Mixing Fords Gin
THE BEES KNEES
2 oz Fords Gin
3/4 oz Freshly Squeezed Lemon Juice
3/4 oz Honey Syrup

Shake ingredients with ice and strain into a cocktail coupe.

This is a classic sour drink from The Ritz in Paris, the honey compliments the jasmine and floral notes in the gin.

WHITE NEGRONI
1 3/4 oz Fords Gin
3/4 oz Gran Classico or Suze
1 oz lavender infused
Dolin Blanc Vermouth

Stir ingredients with ice in a mixing glass. Strain over fresh ice into a rocks glass. Garnish with a lemon wheel.

This is a twist on one of our most loved cocktails that Dushan Zaric created at Employees Only in New York.

TOM FORDS COLLINS
2 oz Fords Gin
3/4 oz Freshly Squeezed Lemon Juice
3/4 oz Simple Syrup
Club Soda

Shake first 3 ingredients with ice. Strain into a collins glass. Top with Soda. Garnish with lemon wheel.

FORDS SPIRIT AND SPICE GIN
BRAMBLE
1 part Fords Gin
1 part Lemon Juice
Splash of Simple Syrup
Splash of Blackberry Liqueur

Shake Fords Gin, lemon juice and simple syrup with ice in a shaker. Strain into a cocktail glass and add a dash of blackberry liqueur. Garnish with a lemon twist.

This modern classic was created in the mid 1980's by Dick Bradsell at Fred's Club in Soho, London.

CASINO
2 part Fords Gin
3/4 part Freshly Squeezed Lemon Juice
3/4 part Maraschino
2 dashes of Orange bitters

Shake ingredients with ice in a shaker. Strain into a chilled cocktail coupe.

From The Savoy Cocktail book published 1930.

NEGRONI
1 part Fords Gin
1 part Sweet Red Vermouth
1 part Campari
Splash of Soda Water (optional)

Stir ingredients with ice and strain over fresh ice into a old-fashioned glass. Garnish with an orange twist

Named after Count Camillo Negroni from Florence who wanted an Americano with a bit more kick.

THE SOUTHSIDE
2 parts Fords Gin
1 part Fresh Lime Juice
1 part Simple Syrup
Fresh Mint (2-4 sprigs)
Fresh Lime Wedge

Muddle the mint and the lime wedge in a shaker. Shake the rest of the ingredients over ice, and strain into a cocktail glass. Garnish with a mint sprig.

A prohibition era creation, this was the house cocktail at the famous Manhattan Speakeasy, The 21 Club.

CLOVER CLUB
2 parts Fords Gin
1 part Fresh Lemon Juice
1 part Raspberry Puree
1/2 part Simple Syrup

Shake all ingredients over ice in a shaker. Strain into a cocktail glass and garnish with fresh raspberries and a lemon twist.

This pre-prohibition cocktail was named after an Algonquin round table group called the Clover Club.

FRENCH 75
1 part Fords Gin
1/2 part Simple Syrup
1/2 part Fresh Lemon Juice
Chilled Champagne

Shake all ingredients except Champagne with ice and strain into a Champagne flute. Top with Champagne and garnish with a lemon twist.

Named after the 75mm field gun used by the French during WWI and created by legendary bartender Harry MacElhone at Harry's Bar in Paris in 1925.

THE AVIATION COCKTAIL
2 & 1/2 oz Fords Gin
3/4 oz Fresh Lemon Juice
2-3 dashes of Maraschino Liquor

Shake ingredients and strain into a cocktail glass. Garnish with a lemon twist

The first printed mention of this drink was found in Recipes for Mixed Drinks (1916), by Hugo Ensslin a New York bartender at the Hotel Wallick in Times Square.

It became one of the top cocktails during the 1930's and the age of aviation when greats like Lindberg were the nation's heroes.

THE TWENTIETH CENTURY
1 & 1/2 oz Fords Gin
3/4 oz Lillet Blanc
3/4 oz Crème de Cacao
3/4 oz Fresh Lemon Juice

Shake and strain into a cocktail glass. Garnish with a Lemon Twist.

In 1939, a British bartender named C.A. Tuck crafted this cocktail as a tribute to the legendary train, The 20th Century Limited, at its time the most famous locomotive in the world and designed in classic Art Deco theme.

