50ml Bombay Sapphire, 25ml good quality cloudy apple juice, 5ml MARTINI & Rossi Extra Dry Vermouth, 15ml home-made Twining’s Earl Grey tea sugar syrup (see below for recipe in Sam’s Top Tip)
3 ounces Plymouth Gin, 1 ounce premium vodka (such as Aylesbury Duck), ½ ounce Lillet Blanc, 1 lemon
40 ml Gin, 15 ml Limoncello, 80 ml Pomegranate Juice, 15 ml Pineapple Syrup, Ice, Carnish Lemon Thyme
1¼ cups chilled gin, 1 cup chilled fresh lemon juice, ½ cup sugar, 2 lemons, cut into wedges, 1 mango, cut into ½-inch wedges, ½ English hothouse cucumber, thinly sliced, 6 sprigs mint, 1 4-inch piece ginger, peeled, thinly sliced, 1 cup fresh raspberries, 1 cup fresh strawberries, hulled, quartered, Club soda (for serving), 5 grinds of Cubeb Berries (can be replaced with black pepper), 1x short squeeze of Heinz Tomato Ketchup, pinch celery salt, 1 pinch Malden smoked sea salt
50ml Bombay Sapphire, 15ml Martini and Rossi Bianco Vermouth, 10ml Bottlegreen elderflower cordial, 2 lime wedges freshly cut and squeezed, 75ml Fever-Tree ginger ale, 1 freshly mandolined ginger root, 1 large mint sprig, Good quality cubed ice
½ cup apple cider vinegar, ¼ cup red wine vinegar, ¼ cup unseasoned rice vinegar, ¼ cup white wine vinegar, ¼ cup sugar, 4 teaspoons kosher salt, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds, 1 tablespoon juniper berries, ⅛ teaspoon crushed red pepper flakes, 1 garlic clove, halved, 1 bay leaf, 1 pound small pearl onions, peeled, trimmed, 8 ounces gin (preferably Beefeater), 2 ounces blanc vermouth (preferably Dolin), 2 ounces dry vermouth (preferably Dolin)
45 ml Gin, 45 ml Pavan Liqueur, 30 ml Rhubarb/Vanilla Syrup*, 1 Egg White, 30 ml Lemon Juice, 3 drops Rosewater, 2 dashes Plum Bitters, Garnish: Dried Rose Buds
60 ml Gin, 60 ml Galliano Liqueur, 30 ml Suze Liqueur, 30 ml Elderflower Syrup, 60 ml Tangerine Juice, 1 Egg White, 30 ml Lemon Juice
30 ml Gin, 30 ml Rose Liqueur, 22 ml Lemon Juice, Champagne, Garnish: Rose
2 ounces gin, ¾ ounces Génépy des Alpes, ¾ ounces fresh lemon juice, Lemon twist (for serving),
50ml Bombay Sapphire, 85ml good quality cranberry juice, 15ml Orgeat almond syrup (contains nuts) – can be purchased from any good coffee shops, 1x lemon wedge (cut in half)
500 g Sugar, 500 ml water, 25ml Pink Grapefruit Juice, 15 ml Vanilla Sugar Syrup, 50 ml Gin, Pink Grapefruit Peel
45mL Aviation Gin, 20mL Maidenii Dry Vermouth, 20mL Lemon Juice, 15mL Sugar Syrup, Angostura Bitters, 4-5 Strawberries, Egg White, Soda
30ml Gin, 15ml Elderflower Liqueur, 15 ml Hibiscus Simple Syrup, 15 ml Lime Juice, Pineapple Hard Cider, Blackberries, Lime Zest
Any type of chili, Fresh Lime Juice - to taste (approx 1/8 to 1/4 of a lime), Gin - 1 to 2 ounces, Ice, Tonic - to top off, Salt - optional
4 mint leaves, plus mint sprig for serving, 1 ounce simple syrup, 2 ounces gin, 1 ounce fresh lemon juice, Club soda (for serving)
