The Black Friars Cobbler
Makes 2
BONAPPETIT.COM
10 Fresh blackberries
¼ cup Back River Gin
¼ cup mescal (such as Sombra or Del Maguey Vida)
3 tablespoons fresh lemon juice
2 tablespoons pure cane syrup (such as Steen's)
3 cups (about) crushed ice
Additional fresh blackberries for garnish
Using a muddler or handle of a wooden spoon, muddle 10 blackberries in cocktail shaker. Add Back River Gin, mescal, lemon juice, and cane syrup. Shake without ice until well blended, about 10 times. Divide mixture between 2 large rocks glasses. Fill each glass with enough crushed ice to reach the top of glass. Garnish each with additional blackberries and serve.
The Aviation
Bloomberg BusinessWeek
2 ounces Back River Gin
½ ounce freshly squeezed lemon juice
1/3 ounce maraschino liqueur
Shake well with ice, and then strain into a shilled martini glass.
The Salty Dog
Makes 2
BONAPPETIT.COM
Coarse kosher salt
Ice Cubes
½ cup Back River Gin
¾ cup fresh grapefruit juice
Pour coarse salt onto small plate. Moisten rims of two highball glasses. Gently dip rims into salt to coat lightly. Fill glasses with ice cubes. Pour ¼ cup Back River Gin over ice in each glass. Divide grapefruit juice between glasses and serve.
Summer Breeze
In a large glass, combine 1/3 cup pineapple juice, ¼ cup pink grapefruit juice, 2 ounces Back River Gin, and several fresh mint leaves. Add ice and tip with seltzer.
Lime Rickey's With Cilantro
MARTHASTEWART.COM
Combine 1 ½ cups limeade, ¾ cup Back River Gin, 5 tablespoons superfine sugar, and 3 limes (cut into rings) in a large pitcher. Refrigerate for at least 1 hour. Add 3 cups club soda. Serve over ice. Garnish with lime wedges and cilantro sprigs.
Cucumber Yum Yum Cocktail
Makes 2
BONAPPETIT.COM
12 1/8 inch thick slices English hothouse cucumber , divided
10 fresh raspberries, divided
¼ cup Back River Gin
¼ cup acacia honey
2 tablespoons (scant) aquavit*
2 tablespoons (scant) fresh lime juice
Crushed Ice
Using a muddler or handle of wooden spoon, mash 10 cucumber slices and 8 raspberries in cocktail shaker. Add Back River Gin, honey, aquavit, and lime juice. Shake vigorously 20 times. Fill 2 old-fashioned glasses with crushed ice. Strain cucumber mixture into glasses, dividing equally. Garnish each drink with 1 cucumber slice and 1 raspberry and serve.
Aquavit* a Scandinavian liqueur flavored with caraway seeds; available at specialty goods stores and some liquor stores.
The Aries
Makes 1
MARTHASTEWART.COM
1 one-inch cube honeydew melon, plus 1 melon ball for garnish
Ice Cubes
1 ½ ounces herbal liqueur
1 ½ ounces Back River Gin
3 to 4 ounces seltzer
Muddle melon in glass; strain juice into and ice-filled cocktail shaker. Add herbal liqueur and Back River Gin. Shake well. Strain into a tall ice-filled glass. Top with seltzer. Garnish with melon ball.
The Leland Palmer
Makes 6
BONAPPETIT.COM
½ cup honey
½ cup hot water
3 cups freshly brewed jasmine tea, cooled
¾ cup Back River Gin
¾ cup limoncello*
¾ cup fresh lemon juice
½ cup fresh grapefruit juice
1 cup chilled club soda
Ice Cubes
6 lemon slices for garnish
Stir honey and ½ cup hot water in small bowl until honey dissolves. Cool completely. Combine honey water, jasmine tea, Back River Gin, limoncello, lemon juice, and grapefruit juice in a large pitcher. Add club soda and stir to blend. Fill six 1-pint mason jars or six tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.
Limoncello* a lemon flavored liqueur, can be found at many supermarkets, at Trader Joe's markets, and at liquor stores.
Pimm's Cup
Fill a large pitcher with ice cubes. Stir in 2 cups lemonade, 1 cup ginger ale, ½ cup Pimm's No. 1, and ½ cup Back River Gin. Garnish with lemon slices. Serves 6 to 8
French 75
2 oz. Back River Gin
1 teaspoon of simple syrup
1/2 oz. fresh lemon juice
4 oz. Sparkling Wine
lemon slices for garnish
Add the first three ingredients, along with a handful of ice, to a cocktail shaker and shake well. Strain into a tall glass (like a Collins glass) filled half with ice. Top with the sparkling wine and garnish with lemon slices.
Delmonico
1 oz. Back River Gin
1/2 oz. Brandy
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
2 dashes of bitters
This classic cocktail is well over 100 years in age created at the now legendary Delmonico Steak House in New York City. It relies on a careful balance of distinct ingredients with nothing flashy at all but it simply works! Enjoy.
Add all ingredients to a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with a lemon or orange twist.
Stonewall
1 oz. Back River Gin
2 oz. Sweetgrass Farm Apple Brandy
Ice
This will brace you for a cold winter's day!
Blue Moon
Phil Powell via Facebook
1 1/2 oz. Back River Gin
1/2 oz. Crème de violette
1/2 oz. fresh lemon juice
Shake with plenty of ice and serve straight up. Garnish with a lemon twist.
Vegitini
Dale Smith via Facebook
2 Oz. Back River Gin
"Whisper" Sweetgrass Farm Vermouth
2 Pickled Green Beans
Serve on the Rocks
The Grand Cran
2 Oz. Cranberry Gin
1 Oz. Grand Marnier
Tonic water to taste
Serve on the Rocks
