Cocktails

Stir and serve. By: @girlandtonic_

Ingredients

1 1/2 oz Gin XII

4 oz tonic

1/4 oz cardamom simple syrup

Glassware: Coupe Ice: None Build: Shake and Strain Garnish: Lemon Twist

Ingredients

2 oz GinXII

.75 oz Lemon Juice

.5 oz Basil Syrup

Topped with prosecco

Mix all the ingredients together with ice. Shake well. Aerate the egg white by using the throwing technique. Take out the ice and do a dry shake. Strain into a coupe glass. Garnish with rose powder.

Ingredients

2 oz Gin XII

1 oz Fresh Lemon Juice

3/4 oz Hibiscus Syrup

3 dashes Love Bitters

1 Egg White

Garnish: Watermelon Cube Glass: Rocks Glass Ice: Rocks Prod: Shake and strain

Ingredients

2 oz Gin XIII

.5 oz Simple

.5 oz Lime juice

2 oz Watermelon Juice

Rinse a cocktail coupe or martini glass with .25 oz of Grande Absente 69, discard excess and set galss aside. Combine all ingredients in a mixing glass, add ice and stir. Strain up into Absente-rinsed glass. Garnish with orange ribbon and small sprig of mint.

Ingredients

.25 oz of Grande Absente

1.5 oz XII Dry Gin

0.5 oz Cocchi Americano

0.25 oz Leopold Brothers NY Sour Apple Liqueur

0.25 oz Amontillado Sherry

0.5 oz Lime Juice

0.25 oz Honey Syrup (2 parts honey:1 part water)

Dash Peychaud’s Bitters

Shake all but soda with ice. Double strain into glass over #clearice and top with a splash of soda. Garnish with an orchid and pineapple leaf. Drink up and be awesome!! By: @spirited_shaker

Ingredients

1 oz Gin XII

1 oz fresh pressed celery juice

1/2 oz Suze

1/2 oz mezcal

1/2 ounce fresh lime juice

1/2 oz pineapple gum syrup

3 drops saline solution

2 dashes Firewater tincture

2 dashes cucumber bitters

Sea salt club soda

Sprinkle of Butterly Pea Powder.

Ingredients

1 1/2 oz Gin XII

1/4 oz Creme de Violette

1/2 oz Luxardo

3/4 oz Lemon

Method (for 2 glasses): Refrigerate glasses in the freezer (or fill them with crushed ice until very cold). In a shaker, pour 8 x 2.5 cl measures of Gin XII and between 0.5 and 1 2.5 cl measure of Forcalquier Vermouth, depending on the degree of dryness of your Martini. The larger measure will also give more character to the Provençal scrubland. Add 10 ice cubes to the shaker and shake or stir vigorously. Cut two lemon zests and wrap them around a stick to release the oil from the lemon. Place each slice in the bottom of your chilled Martini glasses. For an even more Provençal flavor, you can also add a sprig of rosemary! Filter and serve your Mistral Martini ’in both glasses.

Ingredients

20 cl of Gin XII

2.5 cl of Vermouth de Forcalquier (for a pronounced Provençal character)

or 1.75 cl of Vermouth de Forcalquier (for a drier martini)