Tag Archives: gin cocktails

Summer Flower Cocktail

Have you grabbed your bottle of Limited Edition Beefeater Summer Gin, yet? Of course you have—you’re a smart little cocktailian. Wondering what to do with it now? Give classic gin cocktails a seasonal twist by subbing in Beefeater Summer, for starters. Then, try out some signature cocktails with the new product.

The Summer Flower was served up at a recent Beefeater Summer Gin bash in New York, where even the mad hatters got festive for summer and donned some pretty spiffy summer chapeaus. The cocktail calls for Hibiscus syrup, which kicks-up the floral notes that are already present in Beefeater Summer Gin. It’s light and delicious-here’s the recipe:

Summer Flower by Jamie Gordon

2 parts Beefeater Summer Edition

1/2 part Hibiscus Syrup

3/4 part fresh lemon juice

1 dash orange bitters

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with lemon zest.



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24 Drinks: Lambeth Lemonade

Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.

This week’s “24 Drink” is a simple summer sipper. Serve this sophisticated lemonade cocktail at your next cook-out. It’s lovely and delicious!

Lambeth Lemonade

1 ¾ oz. Beefeater 24 gin

1 oz. Lillet

¼ oz. Raspberry Syrup

Top with Fever Tree Bitter Lemon

Add first three ingredients in a cocktail glass and stir. Top with bitter lemon. Garnish with a lemon wedge and fresh raspberries.


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24 Drinks: Chris Milligan’s Basil-ica Cocktail

Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.

This week, we’re featuring a cocktail from bartender Chris Milligan of Secreto Lounge in Santa Fe, New Mexico. Here’s what Chris has to say about it:

“I named this drink in honor of St Francis Cathedral-Basilca here in Santa Fe. It is a great little drink, designed in a classic sense and uses fresh ingredients, which is the basis I try to use with all the drinks I make.”

The recipe is below but be sure to check out Chris’ own post about the cocktail on his blog, Santa Fe Barman.

The Basil-ica Cocktail (recipe and photo courtesy of Chris Milligan)

2 oz Beefeater 24

1/2 oz St. Germain

1/2 oz fresh lemon juice

1/2 oz simple syrup.

4 large basil leaves

1 dash Peychaud Bitters

1 dash Orange Bitters (he uses Regan’s)

Muddle basil, lemon juice, simple syrup and bitters.  Add Gin and St Germain.  Shake for 10 seconds and strain into a chilled cocktail glass.  Garnish with Basil leaf and long orange twist.

To learn more about Chris & the great work he’s doing at Secreto Lounge, check out Colleen Graham’s recent interview with the bartender.


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Beefeater 24 Boston Launch

Last week, Beefeater 24 took Boston by storm, and sponsored a tea party/launch event at Drink. Beantown’s own Misty Kalkofen joined the likes of Dan Warner and others as mad hatter-mixologists, serving up delish drinks. Check out the photos below as well as the recipe for Drink’s take on the Barbara West cocktail.





24 Martini

Triple Citrus and Tonic 2

Barbara West

The Barbara West Cocktail

1 1/2 oz. Beefeater 24 gin

3/4 oz. Amontillado Sherry

1/2 oz. Fresh LemonJuice

2 dashes house orange bitters


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Beefeater 24 Boston Tea Party

Beefeater_24_bottle shot_bostonizedAs I mentioned in a previous post, Beefeater 24 is spreading its wings and expanding its horizons. The product officially launches in Boston this week, with a tea party tomorrow evening at Drink. Master Distiller Desmond Payne will be on hand to officially introduce his newest baby, and brand ambassador Dan Warner will be slinging drinks for all.

In honor of Beefeater 24’s arrival in Beantown, the fine folks at Drink have created a few new cocktail recipes to feature it. Here’s the first of three, which I’ll be sharing over the course of the next few weeks.

