqueray, Beefeater, and Sipsmith use this traditional method.
2. Vapour Infusion & Carter Head Distillation:Â In this technique, the infused spirit is heated and transformed into vapor. The vapor interacts with the botanicals hanging in baskets above. This method employs a Carter Head still or a Berry Tray. Another famous brand that makes use of this technique is Bombay Sapphire.
3. Low-Pressure Distillation:Â Utilizing a Rotary Evaporator, a tool originating from organic chemistry, this method is ideal for heat-sensitive botanicals. The Rotary Evaporator enables the concentration of fragile botanicals at very low boiling points. For Hendrick's Gin, this technique is used to craft their famous cucumber and rose essence.
All these methods work together to create the distinct, subtle botanical flavors in Hendrick's Gin.
The Scottish brand belongs to William Grant & Sons, a family-owned distilling company from Scotland. The mastermind behind the spirit, though, is master distiller Lesley Gracie. She had been working for the company for about ten years when she came up with Hendrick's Gin.
Her task was to create a super-premium product that stood out from the masses. And she delivered. Hendrick's Gin was first released in the United States in 2000. And though it is originally from Scotland, the launch in the UK was only three years later, in 2003.
Together with other premium gin releases like Tanqueray No 10 (launched in 2000), Hendrick's tried to bring gin back on the bar menus. The underlying reason for this was that the Gin market in the UK shrank by 25% from 1990 to 2000.
Luckily, this renaissance of the juniper-flavored spirit coincided with the revival of craft cocktails. Together, these two factors ensured that the market experienced an upswing that continues to this day. Slowly at first, but since 2010 the market has been growing dramatically.
Besides the standard expression, Hendrick's started to release some additional types in the last couple of years. These limited releases are Hendrick's Lunar Gin, Midsummer Solstice, Hendrick's Orbium, and Amazonia.
Midsummer Solstice was the first release of Hendrick's "Cabinet of Curiosities."
It is a limited edition trying to emphasize the existing flavors of the original product. The result is a complex yet intensely floral spirit with just enough juniper notes to be called a Gin.
Hendrick's Lunar expression is a strictly limited edition. A spirit advertised as "conceived under the influence of moonlight."
The overall taste of Lunar is floral and spicy, with notes of cardamom, pepper, and cinnamon. The spirit was released in 2020 as the second release of the "Cabinet of Curiosities."
Orbium is a new take on the classic Hendrick's recipe. It's a "quininated" Gin, meaning that, besides wormwood and lotus blossoms, quinine is part of the mix.
It is a perfect choice for a Gin and Tonic because the tonic water helps pronounce the wormwood notes.
Amazonia is a limited release that is only available at airports. As the name and the point of selling indicate, Amazonia intends to bring a vacation feeling home.
It's full of fruity and tropical flavors like pineapple and mango.
Neptunia Gin is a limited edition by Hendrick's, crafted by Lesley Gracie, their master distiller. It draws inspiration from Scotland's Ayrshire coast, adding coastal botanicals like sea kelp and coastal thyme to Hendrick's Gin.
Ideal in a Gin and Soda, it pairs well with soda water, especially lime seltzer. Mixing with lemonade may not suit everyone due to its herbal and savory qualities. While it's a bit challenging in cocktails, Neptunia Gin appeals to fans of savory gins, adding a unique twist to Hendrick's offerings.
In our review, Hendrick's Gin earns its 4.5-star rating due to its distinctive botanical blend and exceptional quality. Bursting with floral and citrus notes, it stands out as a pioneering force in contemporary gin. Its versatile nature shines when sipped neat but also in cocktails like a Gin and Tonic or Gin Fizz.
Crafted with precision, its unique production process extracts rich botanical flavors. Master distiller Lesley Gracie's innovation revived gin's popularity and propelled the craft cocktail movement. Even today, this masterpiece is consistently amongst the best gin.
If you're interested in how it compares to other leading gins, check out this comparison of Monkey 47 vs. Hendrick's vs. Bombay Sapphire Gin.
In 2021, Elephant Gin launched a new and fresh gin Creation - the Elephant Orange Cocoa Gin. Based on their award-winning Elephant London Dry Gin, this gin perfectly blends fresh orange flavor with notes of roasted cocoa beans. The result has a beautifully bright and zesty aroma with intensive cocoa flavor.
I had the chance to try Elephant Orange Cocoa Gin shortly before its launch, and I absolutely love it. The gin is fresh and full of fruity flavors. At the same time, you can taste this strong cocoa taste.
It is pleasant when drank neat and works sensationally in a Gin and Tonic with the right choice of tonic water. My preferred way, though, is drinking it in a cocktail. The flavors have to be well-balanced, yet if they are, the results are delicious.
