The Shanty’s False Future cocktail (by Marissa Mazzotta, bar director at The Shanty) is made by mixing 1 ounce each of Perry’s Tot Navy Strength Gin and Svöl Swedish-Style Aquavit, plus a 1/2 oz. each of sage-infused Lillet and Dolin dry vermouth. Stir all ingredients with ice, strain, and serve in a coupe glass with a caperberry garnish.Courtesy of The Shanty
Say You’ll Be There is a cocktail created by Ally Marrone atGrand Army. To make it, stir together 2 dashes orange blossom water, 3/4 oz. each of Dolin Blanc and Campari, and 1 1/2 oz. cantaloupe-infused gin. Serve in a double rocks glass with a big cube and a grapefruit twist.Joanna Lin for Campari
This Kelp Martini recipe calls for 2 1/2 oz. Las Californias Nativo, 1/2 ounce Lo-Fi Dry Vermouth, and 2 dashes black lemon bitters. Add all ingredients into a mixing glass with ice cubes. Stir well, and strain into a chilled martini glass. Garnish with nori.Courtesy of Las Californias Gin
Create the Old Fashioned Mill no.4 (available at Gin Lane Bar) by Sam Nelis, beverage director of Barr Hill, by combining 1 oz. Barr Hill Tom Cat Gin, 1 oz. apple brandy, 1 bar spoon cinnamon syrup, 1 dash apple bitters, and 1 dash Angostura bitters in a mixing glass. Add ice, stir, and strain over a large ice cube in a double old fashioned glass. Garnish with a lemon and orange twist.Courtesy of Barr Hill
The Enough Rope cocktail from Valerie (by beverage director Marshall Minaya) calls for 1 1/2 oz Dorothy Parker Gin, 1/2 oz Lillet Blanc, 1 teaspoon Strega, 1 ounce strawberry-rhubarb shrub, 4 dashes Fee Brothers Rhubarb Bitters, and an absinthe rinse. Add all ingredients to a mixing glass. Stir and strain; garnish with a lemon twist.Courtesy of Valerie
The Milady’s Martini at Milady's (created by owner Julie Reiner), includes 1 1/2 oz. Fords Gin, 3/4 oz. each of Lustau Rosé Vermouth and Tio Pepe Fino Sherry, and 1/4 tsp. Amaro Santoni. Serve in a martini glass and garnish with an olive.Courtesy of Milady's
Spice up your Negroni in a new way with this Negroni Peroni cocktail. To make it, you need 1/2 oz. each of bitter Italian aperitif, gin, and sweet vermouth, plus 6 oz. of Peroni. Pour all ingredients in a glass, fill with ice, and garnish with an orange twist.Courtesy of Peroni
For this Barbiecore-approved rose G&T, add 2 oz. Glendalough Rose Gin to an ice-filled glass. Top with tonic water and garnish with a slice of lime and a fresh sprig of mint.Courtesy of Glendalough Distillery
Don’t Worry Baby from Ponyboy by Christopher Reyes, co-owner and beverage director, requires 1 oz. Bombay Sapphire Gin, 3/4 oz. Lillet Blanc, 1/2 oz. jasmine syrup, 1/4 oz. crème de pêche, 1/2 oz. lime, and 3 basil leaves. Whip shake all ingredients with pebble ice. Pour mixture into a glass with crushed ice; garnish with a lemon wheel.Courtesy of Ponyboy
Have your G&T without the buzz with this booze-free recipe. To make it, add half a bottle Betty Buzz Tonic Water, 1 1/2 oz. Ritual Zero Proof Gin, and ice to glass. Stir gently. Squeeze fresh lime juice in to taste. Garnish with lime. (And make it easier on yourself by buying most of the ingredients together with this kit.)Courtesy of brand
Ensenada’s San Luis Gibson cocktail by its beverage director Jorsand Diaz includes 1 1/2 oz Plymouth Gin, 1/4 oz. each of Derrumbes San Luis Potosi and Dolin Dry Vermouth, and 1 bar spoon of pickled vegetable juice. Stir all ingredients in a mixing glass with ice to temperature, then strain into a chilled coupe glass.Courtesy of Ensenada
The Gin Drink by Harrison Snow at Lullaby in NYC is made by stirring 1 oz. house blend sweet vermouth, 1 oz. Campari, 1 1/4 oz. strawberry and pink peppercorn-infused New Amsterdam gin, and 3 drops saline solution together. Strain into a rocks glass over a large cube; garnish with an orange and lemon twist.Courtesy of Lullaby