Modern Gin Recipes

 by TJ Drake

Difficulty Level: Easy

This crisp cucumber cocktail is perfect for a hot day by the pool. Crisp and refreshing with a hint of elderflower for the spring!

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1 oz. Vitae Spirits Modern Gin 

1/2 oz St Germain Elderflower Liqueur

1 oz lemonade

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1. Combine ingredients in shaker with ice
2. Shake vigorously
3. pour contents into 8oz collins glass (for larger collins volume add 1oz of lemonade)
4. top off class with ice

Classic Riff by Kerrie Pierce

Difficulty Level: Medium

This cocktail will have you singing to the rafters! A not too sweet surprise, this cocktail is perfectly balanced, and will definitely “Warrant” a second cocktail.

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1 oz. Vitae Spirits Modern Gin 

1/2 oz Vitae Spirits Anisette

1 oz Sour Cherry nectar

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Orgeat

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1. Combine Ingredients in Shaker with ice
2. Shake vigorously
3. Strain into Coupe glass
4. Garnish with dried lime wheel

Classic Riff by Kerrie Pierce

Difficulty Level: Advanced

Rum has always been the star of the tiki mug, but unbeknownst to many, gin has long had a supporting role in tropical drinks as well. The Saturn cocktail is one of the most famous gin-based recipes—a fruity combo of gin, passion fruit, orgeat, falernum and lemon juice. Invented in 1967, the drink still appears on menus at bars around the world today. The Vitae version is the perfect cocktail for the summer. You’ll want a pitcher for the pool, to yourself!

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1.5 oz. Vitae Spirits Modern Gin1/4 oz

falernum (see below)

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Orgeat

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Falernum

1/3 cup sliced, raw almonds

30 whole cloves

1/2 cup of light rum

8 limes

2/3 cup of water

1/2 cup of sugar

1. Preheat the oven to 400°F and toast the almonds on a cookie sheet until slightly darkened and fragrant, about five minutes. Be careful not to let them burn. Let cool before using.
2. Place the almonds and cloves in a sealable glass jar and pour in the rum. Shake and let steep 2 days. (For a less intense clove flavor, steep 1 day.)
3. Zest the limes, being sure no white pith is included. Set aside four of the limes for use in the rest of this recipe, and reserve the rest for another project. Add lime zest to the jar. At this point you can also add other spices, if desired. Shake and let steep for 1 day, and then strain through cheesecloth, pressing to extract as much liquid as possible.
4. Juice four of the limes, and strain the juice into a sauce pot. Add water and sugar, then bring to a boil on medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool, then combine with the strained almond and clove infusion. Strain mixture through a coffee filter, if desired, then let it rest for an additional 12 hours before use.

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1. Combine Ingredients in Shaker with ice
2. Shake vigorously
3. Strain into Coupe glass
4. Garnish with Lemon Twist

by Kerrie Pierce

Difficulty Level: Advanced

Holiday Cheer in a glass! This cocktail pairs our Modern Gin and Orange Liqueur, with mulled pear nectar and a house made caramel syrup that will delight any guest at your holiday party!

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1 oz. Vitae Spirits Modern Gin

0.5 oz. Vitae Spirits Orange Liqueur

1 oz. Mulled Pear Nectar

0.5 oz Caramel Syrup

0.5 oz Lemon Juice

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Spiced Pear Nectar

 1 bottle pear nectar

1 cinnamon stick

1 tsp clove, whole

1/4 tsp fresh grated nutmeg

1/4 tsp all spice

Combine in pan, bring to boil. Lower heat and let simmer for 10 minutes. Let cool and store in fridge.

Caramel Syrup

1. Heat 1 cup of sugar and 1/4 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil and becomes golden amber in color.
2. Immediately remove from heat and slowly add water to mixture. Use extreme caution adding water to pan. Burns can be severe. Return to heat and continue stirring until mixture becomes liquid. Let cool in pan. Transfer to serving container. Store in fridge.

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1. Combine all ingredients in a shaker

2. Add ice, Shake. 3. Strain into coupe glass. 4. Garnish with cinnamon dusted pear slice

by Kerrie Pierce

This gorgeously orange cocktail epitomizes the autumn harvest season, bursting with earthy sweetness and spice. It also represents the reintroduction of gomme arabic to our cocktail lineup, a semi-forgotten ingredient used in classic cocktails to add body to drinks without overwhelming sweetness.

