Ingredients 1 1⁄2 oz Gin 1⁄2 oz Triple sec, Cointreau 1⁄2 oz Crème de Violette 1⁄2 oz Lime juice Preparation Shake ingredients over ice, strain into a cocktail glass.
Ingredients 2 oz. gin ¼ oz. dry vermouth ¼ oz. créme de violette ¼ oz. absinthe or absinthe substitute 2 dashes orange bitters Lemon twist Preparation Combine ingredients in a mixing glass, fill with cracked ice, stir briskly for 30 seconds, strain into a chilled glass and garnish.
Ingredients 2 oz gin 1/2 oz creme de violette 1/2 oz fresh lemon juice lemon twist Preparation Combine all ingredients in cocktail shaker with ice. Shake, strain into a coupe or martini glass, garnish with lemon twist.
Ingredients 2 ounces gin 1/4 ounce maraschino liqueur (preferably Luxardo) 1/2 ounce lemon juice 1/4 ounce crème de violette (or 1/4 ounce simple syrup) Garnish: brandied cherry (preferably Luxardo) Preparation Combine all ingredients in cocktail shaker, shake with ice. Strain into cocktail or coupe glass, garnish with cherry.
Ingredients ¾ oz. dry gin ¾ oz. Cointreau ¾ oz. Cocchi Americano ¾ oz. fresh lemon juice Scant teaspoon absinthe Preparation Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe. The New York Times
Ingredients 1 ounce gin 1 ounce Campari (Gran Glassico Bitter can also be used) 1 ounce sweet vermouth, such as Carpano Orange twist, for garnish Preparation Place a cocktail or Old Fashioned glass in the freezer to chill. Combine the gin, Campari, and sweet vermouth in a cocktail shaker and fill it halfway with ice. …
Ingredients 1 ounce gin 1/2 ounce Campari 1 1/2 ounces pink grapefruit juice Preparation In a shaker or large glass, combine ingredients and stir well to combine. Strain into a cocktail coupe or over ice in a cocktail glass. Garnish with a bit of peel or a cherry or nothing at all. Running with Tweezers
The Corpse Reviver #2, tweaked by yours truly. Ingredients 2 oz. gin (pref. citrusy, like Plymouth or Bluecoat) 1 oz. Lillet blanc 3/4 oz. lemon juice dash bitters Preparation Shake with ice, strain into a martini glass, serve with a lemon wheel. Charles Pence
Ingredients 2 oz. gin 1/2 tbsp. simple syrup 1/2 oz. lemon juice champagne Preparation Mix the first three ingredients (or shake with ice), pour into champagne flute. Top with champagne. Esquire
Ingredients 2 dashes absinthe 1 ounce dry vermouth 2 ounces gin 1 mint leaf Preparation Shake liquid ingredients well with ice and strain into a chilled coupe. Garnish with mint leaf. Rosie Schapp, New York Times