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Whitley Neill Cocktails

Aviation

2 oz Whitley Neill Original Dry Gin

.5 oz Lazzaroni Maraschino Liqueur
.5 oz Creme De Violette

.25 oz Fresh Lemon Juice

Shake all ingredients with ice. Strain into a cocktail glass. Garnish with Lazzaroni cherry.

Classic Gimlet

2.5 oz Whitley Neill Conniosseur Cut

.50 oz Fresh Lime Juice

.50 oz Simple Syrup

Shake all ingredients with ice. Strain into a cocktail glass. Garnish with lime peel.

Quince Tea

1.75 oz Whitley Neill Quince Gin

5 oz Green Tea

.5 oz Lemon Juice

Sliced Cucumber

Add all ingredients into the glass with 3 slices of cucumber and ice. Stir.

Bloody Sour

1.5 oz Whitley Neill Blood Orange

.75 oz Campari

.75 oz Fresh Lemon Juice

.50 oz Simple Syrup

1 Egg White

Shake all ingredients with ice. Strain into a cocktail glass. Garnish with lemon peel.

Very Berry Smash

2 oz Whitley Neill Original Gin

.75 oz. Simple Syrup (1:1)

1 Large Strawberries

3 Red Raspberries

3 Blackberries

1 Spring of Mint

Soda water

Combine strawberries, red raspberries, blackberries and mint into the bottom of a cocktail shaker and muddle well. Add gin and simple syrup to shaker and fill with ice.

Shake well and strain into a glass filled with crushed ice. Top with soda water. Garnish with Strawberry, blueberry and blackberry.

Martinez

1.5 oz Whitley Neill Original Dry Gin

.75 oz Sweet Vermouth

.75 oz Lazzaroni Maraschino Liqueur

2 Dashes Angostura

Shake all ingredients with ice. Strain into a cocktail glass. Garnish with lemon peel.

Tom Collins

2 oz Whitley Neill Conniosseur Cut Gin

1 oz Fresh Lemon Juice

.75 oz Simple Syrup

Source Club Soda

Shake all ingredients (except club soda) with ice. Pour into a collins glass, top it off with ice and top off with club soda.

Cucumber Collins

2 oz Whitley Neill Cucumber Aloe Gin

1 oz Fresh Lemon Juice

.5 oz Simple Syrup (1:1)

1 Lemon Round or Mint for garnish

2 Cucumber Strips for garnish

Source Club Soda

Shake all ingredients (except club soda) with ice. Pour into a collins glass, top it off with ice and top off with club soda.

Raspberry Gin Fuzz

1.5 oz Whitley Neill Raspberry Gin

5-6 Fresh Raspberries

Fresh Mint Leaves

.75 oz of Simple Syrup (1:1)

.75 oz of Club Soda

Garnish a few raspberries and fresh sprig of mint

In a shaker, add raspberries, mint leaves, simple syrup and gin. Muddle together. Fill a glass with ice. Strain the muddled mixture into the glass over the ice. Add club soda and stir.Garnish with fresh raspberries and a sprig of mint.

Rhubarb Sour

2 oz Whitley Neill Rhubarb Ginger Gin

.75 oz Fresh Lemon Juice

.50 oz Simple Syrup

1 egg white

Rhubarb or Lemon peel for garnish

In a cocktail shaker filled ¾ full with ice, add gin, simple syrup and lemon juice. Shake well to chill the cocktail.

Strain the drink into a clean glass and discard the ice. Place the drink back in the cocktail shaker and add the egg white. Dry shake the cocktail until the egg white has foamed. Pour into a glass with a wide mouth to feature the wonderful foam. Garnish with a curl of rhubarb.

Clover Club

2 oz Whitley Neill Raspberry Gin

1 oz Fresh Lemon Juice

1 Egg White

3 Raspberries for garnish

Dry Shake all ingredients in a mixing glass. Strain through a strainer into a cocktail.