This one is for all the gin lovers out there. What I personally love about gin is that it is incredibly light on the stomach. This makes it the perfect drink to have with your meals especially if you’re sampling the food at a new restaurant. And since it’s World Gin Day, we thought it only made sense to put together a list of gin cocktails from a few talented mixologists that you’ll definitely want to bookmark for later. Read on and try these to impress your friends when they come over to chill with you.
Here are 5 gin cocktails from our favourite restaurants to get you started:
1) Basil Smash from Silly by Latesh Kotian
Ingredients:-
60ml Bombay Sapphire
15ml acacia honey
10ml fresh lime juice
7-8pcs fresh basil leaves
Method:-
In a shaker combine all the ingredients together and mix well. Pour it into a glass and garnish with some fresh basil sprigs.
2) Cucumber & Basil G&T from 145 by Ishaan Bahl
Ingredients:-
60ml cucumber juice
15 ml cucumber syrup
60ml Gordon’s Gin
3-4pcs fresh basil leaves
90ml tonic water
Method:-
In a shaker combine all the ingredients together and mix well until combined. Pour it into a glass on top of the ice and garnish with fresh basil leaves.
3) A Secret Affair from Butterfly High by Avril Gonsalves
Ingredients:-
50ml Gordons Gin
15ml juniper syrup
40ml fresh tangerine juice
15ml fresh lemon juice
1 egg white, room temperature (preferably organic)
50ml sparkling water
Method:-
In a shaker combine all the ingredients together and mix well until combined. Pour it into a glass on top of the ice and garnish with fresh basil leaves.
4) Citrus Wasabi G&T from Wakai by Peter D’costa
Ingredients:-
60ml gin
2 pcs lemon wedges
2.5ml wasabi paste
30ml orange juice
100ml tonic water
Method:-
In a shaker combine all the ingredients together and mix well until combined. Pour it into a glass with ice and garnish with fresh lime wedges or orange.
5) White Blossom from Yazu by Shitij Harnwal
Ingredients:-
60 ml gin
30 ml elderflower syrup
30 ml fresh lime juice
90-120 ml soda or tonic water
Method:-
Shake and strain. Garnish with burnt rosemary and with some edible flowers
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