Best gin cocktail recipes: Play the good mixer and be party-ready all the time

Vidur Gupta, Sakshi Saigal and Rahul Mehra’s Indian-origin gin is infused with nine herbs and spices, which include three types of citrus peels from fruits grown in their personal garden in Goa. They source the juniper from Macedonia and Gondhoraj lemons from Kolkata to give the gin a unique flavour.

Southside Rickey

Ingredients: Stranger & Sons 60ml // Lime Juice 20ml // Sugar Syrup 20ml // Mint Leaves 8 // Soda Water 60ml

Method: Pour all the ingredients in the cocktail shaker. Add ice and shake hard until you get a chilled temperature. Double strain it into a Highball glass full of ice and top it up with soda water. Garnish it with Mint leaves

Negroni

Ingredients: Stranger & Sons 30ml // Sweet Vermouth 20ml // Campari 20ml

Method: Pour all the ingredients in the mixing glass. Add ice and stir it until you get chilled temperature. Strain it into a rock glass full of ice and garnish orange peel

Gin Basil Smash

Ingredients: Stranger & Sons 60ml // Lime Juice 20ml // Sugar Syrup 20ml // Fresh Basil Leaves 6

Method: Pour all the ingredients in the cocktail shaker. Add ice and shake hard until you get a chilled temperature. Double strain it into a rock glass with ice. Garnish it with Basil leaves

Peruwala

Ingredients: Stranger & Sons 60ml // Peru Saccharum 17.5ml // Lime Juice 20ml // Salt+Sugar+ Chilli Rim

Method: Pour all the ingredients in the cocktail shaker. Add ice and shake hard until you get a chilled temperature. Double strain it into a rock glass, which is rimmed with Salt-Sugar-Chili

How to make Peru Saccharum: Chopped fully ripped Peru 400gm // Sugar 400gm // Hot water 100ml // Clean and chop up the guavas. Mix in the sugar and let it sit in a container overnight. Strain off the pulp and seeds the next day and use. Store In the fridge if required. If there is any undissolved sugar at the bottom, mix in 100ml of hot water and stir until dissolved

Bee’s Knees

Ingredients: Stranger & Sons 60ml // Honey Water 20ml // Lemon Juice 20ml

Method: Pour all the ingredients in the cocktail shaker. Add ice and shake hard until you get a chilled temperature. Double strain it into a chilled coupe glass, and garnish with lemon twist

How to make Honey Water:  Honey 100gm // Hot Water 50ml // Mix the ingredients until Honey gets diluted properly

Strange G&T

Ingredients: Stranger & Sons 45ml // Indian Tonic Water 120ml // Fresh Ginger Slice 1

Method: Fill the Highball glass with ice. Now add 45ml of gin, stir it a bit and add 120ml Indian tonic water. Stir it gently and add a slice of ginger

Gimlet No. 9

Ingredients: Stranger & Sons 60ml // Curry leaf Cordial 20ml; Citric acid 5ml; Toasted curry leaf 1

Method: Pour all the ingredients in the mixing glass. Add ice and stir it until you get chilled temperature. Strain it into chilled coupe glass and garnish with toasted curry leaf

How to make Curry Leaf Cordial:  Water 300ml // Sugar 150gm; Curry leaf 40gm;  Black peppercorn 2gm // Mix the water, curry leaf, and spices and bring to a simmer for 10 minutes. Add more curry leaves if flavour is not strong enough. Add the sugar and mix until dissolved and turn off the flame. Let the mix cool and strain into a bottle and add 10gm of fresh curry leaves. let it rest of a day at least.

Citric Acid: Use 100 ml hot water and dilute 10gm of citric acid into it

Pickler’s Prescription Highball

Ingredients: Stranger & Sons 60ml // Pickled apricot brine 20ml // Soda water Top //  Pickled apricot  1

Method: Add ice in highball glass and pour Pickled apricot brine and gin. Stir it properly and add soda. Gently stir it and add Pickle Apricot as garnish

How to make Pickled Apricot:  Dry Apricot with seeds 350gm // White wine vinegar 250ml // Apple cider vinegar 250ml // Sugar 325gm // Honey 70gm // Cinnamon 5gm //  Star Anise 5gm //  Bay leaf 1 // Black peppercorn 4gm //  Mace 5gm //  Coriander seeds 5gm //  Sea salt 10gm //  Keep all the spices together in a little muslin cloth bag. Mix all the ingredients except for apricots and stir until sugar is dissolved. Simmer for 5 minutes and skim the surface for any scum that forms. Add the apricots and let it stew for two minutes. Switch off heat and let it rest for two days before using.  Remove the spice bag after a week