Teresa Valdez Klein (of TeresaCentric) sent out the gin recepes we tasted at a Blog Business Summit dinner last week. “The first recorded dry martini recipe, in 1896, called for Plymouth Gin, dry vermouth and orange bitters, which add delicacy and fragrance to the cocktail.”

• 1 oz. Plymouth Gin
• Splash dry vermouth
• 2 drops orange bitters

Pour vermouth into a mixing glass over ice cubes and swirl or stir, making sure the ice is coated with the vermouth. Strain off excess vermouth, leaving only as much vermouth is desired for the level of dryness (the less vermouth in the drink, the drier it is). Add Plymouth Gin and bitters to the mixing glass and stir until extremely chilled. Strain into a chilled martini glass and garnish with a lemon twist or unwashed olive.

• 1 oz. Plymouth Gin
• 1 oz. lemon juice
• 2 bar spoons simple sugar syrup
• Top with champagne (or sparkling wine)

Shake Plymouth Gin, lemon juice and simple sugar with ice and strain into a chilled champagne flute. Top with champagne and garnish with a lemon twist. [Created around 1925 at Harry’s New York Bar in Paris]

• 1 oz. Plymouth Gin
• Raspberry puree
• ½ oz.fresh lemon juice
• 1 bar spoon simple syrup
• Top with soda water

Measure the width of one finger of raspberry puree into a Boston-style shaker glass. Add the remaining ingredients�except for the soda�then shake with ice and strain into a tall glass filled with ice cubes. Top with soda and garnish with a lemon slice and two raspberries. [A fruity variation created by Cairbury Hill at London’s Met Bar]

• 1 ounce pumpkin butter
• 1 ounce Plymouth Gin
• 1.5 ounces fresh lemon juice
• 1.5 ounces simple syrup
• Champagne
• Blend of cinnamon, sugar and nutmeg for rim

Mix all ingredients except champagne in a pint glass filled with ice, shake. Strain into champagne flute, top with champagne. [Uncovered by Kim for those in more of a Halloween mood]

Sippin’ on Gin