Gin Old Fashioned:

Created at Drink in Boston

2 oz. Beefeater 24 gin

¼ oz. gomme syrup

1 dash bergamot bitters

1 dash angostura orange bitters

No word yet on whether or not Ben Affleck will attend, if clam chowder or Boston Baked Beans will be served, or if the Sox game will be on. But you can bet it’ll be a wicked cool place to share a drink with a few of Boston’s best.

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Friday on the Fly

CIMG3633First of all, apologies for the break in writing here. I know I’ve got plenty more to cover as far as Tales of the Cocktail is concerned, but things have been a little crazy. It’s been non-stop for 11 days straight now, and for at least two weeks I haven’t gone grocery shopping, done any laundry, or even washed any dishes. My life is in temporary disarray, but have no fear—I’m back and ready to spill more Tales details!

The Cocktails that Made Gin Famous

Let me tell you what I love about working with gin brands—the accents. I’m just a sucker for a British accent. It’s smart, it’s sexy, it’s hilarious & charming! No one ever says that about “American accents.” Anyway, the accents were a huge plus in The Cocktails that Made Gin Famous session, but the content was also key. The panel featured Tal Nadori of Genever, Angus Winchester of Tanqueray, Dan Warner of Beefeater, and Simon Ford of Plymouth.

One after another, they presented the history and progression of the gin category (starting with Tal and Genever, of course) and the cocktails that made the spirit shine along the way. My personal favorite was the White Lady, presented by Dan. He mentioned there’s a “perfect” version of the cocktail that subs Peach Brandy in for Cointreau. Sounds delish!

On the Fly Competition

What a great idea for a competition! The brainchild of Jeffrey Morgenthaler,  this event pulled together great mixologists and spirits writers from across the country and challenged them to make the best cocktail they could using the ingredients from their Swag Bag! CIMG3643Ingredients included everything from Tea Forte to BBQ sauce, and the only other catch was that they had to use ½ oz. of either Grand Marnier or Navan. They had thirty minutes to do their work, which left some of the audience wishing Alton Brown was there to give us the play-by-play and show different camera angles of the bartenders in action.

I need more details on the winning cocktail, but I can say it was crafted by Giuseppe Gonzales of New York City. Other participants included:

Todd Thrasher-Washington, DC

Eric Alperin-Los Angeles (see Mohawk above)

Dave Wondrich-NYC

Neyah White-San Fran

Misty Kalkofen-Boston

Paul Clarke-Seattle

Ricky Gomez-New Orleans

CIMG3645 Caipirinha Competition

After the On The Fly competition, Steve & I headed over the Leblon Caipirinha Competition, which was really more of a party than a competition. The venue featured approx. 25 booths with USBG bartenders fixing up their “Caipirinha” submissions. I never got a clear read on who the winner was, but I think it might have me—because I love Cachaça & every cocktail I tried was fabulous.

One favorite of the night was Chris Stanley’s Ipanema Beachcomber. You’ll have to go bug him on his blog for the details, but I know it had Leblon, Herbsaint, Cinnamon Syrup, Angostura bitters, pineapple, and grapefruit. Yum!

We finished up the night with a Pimm’s Cup and a Sazerac at Napoleon House, a famous and historical watering hole that eluded us half a dozen times last year at Tales. Success!

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British Invasion! Beefeater 24 Arrives in the States!

beefeater_24_bottle-shotEarlier this week, I had the pleasure of attending the official launch party for Beefeater 24 gin. For many cocktail writers, mixologist, bartenders, and enthusiasts, the “tea party” at Ella in New York was their first opportunity to try the product. Little secret here (ok, maybe not since I’m blogging it): it was my first chance to try it as well. Biased though I may be, I’ve got to tell you it’s fantastic! But you don’t have to believe me…take a look around online and you’ll see many others are raving about it as well.