The nose is mild but slightly sweet and fruity, while fresh and strong orange notes dominate with a faint chocolaty aroma.
A vibrant mix of Orange peel, candied orange, and orange juice. And there are also hints of vanilla and tangerine. Overall, I would say the gin has a pleasant and surprising smell with beautifully sweet citrusy notes.
Drank neat, Elephant Orange & Cocoa offers a light and soft mouthfeel. It immediately reminds me of summer and blood oranges.
It is a bit zestier than in the nose. However, notes of vanilla, almonds, and subtle chocolaty flavors balance it well. The taste is slightly on the sweet side, but not too much.
Those velvety chocolate flavors are a perfect match to balance the fresh flavors of sweet organic oranges.
Nice aromatic complexity and delicate citrus orange flavors make this gin an excellent bottle to experiment with.
The combination of flavors somewhat resembled the taste of Jaffa orange cake. An unexpected comparison, perhaps, but it's the first thing that came to mind - and I like them. Plus, it's proof that the flavor combination works.
When served on ice, the flavors of orange and cocoa are better balanced. The gin is less orange-forward with more detectable cacao and chocolate flavors.
Even the rare African botanicals in the gin are much more prominent, shifting the overall flavor profile of the gin significantly. Taste the spirit neat first, then chill on a large ice cube to taste the difference.
I wasn't sure if the gin would work well when paired with bittersweet tonic water. However, I was pleasantly surprised with the bold cocoa flavors and hints of orange. That combination made this a very enjoyable Gin and Tonic.
I tried it with a few different tonic water, and I recommend pairing the gin with a Mediterranean tonic.
The Negroni made with Elephant Orange Cocoa Gin was my least favorite drink I tasted. I'm not saying you can not make a good Negroni with this bottle, but using standard ingredients and measurement ended in a weird flavor combination.
The orange flavors blended nicely, but the cocoa notes were too prominent and didn't blend in with sweet vermouth and Campari.
The last cocktail recipe we tried was a Gin Fizz. This drink had a unique, refreshing taste but didn't blow me away. Before trying, I thought this would be a hit or miss, but somehow I couldn't really decide whether I liked it.
It wasn't bad, the flavors were unusual, and still, it didn't fully convince me and my tasting buddies.
The 2021 Elephant Gin Orange Cocoa edition comes in the classic, distinctive bottle, but the cap is slightly different and more colorful.
Like for every Elephant Gin, the label is handwritten. Moreover, with every bottle of the Orange Cocoa edition, you will also get a handcrafted, authentic Maasai bead. Those are authentic, handmade beads made by three women from a Kenyan Maasai tribe.
Also, like the standard Elephant London Dry Gin, you will find the name of an Elephant. Either it's one that's in a conservation program, or it is to honor one that already has died.
Elephant Gin is a unique gin brand inspired by Africa, created by a group of passionate German gin enthusiasts. This artisanal gin is crafted from 14 carefully selected botanicals sourced from around the world, including rare African ingredients like African Baobab and Devil’s Claw.
Their smooth London Dry Gin is produced in small batches using traditional copper stills, blended with local spring water, and flavored with fresh apples, and other exotic elements.
What sets Elephant Gin apart is its commitment to wildlife conservation, with 15% of all profits dedicated to saving endangered African elephants.
The brand, launched in 2013, combines South African flavors with German craftsmanship, resulting in a classic gin that offers a unique taste, but also supports noble causes in wildlife preservation.
As mentioned, Elephant Orange and Cocoa Gin is based on their classic London Dry Gin. This gin is handcrafted with 14 thoughtfully selected botanicals, including Buchu and Apple. The orange cocoa edition adds cocoa beans and fresh orange flavor to the mix.
The herbal notes of the London Dry Gin are complemented by fresh organic oranges from Spain, adding complexity with highly aromatic and crisp notes.
During the production process, whole oranges are vacuum distilled, which creates an intensely aromatic spirit. The roasted Cocoa beans add a surprisingly intensive and pronounced chocolate flavor.
I love the London Dry Gin from Elephant, and I totally enjoy this new version. Not despite, but because they both taste very differently. It's excellent in a Gin and Tonic and a nice option to serve neat or on the rocks. Overall, the orange and cocoa edition received a solid 3.5 out of 5 starts in our review.
On a personal note: By buying a bottle of this excellent spirit, you get a brilliant gin, plus you contribute to their elephant conservation project as 15% of the bottle profits go directly into this charity project.
In the past decade years, hundreds of new brands entered the gin market. It seems that gin has never been as popular as it is today. Perhaps not in England, but it is definitely true when looking at it on a global scale. -And there is no end in sight.
