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Hendrick’s Gin Cocktail Recipes

Hendrick’s Gin has been busy this holiday season, having recently unveiled its Enchanted Forest of Curiosities in San Francisco and Brooklyn. The snowy indoor scene was brought to life with trees, woodland creatures and bizarre performances – think ukulele bands and sword swallowers.

Also, cocktails. Guests enjoyed Hendrick’s cocktails created by Brand Ambassador Jim Ryan. Hendrick’s Gin is comprised of 11 botanicals, including the very distinct infusions of cucumber and rose petals, which gives it great application in cocktails. Like the fine libations detailed below.

Alaskan Sour Alaskan Sour

1 ½ oz Hendrick’s Gin
¾ oz Yellow Chartreuse
½ oz Simple Syrup
½ oz Lemon Juice
¼ oz Egg White
2 dashes Regan’s Orange

Shake all ingredients without ice. Add ice and shake again. Double strain into a cocktail glass and twist a lemon peel over the top.

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High Tea High Tea for One

2 oz Hendrick’s Gin
1 oz Lemon Juice
1 oz Caraway simple syrup*
½ oz Clementine Juice
1 barspoon marmalade
2 dashes Peychaud’s Bitters

*to make: place 16 oz of caraway seeds into the pot as you make a simple syrup with 1 part water to 1 part sugar and let sit for 2 hours. Strain and chill. Serve in teacup.

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Will-o'-the-Wisp Will ‘o the Wisp

2 oz Hendrick’s Gin
1 oz Lambic Peche Beer/Tarragon simple syrup*
¼ oz Green Chartreuse
¾ oz fresh lemon juice
Soda Water
Tarragon sprig

Combine first 3 ingredients in a mixing glass, add ice and shake well. Strain into an iced collins glass and top with soda. Garnish with a tarragon sprig.

*To make: 1 part white sugar, 2 parts lambic peche beer and tarragon.  Heat until the sugar dissolves and tarragon steeps into the syrup. Cool and keep cold.

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Snow Miser's Cooler Snow Miser’s Cooler

1 ½ oz Hendrick’s Gin
½ oz St. Germain
¾ oz Lime Juice
¼ oz Simple Syrup
1 ½ oz Soda Water
1 dash Lavender/Spice Bitter
Cucumber Spear

Shake all ingredients excluding soda water and cucumber spear. Strain into an iced collins glass and top with soda. Garnish with cucumber spear.

Written by Kevin Gray

2 Comments

  1. marki · February 4, 2012

    looking for blueberry buck recipe. Had it at the Telluride Wine festival and it was delicious. Thanks M

  2. Jon · February 1, 2014

    Victorian Mojito:

    8-10 mint leaves
    37.5ml Hendricks
    20ml Germaine
    20ml fresh lime
    topped with fresh apple juice
    Churned over crushed ice – float apple juice

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