This World Gin Day, enjoy your cocktails at home with these easy-to-make recipes curated by Monkey 47, an ultra-premium craft gin from Germany; Diageo India, a portfolio of over 50 local and international iconic spirits, and Stranger & Sons, an Indian company that makes gin at its distillery in Goa.
This year, Diageo India is encouraging people to experiment with their gin drinks by using fresh homegrown garnishes to create a #GardenInMyGlass.
Monkey 47 Gin – 60 ml
Fresh lemon juice – 20 ml
Honey Syrup – 20 ml (15 ml honey mixed with 1 tsp warm water)
Lime (for garnishing)
Fill a cocktail shaker with ice.
Add gin, lemon juice and honey syrup. Shake well.
Strain into a chilled coupe or martini glass.
Garnish with a lime twist.
Tanqueray London Dry Gin – 45 ml
Tonic – 150 ml
Mango juice – 30 ml
Mint spring – 2
Star anise – 1
Raw mango – 2 pieces
Pour the gin and mango juice in a glass and stir.
Tap the mint spring (to release the aroma). Add the star anise.
Fill the glass with crushed ice. Top it up with tonic and stir well.
Garnish with mint spring and raw mango.
Tanqueray London Dry Gin – 60 ml
Cranberry juice – 30 ml
Lime juice – 10 ml
Tonic – 60ml
Soda – 60ml
Add the gin, cranberry juice and lime juice in a glass
Tap the thyme. Fill the glass with ice, top it up with tonic, soda and stir well.
Garnish with a thyme sprig. Pro Tip: You could also freeze some berries and flowers from your garden in ice and add it to make #GardeninMyGlass
Citrusy Sweet Tanqueray
Tanqueray London Gin – 45 ml
Tonic – 175 ml
Lime – 2 slices
Raspberry or any other berry of your choice – 2
How to mix
Add the gin, lime and raspberry to a glass.
Fill the glass with ice, top it up with tonic and stir well.
Garnish with lime and raspberry.
Curry Leaf Gimlet
60ml of Stranger & Sons
15ml of curry leaf cordial (recipe below)
2ml of citric solution (recipe below)
Glass: Coupe/champagne saucer/Nick & Nora
Curry leaf cordial Ingredients:
100 gm sugar
40gm fresh curry leaves (washed)
2gm black peppercorns
1 dried red chilly
Measure all ingredients and mix everything except sugar in a pan.
Put it on a high heat and simmer for five mins to extract flavour.
Add the sugar and stir till dissolved.
Take off heat and let it cool in the fridge for a couple of hours or overnight.
Strain the next day and use for cocktails.
Store in the fridge when not in use. Stays fresh for a month.
Citric Solution Ingredients:
10gms of citric acid crystals (easily available in most general stores. Bluebird brand)
50gms of warm water
Measure the ingredients and mix together.
Stir till the citric acid dissolves. It’s ready to use for cocktails.
Keep stored in a closed container when not in use. Stays fresh for a month.
Keep a coupe for chilling in the freezer and measure all ingredients.
Pour all ingredients in a mixing glass and fill it up with ice.
Stir for a few seconds until amply chilled and diluted. Taste to check if it needs any adjustment.
Strain into the chilled coupe.
Garnish with a toasted curry leaf.
45ml Stranger & Sons
150ml Indian Tonic Water (top-up)
1 slice of ginger
Add Stranger & Sons to a highball glass and fill to the top with ice.
Top up with Indian tonic water and stir briefly.
Garnish with a fresh slice of ginger.