Using Clementine Distilled spirits
Chill a cooler tumbler or double old-fashioned glass. Fill glass with ice, build drink in glass- if using syrup, mix with gin before adding soda. Score lime wedge and place on the rim of the glass. Serve immediately.
Chill a cocktail glass. Fill shaker with ice, add gin, Aperol, and grapefruit juice. Shake and double-strain into vessel. Express grapefruit peel over drink, and place on the rim of the glass. Serve immediately.
Cred. Morgan McLachlan
Chill a squall or other tall glass. Fill a shaker with cracked ice, add gin, cream, lime, egg white, and Chambord. Shake and pour unstrained into vessel, leaving room. Add orange flower water, top with soda and stir. Serve immediately.
Cred. Charles Baker, The Gentleman’s Companion, 1939
Originated at the Stranger’s Club, Panama circa 1920
Chill a sour goblet or coupe. Fill a shaker with ice, add Gin, Chartreuse, Maraschino liqueur, and lime juice. Shake and double strain into vessel. Garnish with a Maraschino cherry. Serve immediately.
Cred. Ted Saucier, Bottoms Up!, 1951
Originated at Detroit Athletic Club, USA circa 1920
Chill a cocktail goblet, coupe or small martini glass. Fill a mixing glass with ice, add gin, vermouth, and bitters. Stir and strain into vessel. Express lemon peel over drink, and place on the rim of the glass. Serve immediately.
Fill a copper mug with cracked ice, build drink in mug. Draw the mint into a bouquet and concuss between the palms to release oils. Garnish drink with lime wedge and mint bouquet. Serve immediately.