So what is Beefeater 24 and what makes it different from the regular Beefeater Dry Gin? Created by Beefeater’s master distiller Desmond Payne, Beefeater 24 was inspired by the fact that Beefeater’s founder, James Burrough, was a prominent tea merchant. Though Beefeater 24 is made from many of the same botanicals (steeped for 24 hours—get it? 24) featured in the original, the addition of Chinese Green Tea and Japanese Sencha Tea makes for a totally different gin.

So, how about a few recipes? Here’s what they were serving up at the party:

Triple Citrus 24 by Dan Warner:cimg3119

1 ½ oz. Beefeater 24
3 oz. Q Tonic Water

Build in an ice-filled Collins or highball glass. Garnish with a lemon wheel, lime wheel, and orange wheel.

cimg312124 Martini by Dan Warner:

2 oz. Beefeater 24
1/3 oz. Lillet
3 dashes Regan’s orange bitters

Stir all ingredients until ice cold. Strain into a chilled martini glass. Garnish with a grapefruit twist.

The shifting Sands by Sasha Petraske:

cimg31001 ½ oz. Beefeater 24
½ oz. Maraschino Liqueur
¾ oz. grapefruit juice
½ oz. fresh squeezed lemon juice
Dash of simple syrup
Top with soda water

Shake first five ingredients. Strain into an ice-filled Collins glass. Top with soda water. Garnish with a grapefruit wedge.

cimg3104The launch party brought out the likes of Gary Reagan, Audrey Saunders, Simon Ford, and Charlotte Voisey, among many others. Dan Warner, brand ambassador for Beefeater, chatted up the crowd while Desmond Payne served as the honorary Mad Hatter. Check out the bartenders in their fab top-hats. It was so much fun and the drinks are so tasty—perfect for warmer weather!

Next week we’ll be examining the product even closer and creating more great cocktails so stay tuned! Chip chip cheerio!

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Original Beefeater TDN Cocktails

cimg3012As promised, I’ve got the winning cocktail from the Beefeater-sponsored TDN event. Jake Parrott came out with the Chip Shop Punch, a delightful drink I remember quite well as delicious.

Chip Shop Punch by Jake Parrot

1 1/2oz Beefeater gin

1/2oz Rothman & Winter Apricot

1/4oz Coruba rum

1/2oz lemon juice

1/2oz simple syrup

2 dashes Angostura bitters


Swizzle with an enormity of crushed ice and ring it with straws, as everyone will ask for a sip.

There were many other cocktails that made their way across the bar over the course of the evening. Forty-six original cocktails, to be exact—a TDN record! Perhaps that’s because Beefeater is such an easy gin to work with. Here’s what Robert Hess had to say about the gin category that night,


“Gin is one of the best spirits for cocktails, I feel it is because there is a great spectrum of flavors within it, which can be brought out by the various other ingredients which you choose to use. It’s sort of like making a soup with a veal stock instead of just water.”


And trust me, the flavor was out in full force for so many of these fantastic cocktails. Here’s a taste, but if you’d like the full list, check it out on Twitter.


Role Model by Matt Robold of RumDood


1 1/2oz Beefeater gin

3/4oz cognac

1/4oz Cherry Heering

1/2oz lime juice

1t simple syrup

2 dashes aromatic bitters


Shake with ice, but make sure to first don your favorite super hero costume. Strain, using a batarang as your julep strainer.


The Tristessa by Jim Romdall (of Vessel) and Paul Clarke (of Cocktail Chronicles)


1 1/2oz Beefeater gin

1/2oz Pommeau de Normandie

1 dash Marteau absinthe

1 dash Caol Isla Scotch

1 dash simple syrup


Shake with cracked ice and strain into a chilled cocktail glass. Garnish with an entire apple on the rim. Really, try it.


You’ll be Hungry 1 Hour Later by Cocktails-a-peel


1 1/2oz Beefeater gin

1/2oz lime juice

1/2oz falernum

1/4oz orange juice

orange wedge

1 dash sesame oil


Muddle the orange wedge and sesame oil, add remaining ingredients, shake and strain into a chilled cocktail glass. Cross your fingers, and take a sip.

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