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7 BEST GIN COCKTAILS (and How to Make Them with 10 Ingredients!) – VOL. 1

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– Hi everyone, welcome back to the cocktail vlog. Today I’m gonna show you how to make seven gin cocktails. So, this particular list was voted by you guys, there was actually too many cocktails, so this is only volume one, I’m probably gonna do a second and a third volume so make sure you’re subscribed if you aren’t already, so that you don’t miss out on future videos.

So, the first gin based cocktail is the Aviation. The Aviation was one of the most popular searched cocktails back in 2013, it’s been printed in numerous cocktail books, many of which excluded the Creme de Violette as that liqueur was largely unavailable in the States until recent years. So, start off with your London Dry Gin, some people call for a Plymouth’s gin, I thought I’d use the Aviation because it’s aptly named for this particular cocktail, the Aviation. So start off with sixty mils, two ounces, add that straight into your shaker.

Followed by fifteen mils, half an ounce of your maraschino liqueur. And three quarters of an ounce, twenty two point five mils of fresh lemon juice. And lastly, the Creme de Violette. Just one bar spoon, five mils. And this is gonna give the drink a nice purple hue to it. Then fill your cocktail shaker with ice and give it a quick shake. And straight into your chilled coupe glass. And for garnish, if you prefer, you can either do a citrus twist or drop a maraschino cherry in it, considering it’s got maraschino liqueur in it.

There you have the Aviation. So, onto cocktail number two, the Tom Collins. It’s a classic cooler served using old Tom gin. It’s really easy to riff and add flavors such as elder flower, litchi liqueur, or use fresh fruit and syrups. And some recipes call for a dash or two of bitters, but today I’m gonna omit that and this one is simply built.

So, start with your old Tom gin, sixty mils two ounces and add that straight to your glass. Followed by twenty two point five mils of fresh lemon juice, so three quarters of an ounce. And fifteen mils, half an ounce of your one to one sugar syrup. Then fill your high ball with ice. And add a dash of soda. Just add about sixty mils and then just give it a real quick stir. And then garnish with a wedge of lemon and a maraschino cherry. So, there you have the Tom Collins. Onto cocktail number three, the Basil Smash. So, back in the mid two thousands, a German bartender created the Basil Smash. A herbaceous gin sour recipe. So third cocktail in a row that calls for sixty mils, two ounces of gin. So, for this particular one, the Basil Smash I’m gonna be using Antipodes, it’s got citrus and floral notes to it so I think that’ll go really well with the basil and obviously the lemon juice and citrus that’s in the cocktail.

Add that straight into your cocktail shaker, followed by fresh lemon juice and sugar. In equal parts, twenty two point five mils or three quarters of an ounce. And again, this is just the same one to one sugar syrup. Then add your basil, about five or six leaves. I usually, depending on the size of the leaves obviously, I usually just give them a tear and throw ’em straight in. Now, when you add ice into that shaker and give it a shake it’s gonna bruise and impart those herbal notes on the drink Add your ice and then give it a good shake. Fill your old fashioned glass with ice, and strainer over the top.

In most of my videos I don’t double strain, a lot of people swear by it but in this particular one I actually do quite like the little bits of basil that make it into the drink. So as you can see, it’s got this nice green color to it. And then garnish with a basil sprig. There you have the Basil Smash. Next up, cocktail number four is the Gin Bramble. So back in 1984 a London bartender, Dick Bradsell tweaked a classic gin sour by adding Creme de Mure, which is a blackberry liqueur. Feel free to tweak this by adding a jam, whether it be blackberry, raspberry, strawberry, whatever you have on hand. So, the Bramble. Little did I know, according to Dick Bradsell who is the original creator, it’s just built. Which makes my life a little bit easier from now on. So, half fill your double old fashion glass with ice with crushed ice and add forty five mils, one and a half ounces of your preferred gin. Today I’m using signature gin by Twenty Third Street Distillery. It’s made with Riverland citrus, particularly manderines so I think it’s gonna go really quite well with the citrus tones and the blackberry in this cocktail.

