2 ounces gin
1/4 ounce dry vermouth
1/4 ounce absinthe or pastis (Pernod)

Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.

Via http://www.seriouseats.com/recipes/2011/02/the-obituary-cocktail...

2 tbsp Tanqueray No. 10 Gin
1 tbsp Amontillado Sherry
1 tbsp tomato juice
Juice of half a lemon
A few dashes Worcestershire sauce
2 dashes Tabasco
Pinch celery salt
Salt and pepper to rim the glass
Slice of lemon and a cherry tomato to garnish

Shake all ingredients with ice, rolling to combine.

Rim martini glass with salt and pepper.

Strain the cocktail into the prepared glass. Garnish with a small slice of lemon and a cherry tomato.

Via http://www.supergoldenbakes.com/2014/08/cocktail-friday-la-tomat...

This rather complicated drink nonetheless is amazingly tasty. Would be great as a "foam" on top of a G&T.

2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 egg white
1 ounce heavy cream
1 dash orange bitters or 1/2 teaspoon orange flower water (A. Monteux in a little blue bottle comes recommended)
about 2 ounces of seltzer (optional)

Put your serving glass and the bottle of your whipped cream maker in the freezer to chill.

2 ounces genever or gin
1 ounce sweet vermouth
1/4 ounce maraschino liqueur
Dash of Angostura or orange bitters
Lemon twist for garnish

Stir or shake ingredients with ice, strain into a cocktail glass and garnish. Sub in genever for something even closer to a Manhattan (hat tip to TheGinisIN, with more good reference on the history of the drink here: http://www.foodrepublic.com/2012/10/12/martinez-cocktail-recipe

2 oz Gin
¾ oz fresh lemon juice
¾ oz honey syrup (use equal parts honey and warm water)

Shake ingredients together with ice, strain into a chilled coup or lowball, garnish with a twist of lemon

The honey and lemon were originally meant to mask the funk of this prohibition-era, bathtub-gin cocktail, but it turns out they're also just good ideas. More history: http://www.pbs.org/food/recipes/bees-knees-cocktail/

DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple. While the original uses bourbon, I prefer the gin version.

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
2-3 oz of gin - and, for DC's own drink, use Green Hat, DC's own gin.
fill the glass with sparkling mineral water (pellegrino works well)

This is basically just a Tom Collins with a bit more Thai flavorings incorporated.

• 2 parts dry gin
• 1 part lime juice
• Dash lemongrass syrup
• Dash lemon bitters
• Chilled carbonated water to taste

Mix in a highball glass with ice, top with soda water, garnish with a twist of something citrus or lemongrass spear and serve.

A cousin of the dark-and-stormy, the dark-and-sandy is what happens when media frenzy meets frankenstorm.

In a lowball with ice, mix:

Juice of half a lime (or one key lime)
2 shots of gin
Top with ginger beer

This recipe comes as a way to use Lillet Blanc after a Vesper, originally from Todd Thrasher of Restaurant Eve, via http://backyardbartender.blogspot.com/2011/05/blanc-lillet-blanc...)

10 basil leaves
3 ounces Lillet Blanc
1/2 oz gin
1 oz simple syrup

In a shaker, lightly muddle the basil leaves. Add the Lillet, gin and simple syrup and fill the shaker with ice. Shake and strain into a cocktail glass. Sip lovingly. Don't forget to store your Lillet in the fridge after you're done - it'll keep longer than way. (It is wine, after all.) Cheers.

http://www.nytimes.com/recipes/12517/Emperorrsquos-Garden.html

INGREDIENTS

1 cup thinly sliced rhubarb
1 cup sugar
5 Thai basil leaves; more for garnish
1 teaspoon seasoned rice wine vinegar
1 1/2 ounces gin
3/4 ounce lemon juice.
PREPARATION

1.
Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
2.

This is otherwise known as the true James Bond martini;

<

blockquote>
"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.

Infuse the gin (or vodka) with 1 Tbsp dried mate tea using nitrogen cavitation. Allow to degas.

Make a martini

The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia (http://en.wikipedia.org/wiki/French_75_(cocktail) ) or an updated version (featuring local gin from Catoctin Creek here: http://goodbooze.wordpress.com/2011/12/30/the-friday-tipple-midn...

I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

• 1.5 oz. Gin
• 1 t orange blossom honey or a simple syrup

I finally got my hands on a Douglas Fir Eau-de-vie from Oregon's Clear Creek Distillery. I've been lusting after this since Adam Bernbach over at Proof managed to craft a cocktail for me that followed my directions (so botanical it tastes like a pine tree) but still tasted good. Now I have to start re-creating that concoction.

DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple.

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
2-3 oz of rye or bourbon
fill the glass with sparkling mineral water (pellegrino works well)

Enjoy.

2 parts gin
1/2 part cointreau

Poor alcohol over ice in a low tumbler, stir. Optionally, add lemon juice. Garnish with lemon twist

2 parts gin or vodka
1 part freshly squeezed lemon juice
drizzle of sugar syrup
A dash of lemoncello (optional)
Citrus bitters (optional)
chilled carbonated water to taste

Mix the gin, lemon juice and sugar syrup in a highball glass with ice, top up with soda water, garnish and serve.

Garnish with a citrus wedge or cherry