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Gin cocktails
Juniper-forward and botanical. The backbone of Martinis, Negronis, and the entire sour family.
20 recipes · step-by-step · exact ratios
Aviation
A pre-Prohibition gin sour with maraschino, crème de violette, and lemon giving a pale sky-violet hue — shaken with citrus, so batch the spirit base and add fresh juice at service.
See recipe →Bee's Knees
A Prohibition-era gin sour sweetened with honey instead of sugar, brightened by lemon. The honey-syrup, gin, and lemon ratio scales linearly, making it a clean, reliable batch sour.
See recipe →Bramble
A tart London gin sour laced with a blackberry liqueur drizzle over crushed ice; its fixed gin-lemon-sugar base scales cleanly for batching, with the crème de mûre floated per-serve.
See recipe →Clover Club
A pre-Prohibition gin sour with raspberry and egg white — its silky foam and balanced tartness hold up well when prepped in larger shaken batches.
See recipe →Corpse Reviver No. 2
An equal-parts gin, Cointreau, Lillet Blanc, and lemon sour with an absinthe rinse; the symmetrical spec is ideal for batching, with the absinthe applied to the glass per serve.
See recipe →Dirty Martini
A Dry Martini given savory backbone with olive brine; the brine is non-alcoholic so it dilutes the batch ABV slightly, making accurate measurement essential.
See recipe →
Dry Martini
The benchmark gin-and-vermouth stirred cocktail; all-spirit and crystal clear, it batches beautifully since precise dilution is the only variable to control.
See recipe →French 75
Gin, lemon, simple syrup, topped with champagne — festive and elegant.
See recipe →Gibson
A Dry Martini distinguished only by its pickled-onion garnish; identical spirit-forward build means batching is straightforward with controlled dilution.
See recipe →Gimlet
Gin and lime — clean, tart, and excellent batched.
See recipe →
Gin and Tonic
The definitive highball — gin lengthened with quinine tonic over ice. A clean 1:3 spirit-to-mixer ratio that batches effortlessly; pre-portion the gin and top with tonic at service to preserve the fizz.
See recipe →Gin Fizz
A bright, effervescent gin sour topped with soda — the base mix batches easily, with soda added per glass to keep the fizz lively.
See recipe →Hanky Panky
A Savoy classic of gin and sweet vermouth made unmistakable by a measure of bittersweet Fernet-Branca; entirely spirit-based and stable, it scales cleanly into a stirred batch.
See recipe →Last Word
An equal-parts Prohibition-era classic of gin, green Chartreuse, maraschino, and lime — herbaceous and tart, with the spirit trio easy to pre-batch before adding fresh lime.
See recipe →Martinez
The boozy gin-and-sweet-vermouth ancestor of the Martini, lifted by maraschino and a dash of bitters; all-spirit and shelf-stable, it batches and stirs beautifully for service.
See recipe →Negroni
Equal parts, stirred — the quintessential stirred batch cocktail.
See recipe →Ramos Gin Fizz
The famously fluffy New Orleans gin fizz with cream, citrus, egg white and orange flower water — labor-intensive to shake, so batching the liquid base saves real time behind the bar.
See recipe →Southside
A crisp gin sour shaken with fresh mint, lemon and simple syrup, like a gin mojito served up; the clean sour ratio makes it a reliable batch crowd-pleaser.
See recipe →Tom Collins
A tall, sparkling gin sour lengthened with soda; the citrus, syrup and soda mean batching the spirit base separately keeps the carbonation crisp at serve.
See recipe →Vesper
James Bond's gin-and-vodka martini sharpened with Lillet Blanc — a fully spirituous stirred (or shaken, per Bond) drink that scales cleanly with predictable dilution.
See recipe →Gin cocktail FAQ
What cocktails can I make with gin?
There are 20 classic Gin cocktails in our reference, including Aviation, Bee's Knees, Bramble, Clover Club. Each has a step-by-step recipe and exact ratios.
What's the easiest Gin cocktail to make?
Start with the Bee's Knees — it's a easy shaken drink with just 3 ingredients.