• 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 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.

• 3 ounces London dry gin
• 1 ounce ,
• 1/2 ounce blonde Lillet

Preparation:

Stir the gin and vodka (Russian is best) well with cracked ice, then strain into a large champagne goblet and garnish as per Bond’s instructions.

• 1 1/2 ounces London dry gin
• 1 1/2 ounces Italian vermouth
• 1 teaspoon yellow Chartreuse

Preparation:

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

• 2 ounces London dry gin
• 1 ounce heavy cream
• 1 egg whites
• 1/2 ounce lemon juice
• 1/2 ounce lime juice
• 2 teaspoons superfine sugar
• 2 to 3 drops orange flower water

Preparation:

Combine in a chilled cocktail shaker with plenty of cracked ice, then shake viciously for at least one minute — preferably two — and strain into a chilled Collins glass. Top up with cold seltzer or club soda.

• 2 ounces London dry gin
• 3/4 ounce orange curacao
• 3/4 ounce lime juice
• 1 dash Angostura bitters
• 1 dash orange bitters

Preparation:

Shake well with cracked ice, then strain into a chilled cocktail glass. (You can substitute Grand Marnier for orange curaçao.)