No. 209 Gin Cocktails:
Zafferano (Created by Carlo Splendorini of Gitane) 2 oz No. 209 Gin 1 pinch Saffron 1 oz Fresh squeezed lemon juice 1 oz Honey 1 or 2 drops of Orange Blossom Water Combine ingredients and shake vigorously. Stain and serve in a double Martini glass or Coupe. Summerthyme (Created by Carlo Splendorini of Gitane) 2 oz No. 209 Gin 4 muddled Thyme sprigs 4 muddled Ripe cherries 3/4 oz Velvet Falernum 3/4 oz fresh squeezed lime juice Combine ingredients and shake vigorously. Stain and serve in a double Martini glass or Coupe. Rosemary Night (Created by Carlo Splendorini of Gitane) 1 1/2 oz No. 209 Gin 1/2 oz Ginger liqueur 1/2 oz Pear Puree (ripe pear) 3/4 oz fresh squeezed Lemon juice Prosecco Rosemary Put 3 bunches of rosemary in a bottle of Prosecco and cool in the refrigerator for 30 minutes. Combine ingredients, minus the Prosecco, and shake vigorously. Stain and serve in a double martini glass or coupe and top off with the Rosemary Prosecco. Wilma's Rainbow (Created by Brian McMillan at Sidebar- Winner of the No. 209 Gin Oakland Cocktail Competition 2010) 1 3/4 oz No. 209 Gin 1/2 oz North Shore Aquavit 3/4 oz Fresh squeezed lemon juice 1/2 oz Small Hand Foods Gum Syrup 1 Dash Fee Brothers Peach Bitters 2 Sprigs Thyme 1 1/2 oz Fever Tree Ginger Beer Add ingredients minus the ginger beer and shake vigorously. Strain and serve in highball glass and top off with ginger beer. Garnish with lemon wheel and thyme. Gin-Gerly (Created by Joshua Perry at Pican) 1 1/2 oz No. 209 Gin 1/2 oz El Maestro Sierra Fino Sherry 1/2 oz Stirrings Ginger Liqueur 1/4 oz Simply Agave Nectar 1 Dash Angostura Bitters 2 Dashes Fee Brothers Lemon Bitters Add ingredients and stir vigorously in a mixing glass. Strain and serve in a cocktail glass. Garnish with lemon peel. Hotel Rosgrille (Created by Alex Skeels of Marzano) 2 oz No. 209 Gin 1/2 oz Solear Fino Sherry 1/4 oz Honey 1/4 oz Chamomile Tea 1 Egg White Dash Absinthe 1 Drop Nielsen Massey Rose Flower Water Shake and strain into a cocktail glass. Garnish with a rose petal. The Deleuze (Created by Matt Burbach of Sidebar) 2 oz No. 209 Gin 1/4 oz Orchard Apricot Liqueur 1/4 oz Carpano Antica Sweet Vermouth 1/6 oz Yellow Chartreuse 2 Dashes Peychaud’s Bitters Add ingredients and stir vigorously in a mixing glass. Strain into a cocktail glass. Garnish with an orange twist and apricot slice. Untitled #209 (Created by Brian Martinez of Lavende East and Bocanova) 2 oz No. 209 Gin 3/4 oz Orange Juice 1/2 oz Lemon Juice 1/2 oz Lingonberry Preserve from IKEA Food 1/2 oz Dolin Sweet Vermouth 1/2 oz Benedictine Liqueur 2 oz Club Soda Shack vigorously and strain into a highball glass. Garnish with an orange twist and thyme sprig. Cloud #209 (Created by John Codd of The Grand Tavern) 1 1/2 oz No. 209 Gin 1/2 oz Grapefruit Juice 1/2 oz Lemon Juice 1/2 oz Cointreau 1/4 oz St. Germain Elderflower 2-3 Tulip Petals Top with a drop of St. George Absinth and Cava Shack vigorously and strain into a cocktail glass. Garnish with a mint leaf. Peach Fuzz (Created by Albert Mendoza of Wood Tavern) 3 oz No. 209 Gin 1/4 oz Velvet Falernum liqueur 1/2 oz Lemon Juice 1/2 oz Grapefruit Juice 1/2 oz Peach Champagne Sorbet 1 Egg White Shack vigorously and strain into a cocktail glass. Garnish with a grapefruit twist. K189: Flower Class (Created by Morgan Schick- Winner of the No. 209 Gin San Francisco Cocktail Competition 2010) 1 1/2 oz No. 209 Gin 3/4 oz Bergamot Cordial 1/2 oz Lemon Juice 1/2 oz John D. Taylor Velvet Falernum 1/2 Egg White 2 Dashes Angostura Bitters Shake vigorously over ice. Strain and serve in a cocktail glass. Garnish with Sorel flowers or orange blossom. East India Club (Created by Josh Harris from 15 Romolo & Pier 23) 1 oz Earl Grey Infused No. 209 Gin 3/4 oz Toro Albalà Pedro Ximenez Sherry Drops of The Bon Vivants Gold Rush Bitters Serve in a cocktail glass