2 ounce Gin, 1 ounce Lemon Juice, 0.75 ounce Simple Syrup, 1 ounce Soda Water, 1 ounce Egg White (optional),
45mL Gin, 15mL Fresh Lemon Juice, 15mL Orgeat, 7.5mL Passionfruit, 7.5mL Falernum
1/2 bottle of white wine, 2 ounce Germain Eledflower Liqueur, 1 ounce Martin Miller's Gin, 2 slices lemon, 2 slices lime, seasonal fruit
2 ounces gin, 1 ounce Campari, ½ ounce fresh lemon juice, ½ teaspoon finely grated fresh ginger, 5 ounces original kombucha, chilled
¼ fennel bulb, untrimmed, coarsely chopped, 1 375-ml bottle dry vermouth (preferably Dolin), 1 large rhubarb stalk, thinly sliced, plus more, shaved, for serving, ½ cup sugar, ¾ cup fresh lemon juice, ¾ cup gin (preferably Fords)
1 1/2 oz Martin Miller's Gin, 3/4 oz rhubarb shrub, 2 oz Cava or sparkling white wine
50 ml gin, 100 ml Tomato Juice, 10 ml Manzanilla Sherry, Lemon Juice, Pinch of salt, black pepper, 3 dashes Worchestershire Sauce, 2 dashes Hot Sauce, "Pea Sized"amount of wasabi paste
1/4 cup (2 ounces) gin, 1 dash (3 to 4 drops) orange blossom water, 1 large egg white, 1 tablespoon (1/2 ounce) half-and-half, 1 tablespoon (1/2 ounce) fresh lemon juice, 1 tablespoon (1/2 ounce) fresh lime juice, 1 tablespoon (1/2 ounce) simple syrup, 1 cup ice cubes
50ml Bombay Sapphire, 25ml freshly squeezed orange juice, 10ml orange blossom honey syrup (mix 1 part honey with 1 part hot water), 100ml Fever-Tree elderflower tonic water
2 inch Orange Rind Strip, 1 Tsp. Sugar, 1 Tbsp. Cranberries, Ice Cubs, 3 Tbsp. Gin, 1 Tbsp. Orange Juice, 1/4 cup Tonic Water
22 ml Gin, 22 ml Apple Brandy, 22 ml Lemon Juice, 15 ml Amerol, 1 egg white, 15 ml Green Chartreuse
45 ml Gin, 15 ml Green Chartreuse, 15 ml Ancho Chile Liqueur, 15 ml Lemon Juice, 22 ml Brown Sugar Simple Syrup, 3 dashes Aromatic Bitters, Garnish: Candied Jalapeño in Chartreuse
15 ml Gin, 30 ml Rum, 22 ml Simple Syrup, 22 ml Lime Juice, Guava, 2 Drops Saline, 3 Drops Rose Water, Egg Whites
2 drops Grenadine, 1 3/4 ounce Gin, 2 drops Absinthe, 1 ounce Orange juice
50ml Bombay Sapphire, 25ml good quality cranberry juice, 15ml St-Germain Elderflower liqueur, 15ml freshly squeezed lime juice (approximately the juice of ½ a lime),
15 ml Midori, 45 ml Gin, 5 ml dry vermouth, 2 tablespoons (1 ounce) seltzer
50ml Bombay Sapphire, 100ml Fever-Tree Mediterranean tonic water
2 ounce Gin, Tea infuser, 1/2 ounce Simple Syrup, Ice, 5 ounce Tonic
50ml Bombay Sapphire, 100ml Fever Tree ginger beer, 1 dash Angostura Bitters
60mL London Dry Gin, 22.5mL Fresh Lime Juice, 22.5mL Sugar Syrup, 4 Drops of Rosewater, 3 Drops of Angostura Bitters, Cucumber, MInt, Pinch of Salt
3 juniper berries, 1 lime wheel, 1 lemon verbena leaf, 1 strip lemon zest (removed with a vegetable peeler), 1½ ounces gin (preferably Hendrick's), 3–4 ounces tonic water
