Classic gin cocktails to try at home

Ahead of World Gin Day on 11 June, we've pulled together some of our favourite gin-based cocktails, which have not only stood the test of time, but are also easier to make at home than you might think.

Feature by Jess Hardiman | 03 Jun 2016

Often it’s the oldies that are the goodies. Untainted by the new-fangled world of molecular mixology and faddy serving vessels (Wellington boots, teapots, bathtubs, etc.), they let the eternal quality of the drink speak for itself.

And they’re not that difficult to make at home, either. In fact, many classic gin cocktails call for fewer ingredients than their contemporary equivalents, making the ingredients easier to source. No excuse.

Making gin cocktails at home – some things to remember:

• Professional equipment like Boston shakers may not be expensive, but if you don’t have anything, improvise: shake cocktails in a jam jar or thermos flask; instead of a 5ml barspoon, just use a teaspoon; use a rolling pin in place of a muddler. It’ll all come out exactly the same.

• Always go fresh. A Jif lemon might seem tempting, but you'll notice the difference if you freshly squeeze your citrus.

Don’t be put off by egg white. It gives shaken cocktails a beautiful, rich silkiness that you’ll miss if it’s not there. Just give it a bit of brute force when shaking up, and the egg white will separate into a neat, foamy layer upon pouring. And, c’mon, we’re all over that raw egg fear now – just buy fresh.

Invest in good glassware. It doesn’t have to cost the world, but beautiful drinks deserve beautiful vessels – or at least matching glassware.

• Make your own sugar syrup. Boil equal parts of sugar and water until the sugar's dissolved, and hey presto! You've got your own sugar syrup that you can keep in a sterilised bottle. If you still can't be arsed, go for a last-resort dollop of jam, honey or any other sweetener you have lying around that'll work with the other ingredients.

How to make: Pink Lady

Photo: Andrew Scottow

Don’t be put off by the sickly, candy-pink hue of this girl: she’s more sophisticated than her outer shell suggests, being a big favourite of the high society ladies of the 1930s.

You’ll need: 50ml gin, a few dashes of grenadine, 1 egg white

Put all the ingredients into a Boston shaker with cubed ice and shake until the tin looks lightly frosted. Strain and pour into a martini glass. 

Negroni

Photo: Geoff Peters

This aperitivo's been dividing opinions since its early days in Florence in 1919, but if you like the refreshing, bitter edge of Campari, then take a bit of time to stir this beauty into perfection. We think it's unbeatable.

25ml gin, 25ml sweet red vermouth, 25ml Campari

Garnish: orange peel

Fill a rocks glass with ice, add the ingredients and then stir, slowly, until the glass is completely chilled. Hold a piece of orange peel lengthways and give it a short, sharp squeeze over the drink to unleash the oils, before popping it in to garnish. 

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Prefer to head out for your gin fix? Our guide to gin in Manchester


Bramble

Photo: Aida Mollenkamp

A great spring drink, the Bramble is an easy drinker that capitalises on the influx of blackberries in our hedgerows.

40ml gin, 20ml lemon juice, 10ml creme de mure (blackberry liqueur), 5ml sugar syrup

Garnish: fresh blackberries and a slice of lemon

Put all the ingredients into a Boston shaker with cubed ice and shake until the tin looks lightly frosted. Strain and pour into a rocks glass filled with crushed ice. Garnish with the blackberries and lemon slice. 

Martinez

Photo: Andrew Scottow

So you could go with a Martini, or you could opt for what's thought to be its precursor, the Martinez, for extra brownie points. 

50ml gin, 20ml sweet vermouth, 10ml dry vermouth, dash of bitters, 5ml maraschino liqueur

Garnish: orange twist

Put all the ingredients into a Boston shaker with cubed ice and shake until the tin looks lightly frosted. Strain and pour into a martini glass and garnish with the orange twist.

Tom Collins

Photo: Barney Bishop

If you're feeling a little uneasy about mixing, then Tom Collins is your guy. Super-simple to make and not dissimilar to a gin and tonic, it just has a slight citrus kick and replaces the familiar tonic with soda water.

50ml gin, 20ml lemon juice, 10ml sugar syrup, soda water

Garnish: lemon slice

Put the gin, lemon juice and sugar syrup into a Boston shaker with cubed ice and shake until the tin looks lightly frosted. Strain and pour into a highball glass filled with cubed ice, top with soda water and garnish with the lemon slice.

Aviation

Photo: Andrew Scottow

Contentious one, this – and certainly not one for anybody who spat out their Palma Violets as a kid... but The Aviation isn't a stone-cold classic for no reason. Give it a chance.

50ml gin, 10ml creme de violette, 15ml maraschino liqueur, 15ml lemon juice

Garnish: maraschino cherry

Put all the ingredients into a Boston shaker with cubed ice and shake until the tin looks lightly frosted. Strain and pour into a chilled martini glass and garnish with the maraschino cherry – either dropped into the bottom of the glass or speared on a cocktail stick. Kitsch-o-rama.


World Gin Day takes place 11 June http://theskinny.co.uk/food