Have you made your way through the June-July edition of My Table magazine yet? Our article Jumpin’ Juniper (pages 45 to 48) is all about gin: a bit of history, explanation of the five styles of gin, tasting notes and cocktail recipes from Nick Babcock, a staff mixologist for Republic National Distributing Company.
There are even instructions for making tonic water at home. But we’re not finished with gin yet. Throughout July we have published a series of recipes for gin cocktails from local bartenders.
In case you’ve already exhausted the list of cocktail recipes Nick Babcock provided for the June-July issue, we’ve asked him to share with us two more fun, unique gin cocktails to cap off our July Gin Spin series. Excuse us while we run to the liquor store…
from Nick Babcock of Republic National Distributing Company
2 oz. Hendrick’s Gin
1 oz. lemon juice
¾ oz. green tea syrup
2 oz. pomegranate juice
dash of rose water
dash of orange bitters
METHOD: Combine all ingredients together and shake with ice. Serve on the rocks and garnish with a cucumber slice.
from Nick Babcock of Republic National Distributing Company
2 basil leaves
1 oz. Hendrick’s Gin
1 oz. Solerno Blood Orange Liqueur
1 oz. orange juice
½ oz. lemon juice
½ oz. simple syrup
METHOD: Gently muddle basil then add all ingredients and shake with ice. Strain into a martini glass and garnish with a basil leaf.
In case you missed them, here are the other gin cocktails that have been featured throughout the month:
Alex Gregg from Goro & Gun shares the recipe for a Southside.
Richard Middleton of Brennan’s of Houston shares the recipe for Cucumber Collins.