Another one of those old classics with a different recipe in every bar book I own, I’m going to share the tried and tested version I serve my guests. The drink has a history, invented by bartender, Ngiam Tong Boon for the Long Bar in Singapore, back around 1915. It’s a tall drink that goes well with yummy finger food. I’ll make up some cheese puffs, or lil’ egg rolls and roll out the Singapore Slings on warm evenings.

Here we go –

• 1 ½ oz gin
• 2 oz sour mix (available in super markets)
• ½ oz grenadine
• 2 tsp cherry Brandy
• Club soda

Fill shaker with cracked ice, add ingredients except club soda and cherry brandy, and shake, strain into an ice-filled Collins glass. Fill to almost top with club soda, and float the cherry brandy on top. Remember the straw.

Next time you have a friend over who requests a Screwdriver or some other orange-juicy cocktail, offer them an Abbey Cocktail instead. Consider this drink as the beginning of the slow conversion of your guest into a more accepting and experimental drinker. The orange juice component will lull them into a sense of security, a bit of familiar ground. The other ingredients will kick their experience up a notch, hopefully opening up a new dimension of drinking pleasure…(cue Twilight Zone music).

Here we go –

• 2 oz Gin
• 1 oz orange juice
• 2 dashes of Angostura Bitters
• 3-4 dashes of sweet vermouth

Shake with ice in a cocktail shaker, strain into cocktail glass, garnish with a cherry.

A Martini with Onions instead of Olives, the Gibson can be tweaked a little to stand-alone. I make mine slightly dirty by pouring, maybe a teaspoon of the cocktail onion’s jar brine into the shaker. The slight addition of this mild, onion broth gives the drink the proper punch in the arm. I’ve only recently started drinking these ‘cause I’ve only recently been daring enough to try cocktail onions. How foolish of me, this is a superb cocktail.

Here we go –

• 2 ½ Ounces of a nice Gin (Bombay or Plymouth come to mind). If you prefer Vodka, then substitute.
• ¾ Ounce of dry Vermouth
• add a very small splash of the bottled onion juice

Place ingredients in a shaker with plenty of ice, shake until icy cold. Garnish with a toothpick spearing 2 to 4 cocktail onions.

I was told that this was an excellent pre-dinner drink to have while conversations rev up and the salad is being tossed in the kitchen. I have to agree. This is a wonderful drink to offer your guests if your entertaining a small bunch for dinner and fit in a cocktail component at the beginning of your dinner party. Easy to make so you won’t have to stray from your guests for more than a few minutes. You may very well return to Paradise after leaving the table.

Here we go –

• 1 ½ oz Gin
• 1 ¼ oz orange juice
• ¼ oz Apricot Brandy

Shake ingredients with cracked ice in a shaker ‘til cold, strain into a cocktail glass.

A sophisticated cocktail that impresses yet an extremely quick drink to mix. I like the strong sweetness associated with sweet vermouth and in this drink it stands out. The addition of triple sec tones the gin and vermouth down enough so that folks not accustomed to strong, boozy flavors in their drinks won’t be tuned off. If your in the mood for something a little different, try a Newbury; it’s a nice change of pace.

Here we go –

• 3 oz Gin
• 1 oz Sweet Vermouth
• ½ oz Triple Sec

Shake ingredients with cracked ice in a shaker ‘til cold, strain into a cocktail glass, garnish with a lemon twist.

Our first ‘X’ cocktail, let’s see how long she stands alone on our recipe page. Be forewarned, this is a strong tasting drink that, out of the few I poured for, only two asked for another. That being said, I really liked this drink and did happen to have a bottle of the fairly expensive yellow Chartreuse needed (birthday present). If your of an experimental mind and wish to sip a pretty unique tasting cocktail, pour one…or at the very least order one out the next time your drinking at a bar in the know.

Here we go –

• 1 oz Gin
• 1 oz Yellow Chartreuse
• 1 oz Cherry flavored Brandy

Shake with cracked ice, serve on the rocks in a rocks glass.

I’m getting quite used to combining apricot brandy with bourbon, cointreau, Applejack and other brown liquors, so when I see a drink calling for it with a gin or vodka, I get interested. I really believe it’s the small addition of bitters that pulls this one all together.
I use Orange bitters in this one and I love it. Try this one it goes down easy.

Here we go –

• 1 oz Gin
• ½ oz Apricot Brandy
• 3 dashes Bitters (try orange)
• Dash or 2 of Lemon Juice

Shake in shaker with cracked ice, strain into cocktail glass,, garnish with a lemon peel.

Wow! A bartender chum was over recently and pointed out, as I was making Gimlets, that you can layer juice over the drink for a little flavor blast. We made a few and I pulled a bar bible and discovered that indeed, this drink existed, calling for pineapple as the juice. You want to take a nice bite of this drink when first poured to pierce the layers and experience the flavors separately. By your second sip, the drink’s ingredients combine. This drink is perfect for your guests who may not appreciate strong booze flavors.

Here we go –

• 2 oz Gin
• ¾ oz Roses Lime Juice
• Pineapple juice

Make your Gimlet by combining gin and Roses over ice in a rocks glass. Stir and softly pour pineapple juice over the drink to the top. Don’t stir, drink.