Like other spirits, you can classify gin by different types and styles, each with its own characteristics and additional regulations beyond the EU definition of gin.
Time to look at the 9 different types of gin, what they taste like, and what makes them unique.
According to EU law, a distilled gin requires a base alcohol with an "initial alcoholic strength of at least 96 % vol.". Further, at least juniper berries need to be present during this distillation. Other botanicals can be part of it but can also be macerated later.
Thus, the designation Distilled Gin mainly serves the purpose of telling it apart from cold-compounded or Bathtub Gins, generally regarded as inferior.
Specifications:
Recommended Distilled Gin: Iron Balls Gin
The term "Dry Gin" is not regulated but is nevertheless one of the most used terms to describe gin. Often, brands create related but unique expressions, like Monkey 47, who classify their gin as Schwarzwald Dry.
"Dry" implies that these Gins contain less residual sugar than others. As per EU regulation that applies to all kinds of spirits, producers can only use the term "dry" when their "spirit drink has not been sweetened." [1]
Since there are no further restrictions to this category, Dry Gin can be colored or flavored via cold compounding.
Specifications:
Recommended Dry Gin: Monkey 47 Dry Gin
Contrary to popular belief, London Dry Gin does not have to be made in London. Instead, the terminology describes specific production methods and processes. It is the most popular type of gin and also has the strictest rules.
The majority of the leaders in the gin market are London Dry Gins. Best-sellers like Beefeater, Tanqueray, Gordon's, and Bombay Sapphire belong to this category.
To be able to carry this term, these products have to fulfill a long list of requirements:
Recommended London Dry Gin: Sipsmith London Dry Gin
Plymouth Gin technically is both, a brand and a type of gin because currently, there is only one distillery making it.
This gin style became very popular when mentioned in the Savoy cocktail book. In total, there were 23 cocktail recipes in this book using it.Â
It is the main reason it was one of the most popular gins in the first part of the 20th century.
When it comes to flavor, the Plymouth Gin is often described as a little smoother than a typical London Dry Gin. It also has a pronounced citrus note, and you get a spicy finish from the mix of seven botanicals; -One of them is Orris roots.
Combined, these botanicals create a fantastic earthy note, making it a perfect ingredient for many tasty Gin cocktails like Dry Martinis, Dirty Martinis, and Negronis.
Specifications:
Recommended Plymouth Gin: Plymouth Gin
Originally Old Tom was a sweetened style of gin less heavy on botanical flavors. It is often seen as a missing link between Genever, the forerunner of gin, and London Dry.
As with New Western Dry Gin, there are barely any regulations for making an Old Tom Gin. It can be aged or unaged, sweetened or not, and based on neutral or non-neutral spirits.
It is richer than a London Dry and works nicely in many classic gin drinks. For instance, it's a superb fit for cocktails like the Tom Collins, Martinez, and Ramos Gin Fizz.
Specifications:
Recommended Old Tom Gin: Ransom Old Tom Gin
Reserve gin or aged gin means that the spirit rests in wooden barrels for an extended time to alter its taste. Aging gin in wooden casks is not a new but a rediscovered trend. In general, gin does not have to be aged, but doing so can bring new and unexpected flavors to it.
Like other aged spirits, gin absorbs the notes of wooden barrels, and its color changes slightly. It has an influence on the taste, softens its bite, and makes the spirit more mellow.
Some find this type appealing, while others consider it merely a new way to increase prices. Yet, regardless of personal opinions, they certainly bring new flavors and variations.
Specifications:
Recommended Aged Gin: Citadelle Reserve Gin
New Western Dry is relatively new. Around the Millenium, several gin crafters tried to push the boundaries with less juniper-forward creations. Inspired by brands like Hendrick's Gin and Bombay Sapphire, the goal was to create a less juniper-driven spirit with new and exciting botanicals.
One of the Founders of Aviation Gin came up with the term New Western Dry Gin as he felt that this category needed a name to continue to grow and establish itself.
Now, the category is also called "New Wave" or simply "Contemporary" as these terms are more neutral in regards to geographic origin.
Specifications:
Recommended New Western Dry Gin: Bobby's Schiedam Dry Gin
This is the least popular type in this list due to its questionable quality. A cold compounded gin, referred to as Compound or Bathtub gin, is not distilled with botanicals. Instead, the botanicals are added to a neutral spirit to macerate.
Due to this technique, the gin is prone to change in taste and color over time. Also, if the botanicals are not filtered correctly after maceration, the tiny parts of the botanicals will keep floating in the spirit and developing flavor and color over time.
