COCKTAILS
We have been working tirelessly behind the scenes to bring you some of the best cocktail recipes in New Zealand. In order to do this we partnered with one of New Zealand's best mixologist, gave him a bottle of 1919 Gin along with one goal; create something unique and amazing. We are proud to present these cocktails staring "The Carlson". We will be releasing four more in this series in the week to come. Until then enjoy some of the more adventurous classics dug out of the pages of time.
1919 Dry Mule
A Bright & Spicy play on the classic Gin Gin Mule with some local Freshness.
This Hi-Ball brings together a high level of Herbaceousness, sherbet sweetness and refined dryness to present and a super well-rounded quencher.
Drink Ingredients/Method:
30ml 1919 Dry Gin
15ml Green Apple Juice (preferable Freshly Squeezed)
Topped with East Imperial Ginger Beer
Garnished with: Fresh Seasonal Berries
Glass: Hi-Ball
Ice: Packed Cubes or Large block ice
Method: Build all ingredients in a highball glass, pack the glass with cubed/block ice, Garnish with Seasonal Berries.
Prepared Ingredient:
Fresh Green Apple Juice*
Ingredients:
500g Fresh Green Apple
1.25g Ascorbic Acid (optional for colour)
Method: Cut up green apples and press them through a cold press or similar juicer. When juiced, add the ascorbic acid into the juice and stir until dissolved to hold the colour and prevent the juice from turning.
25ml 1919 Classic
25ml Campari
25ml Vermouth
Garnish with Orange peal.
The Carlson
2 wedges lime, plus extra for garnish
3 slices cucumber, with peel
1 1/2 ounces 1919 Classic gin
1 1/2 ounces homemade sour mix (see recipe below)
In a pint glass, hand-press lime wedges and 3 slices cucumber with a muddler. Fill glass with ice. Add vodka or gin and sour mix. Cap with shaker can and shake vigorously. Strain into a pint glass and garnish with lime slice on the rim.
Homemade Sour Mix
Yield: 2 cups
Simple syrup
4 cups sugar
1 quart water
Sour Mix
1 cup Simple Syrup
1 cup fresh lime juice or lemon juice
1919 Bramble
A Local Herbaceous twist on the classic Bramble.
This Gin Sour boast balanced sweetness, Ripe and resinous green notes, and sherbetty citrus, pulling together a super sessionable cooler
Drink Ingredients/Method:
50ml 1919 Dry Gin
25ml Fresh Lemon
10ml Local Boysenberry Liqueur or Créme de Mure
10ml Fresh Lemon Zest
Garnished with: Fresh Lemon zest & Local Boysenberry Liqueur or Créme de Mure drizzle
Glass: Rocks Glass
Ice: Packed Cushed Ice
Method: Build all ingredients in a highball glass, except the Local Boysenberry Liqueur or Créme de Mure, into a shaker tin, pack with cubed ice and hard shake until the tin is frosted. Strain shaker into a rocks glass packed with crushed ice and garnish with a drizzle of Local Boysenberry Liqueur or Créme de Mure and a lemon zest
1919 Limited Edition colour changing Gin 60ml
45ml homemade mint infused sugar syrup
45ml lemon juice
Garnished with a beautiful flower encased pyramid cut ice.
Cocktail by marseys_gin_gram
Tropical Buzzer 🍍🌴
- 35ml 1919 Distilling Pineapple Bits Gin
- 20ml Spiced Rum
- 60ml Pineapple Juice
- 20ml Passionfruit Syrup
- 10ml Demerara Syrup
- 15ml Lime Juice
- Tiki Bitters
Cocktail by drinks.by.meg
Faberge Hi-Ball
A light, Refreshing and dry play on the classic Collins
This Hi-Ball brings together a high level of Herbaceousness, sherbet sweetness and refined dryness to present and a super well-rounded quencher.
Drink Ingredients/Method:
30ml 1919 Dry Gin
20ml Boysenberry & Bayleaf Cordial*
Topped with East Imperial Yuzu Lemonade
Garnished with: Pea Shoots/tendrils
Glass: Hi-Ball
Ice: Cubed or Large block ice
Method: Build all ingredients in a highball glass, pack the glass with cubed/block ice, Garnish with Pea Tendrils.
Prepared Ingredient:
Boysenberry & Bay Leaf Cordial*
Prep time 7-10mins
Makes 30 drink serves
Equipment: Blender, Scales, Measuring Cups, Super Fine strainer/Chinois
Ingredients
225g/ 1 cup of Boysenberries (can be frozen if out of season)
225g / 1 Cup of Castor sugar
225g / 1 Cup of water (cold)
2.2g / 1/2 teaspoon Citric Acid
1 medium-sized bay leaf - ripped into 4-6 pieces
Method: add all ingredients to a blender, set on a low blend, if you have a Thermomix, a level 2 setting, for 6mins. Once finished, pour syrup through a chinois and leave to strain for a couple of minutes until you have extracted all of the syrup.
Bottle, and label with the date of production and keep syrup chilled for up to 2 months.
This syrup goes great in homemade sodas, on ice cream or as a sweetener in other cocktails
40ml 1919 Distilling Pineapple Bits Gin
Muddled Mint Leaves
15ml Manuka Honey Syrup
Soda Water to top
Cocktail by drinks.by.meg