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FEATURED COCKTAILS

Pear nectar
Cliffton Dry
Garnish with cranberries

21317b

2 oz. Vermouth Royal Extra Dry
2 slices Fresh Ginger
3.5 oz. Ginger Ale

1 1/2 ounces gin, such as G’vine Gin
1 ounce honey syrup (see Recipe Notes)
1 ounce freshly squeezed ruby red grapefruit juice
1 large egg white
1 small wedge of grapefruit, to garnish

GinTastic-Garden-Punch

15 Strawberries (Quartered, Plus Extra for Garnish)
6 Basil Leaves
Juice of 6 Limes
1 1/2 cup Agave Nectar or Simple Syrup
3 cups G’vine Gin
2 cups White Grape Juice

schweppes via Rokz

2 oz. G’Vine Floraison Gin
6.8 oz. Fever Tree Indian Tonic Water (1 bottle)
3/4 oz. ginger liqueur
2 dashes of Cardomom Bitters
Cardomom seeds
Candied ginger, for garnish

L-Orangerie

2 1/2 oz Vermouth Royal Blanc
1/2 oz Cointreau
2 Drops Angostura Bitters

Royal-Negroni1

1 1/2 oz Vermouth Royal Rouge
1 1/2 oz G’Vine Nouaison Gin
1 oz Campari

Royal-Cassis1

1 1/2 oz Vermouth Royal Extra Dry
1/2 oz Creme de Cassis
6 oz Soda Water

1 tsp AMARO DELL’ERBORISTA
.25 oz. of HEAVY SIMPLE SYRUP (2 parts sugar / 1 part water)
.25 oz. CRÈME DE FRAISE
.5 oz. LEMON
.5 oz. LEMON CORDIAL
1.75 oz. PARSLEY-INFUSED CAPURRO PISCO

Plum Wine
Peach Schnapps
SHOCHU