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Our ode to classic gin drinks, Distiller’s Gin No. 11 is delicious in a Martini or with tonic.  It also shines on a range of old and new cocktails, particularly those that involve grapefruit, sweet vermouth or basil.


New York G&T

2 oz Distiller’s Gin No. 11
1 oz Tomr’s Tonic Syrup
3 oz Club Soda
Fresh Lime or Lemon for garnish

Fill your glass with ice, add gin and syrup.  Top with soda, stir well. Garnish with desired citrus wedge.  This version is on our tasting room menu right now, and is a fun change of pace.

Grapefruit Gimlet

2 oz Distiller’s Gin No. 11
1 oz Grapefruit Juice
¾-1 oz Simple Syrup (to taste)

Shake ingredients with ice; strain into chilled cocktail glass. Garnish with swath of grapefruit peel.


Pink Gin

History: popular primarily in Britain in the late 1800’s, both boozy and warming

2 oz Distiller’s Gin No. 11
Angostura Bitters

Add a few dashes of bitters to a rocks glass; swirl to coat, discard any excess. British style: add the gin to the glass and enjoy. American style: stir the gin with ice, strain into prepared glass.

Last Word

History: a Prohibition-era classic, with a complex, heady aroma and flavor

¾ oz Distiller’s Gin No. 11
¾ oz green Chartreuse
¾ oz Maraschino Liqueur
¾ oz Fresh Lime Juice

Shake ingredients with ice; strain into a chilled cocktail glass.


Ernest’s Advice

1½ oz Distiller’s Gin No. 11
1 oz Fresh Lemon Juice
¾ oz Fennel Simple Syrup
Sparkling Wine
Spritzer of Sirène Absinthe Verte

In a shaker, combine gin, lemon juice and fennel syrup. Add ice and shake well. Strain into chasmpagne flute and top with sparkling wine, then spritz one pump of absinthe over the top. Garnish with a lemon curl.

Grapefruit Gimlet

2 oz Distiller’s Gin No. 11
¾ oz Fresh Grapefruit Juice
½ oz Simple Syrup
Fresh basil (we are using purple basil this year)

Shake first three ingredients, plus a few leaves of fresh basil, with ice. Strain into a chilled coupe glass (double strain if you are getting flecks of basil that you don’t want).  Top with a splash of club soda if desired (great with or without), and garnish with a sprig of fresh basil.