2 cups gin, 8 cups Ruby Red grapefruit juice, 1 bottle champagne or a white sparkling wine, thyme sprigs, optional garnish, frozen grapefruit wedges, optional garnish
50ml Bombay Sapphire, 10ml St-Germain Elderflower Liqueur, 100ml Fever-Tree Elderflower tonic water
8 sprigs fresh mint, 1/2 ounce Sugar, 1 ounce fresh lime juice (about 1 lime), 2 ounces gin, Fill with Jamaican style ginger beer
100ml Heston from Waitrose Earl Grey & Lemon Gin, 1 lime, sliced, 2 sprigs fresh rosemary, 2 sprigs fresh mint, 8 juniper berries, 1 lime, zest and juiced, 8 picked fresh rosemary leaves, 8 fresh mint tips, 240ml pink grapefruit juice, strained (from approximately 2 grapefruits), 440ml ginger beer
1.5 oz. Gin, 1 oz. Lemon juice, 5 oz. Chamomile tea syrup, 5 oz. Benedictine, 5 dashes of Bittermens Boston bitters, A bottle of dry cider, Apple slice, 5 mint leaves
45mL Gin, 22.5mL Fresh Lemon Juice, 22.5mL Sugar Syrup, 22.5mL Creme de Mure (or substitute with Chambord),
35 ml Gin, 15 ml Edelflower Liqueur, 15 ml Lime Juice, Tonic Water, Basil Leaf: garnish
75 ml Water, Pomelo Juice: 2 packs of 1 L powdered juice, 250 ml Gin, Ice
1 ounce Gin, 1 ounce Orange Juice, 1 ounce Lemon Juice, Dash of Grenadine
25mlMartini & Rossi Rosso Vermouth, 50mlBombay Sapphire, 75ml Fever-Tree Lemon tonic water
2 oz. Hendrick's Gin, 6 oz. Tonic Water, 12 Slices Cucumber
50 g fresh ginger, 50 g caster sugar, 50 ml warm water, 50 ml ginger syrup, 50 ml lemon juice, 35 ml gin, Ice cubs
10 g Stevia powder, 100 ml boiling water, 2 limes, 1 teaspoon citric acid, 50 ml Gin, 15 ml lime cordial
50ml Bombay Sapphire, 15ml freshly squeezed lemon juice, 40ml good quality pineapple juice, 15ml good quality peach liqueur,
2 ounces London dry gin, ¾ ounce fresh lemon juice, ¾ ounce simple syrup, 2 ounces Champagne, Long spiral lemon twist (for serving)
60 ml Gin, 22 ml Lavender Syrup, 22 ml Yuzu Juice, 15 ml Luxardo Maraschino liqueur, Garnish: 3 Viola Flowers
60mL Gin, 30mL Fresh Lemon Juice, 22.5mL Sugar Syrup (1:1), Angostura Bitters
1½ ounces Tanqueray gin, 1½ ounces Noilly Prat dry vermouth, 1 dash orange bitters, 1 lemon
1 1/2 oz Edinburgh Gin, 1/2 oz Yellow Chartreuse, Zirbenz Pine Liqueur, 1/2 oz fresh lime juice, 1/2 oz simple syrup
45mL Gin, 15mL Elderflower Liqueur, 15mL Fresh Lemon Juice, 15mL Sugar Syrup, Soda, Cucumber
250 g Caster Sugar, Zest of five lemons, 250 ml fresh lemon juice, 700 ml gin, A drop of Rose Water
45 ml Jenever Gin, 30 ml Simple Syrup, 3 Lime Wedges, Barspoon Brown Sugar, 8 Mint Leaves, Sparkling Water, Garnish: Mint Sprig
45 ml Gin, 15 ml Lemon Juice, 45 ml Beet Juice, 3-4 Bar spoons Yogurt, 7.5 ml Simple Syrup, 2 Bar spoons Pressed Ginger Juice, Lemon Peel, Mint
450 g Sloe Berries, 250 g Caster Sugar, 700 ml Gin, Seal Jar, garnish with celery
