photo courtesy of Hendrick's Gin
Hendrick’s Gin recently wrapped up their Enchanted Forest of Curiosities, but that doesn’t mean the fun needs to end. Ambassador of the Curious & Mixologist for Hendrick’s, Jim Ryan created special cocktails especially for the Enchanted Forest, and we have been provided with the recipes so you can recreate the Forest at home!
Snow Miser’s Cooler
- 1½ parts Hendrick’s Gin
- ½ part St. Germain
- ¾ part Lime Juice
- ¼ part Simple Syrup
- 1½ part Soda Water
- 1 dash Lavender/Spice Bitter
- Cucumber Spear
Mix all ingredients excluding soda water and cucumber spear. Ice, shake well and strain into iced long glass and top with soda. Garnish with cucumber spear and serve in a long glass.
Alaskan Sour
- 1½ parts Hendrick’s Gin
- ¾ parts Yellow Chartreuse
- ½ part Simple Syrup
- ½ part Lemon Juice
- ¼ part Egg White
- 2 dashes Regan’s Orange bitters
Combine ingredients. Dry Shake. Ice and shake well. Double Strain up with lemon twist spritz and discard before serving in martini glass.
Hendrick’s Martini
- 2 ½ parts Hendrick’s Gin
- ½ part Lillet
- Cucumber Slice
Stir ingredients and strain into a martini glass. Garnish with a cucumber slice.
Hendrick’s and Tonic
- 1 ½ parts Hendrick’s Gin
- 3 parts Tonic Water
- 1 dash Orange Bitters
- Cucumber Slice
Pour Hendrick’s Gin into a long glass over ice cubes and fill with tonic water. Stir. Garnish with a slice of cucumber.
Archangel
- 2 parts Hendrick’s Gin
- 1 part Aperol
- Cucumber Slice
- Lemon peel
In a mixing glass, combine ingredients, ice well and stir until well chilled. Strain into martini glass and garnish with lemon peel.
Will ‘o the Wisp
- 2 oz Hendrick’s Gin (2 part)
- 1 oz Lambic Peche Beer/Tarragon simple syrup*
- ¼ oz Green Chartreuse (1/4 part)
- ¾ oz fresh lemon juice (3/4 part)
- Soda Water
- Tarragon sprig
Combine first 3 ingredients in a mixing glass, add ice and shake well. Strain into an iced long glass and top with soda water. Garnish with a tarragon sprig.
*To make: 1 part white sugar, 2 parts lambic peche beer and tarragon. Heat until the sugar dissolves and tarragon steeps into the syrup. Cool and keep cold
High Tea for One
- 2 parts Hendrick’s Gin
- 1 part Lemon Juice
- 1 part Caraway simple syrup*
- ½ part Clementine Juice
- 1 barspoon marmalade
- 2 dashes Peychaud’s Bitters
*to make: place 16 oz of caraway seeds into the pot as you make a simple syrup with 1 part water to 1 part sugar and let sit for 2 hours.
Strain and chill. Serve in teacup.
