Gin

French 75

French 75  cocktail

  • 1 ½ ounces 2 Loons Gin
  • ¾ ounce fresh lemon juice (about ¾ medium lemon)
  • ¾ ounce simple syrup (recipe follows)
  • 2 to 3 ounces Champagne (enough to top the glass)
  • Lemon peel, for garnish
  • In a shaker mix gin and lemon simple syrup, shake pour into flute, top with champagne garnish with lemon peel

A French 76 is made with Vodka rather than Gin – Feel Free to substitute Vodka, Huckleberry or Blackberry Loon Lightning for another delicious cocktail

Simple syrup (yields enough for 5 cocktails, scale as necessary)

  • ¼ cup sugar, honey or agave
  • ¼ cup water

To make the simple syrup: Combine the honey (or sugar) and water in a small saucepan. Warm over medium heat, whisking occasionally, just until the honey or sugar has disappeared into the water. Remove the pot from the heat and let it cool.

Rhubarb French 75

Rhubarb French 75

  • 2 ounces – 2 Loons Distillery Gin
  • 2 ounces rhubarb simple syrup
  • 1 ounce fresh lemon juice or more to taste
  • 3 oz Prosecco
  • Make the rhubarb syrup:(recipe below)
  • Make the cocktail. Put Gin, Rhubarb syrup and lemon juice into a cocktail shaker. Add plenty of ice and shake hard for 30 seconds.
  • Strain into two rocks glasses filled with crushed ice. Top with Prosecco

Rhubarb Simple Syrup

Makes about 1 cup

2 cups fresh or frozen rhubarb cut into disks

1/2 cup sugar

1/2 cup water

put all the ingredients into a medium pot and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot. Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel to transfer to a bottle or other suitable container. Keep in the fridge for up to four weeks.

 

Notes

To make this into a Rhubarb Gin Fizz pour into a tall glass filled with ice and top with soda water. .

New Spring themed cocktail – Kiwi Cucumber Gimlet

  • 2 ounces 2 Loons Distillery Gin or Vodka
  • 4-5 slices cucumber
  • 1 lime juiced
  • 2 ounces Kiwi simple syrup (see recipe below)
  • 1 cup ice – to shake with

In a cocktail shaker add in all ingredients (except ice), gently muddle cucumber, fill with ice shake really well – strain into tall glass! Cheers!

Kiwi Simple Syrup

Peel 3 Kiwis and cut in slices bring to a boil with 1/2 cup sugar and 1 cup water. 

Cook 15 minutes, cool and strain.

Strawberry Rhubarb Gin Fiz

Ingredients

For the simple syrup:

  • 5-6 strawberries (stems removed, halved/quartered)
  • 2 cups rhubarb (about 3 stalks, chopped)
  • ½ cup sugar
  • 2 cups water

For the cocktail:

  • 1 tablespoons lemon juice (about 1/2 lemon) optional
  • 2 large mint leaves
  • 4 ounces strawberry rhubarb simple syrup
  • 3 ounces 2 Loons Gin
  • Ice
  • Club soda

Instructions

For the simple syrup:

  1. Add strawberries, rhubarb, sugar, and water to a medium pot. Bring to a boil. Lower heat and let simmer for 20 minutes, or until fruit is broken down. Let the mixture cool to room temperature.
  2. Place a cheesecloth or fine mesh strainer over a medium mixing bowl and pour strawberry rhubarb mixture into the cheesecloth or strainer. Use a wooden spoon to press down on the mixture to strain. Once you’ve extracted as much liquid as possible, store the remaining fruit pulp in the fridge for future use. Add the syrup to a bottle or jar to store.

For the cocktail:

  1. Add lemon juice and mint to a mortar and pestle and gently muddle the mint*. Pour lemon juice and mint into a cocktail shaker. Add syrup, gin, and ice and shake vigorously until combined.
  2. Add ice to two cocktail glasses. Pour cocktail evenly between the two glasses. Top it off with club soda and enjoy!

Barrel Aged Gin Old Fashioned

  • 1 1/2 ounces 2 Loons Barrel Aged Gin
  • 2 dashes Angostura Bitters
  • 1 sugar cube
  • few dashes of water
  • Garnish: Orange wheel, cherry

Muddle Bitters, sugar, orange wheel.  Pour Gin in  add a few dashes of water and garnish with orange slice and a cherry.