However, this method is the easiest for making your own gin at home. The results won't be top quality, but it is fun to do - and you get a better understanding of which botanicals work together.
Specifications:
Recommended Bathtub Gin: Bathtub Gin by Professor Cornelius Ampleforth
Sloe Gin technically isn't a gin but a liqueur based on gin. Sugar and sloe berries are added and rest in jars for about three months. The final product typically contains between 25% and 30% alcohol. The sloe berries give the liquor a distinctly deep and dark red color.
In this particular case, the minimum amount of alcohol this liqueur needs to contain to be called a "Sloe Gin" is 25%. This new law was passed by the EU and came into force in early 2023.
Specifications:
Recommended Sloe Gin: Elephant Sloe Gin
Genever is the original from the Netherlands and Belgium. Dating back to the 16th century, it's actually a cross between gin and whiskey.
The spirit is made from malted barley, just like whiskey, but is then flavored with juniper and other botanicals to get a more robust and complex flavor profile.
After being distilled from a malted grain mash and flavored with botanicals, Genever is often cask aged for 1-3 years. There are two versions of Genever - Oude (old) and Jonge (young).
Old Genever is the original style and is relatively sweet and aromatic. Young Genever is drier and has a lighter body.
Specifications:
Recommended Genever: Bols Barrel Aged Genever
There's no best type of gin, and the answer totally depends on you. Do you want to drink it neat or use it in cocktails? If used in cocktails, which one exactly? Do you prefer strong juniper notes or not?
Every type and even every product is different. Yet, of course, there are some things you should consider choosing your best fit.
An Old Genever usually works great in an Old fashioned. A Plymouth Gin works great in Martinis and Negronis. For a less juniper-forward Gin Tonic, opt for New Western Dry Gin. If you want to drink gin neat, try Aged Gin.
Just by reading the name, you might already suspect that the Dying Bastard is a riff off the Suffering Bastard. It's a low-ABV cocktail with a beautiful spicy note from ginger beer.
Quick Facts Dying Bastard Cocktail
The recipe for making a Dying Bastard cocktail calls for three different types of spirits but is well-balanced by ginger beer and lime:
Serve the cocktail in a tall glass - a Collins or Highball glass are both excellent choices.
Fill the glass with large ice cubes or a Collins Stick. Since the drink has a low alcohol content, you don't want the ice to melt as slowly as possible to avoid further dilution. The larger and less "polluted" the ice, the slower it melts.
Mix all ingredients except the ginger beer in a cocktail shaker. Since ginger beer is carbonated, you should not shake it. You only add it after you poured the spirit and lime mix into the glass.
The two renowned variations of the Dying Bastard are the Dead Bastard and the Suffering Bastard. Well, actually, the Dying Bastard is a variation of the latter, not the other way around.
The three recipes follow the logical order: Suffering - Dying - Dead. The first has a base of gin and bourbon, the second adds brandy, and the third variation adds rum to the list of ingredients. All three are made with ginger beer and lime.
The recipe was developed by Joe Scialom in the 1940s while working at the Shepheards Hotel in Cairo. He came up with the concoction when he tried to find a way to cure the hangovers of British soldiers during WWII.
The history of the Dying Bastard and its two related cocktails was long unclear until Jeff Beachbum Berry, a Tiki cocktail historian, set out to find the inventor and met Scialom's daughter Colette to learn more about the origin of these drinks. [1]
The botanical flavors of gin and the herbal fruitiness of Aperol go extremely well together. Yet, there aren't many classic recipes that make use of this flavor combination.
To give the beautiful pairing the attention it deserves, we put together a list of our favorite cocktails with gin and Aperol. You can find light and refreshing drinks or complex and bold apéritif cocktails.
So, without further ado, let's get to our favorites with gin and Aperol. It's time to try some of these amazing herbal drinks:
Ingredients:
How to make it:Â Built in glass
How to serve it:Â on the rocks
The Aperol Gin & Tonic is an orange-hued twist on a classic Gin and Tonic. The combination of Aperol and gin increases the complexity of the famous Highball.
The blend works best with Mediterranean tonic water and gin that brings in some salinity. Combined with the herbal and fruity flavors of Aperol, you will get a beautiful summer drink. Plus, you can build it in the glass, and don't require a mixing glass or shaker.
View Aperol Gin & Tonic Recipe
Ingredients:
How to make it:Â stirred in mixing glass
How to serve it:Â over ice
If the classic Negroni is too boozy and bitter for your taste buds, then how about the Aperol version? The Aperol Negroni is a riff on the traditional, Campari-based cocktail.
