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COCKTAILS WITH DISTILLER’S GIN No. 6

As our flagship spirit, Distiller’s Gin No. 6 works in a wide range of cocktail applications.  We love it in a proper Martini (6:1, stirred, with a couple of dashes of orange bitters, please), but we also love it in a range of seasonal cocktails as well.  Here are a few current favorites.

SIMPLE & ELEGANT


Ginger G&T

2 oz Distiller’s Gin No. 6
¼-½ oz Ginger Simple Syrup, to taste
Tonic Water

In a rocks glass, add gin and syrup, then add ice, and top with tonic. Garnish with a lime wedge or a piece of fresh ginger root, or both.

Fresh Lime Gimlet

2 oz Distiller’s Gin No. 6
1 oz Fresh Lime Juice
¾ oz Simple Syrup

Shake ingredients with ice, strain into cocktail glass. Garnish with a lime wheel or wedge.

*Thai Gimlet – use Lemongrass Simple Syrup.
*Malabar Gimlet – use Cardamom Simple Syrup.

CLASSIC COCKTAILS


The Bebbo Cocktail

History: Saved from extinction by Ted Haigh’s Vintage Spirits & Forgotten Cocktails, this classic was invented in the 1920’s.

1½ oz Distiller’s Gin No. 6
¾ oz Fresh Lemon Juice
¾ oz Honey Syrup
¼ oz Fresh Orange Juice
1 dash Angostura Bitters

Stir the ingredients in a shaker (no ice) until the honey dissolves. Add ice, shake & strain into glass. Garnish with a cocktail cherry.

No. 6 Smash

History: our take on a classic gin smash, from one of the earliest cocktail books

2 oz Distiller’s Gin No. 6
½ oz Fresh Lemon Juice
½ oz Simple Syrup (1:1)
3-4 Fresh Mint Leaves

Muddle mint leaves and simple syrup, then add lemon juice and gin. Shake well with ice, and strain into a chilled cocktail glass. Garnish with a lemon twist or additional sprig of mint, or both.

SEASONAL & ADVANCED RECIPES


Spring Blush

2 oz Distiller’s Gin No. 6
1 oz Green Tea Syrup
¾ oz Fresh Lemon Juice
2 dashes Peychaud’s Bitters

Shake ingredients with ice; strain into chilled coupe glass.  This one is featured on our cocktail menu right now, and is an unexpected delight.

Pear Sparkler

¾ oz Distiller’s Gin No. 6
1½ oz Pear Puree
Dry Sparkling Wine
Fresh Rosemary

Shake gin and pear puree with a sprig of rosemary and ice. Strain into a chilled cocktail glass and top with sparkling wine. Garnish with additional sprig of rosemary.