Nothing beats a chilled tall glass of gin and tonic. But on World
Gin Day, started in 2009 by Neil Houston and Emma Stokes and celebrated on the
second Saturday in June, let’s raise the bar (pun intended)! It’s a great day
to celebrate a rich and aromatic spirit with an incredible history—it all
started as genever in The Netherlands. World Gin Day is all about enjoying our
favourite spirit, one that’s easy on the throat, refreshing and relatively
With a bottle of gin in hand and shaker and ice at the ready, all that’s left to do is pick a cocktail to shake or stir in your kitchen. You don’t need the experience or knowledge of a bartender either! So, enjoy your favourite gin, the way you like it:
four-ingredient cocktail is a quintessential end-of-mango-season drink. Made
with dry gin, mango juice and tonic, it’s refreshing and perfect for anyone who
likes a fruit-based cocktail
Mango and Gin
45 ml Tanqueray London Dry Gin
150 ml tonic water
30 ml mango juice
1 star anise
2 pieces raw mango and 2 mint spring, for garnish
1. Add the gin and mango juice to a glass and stir. Then tap the mint spring and add the star anise. Fill the glass with crushed ice, top it up with tonic and stir well.
2. Garnish with mint spring and raw mango pieces.
60 ml Tanqueray London Dry Gin
30 ml cranberry juice
10 ml lime juice
60 ml tonic water
60 ml soda
1 fresh thyme
1. In a glass, add the gin, cranberry juice and lime juice. Tap the thyme, fill the glass with ice, top it up with tonic, soda and stir well.
2. Garnish with a thyme spring.
60 ml Roku gin
10 ml matcha tea
1 egg white
Yuzu wheel, for garnish
1. Add egg whites to the shaker and shake to aerate. Add Roku and Matcha tea and shake.
2. Strain into a chilled martini glass and garnish with a Yuzu wheel.
30 ml Roku gin
15 ml Umeshu
15 ml Campari
orange zest, for garnish
1. Add all ingredients and build. Serve over a large cube of ice in an old-fashioned glass.
2. Garnish with orange zest.
Touch the Sky⠀
This simple cocktail is exactly what you want on a weekend. Make the melon
syrup in advance and this drink becomes a quick cocktail to throw together for
friends and family.
60 ml Hendrick’s Gin⠀
40 ml lemon juice⠀
20 ml melon syrup
3-4 cucumber slices⠀
2-3 mint leaves⠀
1 egg white⠀
1. Muddle cucumber slices in a shaker. Gently smack the mint leaves and drop them in. Add the rest of the ingredients and first dry shake.
2. Add ice and shake again.
3. Double strain into an ice-filled glass and garnish with a cucumber slice and a mint sprig.
Gunga Din by gin-enthusiast John Crean
Crean adds fresh tropical flavour to this gin cocktail. For even more of a minty kick, lightly muddle the leaves in the shaker before adding the ice and gin.
25ml pineapple juice
20ml sugar syrup
20ml fresh lime juice
mint or pineapple leaves, for garnish
1. Shake gin, juice's and syrup in a shaker with ice, fine strain into a chilled glass with ice, top up with tonic and add garnish.
Greater Than Bee’s Knees
The folks at Greater Than gin say that when you only have access to the essentials, this classic cocktail is your best bet. “If you know to make only one cocktail in your life, let it be this one,” they add.
Juice of 1 large lemon
2 tbsp honey
1. In a cocktail shaker filled with lots of ice, pour the gin, lemon juice and honey. Close the shaker and shake hard.
2. Pour into a glass and garnish with a lemon wedge or with a bit of honeycomb
60 ml Stranger and Sons gin
15 ml black cardamom and vanilla cordial
1 bar spoon citric solution
1. In a cocktail shaker filled with ice, pour the gin, cordial and the citric solution. Close and shake vigorously.
2. Serve in a coupe glass.
Beat The Heat
This cocktail recipe by Woodside Inn, Mumbai has everything that you could want in a summer sipper. Muddled with mandarin and basil leaves, the result is a triple threat of bitter, light and herbaceous.
60 ml Bombay Sapphire Gin
1 slice fresh mandarin and half mandarin peel
3 fresh basil leaves
90 ml tonic water
10 ml sweet and sour mix (sugar syrup and lime juice)
4 to 5 ice cubes
1. Take a shaker or tall glass and add all ingredients in it. Muddle it nicely, and then add the gin and ice, and shake well.
2. Strain in a glass. Top it with tonic water and serve
Lam Peak Martini
2 chunks of pineapple, muddled
3 fresh basil leaves
10 ml martini Bianco vermouth
10 ml lemon juice
50 ml Tanqueray No. 10 gin
25 ml fresh passion fruit juice
4 to 5 ice cubes
1. Add ice cubes to the cocktail shaker or tall glass, then add all the above six ingredients and shake well
2. Double strain into a frozen martini glass
3. Garnish it with a basil leaf
40 ml lemongrass flavoured gin
20 ml martini extra dry
40 ml fresh green apple juice
30 ml lime juice
3 to 4 slices of green apple
2 to 3 pieces of lemongrass
Chandon Brut top-up
a dash of soda
rose water spray
15 to 20ml lemongrass sugar syrup (lemongrass soaked in sugar syrup overnight)
few fresh mint leaves
3 cubes ice
green apple fan, for garnish
1. Add the apple chunks and lemongrass in a shaker and muddle it followed with the lime and lemongrass sugar syrup.
2. Add the spirit, Vermouth and a bunch of mint leaves followed by the rest of the ingredients.
3. Next, dd the ice and shake the contents vigorously for 15 seconds.
4. Double strain the mixture in a chilled wine glass.
5. Pour the sparkling wine forming a layer over the contents along with a dash of soda.
6. Spray the cocktail with some rose water to finish it off and garnish with a green apple fan.
With inputs from Sayoni Bhaduri and Annabelle D'Costa
Lead image: Shutterstock