Ingredients

For the tisane:

• 1/4 cup juniper berries
• 1 whole star anise
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon allspice berries
• 1/2 teaspoon white peppercorns
• 4 cups water
• Peel of 1 grapefruit, stripped with a peeler, avoiding the white pith
• Peel of 1 navel orange, stripped with a peeler, avoiding the white pith
• 1/4 cup granulated sugar

For the drinks:

• 1 cup juniper tisane
• 3 ounces dry gin
• 4 dashes Angostura bitters
• 2 twists orange peel, for garnish

Preparation

Make the juniper tisane: In a medium saucepan over medium heat, toast the juniper berries, star anise, coriander, allspice and peppercorns until fragrant (the juniper berries will begin to look oily).

Add the water, then the citrus peels, twisting them over the surface of the water to express the oils.

Add the sugar and bring the mixture to a boil. Reduce the heat to low and simmer to infuse, about 5 minutes. Remove from the heat and let steep for 10 minutes. Strain out (and discard) the solids and reserve the liquid. The yield is about 3 3/4 cups (enough for 6 to 7 drinks).

Make the drinks: In a small saucepan over medium-low heat, bring the tisane to a simmer. Add the gin and let rewarm for 30 seconds, then divide equally between two teacups. Add 2 dashes bitters to each drink, then garnish with the orange peel — twisted over the surface of each drink, then dropped in — stir and serve.

WaPo

Ingredients

• 1 1/2 ounces gin, preferably Brooklyn
• 1/2 ounce Suze
• 1/4 ounce lime cordial (see Editor’s Note), or lime juice
• 1 dash Angostura bitters
• tonic, to top (preferably Q)

Preparation

Add gin, Suze, lime cordial and bitters to a chilled Collins glass. Top with ice and tonic. Garnish with a lime wheel.

Punch

Ingredients

• 2/3 oz. gin
• 2/3 oz. Suze
• 2/3 oz. yellow chartreuse
• 2/3 oz. lemon juice

Preparation

Combine and shake over ice. Strain and serve in a coupé glass.

CN Traveler

Ingredients

• 1.5 oz gin
• 0.75 oz Aperol
• 0.75 oz sweet vermouth
• 0.5 oz Averna

Preparation

Stir with ice, strain into an ice-filled glass. Garnish with a twist of orange zest.

Cocktail Collective

Ingredients

• 2 oz. gin
• ¼ oz. dry vermouth
• ¼ oz. créme de violette
• ¼ oz. absinthe or absinthe substitute
• 2 dashes orange bitters
• Lemon twist

Preparation

Combine ingredients in a mixing glass, fill with cracked ice, stir briskly for 30 seconds, strain into a chilled glass and garnish.

Ingredients

• 1 1⁄2 oz Gin
• 1⁄2 oz Triple sec, Cointreau
• 1⁄2 oz Crème de Violette
• 1⁄2 oz Lime juice

Preparation

Shake ingredients over ice, strain into a cocktail glass.

Ingredients

• 2 ounces gin
• 1/4 ounce maraschino liqueur (preferably Luxardo)
• 1/2 ounce lemon juice
• 1/4 ounce crème de violette (or 1/4 ounce simple syrup)
• Garnish: brandied cherry (preferably Luxardo)

Preparation

Combine all ingredients in cocktail shaker, shake with ice. Strain into cocktail or coupe glass, garnish with cherry.

Ingredients

• 2 oz gin
• 1/2 oz creme de violette
• 1/2 oz fresh lemon juice
• lemon twist

Preparation

Combine all ingredients in cocktail shaker with ice. Shake, strain into a coupe or martini glass, garnish with lemon twist.

Ingredients

• ¾ oz. dry gin
• ¾ oz. Cointreau
• ¾ oz. Cocchi Americano
• ¾ oz. fresh lemon juice
• Scant teaspoon absinthe

Preparation

Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe.

The New York Times

Ingredients

• 1 ounce gin
• 1/2 ounce Campari
• 1 1/2 ounces pink grapefruit juice

Preparation

In a shaker or large glass, combine ingredients and stir well to combine. Strain into a cocktail coupe or over ice in a cocktail glass. Garnish with a bit of peel or a cherry or nothing at all.

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