LAKESIDE GIN Cocktails
PRETTY EASY
* variation: shake & strain with 2 basil leaves *
GIMLET
2.5oz Lakeside Gin / .75oz Lime Juice / .75 oz Simple Syrup
* variation: shake & strain with 2 basil leaves *
ELDER GIN & TONIC
2oz Lakeside Gin/ .75oz St Germain / .5oz Lemon Juice / top with Fever Tree Tonic Water
SOUTHSIDE
2oz Lakeside Gin / 1oz Lemon Juice / 1oz Simple Syrup / shake & strain with 5 mint leaves
*hard shake with ice, strain optional
GIN MOJITO
2oz SC Lakeside Gin / 1oz Lime Juice / 1oz Simple Syrup / 10 mint leaves
*hard shake with ice, strain optional
BLACKBERRY BRAMBLE
2oz SC Lakeside Gin / 1oz Lemon Juice / 1oz Simple Syrup/ 5-6 muddled Blackberries
*Muddle 5 Raspberries and 1 Thyme sprig, add remaining ingredients. Dry shake (without ice) add ice, shake again. Dust with cinnamon, lemon twist
CLOVER CLUB
1.5oz SC Lakeside Gin/ .75oz Lemon Juice / .75oz Simple Syrup / 1 egg white
*Muddle 5 Raspberries and 1 Thyme sprig, add remaining ingredients. Dry shake (without ice) add ice, shake again. Dust with cinnamon, lemon twist
AT HOME BARTENDER
GRAPEFRUIT COLLINS
2oz Lakeside Gin / .75 oz Aperol / .75oz Giffard Pamplemousse Liqueur / 1oz Grapefruit Juice / .25oz Lemon Juice
GIN SOMETHING
1.5oz Lakeside Gin / 1oz St.Germain / .5oz Lemon Juice / 3 dashes Grapefruit Bitters/ Muddled Cucumber
PEACH NEGRONI
1oz Lakeside Gin / 1 oz SC Peach Vodka / 1oz Campari / 1oz Cointreau
Garnish with a brandy cherry.
LAST WORD
.75oz Lakeside Gin / .75oz Green Chartreuse / .75oz Luxardo Maraschino Liqueur / .75oz Lime Juice
Garnish with a brandy cherry.
AVIATION
2oz Lakeside Gin / .5oz Luxardo Maraschino Liqueur / .75oz Lemon Juice / .5oz Creme de Violette or Parfait Amour
CORPSE REVIVER No.2
Absinthe rinse glass / .75oz Lakeside Gin / .75oz Lillet Blanc / .75oz Cointreau
*shake hard for that frothy velvety texture
PINK LADY
1.5oz Lakeside Gin / .5oz AppleJack Brandy / .75oz Lemon Juice / .25oz Grenadine / 1 egg white
*shake hard for that frothy velvety texture
DIY SYRUPS
* variations: raw sugar
/
demerara substitution
1:1 SIMPLE SYRUP
1c water + 1c Sugar, heated until dissolved.
* variations: raw sugar
/
demerara substitution
* variations: different types of honey have different floral notes. We also like to use a "Hot Honey" for a spicy little zip as a fun cocktail iteration. The same 1:1 ratio applies to maple syrup and the like.
1:1 HONEY SYRUP
1/2c water + 1/2c Honey, heated until fully integrated
* variations: different types of honey have different floral notes. We also like to use a "Hot Honey" for a spicy little zip as a fun cocktail iteration. The same 1:1 ratio applies to maple syrup and the like.
1:1 FLAVORED / SPICED SYRUPS
1c water + 1c Sugar, heated until dissolved - with the simple addition of whatever you want to add for a specific flavor. Such as, a cinnamon stick, Allpsice Berries, Star Anise, Black Peppercorns, fresh Ginger, or Citrus peels.
Then press through a sieve or wire strainer with the back of a spoon to separate solids. Often, you'll need to do this step twice if you want to eliminate all solids.
1:1 FRESH BERRY SYRUPS
1c water + 1c sugar, heated until dissolved - with the berry addition of your choice. A good rule is: the softer the berry, the faster it'll break down.
Then press through a sieve or wire strainer with the back of a spoon to separate solids. Often, you'll need to do this step twice if you want to eliminate all solids.
SECONDARY STRAIN
cheesecloth / "nut milk bags" / coffee filters work best for a really clean secondary strain. There's nothing quite like fresh raspberry syrup in a cocktail, so undoubtedly worth the effort for that delicious payoff.
- - - -
CORDIALS
are in the same syrup family, but our base recipe becomes a 1:2:1 ratio. 1c water + 2c sugar + 1c fresh juice.
We'll still make a simple syrup, but use 1c water + 2c sugar, heated until dissolved with lemon peels. Then strain out the peels, and add 1c fresh lemon juice. Stir into your mix and funnel into a jar when mostly cooled. Keep refrigerated for up to 3 weeks.
LEMON CORDIAL
(will be the base example here for any citrus cordial.)
We'll still make a simple syrup, but use 1c water + 2c sugar, heated until dissolved with lemon peels. Then strain out the peels, and add 1c fresh lemon juice. Stir into your mix and funnel into a jar when mostly cooled. Keep refrigerated for up to 3 weeks.
1:2:1 STORE-BOUGHT JUICE CORDIALS
1c water + 2c sugar, heated until dissolved. Then add 1c of your apple juice, pineapple juice, watermelon juice, whatever tickles your fancy. We don't often make these, as we prefer the elevated flavor of freshly juiced produce, but great for batching in bulk for large amounts of people.