Difficulty Level: Medium+

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1.5 oz. Vitae Spirits Modern Gin

1 oz. carrot gomme

juice from 1/2 fresh squeezed lemon

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Carrot Gomme with Honey & Ginger

Hydrate Gomme Syrup:

4 tablespoons gum arabic

1/4 cup boiling water

Stir together the gum arabic and boiling water in a dish

(the gum arabic will take 5-6 hours to dissolve completely, just let it sit after mixing together, it will look like very thick syrup)

1 cup water

3/4 cup sugar

1/4 cup honey

1oz sliced ginger

Mix the sugar, honey and water in a pan, heat until sugar and honey dissolves, then add ginger slices. bring to a boil, then reduce heat and let simmer for 10 minutes. Let cool. Strain out ginger.  Mix the dissolved gum arabic into the syrup and stir.

Mix the gomme syrup with an equal amount of carrot juice (should be about 2 cups) and whisk to combine.

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1. Combine all ingredients in a shaker 2. Add 1 cup medium ice 3. Shake vigorously 4. Pour in a cocktail glass. 5. Garnish with an edible flower.

by TJ Drake

Difficulty Level: EASY

This Tom Collins adaptation is the very essence of Spring, and thus a new addition to our Spring 2017 seasonal cocktail menu. Light and refreshing, the citrus and cucumber really bring out the floral herbaciousness of our Modern Gin.

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1.5 oz. Vitae Spirits Modern Gin

2 oz. fresh made lemonade

2 slices cucumber

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1. Combine gin, lemonade, and once slice of cucumber to a shaker. 2. Shake vigorously to extract cucumber essence. 3. Strain into a chilled martini glass. 4. Garnish with a slice of cucumber on the rim.

by Aron Kingsley

Difficulty Level: Medium+

The Modern Mary was developed by our Tasting Room Associate Aron Kingsley for our brunch cocktail menu for pairings with our neighbor Ace Biscuit & BBQ’s menu. Technically a Red Snapper (a Bloody Mary that uses gin instead of vodka) its spice will certainly help open up your sleepy eyes.

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1.5 oz. Vitae Spirits Modern Gin

~3 oz. bloody Mary mix

cayenne salt

lime wedge

celery stick

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BLOODY MARY MIX

Combine and mix:

2 bottles Knudsen’s Veggie juice

15 oz. Worcestershire sauce

3 oz. prepared horse radish

Huy Fong Chili paste to taste

juice from one lemon

celery salt to taste

cracked black peppercorn to taste

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CAYENNE SALT

Combine 1 cup flaked salt with 1 tsp ground cayenne pepper. Store in a rimming tin.

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1. Rub rim of a rocks glass with the lime wedge to wet and then dunk in the cayenne salt to rim the glass. 2. Add ice and gin. 3. Fill glass with Bloody Mary mix. 4. Garnish with the lime wedge and celery stick.

by group blind tastings

This flavor combination was found by blind tasting Modern Gin in a dozen or so tonic waters and then tallying the votes for the favorites. The hand’s down winner was Fever Tree’s Elderflower Tonic. The elder flowers draw out the floral and herbal complexity of our Modern Gin. The Elderflower tonic is a little tough to get your hands on, but we sell it in the tasting room if you want to pick some up.

Difficulty Level: EASY

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1.5 oz. Vitae Spirits Modern Gin

two slices of lime

~3 oz. Fever Tree Elderflower Tonic

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1. Muddle lime slices in a rocks glass. 2. Add ice and gin. 3. Fill glass with tonic.

by This Doesn’t Suck

First posted in the This Doesn’t Suck vlog , this surprisingly balanced cocktail arrived just in time for Halloween 2018. A bit of bitter, a bit fruity, a bit candy, but not too too sweet.

Difficulty Level: Easy

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1.5 oz. Vitae Spirits Modern Gin

1,0 oz. Aperol

0.5 oz. Tempus Fugit Creme de Banane

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1. Add all the ingredients with ice and stir until chilled.
2. Serve up in a glass of your choice.
3. Garnish with some curled line or orange peel if you want to make it for Halloween.
4. Enjoy!