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Spring Gin Cocktail Recipes

Miller Red Riding HoodSpring is finally here so let’s lift glass and toast to the sun and warm weather ahead. Just in time for spring entertaining, our friends at three of New York City’s top cocktail bars are sharing their favorite easy-to-replicate signature cocktail recipes featuring Martin Miller’s Gin. (While these recipes call for Martin Miller’s Gin, you can substitute your favorite gin.)

Thanks to Ovest, Hundred Acres, and Bannon’s for sharing these recipes.

Red Riding Hood

Recipe courtesy Ovest, 513 West 27th Street, New York, New York
by Bar Director and Mixologist, Enzo Cangemi

Editor’s note: This recipe calls for Combier pomplemousse rose, a fruit liqueur made with grapefruit.
* 5-6 chunks red bell pepper

* 2 bar spoons ginger marmalade
* 1/2 ounce lemon juice
* 1/2 ounce Combier pomplemousse rose
* 2 ounces of Martin Miller’s Gin (or other gin)
1. Muddle the red bell pepper with the lemon juice and ginger marmalade.
2. Add the gin and pomplemousse rose and shake with ice.
3. Double strain into a coupe.
4. Garnish with a slice of bell pepper.

 

Miller’s CrossingMiller's Crossing next to bottle of gin

Recipe courtesy Hundred Acres, 38 Macdougal Street, New York, New York

* 2 1/2 ounces Martin Miller’s Gin (or other gin)
* 2 basil leaves
* 1 slice jalapeno
* 1 ounce simple syrup
* 1/4 ounce lime juice

1. Lightly muddle the basil, jalapeno and simple syrup.
2. Add the gin and ice a stir thoroughly.
3. Strain and serve in a Martini glass.
4. Garnish with a slice of jalapeno.

 

 

 

 

 

Basil B. Bennett Basil B. Bennett next to Miller's Gin Bottle

Recipe courtesy Brannon’s, 119 Essex Street, New York, New York
by Mixologist, Michael Manjon

Editor’s note: This recipe calls for Bitterman’s Celery Shrub Bitters, but you can substitute any celery bitters you like.
* 2 ounces Martin Miller’s Gin (or other gin)

* 3/4 ounce Mike Manjon’s basil syrup (recipe follows)
* 3/4 ounce fresh lime juice
* 3 dashes Bitterman’s Celery Shrub Bitters

Directions:
1. Combine all ingredients in a shaker with ice, shake, strain and serve up in a Martini glass.
2. Garnish with micro-basil.
For Basil Syrup:
* 4 cups of basil
* 3 cups of water
* 2 cups of sugar

For syrup:

1. Add the basil to the water and boil at medium heat until the liquid is reduced to two cups.
2. Strain out the leaves and mix the basil water with two cups of sugar.
3. Bring the mixture to a boil, stirring until the sugar is dissolved.
4. Allow the mixture time to chill and store in refrigerator.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.