Ingredients

• 2 oz. gin
• 2 oz. grapefruit juice
• 1/2 oz. St. Germain
• 1 squeeze lime juice

Preparation

Shake, strain, garnish with a sage leaf.

Ingredients

• 1 1/2 parts gin
• 3/4 part St. Germain
• 1/4 part simple syrup
• 3/4 part fresh lemon juice

Preparation

Shake all ingredients with ice, serve.

St. Germain

Ingredients

• 3 parts gin
• 1/2 part St. Germain
• dash bitters

Preparation

Stir in a shaker, pour into an ice-filled cocktail glass. Garnish w/ a twist (pref. grapefruit).

St. Germain

Ingredients

• 1 1/2 parts gin
• 3/4 part St. Germain
• splash Pernod / Absinthe
• 1/2 part lime juice

Preparation

Shake over ice, strain, serve in cocktail glass.

St. Germain, adapted via The Mark

Ingredients

• 8 parts brandy/Cognac
• 2 parts Cointreau
• 1 part lemon juice

Preparation

Shake with ice, strain, serve in martini glass.

Ingredients

• 2 parts gin
• 1 part Cointreau
• 1 part lemon juice

Preparation

Shake with ice, strain, serve in martini glass.

Ingredients

• 1 part fresh lime juice
• 3 parts pisco
• ice
• sugar to taste (less than one part)
• 1 tsp. egg white
• Angostura bitters

Preparation

Combine lime and pisco in a blender. Add sugar to taste. Add plenty of ice and blend (or, alternately, shake and strain, with the egg white). Spoon in egg white and blend again. Serve immediately in highball or rocks glasses. Add a drop of bitters to the top for decoration.

Lonely Planet Peru

Ingredients

• 3 mint sprigs
• 2 oz gin
• 3/4 oz fresh lime juice
• 3/4 oz simple syrup
• 1 small dash bitters (optional)

Preparation

Bruise two sprigs of mint gently in a cocktail shaker. Add ingredients. Add ice. Shake. Strain into a cocktail glass. Garnish with remaining mint leaf.

Toby Maloney, Chicago Tribune

Ingredients

• Cracked ice
• 1 1/2 oz. London dry gin, such as Tanqueray (high-proof, full-bodied)
• 1 1/2 oz. dry vermouth, preferably Noilly Prat
• 2 dashes orange bitters
• Small piece lemon peel

Preparation

In mixing glass or cocktail shaker, combine gin, vermouth, and bitters. Stir well, about 20 seconds, then strain into martini glass or shallow cocktail glass. Twist lemon peel directly over drink to release essential oils, and serve.

Epicurious, March 2007

Ingredients

• 3/4 oz. gin
• 3/4 oz. light rum
• 1/4 oz. Cointreau or Triple Sec
• 1/4 oz. lemon juice
• 3 or 4 ice cubes

Preparation

Combine, stir, and strain.