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5 - 7 oz. - Coup

Gin Sour

About The Cocktail

The Gin Sour hails from the original Whiskey Sour, which was first published in 1862 by Jerry Thomas however it could be argued that the first sour was invented much earlier when sailors would incorporate lemon and lime to their drinks to safeguard themselves from scurvy.

Ingredients

  • 2 oz Desgin Gin
  • ¾ oz Lemon Juice
  • ¾ oz Simple Syrup
  • 1 Egg White

Garnish

  • 3 dash Angostura Bitters

Process

  1. Combine all ingredients in tin and hard shake
  2. Empty ice and dry shake
  3. Double strain ingredients into sour glass
  4. Garnish with three drops of angostura bitters
  1. The order in which you dry shake and wet shake will change the resulting consistency of the drink
 
5 - 7 oz. - Coup

French 75

About The Cocktail

Although this cocktail is deliciously light and perfect to sip alongside a rooftop pool, its name actually derives from much sinister origins and was named after the 75-millimeter M1897, a French infantry canon that would deliver toxic gas shells to the fields of World War 1. It was famously sipped by Madeleine Lebeau and her Nazi companion in the Movie Casablanca.

Ingredients

  • 1 oz Desgin Gin
  • ½ oz Lemon Juice
  • ½ oz Simple Syrup
  • 1 splash Champagne

Garnish

  • 1 Lemon Peel

Process

  1. Lightly shake all ingredients in tins.
  2. Pour into coup glass.
  3. Top with champagne.
  4. Garnish with Lemon Peel.
 
4 - 7 oz. - Rocks

Last Word

About The Cocktail

Originating from the Detroit Athletic Clubs of the 1920s, it disappeared from the drinking scene several decades later but not before it was mentioned in Ted Saucier’s book Bottoms Up where Murray Stenson found it and brought to bring it back to life at Seattles Zig Zag Cafe. The cocktails green tint comes from the Chartreuse, a liqueur originally intended for medicine use made from 130 different herbs and flowers made exclusively by Carthusian Monks according to a 400 year old manuscript. For the most part, these monks maintain no contact with the outside world.

Ingredients

  • ¾ oz Desgin Gin
  • ¾ oz Lime Juice
  • ¾ oz Maraschino Liquor
  • ¾ oz Green Chartreuse

Garnish

  • 1 Lime Peel

Process

  1. Combine all ingredients in tin and shake.
  2. Strain into coupe glass.
  3. You aren't supposed to garnish but we like to live on the edge.
 
5 - 7 oz. - Coup

Hanky Panky

About The Cocktail

Originally created for the late Sir Charles Hawtrey, an English actor whose promiscuity was only out weighed by his eccentricities. As a self taught actor, singer and dancer, he famously hated giving autographs and once threw a vase at a nurse from his hospital bed for requesting his signature shortly before his demise. Bartender Ada Coleman named the cocktail after Hawtrey took a sip and exclaimed “By Jove! That is the real hanky-panky!”.

Ingredients

  • 1 ¼ oz Desgin Gin
  • 1 ¼ oz Punt e Mes
  • 1 barspoon Fernet Branca

Garnish

  • 1 Orange Peel

Process

  1. Combine all ingredients in tin and shake.
  2. Double strain into cocktail glass.
  3. Garnish with Orange Peel.
 
3-4 oz. - Martini

Gimlet

About The Cocktail

The first whispers of the Gimlet appeared in 1953 in Raymond Chandlers book ‘The Long Goodbye’. Its name has also been linked to Rear-Admiral Sir Thomas Desmond Gimlette who would add Gin to the Lime juice he’d administer to sailors in order to ward of scurvy. Gin and Navy have a long and complex relationship, the term Navy Strength Gin was actually created after Sailors would test the strength of their alcohol by mixing it with gunpowder. If the gunpowder then refused to light, they then knew that they’d received weak and therefore subpar Gin. You don’t want to come between an Old Salt and his Gin.

Ingredients

  • 2 oz Desgin Gin
  • 1 oz Lime Juice
  • ½ oz Simple Syrup

Garnish

  • 1 Lime Peel

Process

  1. Combine all ingredients in tin and shake.
  2. Double strain into cocktail glass.
  3. Garnish with lime peel on edge of glass.
  4. If you are in the UK then don’t garnish. 1
  1. Shame. It is heresy if you are in the UK to garnish your Gimlet.
 