Twenty two point five mils of fresh lemon juice, three quarters of an ounce. Followed by fifteen mils, half an ounce of one to one sugar syrup. Doesn’t need a lot because I’m just about to add some more blackberry liqueur, some Creme de Mur, and that’s got quite a bit of sugar content to it. Now, kinda overload your glass with ice, then add twenty two point five mils, three quarters of an ounce of your Creme de Mure, which is a blackberry liqueur. And depending on seasonality of fruit and where you’re located, you can garnish this with some fresh blackberries. Blackberry’s pretty hard to come by where I’m from so I’m gonna utilize some raspberries instead. So there you have the Bramble. Onto cocktail number five, one of my favorites, the Clover Club. The Clover Club is a pre-prohibition cocktail first published in 1901 in the New York Press.

This particular recipe was published in Jeffrey Morgenthaler’s Bar Book. So, for the Clover Club, I’ve chosen to use West Winds which is an Australian dry gin using a few native botanicals. So this particular recipe calls for forty five mils, one point five ounces of your preferred gin. I’ve got about twenty two point five mils or three quarter ounce of fresh lemon juice.

And raspberry syrup. So this is a store bought raspberry syrup, but it is quite natural, like a lot of them you can buy have a lot of preservatives and everything and it’s not quite the same as making it yourself. But I’ll leave the recipe in the description below so you can make it a home. So, same measurement as the lemon juice, three quarters of an ounce, twenty two point five mils.

Because we’re using an egg white as well, you wanna dry shake this cocktail. So that’s half an egg. Just give it a quick shake, it’ll emulsified the egg, Before adding ice and then shaking a second time. Now, straight into your chilled coupe glass. Traditionally this one doesn’t have a garnish, but it’s up to you, if you want you can do a citrus twist or, like I’m gonna do, just some skewered raspberries. So, there you have the Clover Club. And getting close to the end with our gin cocktails, we’re onto a Gin Fizz, a fizz is a sour linked in with soda water. So, start with your cocktail shaker. And add half an egg white. So, this is gonna add a really nice texture to your cocktail This calls for a double shot, so sixty mils or two ounces of dry style gin.

Followed by twenty two point five mils, three quarter ounce of both your fresh lemon juice and your one to one sugar syrup. So, first start by giving it a dry shake. So, for those who don’t know, dry shaking is just shaking without ice. Just be careful ’cause if you are using a warm shaker, there’s no cold ingredients in there, the seal can break quite easily and it can go for it. Then to your cocktail shaker, add ice give it a wet shake and then you can get ready to strain it into your glass. And give it a shake. So, this particular drink isn’t served on ice, so you do wanna make sure that your glass is nice and cold.

Store it in the fridge, and then add about ninety mils of soda water and then strain it into that glass. So pour it nice and slowly, and if you do it right, you should get this really frothy head and… when you keep pouring it should actually be able to stand tall above the glass rim. So you garnish with a lemon twist or lemon wedge, I’m gonna use a piece of dehydrated citrus. And just add it straight on top. There you have your Gin Fizz. And then onto number seven, the French 75. So, the original version of the French 75 calls for cognac but gin is the more common choice nowadays. The French 75 actually only calls for thirty mils, one single ounce of gin. So, today I’m using Prohibition Gin, it’s another South Australian local gin. I’ve chosen this one as it’s got grapefruit notes to it that will part up really well with the citrus notes of the French 75. Then twenty two point five mils, three quarters of an ounce of fresh lemon juice. Followed by thirty mils, a full ounce of your one to one sugar syrup.

And then add the Prosecco. Pour your champagne straight into your cocktail shaker. About sixty to ninety mils, and then just give it a light swirl. Fill your high ball glass with ice, and strainer over the top. And for garnish, a twist of lemon. In my case, I’m just using a dehydrated piece of lemon. So, there you have the French 75. Thanks for watching guys, make sure you comment below and let me know which one is your favorite cocktail out of these seven.

And if you haven’t subscribed, make sure you do because this is only volume one and we’ve got more gin cocktails to come. Thanks for watching and I’ll see you soon for another cocktail video. Cheers..

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