It's a less bitter, sweeter, and fruitier version of the popular three-ingredient drink. The color is slightly brighter and a little more orange than red.
Ingredients:
How to make it:Â shaken
How to serve it:Â straight up
The Aperol (Gin) Sour is an elegant sour cocktail based on gin and Aperol. Following the traditional template of Sour cocktails: spirit base, sweetener, and citrus juice.
Our Aperol Sour cocktail recipe is a low-ABV drink with a refreshingly tart taste and some floral and herbal notes. Also, the color and the frothy foam on top make this drink a fabulous alternative to an Aperol Spritz.
Ingredients:
How to make it:Â Â stirred
How to serve it:Â straight up
Queen Elizabeth was known to be an enthusiastic Dubonnet and Gin drinker, and so was her daughter, Queen Elizabeth II. In 2014, Jake Burger from the Portobello Star in London enhanced this drink by adding two extra ingredients to the mix, thereby creating on of the most elegant Aperol Gin Cocktails:
His Queen Mother cocktail features Dubonnet, Dry Gin, Aperol, and a bit of Jamaican overproof pot still Rum.
View Queen Mother Cocktail Recipe
Ingredients:
How to make it:Â Â stirred
How to serve it:Â straight up
In 2017, 15 bartenders collectively created the recipe for the Montreal cocktail to celebrate the 375th birthday of the city of Montreal.
London Dry Gin reflects the English influence, while Suze, aka Gentian liqueur, reflects the French influence in the city. Canadian Rye and Italian Aperol liqueur round off the recipe and make the Montreal cocktail a gorgeous apéritif cocktail.
Aperol is one of the up-and-coming Amari. With only 11% ABV, the Italian bitter liqueur is relatively light. -And not only is it one of the lightest Amari but also one of the least bitter ones.
The story of Aperol began in 1912 when brothers Silvio and Luigi Barbieri created their first orange-hued liqueur. It took them seven years to develop the final version. Then, it took the herbal liqueur another 30 years to gain traction.
By the end of the second world war, the Aperol Spritz was invented and started generating sales. However, the real success only happened after the acquisition by the Campari group in 2003. Campari managed to skyrocket the popularity of Aperol by promoting the Aperol Spritz in Europe and later in the US.
Queen Mum, like her daughter Queen Elizabeth II, was known for her fondness for consuming gin with Dubonnet. In fact, this simple concoction is said to have been a fixture of her daily lunch for decades.
The inventor of the Queen Mother Cocktail, Jake Burger, took this combination and turned it into a full-blown cocktail. The first time he served his concoction was in 2014 at the Portobello Star Bar in London.
Quick Facts Queen Mother Cocktail
The version the Queen Mother used to drink only called for gin and Dubonnet. To perfectly marry those flavors, two more ingredients joined the mix:
The bright red-colored cocktail tastes quite complex with fruity, citrussy, and bittersweet notes of Aperol and Dubonnet. The overproof rum brings a bit of an alcoholic tingle and a distinct grassy yet tropical note to the mix. Combine this with a hint of juniper from the gin, and you have a seriously complex mix, quite different from the other classic gin cocktails most of us are used to.
When preparing the Queen Mother Cocktail, keep in mind that this is a drink with only alcoholic ingredients, thus, made in a mixing glass. You want to stir it for at least 20 to 25 seconds with plenty of ice cubes to get the right amount of dilution into your drink.
Further, since you serve it straight up (without ice), all elements should be chilled before prepping your cocktail - for it to remain cool for as long as possible. That includes the cocktail glass.
The Queen Mother is one of the lesser-known gin cocktails but a very unique one worth trying. Other rare recipe finds made with gin are:
Similar to Sweet Vermouth, Dubonnet is flavored with numerous herbs and spices like tea, cinchona bark, and blackcurrant. Because of the quinine content of cinchona bark, Dubonnet belongs to the so-called quinquina.
Quinquinas are aromatized wines or apéritifs that contain cinchona bark, which in turn contains quinine - the substance responsible for the bitter flavor of tonic water.
If you want to know more about Queen Elisabeth's favorite, head over to our guide to Dubonnet.
The Coconut Negroni is perfect for you if you find the classic version of this drink is too bitter. The mild, sweet flavors of the tropical fruit tune down the herbal bitterness from the Campari and turn the Italian classic into a crowd-pleaser.
The recipe for this coconut twist keeps the three original ingredients of the classic Negroni in equal measures and adds a fourth one and s delicious garnish.
Like the classic version, this recipe calls for one part Campari, one part and one part Gin. And then there's the additional key ingredient: one part Coconut Rum.
Adding another alcoholic ingredient may not sound like it could balance an already boozy cocktail.
