Drinks with ‘Gin, Lemons, Rye whiskey, Zombie Glass, vodka’

Very good stuff

Ingredients:

• Gordon Gin
• Old Overholt Straight Rye Whiskey
• Vodka Xan Premium
• Yellow Lemon

Preparation:

Pour 83 millilitres (2.81 fluid ounces) of the Gordon Gin
Pour 58 millilitres (1.96 fluid ounces) of the Old Overholt Straight Rye Whiskey
Pour 0 millilitres (0 fluid ounces) of the Vodka Xan Premium
Pour 0 millilitres (0 fluid ounces) of the Yellow Lemon

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Porter combined with brandy, gin, and rum.

Ingredients:

• Bols Apricot Brandy
• Gordon Gin
• Cockspur Golden Rum
• Fullers London Porter

Preparation:

Pour 50 millilitres (1.69 fluid ounces) of the Bols Apricot Brandy
Pour 50 millilitres (1.69 fluid ounces) of the Gordon Gin
Pour 40 millilitres (1.35 fluid ounces) of the Cockspur Golden Rum
Pour 120 millilitres (4.06 fluid ounces) of the Fullers London Porter

A shot glass of Steinhäger dropped into a glass of beer.

Ingredients:

• Schlichte Steinhager
• Beer Mug

Preparation:

Pour 50 millilitres (1.69 fluid ounces) of the Schlichte Steinhager
Pour 180 millilitres (6.09 fluid ounces) of the Beer Mug

A pink lady is a classic gin-based cocktail with a long history. The egg-whites and cream mix creates a foam that floats on top of the drink and giving it a unique texture.

Due to its name, color, ingredients, and texture, the Pink Lady is traditionally a very feminine drink choice, colloquially known as a “girly drink.” Writer/bartender Jack Townsend speculated in his 1951 The Bartender’s Book that very non-threatening appearance of the Pink Lady may have appealed to women who did not have much experience with alcohol. Ironically, the Pink Lady is very dry by today’s standards, with its gin base and slight grenadine flavoring lacking the extreme fruit flavor or sweetness that modern drinkers associate with girly drinks.^[2] The plain taste of the drink reinforces Townsend’s hypothesis that this drink achieved its feminine reputation by way of appealing to women with little experience in drinking.

This drink was traditionally made with Plymouth gin which has a stronger flavor of herbs compared to the standard gin.

Ingredients:

• 4.5 cl (1.52 fluid onces) (one part) Gin
• 1 tsp. Grenadine
• 1 tsp. cream
• 1 egg white

Preparation:

Shake ingredients and strain into cocktail glass.

The Negroni cocktail is made of 1 part gin, 1 part sweet vermouth, and 1 part bitters, traditionally Campari. It is considered an apéritif, a pre-dinner cocktail intended to stimulate the appetite.

Ingredients:

• 3cl (1.01 fluid onces) (one part) gin
• 3cl (1.01 fluid onces) (one part) sweet red vermouth
• 3cl (1.01 fluid onces) (one part) campari

Preparation:

Stir into glass over ice, garnish and serve.

The martini is a cocktail made with gin and vermouth and garnished with an olive. Over the years, the martini has become one of the most well-known mixed alcoholic beverages. H. L. Mencken once called the martini “the only American invention as perfect as the sonnet”,^[1] and E. B. White called it “the elixir of quietude”.^[2] It is also the drink of the one-time “three-martini lunch” of business executives.

The martini is one of six basic drinks listed in David A. Embury’s classic, The Fine Art of Mixing Drinks, along with many other favorite cocktails.

Ingredients:

• 5.5 cl (1.86 fluid onces) gin
• 1.5 cl (0.51 fluid onces) dry vermouth
• Olives

Preparation:

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.

A Long Island Iced Tea is a highball made with, among other ingredients, vodka, gin, tequila, and rum. A popular version mixes equal parts vodka, gin, tequila, rum and triple sec with 1 1/2 parts sour mix and a splash of cola. Most variants use equal parts of the main liquors but include a smaller amount of triple sec (or other orange-flavored liquor). Close variants often replace the sour mix with sweet and sour mix or with lemon juice, the cola with actual iced tea, or add white creme de menthe; however, most variants do not include any tea, despite the name of the drink. Some restaurants substitute brandy for the tequila. A true long island as it was originally made did not have tequila.

The drink has a much higher alcohol concentration (≈28%) than most highballs because of the proportionally small amount of mixer. Long islands can be ordered “extra long” which signals the bartender to even further increase the alcohol to mixer ratio.

Ingredients:

• 1.5 cl (0.51 fluid onces) (three parts) Vodka
• 1.5 cl (0.51 fluid onces) (three parts) Tequila
• 1.5 cl (0.51 fluid onces) (three parts) White Rum
• 1.5 cl (0.51 fluid onces) (three parts) Triple Sec
• 1.5 cl (0.51 fluid onces) (three parts) Gin
• 2.5 cl (0.85 fluid onces) (five parts) Lemon juice
• 3.0 cl (1.01 fluid onces) (six parts) Gomme Syrup
• Splash of Coke

Preparation:

• Mix ingredients in glass over ice, stir, garnish and serve.

The Rickey is a category of mixed drinks closely resembling a highball made from a base spirit, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the Rickey. Originally created with bourbon whiskey in Washington, D.C. at Shoomaker’s bar by bartender George A. Williamson in the 1880’s, purportedly in collaboration with Democratic lobbyist, Colonel Joe Rickey, it became a worldwide sensation when mixed with gin a decade later .

Since 2008 the Rickey has enjoyed a resurgence with the rise revival of classic cocktails and a group of Washington D.C.-based bartenders, known as the DC Craft Bartenders Guild establishing July as Rickey month .

Ingredients:

• 2oz (56.7 grams) bourbon, rye whiskey, or gin
• Half of a lime squeezed and dropped in the glass
• Sparkling Mineral Water

Preparation:

• Combine spirit, lime and shell in a highball or wine glass. Add ice, stir and then add sparkling mineral water.