1 English hothouse cucumber, 4 ounces gin, 2 ounces simple syrup, 16 ounces dry Prosecco or other sparkling white wine, Club soda
60 ml Gin, Splash Simple Syrup, Splash Sparkling Water, 1/4 Cucumber, Juice of 1/4 of a Lemon, 4 Mint Leaves, Garnish: Cucumber Wheel/Mint Sprig
1 English hothouse cucumber, 5 kaffir lime leaves or four 2-inch strips lime zest, 2 teaspoons raw sugar, 4 lemon wheels, divided, 4 ounces gin, 1 ounces fresh lime juice, Club soda (for serving)
2 ounce gin, 1.5 oumnce cranberry juice, Splash sweet vermouth, 0.25 ounce fresh lime juice,
1 part Coffe, 8 part Water, 2 tbs sugar, 1 tbs hot water, 2 ounces of bourbon, 1 teaspoon of each, vanilla and almond extract
50ml gin (GF recommends Sipsmith London Dry), 10ml lemon juice, 5ml grenadine (or raspberry syrup), 10ml Sweet Vermouth, Handful of fresh raspberries, 1 egg white, Raspberry to garnish, Ice
2 dashes orange bitters, 2 dashes angostura bitters, 3/4 ounce fresh lime juice, 3/4 ounce orange liqueur, 2 ounces gin, Ice, Lime wedge for garnish.
60 ml Gin, 45 ml Pomegranate Liqueur, 30 ml Raspberry Syrup, 30 ml Lemon Juice, 1 Egg White, Bougainvillea Flower
1 celery stalk, chopped, 1 tablespoon sugar, 1 ounce fresh lemon juice, 2 ounces gin, Lemon twist (for serving)
50ml Bombay Sapphire Gin, 15ml Chambord black raspberry liqueur, 00ml Fever-Tree lemon tonic water (bitter lemon)
45mL Tanqueray Gin, 15mL Cointreau, 30mL Fresh Lemon Juice, 10mL Grenadine, Egg White
50ml Bombay Sapphire, 10ml Manzanilla dry sherry, 1x lime, lemon wedge – freshly squeezed, 75ml good quality tomato juice, 4x good dashes Lea and Perrins Worcester sauce, 4x dashes Tabasco red pepper sauce (more or less to taste), ¼ tea spoon Colman’s English Mustard, 5 grinds of Grains of Paradise (can be replaced with your favourite pepper variant)
60ml Gin, 1 Tbsp Simple Syrup, Juice of 1 Lemon, Dash Egg White, Blueberries, Garnish: Lemon Peel
15 ml Vodka, 15 ml Rum, 15 ml Gin, 15 ml Tequila, 15 ml Triple Sec, 15 ml Blue Curacao, Top with Red Bull
6 blackberries, 4 oz. Natalie's lemonade, 1-2 oz. gin, Splash of tonic water or club soda, Ice
1oz Gin, 1oz Green Chartreuse, 1oz Sweet Vermouth, 1 dash Orange Bitters, garnish Lemon Twist and Maraschino Cherry
20 ml Fresh Lemon Juice, 1/2 Apricot, 60 ml Gin, 15 ml Chickpea Brine, 20 ml White Miso Syrup, 20 ml White Miso Syrup, 1 pinch Thyme, 15 ml Orange Liqueur, 15 ml Dry Vermouth
6 blackberries, 4 oz. Natalie's lemonade, 1-2 oz. gin, Splash of tonic water or club soda, Ice
2 ounces London dry gin, ¾ ounce fresh lemon juice, ¾ ounce maraschino liqueur (such as Luxardo), Maraschino cherry (for serving)
60 ml Dry Gin, 22 ml Orgeat Syrup, 30 ml Lemon Juice, 2 Dashes Angostura Bitters,
1 ouce gin, 1 ounce Ruby Port, 75 ml lemon juice, 5 ml Cinnabark Syrup, homemade cranberry preserves
2 ounce Gin, 2 ounce Grapefruit Juice, 2 ounce Orange Juice, A Slice of Lime