However, Coconut Rum is actually a flavored liqueur on a Rum base with an ABV slightly above 20% and a high sugar content. As such, it does a great job counteracting the bitterness of Campari.
We use Mahiki Coconut Rum for our Negroni recipe. But you can also use Malibu, which is easier to get in most countries.
These recommendations for the three base ingredients of your Negroni remain the same as they are for the classic recipe:
My standard choices for the Gin part are Tanqueray No 10. or Sipsmith London Dry. If you want something that enhances the tropical note of the coconut, try Iron Balls - a Gin based on pineapple and coconut wine.Â
My favorite sweet Vermouth for the Negroni is Antica Formula. It is a fantastic, high-quality product from Italy that works beautifully in all sorts of mixed drinks.
Finally, the Campari. A no-brainer. The distinct bittersweet herbal Amaro as it is responsible for the iconic taste of the Negroni. And if you want to keep the original character of the cocktail, there's simply no adequate substitute for Campari.
The perfect addition to this drink is dried coconut flakes. For some cocktails, the garnish has a purely visual purpose. But that is different for the Coconut Negroni.
All you have to do is sprinkle them on top of your Negroni and let them soak up some of the liquid.
I also recommend serving the drink with a small spoon and extra flakes on the side for people to snack on the soaked coconut chips. They are delicious.
And if you want to try one more twist on this classic, I recommend trying the White Negroni made with Lillet and Suze. Or the sparkling versions - the Negroni Sbagliato or the Negroni Spritz.
Other options are the Mezcal Negroni and the Aperol Negroni - a rare riff that omits the Campari and replaces it with a sweeter Amaro.
I believe we can all agree that the Adios Motherfucker Cocktail has a bit of a vulgar name. That is also why it often is toned down to AMF or Adios, Mother F’er, and the list goes on. -There are plenty more alternative names for the drink.
Quick Facts Adios Motherf*cker Cocktail
The recipe is quite similar to the one for Long Island Ice Tea. It includes five different types of spirits, lemon juice, lime juice, simple syrup, and just a splash of lemon-lime soda.
With five alcoholic components, the Adios Motherfucker is a boozy brew. In some recipes, you can find sweet and sour mix to reduce the number of ingredients required. However, we prefer a freshly made combination of lemon, lime juice, and syrup.
The most important thing to get the color right: Use only clear spirits. Aged ones will spoil the bright blue look of the AMF.
So, here is what you need to make the drink:
With this many elements, it is tempting to just throw them all together and maybe stir a little, and that's it. - After all, measuring all these components is already a piece of work, right? Well, don't do that because it will be a waste of all the measuring.
Instead, shake all (except for the soda) well with plenty of ice to get the blue color right. Then pour your drink into a glass. Only then top it up with fizzy lemon and lime soda.
In fact, the difference to a LIIT is marginal, as the AMF uses Blue Curaçao instead of Triple Sec (both are orange liqueurs and pretty similar except for the color) and lemon-lime soda instead of Coke.
The result is a slightly more sour cocktail compared to the Long Island Iced Tea. The main distinction is, as mentioned, the bright blue color and, of course, the name.
The Adios Motherfucker goes by many names and spelling variations, like Adios Mother Fucker, AMF, Blue Motorcycle, Blue Long Island Ice Tea, Blue Motherfucker, Walk Me Down, and AMF drink or cocktail.
But no matter what you call this cocktail, you will get a bold and potent drink with plenty of alcohol.
The AMF is a typical drink of the 1980s. -A time when cocktails often gained attention because of their vulgar or bizarre names. Cocktails like the Fuzzy Naval, Blowjob Shot, Slippery Nipple, Sex on the Beach Cocktail, and Sex In The Driveway are all creations from that era.
If you want to mix some other cocktails with your open bottle of Blue Curaçao, here are some ideas:
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With the hype that Gin and Gin Cocktails experienced over the last decade, it's barely surprising that the juniper-flavored spirit tops the list of most-used spirits in mixed drinks.
It's impossible to count how often you heard someone order a Gin & Tonic in the past couple of years - or how often you ordered one yourself. And that's only one of the many classic cocktails made with Gin. There's a lot more!
So, here are the 33 top Gin Cocktails. And if those aren't enough:
-> View all Gin Cocktail recipes on Cocktail Society
These are cocktails based on Gin that have been around for a long time. They build the base for many modern twists and tweaks.
The Negroni is a beautifully bittersweet aperitif cocktail from Florence, Italy. You make it with Campari, Gin, and sweet Vermouth, garnished with an orange twist.
