LongDog

Recipes:
• 2 oz gin
• 2 oz 1800® Tequila
• 2 oz triple sec
• 2 oz fresh lime juice
• 2 oz lemonade

Preparation:

Pour the gin, tequila, triple sec and fresh lime juice into a cocktail shaker half-filled with ice cubes. Shake well and pour into a collins glass, unstrained. Leave a little room at the top; fill with the lemonade. Stir briefly, garnish with lime and serve.

Artillery

Recipes:
• 50 cc Gin
• 20 cc Sweet Vermouth
• 2 drops angostura bitters
• Ice cubes
• Lemon Peel

Preparation:

Mix all the recipes in the blender, without the lemon peel. Serve in a cocktails glass.

• 2 ounces London dry gin
• 1 ounce French vermouth
• 1/2 teaspoon Benedictine
• 2 dashes orange bitters

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass and garnish with twist of lemon peel.

• 2 ounces Holland gin
• 1 ounce Italian vermouth
• 1 dash Angostura bitters

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass and garnish with twist of lemon.

• 2 ounces London dry gin
• 1 teaspoon superfine sugar
• 1/2 ounce lemon juice
• 5 ounces Brut champagne

Preparation:

Shake well with cracked ice in a chilled cocktail shaker, then strain into a Collins glass half-full of cracked ice and top off with champagne.

• 1/2 ounce lime juice
• 2 ounces London dry gin
• club soda

Preparation:

Squeeze the lime juice into a Collins glass full of ice. Add the gin, throw in the lime half, and top up with bubbly water of choice. That’s it. Don’t let anybody convince you to put sugar in this. You can use other liquors, adjusting the name accordingly.

• 1 1/2 ounces London dry gin
• 1 1/2 ounces French vermouth

Preparation:

Shake well with cracked ice. Then strain into a chilled cocktail glass.

• 1 dash grenadine
• 1 ounce Pernod
• 1 ounce London dry gin

Preparation:

Pour slowly, in this order — grenadine, Pernod, gin — into an Old-Fashioned glass. Add 2 or 3 ice cubes; serve with stirring rod. Best to let the ice melt a bit before stirring so you can watch the pretty pictures the Pernod makes as it clouds up.

• 2 ounces London dry gin
• 1 ounce dry sherry
• 1 dash orange bitters

Preparation:

Shake the gin,* sherry, and bitters** well with cracked ice, then strain into a chilled cocktail glass.

• 2 ounces sloe gin
• 1/2 ounce lemon juice
• 1 teaspoon superfine sugar
• club soda

Preparation:

Shake well with cracked ice in a chilled cocktail shaker, then strain into a small, chilled Collins glass and fizz to an inch or so from the top — use a soda siphon, if you’re the type to have one, or splash the club soda or seltzer in rather carelessly, so that it foams.