8 - 10 oz. - Highball

Floradora

About The Cocktail

This cocktail is said to have originated at the Waldorf Astoria and was named after the Florodora, a fictional fragrance from the Broadway place of the same name. This was both a homage to the six starlets of Florodora that captured New Yorks imagination and to its playwright, Jimmy Davis, whose extravagant lifestyle and gambling makes for a story more fascinating then the play itself. The pseudonym, Owen Hall, for which he wrote the play under was actually a pun on ‘Owin All’ alluding to the constant financial debt that he’d accumulate.

Ingredients

  • 1 oz Desgin Gin
  • ½ oz Lime Juice
  • ½ oz Framboise Liquor
  • 1 splash Ginger Ale

Garnish

  • 1 Orange Wedge

Process

  1. Shake Gin, Lime and Framboise together then double strain into Collins glass.
  2. Add ice and top with Ginger Ale.
  3. Garnish with Orange Wedge.
 
8 - 10 oz. - Highball

Tom Collins

About The Cocktail

This refreshing cocktail emerged from the private clubs of London, arriving in New York during the 1850s and was catalogued by Jerry Thomas in his 1876 recipe. It possibly originating from the John Collins cocktail with the substitution of Tom for John occurring on Thomas’s insistence of using Old Tom Gin in his recipe. Tom never actually existed despite the great Tom Collins hoax of 1974 where people were told by their acquaintances that a man by that name had been slandering their reputation at the local bar. When this friend showed up hoping for a confrontation and asked the bartender for Tom Collins, they were instead served this bubbly cocktail.

Ingredients

  • 2 oz Desgin Gin
  • 1 oz Lemon Juice
  • ¾ oz Simple Syrup
  • 1 splash Soda Water

Garnish

  • 1 Lemon Wheel

Process

  1. Build ingredients in Collins glass.
  2. Top off with soda water.
  3. Garnish with lemon wheel
 
4 - 7 oz. - Rocks

Clover Club

About The Cocktail

The Clover Club emerged as a contender from the Private Mens Club of the same name who’d meet at the Bellevue-Stratford hotel in Philadelphia during pre-prohibition times. The cocktail soon faded in obscurity with the demise of the hotel which was plagued by a series of mysterious deaths, later attributed to an outbreak of legionnaires disease at the hotel. However has recently been resurrected with the help of Julie Reiner’s cocktail bar in Brooklyn, which shares the same salutation.

Ingredients

  • 2 oz Desgin Gin
  • 1 oz Lemon Juice
  • ¾ oz Raspberry Syrup
  • 1 Egg White

Garnish

  • 3 Amaro Cherry

Process

  1. Combine all ingredients in tin and hard shake.
  2. Empty ice and dry shake. 1
  3. Double strain ingredients into sour glass.
  4. Garnish with 3 amaro cherries. 2
  1. (The order in which you dry shake and wet shake will change the resulting consistency of the drink)
  2. An even amount of garnish is bad luck. Careful!
 
5 - 7 oz. - Coup

Aviation

About The Cocktail

The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 Recipes for Mixed Drinks.

Ingredients

  • 2 oz Desgin Gin
  • 1 oz Lemon Juice
  • ½ oz Maraschino Liquor
  • 4 drop Crème De Violette 1

Garnish

  • 1 Cherry

Process

  1. Spray coupe glass with Crème De Violette
  2. Add remaining ingredients to shaker and shake
  3. Pour ingredients to coupe
  4. Express lemon zest over then discard 2
  5. Garnish with cherry
  1. Rinsed = When liquid is poured into glass just enough to coat entire inside then poured out.
  2. Expressed = Pinch the garnish with the outside of the skin facing the drink to release the fruits oils.
 
4 - 7 oz. - Rocks

Negroni

About The Cocktail

Named after the original Count Camillo Negroni whose bartender added Gin to his Americano upon the Counts request for a stronger cocktail. While much of the Counts life remains shrouded in mystery, it is known that he travelled to New York at the age of 29 and was a registered Fencing Instructor at an address on Madison Ave.

Ingredients

  • 1 oz Desgin Gin
  • 1 oz Sweet Vermouth
  • 1 oz Campari

Garnish

  • 1 Orange Peel

Process

  1. Stir all ingredients.
  2. Serve in rocks glass.
  3. Garnish with an expressed orange peel.