The Gin Sour is an early twist on the Whiskey Sour that quickly became a classic itself. It follows the regular Sour template of lemon juice, simple syrup, base spirit, and an optional foamy egg white top.
No bar menu is complete without a Gin & Tonic. In fact, you can often find multiple versions of this drink on the menu, combining different types of Gin with all sorts of tonics.
The Dry Martini has been the first of the many Martini variations we know today. It's one of the most classic and elegant drinks one can order. The recipe only calls for two ingredients: Dry Gin and Dry Vermouth.
The Aviation ruled the cocktail scene for forty years before it fell into oblivion. The ingredient responsible for the purple color, Crème de Violette, was discontinued in the 1960s. It was brought back only in 2007. Since then, the drink has made an impressive comeback.
The origin of the Club Club Cocktail lies in Philadelphia. It was invented around the turn of the century, conceivably in 1901. Besides Gin, the recipe for the fruity cocktail asks for lemon juice, Dry Vermouth, raspberry syrup, and one egg white.
The Bramble is another fruity Gin classic. But although its name sounds quite vintage, it is a creation from the 1980s. The recipe includes Dry Gin, fresh lemon juice, sugar syrup, and Crème de Mûre (a particular blackberry liqueur).
The John Collins is a sour and refreshing drink made with Gin, lemon, syrup, and soda water. People often confuse it with the Tom Collins, as it's almost the same recipe. -One made with London Dry, the other with Old Tom Gin.
When you change the ratios slightly and add an egg white to the John Collins, you get a Gin Fizz. Another beautiful crowd pleaser that you definitely should not miss.
US Bartender Harry Johnson invented this cocktail in the 1890s and named it Bijou - Jewel in French. It refers to the three ingredients - Gin represents the diamond, Sweet Vermouth stands for ruby, and Green Chartreuse symbolizes an emerald.
A twist on the original Dry Martini made with Gin, Vodka, Cocchi Americano, and garnished with a lemon peel. The drink was dreamt up by famous author Ian Fleming and first ordered by James Bond in the book Casino Royale.
The Gibson is another famous twist on the classic Martini. This time, it's not the ingredients of the actual drink that change, but the garnish. Instead of olives, you skewer pickled onions on a cocktail pick.
Bartending legend Harry MacElhone invented the French 75 while he worked in Paris, in his venue Harry's New York Bar. It's an elegant combination of Gin, Champagne, lemon juice, and simple syrup. -And it's dangerously easy to drink.
The Angel Face is a boozy, fruity mix of Gin, Apricot Brandy, and Calvados - an Apple Brandy from the French Normandie.
The Last Word Cocktail is another item on the list of unforgettable Gin classics. It's a beautifully balanced blend of Gin, Maraschino Liqueur, Green Chartreuse, and freshly squeezed lime juice.
This one sounds a bit nasty, but the Corpse Reviver is a delicious, complex drink made with Dry Gin, Lillet, Cointreau, lemon juice, and Absinthe. It's the second in a row of four cocktails, all intended to bring you back from the dead.
Gin and Absinthe are a winning combination, and you can find that in more cocktail recipes than you might think. The Tuxedo is one of those. It also calls for Dry Vermouth, Maraschino Liqueur, and bitters.
The Martinez is the forerunner of the Dry Martini, and fittingly, you can make it either with Gin or with Genever - the Dutch version of Gin that had been there first. The other ingredients are Dry Vermouth, Sweet Vermouth, Maraschino Liqueur, and bitters.
The Bee's Knees follows the general principles of a Sour Cocktail. However, instead of regular simple syrup, the recipe calls for honey syrup. And it's amazing what a little change like this can do to the overall flavor of a drink.
This drink is similar to one of the most iconic Rum cocktails, the Mojito. To make a perfect Southside, you need Gin, fresh lime juice, simple syrup, and plenty of fresh mint leaves.
The White Lady, as the name suggests, is an elegant and classy, all-white drink. Like many other cocktail classics, it was invented by Harry MacElhone, this time while he was working in London. The recipe calls for Gin, lemon juice, and Triple Sec.
The Singapore Sling is quite an elaborate cocktail. Everyone knows the name, but only few can tell you the long list of ingredients. Plus, there are many versions. Our favorite includes Gin, D.O.M. Bénédictine, Grand Marnier, and Heering cherry liqueur, among others.
Admittedly, the name of the drink makes it appear not very classy. However, the Hanky Panky is not as quirky as it sounds. It is made with Dry Gin, Sweet Vermouth, and Fernet Branca.
The Casino Cocktail is pretty close to the Aviation, which is hardly a surprise considering that both were invented by NYC bartender and author Hugo Ensslin. It omits the Crème de Violet and calls for bitters instead.