HARLEM COCKTAIL

1 1/2 ounces Fords Gin

1/4 ounce Luxardo
Maraschino liqueur

1 ounce pineapple juice

2, 1-inch cubes
fresh pineapple

1 pineapple leaf

Muddle pineapple in the bottom of a mixing glass. Pour remaining ingredients and add large cold ice cubes. Cover and shake hard but briefly. Pour unstrained back into a rocks glass and garnish with a pineapple leaf.

FRAISE SAUSAGE

1 1/2 oz Fords Gin

1/2 oz Freshly Squeezed
Lemon Juice

1/4 oz Simple Syrup

3/4 oz Wild Strawberry Puree
(see right)

2 oz Prossecco

1/2 Strawberry

Pour all ingredients except Prossecco into a mixing glass. Add large, cold ice, cover and shake vigorously for 7-8 seconds. Pour Prossecco into a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.

WILD STRAWBERRY PUREE

2 kg (4.4 lb) Frozen Wild Strawberries or Small
Fresh Strawberries

1 cup Sugar

1 cup Water

1/2 Lemon, Zested

1 Tahitian Vanilla Bean, Scored

Place all ingredients into a sauce pan. Bring to a boil while stirring until all the strawberries break down.

Remove from heat and allow cooling.

Remove lemon zest and vanilla bean and pour into a store and pour container.

Keep refrigerated until use. Fill a labeled squeeze bottle for easiest use.

Yields 1 liter

MID MORNING FIZZ
1 3/4 oz Fords Gin
1 oz Freshly Squeezed Lemon Juice
3/4 oz Simple Syrup
5 drops Orange Blossom Water
1 Egg White
1/2 oz Green Chartreuse
1 oz Club Soda
1 Orange Half Wheel

Pour Chartreuse into the bottom of a Collins glass. Fill with ice and add the splash of club soda. Place the glass in the freezer.

Combine the rest of the ingredients in a mixing glass. Add ice and shake vigorously for at least 2 minutes to make sure that the cocktail has a sufficient texture and frothiness.

Strain carefully over into the prepared chilled Collins glass to achieve a layered effect. Garnish with an orange half wheel.

SILVER FIZZ
2 oz Fords Gin
1 oz Fresh Squeezed Lemon Juice
3/4 oz Simple Syrup
1 Egg White
1 1/2 oz Club Soda
Lemon Wedge

Pour all ingredients except Club Soda into a mixing glass. Shake relentlessly for at least 15 seconds. Now take a Collins glass, fill with ice and add club soda.

Pour the cocktail over ice and soda. Garnish with a lemon wedge.

WATERLOO
4 Watermelon Pieces, 1 inch Chunks
1 1/2 oz Fords Gin
1/2 oz Freshly Squeezed Lemon Juice
3/4 oz Simple Syrup
1/2 oz Campari
1 watermelon wedge, with rind

Muddle the watermelon and simple syrup in the bottom of a mixing glass until the all the fruit has turned into a juice. Then add the rest of the ingredients, fill up with 5 large, cold ice cubes.

Shake briefly, and pour all unstrained back into a tall Collins glass. Garnish with a piece of watermelon with rind.

IT DOESN'T TAKE AN EMPIRE

2 oz Fords gin

1/2 oz Lemon Juice

3/4 oz Simple Syrup

1 oz Martini & Rossi Sweet Vermouth Infused with
Market Spice Tea

1 dash Angostura Bitters

Club Soda

Shake & strain into a highball glass, top with soda. Garnish with a cherry

For the infusion - take a one liter or 750ml bottle of vermouth and infuse it with 4 or 3 heaping tablespoons of market spice/chai tea and let it sit for 1 1/2 hours. Strain and keep refrigerated.

CORPSE REVIVER #2
3/4 oz Fords Gin
3/4 oz Freshly Squeezed Lemon Juice
3/4 oz Lillet Blanc
3/4 oz Cointreau
Rinse of Absinthe

Shake with ice and strain into a cocktail glass rinsed with Absinthe.

The Sayoy Cocktail Book 1930.

CHOCOLATE NEGRONI
1 & 1/2 oz Fords Gin
1 oz Campari
3/4 oz Punt e Mes
1/2 oz white cacao
Orange twist

Stir ingredients until well chilled and serve into a ice filled rocks glass. Garnish with an orange zest.

Created by Naren Young.

“THE DARLING BUDS”

2 oz Fords gin

1 oz Riesling wine

1/4 oz Strega

1/2 oz simple syrup

2 dashes of Dandelion &
Burdock bitters

Stir with ice and strain into a chilled cocktail coup. Garnish with a lemon twist.

... from Gwynnet St, Brooklyn.