Join us as we tell stories about the wacky adventures of prohibition-era Congressmen and how the dirty French and pirates played crucial roles in the history of gin. Along the way, we'll have a variety of gin cocktails from light to boozy, but always delicious.
Summer in the City
1.5 oz American-style gin
.75 oz lemon juice
.75 oz basil syrup (recipe below)
.25 oz ginger syrup (recipe below)
3.75 oz club soda
Chill all ingredients. Shake all ingredients except club soda without ice. Add all ingredients to ice-filled collins glass. Stir.
.5 cups Cane sugar
.5 cups water
.5 cups packed fresh basil leaves
Add sugar to water and heat, stirring until the sugar is dissolved. Add the basil leaves and steep in hot simple syrup for 15 minutes.
24 oz ginger root
1 cup superfine sugar
Grate the ginger, wrap it in a cheesecloth, and squeeze out the juice. This should yield .5 cups. Add the ginger juice and sugar to a blender and blend until sugar is dissolved.
.75 oz gin
.75 oz green chartreuse
.75 oz maraschino liqueur
.75 oz lime juice
Shake ingredients with ice. Strain into coupe.
Ramos Gin Fizz Float
2 oz gin
.5 oz lime juice
.5 oz lemon juice
.25 oz vanilla syrup (recipe below)
1 oz cream
1 egg white
6 drops vanilla extract
2 drops saline
Bourbon caramel (recipe below)
Dry shake all ingredients except club soda, ice cream, and caramel. Add ice and shake again. Pour into Collins glass and let rest about a minute for foam to float to the top. Slowly add club soda until foam runs over the edge of the glass. Add straw. Scoop 3 small balls of ice cream on top of the foam and drizzle caramel over it.
2 cups water
2 cups sugar
1 vanilla bean
Split the vanilla bean lengthwise and add it to the saucepan. Heat the water and stir in the sugar until dissolved. Simmer gently for 4 minutes then remove from heat. Cover and let stand overnight.
Make caramel. Add bourbon to taste.