The Ramos Gin Fizz is a rich and creamy riff on the classic Gin Fizz. You have to add lime juice, whipped cream, and orange bitters to the original recipe. And you also need to pay a little attention when preparing it.
The Gin Gimlet is a cocktail with a long history. It dates back to the 1860s, but reached its peak in popularity only 120 years later, in the 1980s. It's a mix of Gin, lime, and sugar that inspired many delicious riffs.
Modern Gin Cocktail creations you can find in bars everywhere in the world and that have influenced today's mixology.
The Coconut Negroni is a gorgeous, slightly tropical version of the classic. The recipe asks for extra Coconut Rum and some crispy coconut chips.
This Aperol Sour is taking up the current hype about Aperol. Since the red, herbal liqueur is low in ABV, you combine it with Gin for the right balance. Using Prosecco syrup as a substitute for simple syrup makes this drink perfect.
The spicy Moscow Mule is one of the most popular Vodka drinks, and the Gin-Gin Mule is one of the best riffs on that. It includes Gin, ginger beer, lime, mint leaves, and syrup.
This cocktail is named after the Mum of the former Queen Elisabeth II. Both used to drink a glass of Gin mixed with Dubonnet every day for lunch. Queen Mum even carried the supplies in her handbag, just in case.
This pretty version of a Gin Sour extends the classic recipe by a few drops of Peychaud's bitters, which give the drink its beautiful pink hue. And they also add some nice complexity. A dash of Angostura bitters makes it even better.
When you think of a Negroni, you have a brilliant red color in mind. But this twist is not as colorful - it's not actually white but more of a fancy yellow, though. You make it with Plymouth Gin, Lillet, and Suze.
The Pink Fig Gin and Tonic represents an entire group of G&Ts, as you can mix syrups with all sorts of flavors into the classic combination.
The Montreal cocktail is a relatively new creation, yet, not the perfect choice if you prefer your drink sweet and fruity. It consists of four ingredients, used in equal parts: a boozy combination of Canadian Rye Whisky, Dry Gin, Gentian liqueur, and Aperol.
Unlike most other cocktail recipes, it wasn't invented by just one bartender. Instead, a group of 15 bartenders from Montreal worked together to create this official cocktail for their city.
Learn more about the origin of the cocktail, its ingredients, and how you can make it at home.
The Montreal cocktail was created only a few years ago, in the summer of 2017. In that year, the city of Montreal turned 375. And to celebrate this occasion, a group of bartenders worked on a cocktail recipe.
The leader of the initiative was Kevin Demers, owner of a speakeasy bar in Montreal called the Coldroom. The other members of the group (in alphabetical order) were:
Brynley Leach, Charles Landry, Chris Natale, Drahos Chytry, Fabien Maillard, Graham Warner, Hugo Dallaire, Jason Griffin, Jean-Maxime Giguere, Kate Boushel, Philippe Haman, Sabrina Mailhot, Sam Dalcourt, and Tony Galdes.
The goal was to create a recipe that reflects the city's roots. And that's indeed what we can see in the final drink. Canadian Rye Whisky is paired with London Dry Gin and Gentian liqueur.
The Gin represents the English influence, and the Gentian liqueur stands for the French. To marry these different flavors together, Aperol is added to the mix.
Since 2017, the cocktail is also the official drink of the city, and you can order it in many cocktail bars across Montreal
The Montreal cocktail is a perfectly balanced drink. It's boozy with slightly bitter notes and hints of sweetness. Aperol and Suze do an excellent job of adding complexity while marrying the different flavors.
The combination of London Dry Gin and Rye Whiskey is unusual but works remarkably well in combination with Suze (Gentian liqueur) and Aperol. In fact, the Montreal cocktail is one of the best ways to introduce people to Suze.
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In most cases, Canadian Whisky is a blended Whisky made from multi-grains.
At one point, Canadian distillers began adding small amounts of flavorful rye to their mash bills. People came to like it and started demanding the new rye-flavored products.
Over time, people started referring to this new product simply as Rye. Therefore, the terms Canadian Whisky and Rye Whisky described the same thing. -Even though the spirit was made with only a small amount of rye grains.
Ultimately, both terms are now legally the same thing as the country of Canada defined them as synonymous - within its borders, of course. Outside of Canada, the two are not interchangeable.
Suze is a popular representative of French Gentian liqueurs with a bold and distinct taste. The flavor is very vegetal and floral with notes of citrus fruits and Pomelo.
Many people find the taste of Suze too dominant and unusual at first. If you try it neat and also feel that the taste is too unfamiliar, try it in this Montreal cocktail recipe or a White Negroni.