Easter, its a great time of year to gather around with the family and focus on the more important things in life, one of which is Distillery No. 209 gin. If you’re looking for some inspiration while chowing down the Easter Eggs, look no further. Here are 5 incredibly delicious cocktails you can make from the comfort for your kitchen. Enjoy!
On the Hunt
by Suzanne Miller
1.5 oz. No. 209 Gin
1 oz. Passion Fruit (seeds & all)
1 oz. Cactus Pear
.25 oz. Agave Nectar
.25 oz. Lime Juice
Passion Fruit & Cactus Fruits “Eggs” Garnish
Method: Muddle cactus pear and passion fruit in a cocktail shaker. Add other ingredients, and shake over ice. Fine strain over rocks. Garnish with sliced passion fruit shell.
Star Swizzle
by Suzanne Miller
1.5 oz. No. 209 Gin
.75 oz. Orange Juice
2 Slices Starfruit (.5 inch per slice)
1 dash Angostura Bitters
.25 oz. Cinnamon Syrup*
Method: Muddle one piece of starfruit in a mixing tin. Add all other ingredients and shake over ice. Strain into a metal cup and fill with crushed ice. Garnish with a starfruit slice
*Cinnamon Syrup: Boil 64 oz. (2 quarts) of water with 2 cinnamon sticks and then reduce to low simmer for 15 minutes. Remove from heat, strain out cinnamon sticks, and add equal volume (water will have reduced) of white sugar. Cool before using.
Enter the Dragonfruit
by Suzanne Miller
1.5 oz. No. 209 Gin
1 oz. Watermelon Juice
.75 oz. Egg Whites
.5 oz. White Pepper Syrup*
.5 oz. Lemon Juice
3 cubes Dragon Fruit (1 inch per cube)
Method: Muddle dragon fruit in a cocktail shaker. Add all other ingredients and dry shake vigorously. Shake again over ice. Strain through a fine strainer into any “up” cocktail glass. Garnish with dragon fruit slice.
*White Pepper Syrup: Toast 2 tablespoons of white peppercorn over low heat in a small saucepan. Pull off when you begin to smell the aromatics. Add to 64 oz. of water and bring to a boil. Remove from heat and let sit 5 minutes. Strain Peppercorns out, and add equal value (water will reduce) of white sugar. Cool before using.
Sir Peepsalot
by Suzanne Miller
1.5 oz. No. 209 Gin
.75 oz. Crème de Cacao
.25 oz. Heavy Cream (or milk)
.25 oz. Absinthe (to rinse glass)
Whipped Cream to top
Marshmallow Peep
Method: Rinse tea cup with absinthe, and pour off excess. Combine all other ingredients in a tin and shake over ice. Fine strain into teacup and top with whipped cream. Garnish with a Marshmallow Peep.
The Young & the Leafy
by Suzanne Miller
1.5 oz. No. 209 White Tea Gin
1 oz. Ruby Red Grapefruit Juice
.25 oz. Simple Syrup
2 dashes Grapefruit Bitters
2-3 oz. Dry Sparkling Wine to Top
Method: Combine all ingredients minus sparking wine into a glass and shake with ice. Strain into a flute and top with sparkling wine. Garnish with ruby red grapefruit zest dropped into a flute.
*No. 209 White Tea Gin: Drop 3 white-tea bags into one bottle of No. 209 Gin. Let sit for 2-3 hours, agitating the tea bags just like you would with a cup of tea, every half hour or so. Remove teabags and use.
