These Are the Easiest Gin Drinks…That *Aren't* Gin & Tonics (2024)

Pour 1 oz. gin and 1 oz. Campari in glass over ice. Top with Spindrift Grapefruit to taste. Stir and garnish with a twist of grapefruit.

Recipe from Spindrift

Stir 3 oz. St. George Botanivore Gin, 1 oz. St. George All Purpose Vodka, and ½ oz. Lillet Blanc with ice to chill, then strain into a chilled co*cktail glass. Garnish with a thin lemon peel.

Recipe from St. George Spirits

Combine 1½ oz. raspberry-balsamic shrub, 1 oz. gin, and ½ oz. lemon juice in a co*cktail mixer and shake over ice. Double strain and add ice. Top with Prosecco and garnish with a rosemary sprig or orange wheel. Serve in a wine glass.

Recipe from mixologist Tristan Xavier Brunel at Estuary in Brooklyn

In a stemless wine glass, combine 1 ½ oz. Empress 1908 gin and 3 oz. white cranberry juice. Add ice, and top with sparkling wine. Garnish with fresh berries and kiwi slices with their skins removed.

Recipe from Empress 1908

Add 1 oz. Hendrick’s gin, 1 oz. Chareau aloe liqueur, and 2 oz. fresh watermelon juice in a Collins glass. Add ice and top with cucumber tonic.

Recipe by John True for The Ledge in Brooklyn

Muddle mint leaves, 1 T honey, and juice from one lemon in bottom of a shaker. Add ice, 2 oz. gin, and Spindrift Cucumber to taste. Shake well, strain, and pour over ice. Top with additional Spindrift Cucumber.

Recipe from Spindrift

Mix 1 ½ oz. Malfy Rosa pink gin with 3 oz. Champagne or Prosecco in a flute. Garnish with a grapefruit twist.

Recipe from Malfy

In a shaker, muddle 1 ½ oz. Hendrick’s Gin, ½ oz. fresh lemon, ½ oz. simple syrup, and 3 wheels of English cucumber. Add ice, shake well, and strain into a flute. Top with sparkling wine.

Recipe from Mattias Horseman, Hendrick’s Gin Ambassador

Stir 2 oz. St. George Terroir Gin, 1 oz. dry vermouth, and 2 dashes orange bitters with ice in a mixing glass. Strain into a chilled glass, and float a sage leaf on top to garnish.

Recipe from St. George Spirits

Add 3 oz. Few Spirits Breakfast Gin, ½ oz. brewed Earl Grey tea (cooled), ½ oz. honey syrup, and 3 dashes Bar Keep Lavender Bitters to a shaker, and fill with ice. Shake, strain into a teacup or coupe glass, and garnish with an edible flower.

Recipe from Few Spirits

Fill a rocks glass with ice, and add 2 oz. Empress 1908 gin and 3 oz. tonic water. Stir to combine, and garnish with a grapefruit slice.

Recipe from Empress 1908

In a mixing glass with ice, stir 2 ½ oz. Hendrick’s Orbium Gin and ½ oz. Dolin Blanc vermouth. Strain into a martini glass, and garnish with a lemon twist.

Recipe from Erik Andersson, Hendrick’s Gin Ambassador

Stir 1 oz St. George Dry Rye Gin, 1 oz. St. George Bruto Americano, and 1 oz. Antica Formula Carpano with ice, then strain into a chilled co*cktail glass. Garnish with orange peel.

Recipe from St. George Spirit

Gently muddle 2 or 3 mint leaves in a shaker. Add ice, 2 oz. Nolet’s Silver Gin, 1 oz. lime juice, and ¼ oz. mint simple syrup. Shake vigorously, and strain into a coupe. Garnish with a mint leaf.

To make the mint simple syrup:

Place 1 ½ cups fresh mint leaves and stems in a glass jar. Boil one cup water with 1 ½ cups granulated sugar, and stir until completely dissolved. Remove from heat, and pour the mixture into the glass jar. Refrigerate when cool, and discard mint.

Recipe from Nolet’s

Muddle 3 or 4 blackberries and 6 to 8 mint leaves in a shaker. Add 2 oz. Few Spirits American Gin, 1 oz. simple syrup, 1 oz. fresh lime juice, and shake with ice. Strain into a Collins glass over crushed or pebble ice. Add 3 dashes of rhubarb bitters, and garnish with mint.

Recipe from Few Spirits

Shake 1 ½ oz. unsweetened pineapple juice, ½ oz. fresh lemon juice, and 1 tsp. orgeat syrup with ice. Strain into a glass with crushed ice, then layer 1 ½ oz. Empress 1908 gin on top. Garnish with a pineapple wedge.

Recipe from Empress 1908

Put 1 tablespoon of brown sugar in a tall glass, then pour 1 ½ oz. gin over it. Add in the juice from half a lemon and ½ oz. grenadine, and stir to mix. Add ice, and top with 2 oz. Perrier. Grate fresh nutmeg over the top of the co*cktail, and garnish with a lemon slice and pomegranate seeds.

Recipe from Perrier

Combine 2 oz. Few Spirits Barrel Gin, ¾ oz. Carpano Antica Formula Sweet Vermouth, ¼ oz. Luxardo Maraschino Liqueur, and 2 dashes Angostura bitters in a mixing glass, and stir over ice. Strain into a chilled co*cktail coupe. Twist a lemon peel to express the oils over the surface of the co*cktail, and garnish with the twist.

Recipe from Few Spirits

In a punch bowl, mix 24 oz. Hendrick’s Gin, 8 oz. pomegranate juice, 8 oz. lemon juice, 8 oz. simple syrup, and 24 oz. black currant tea (cooled). Add a large block of ice, and grind fresh white pepper over the top. Garnish with cucumber wheels and orange slices. Serves 10 to 12.

Recipe from Erik Andersson, Hendrick’s Gin Ambassador