and garnish with orange zest and a thin sliver of orange peel. Queen Eleanor’s Slip (Created by Brandon Josie from 15 Romolo & Alembic) 1 1/2 oz 209 Gin 1/2 oz Noilly Prat Dry Vermouth 1/4 oz Massenez Crème de Pêche 1/4 oz Earl Grey/Fennel Syrup 1 dash of Rice Vinegar Shake vigorously. Strain in a cocktail glass and garnish with a fennel frond. Essenza (Created by Carlo Splendorini from Gitane) 2 1/4 oz No. 209 Gin 3/4 oz Mathilde Pear Liqueur 2 Ginger Roots 2 Orange Peels 2 Drops of Grapefruit Bitters Serve in a cocktail glass and garnish with a baked meyer lemon peel. Clementhyme Cooler (Created by Darren Crawford from Bourbon & Branch) 1 1/2 oz No. 209 Gin 3/4 oz Grapefruit juice 1/2 oz St. Germain 1/2 oz Lime juice 1/2 oz Spiced Clementhyme syrup 3 Dashes Islay bitters (Fee’s Old Fashioned and Ardberg Vigeadail) Serve in a highball glass and garnish with fresh thyme and candied grapefruit peel. The Rite of Spring (Created by Heather Davis from Annabel’s) 1 1/2 oz No. 209 Gin 2 oz Blood orange juice 1/4 oz Lemon juice 1/2 oz Simple Syrup 2 sprigs fresh tarragon 2 dashes Regan’s orange bitters 1/2 salt rim (Shake and serve in a wine glass with a garnish of floating blood orange slice) China Rotsin Fizz (Created by Ryan Fitzgerald from Baretta) 2 oz No. 209 Gin 1 oz Lemon juice 3/4 oz Egg White 3/4 oz Pineapple juice 1/2 oz Rothman & Winter Apricot Liqueur 2 oz Seltzer Sisters Soda 2 dashes Angostura Bitters Shake and serve in a highball glass with a garnish of dot bitters and a pineapple leaf. Bay Rose (Created by Jessica Tanaka from Rickhouse) 2 oz No. 209 Gin 3/4 oz Lemon juice 3/4 oz Pink peppercorn infused with wildflower honey 3/4 oz Egg whites 2 Whole Blackberries Shake and serve in a cocktail glass with a discarded dukes lemon and garnish of grated pink peppercorns. Satan’s Swizzle (Created by Alex Smith from Smuggler’s Cove) 1 1/2 oz No. 209 Gin 3/4 oz Yellow Chartreuse 1/2 oz Campari 3/4 oz Lemon juice 1/2 oz Lapsang-Souchong Maple Syrup 4 dahses Herbsaint Anisett 2 dashes Kill-Devil Tincture Serve in a highball glass and garnish with a skewered blooming tea ball. Leona’s Last Request (Created by Gabriel Lowe from Beretta) 2 oz No. 209 Gin 1 oz Lemon juice 1/2 oz Egg white 1/2 oz Carpano Vermouth 1/2 oz Agave Nectar 1/4 oz Campari 1 oz mint Shake and serve in a highball glass with a garnish of lime zest and mint. The Seder Sour (Created by Jordan Mackay) Besides being kosher for Passover, this cocktail incorporates several of the flavors and symbols of the Seder meal. 1.5 oz No. 209 Kosher-for-Passover Gin .5 oz warmed honey Dash of Kosher for Passover horseradish-no more than 1/8 of a teaspoon 1 oz Freshly squeezed lemon juice Tiny pinch of kosher salt Soda water Add all the ingredients into a mixing tin. Either shake or stir the contents without ice to make sure the honey dissolves into the solution. Add crushed ice, cover and shake vigorously for 15 seconds. Strain into a chilled martini glass, top with a dash of soda water, and garnish with a sprig of parsley. White Lady 1 1/2 oz 209 Gin Juice of 1/2 lemon Splash (1/8 oz) Cointreau Simple syrup to taste 1 egg white Shake vigorously with ice until frothy white Stain and serve in a cocktail glass. Garnish with lime wheel.
Pear Sonata (Created by Joel Baker of Bourbon and Branch) 1 1/2 oz No. 209 Gin 1 oz St. Germain Elderflower liqueur 1/2 oz Meyer lemon juice 1/2 oz Dry Vermouth 1/4 oz Pear Eau de Vie Combine all ingredients in mixing glass. Shake and strain into an ice-filled collins glass. Garnish with pear foam (see recipe below) and a light dusting of cinnamon. Pear Foam 7 oz Looza Pear Nectar 3 oz St. Germain Elderflower liqueur 4 oz Egg White Combine all ingredients into a whipped cream dispenser. Charge with nitrous oxide. Let rest for 30 minutes. Charge again before use. Live Wire (Created by Sky Jet Wegman of 83 Proof) 1 1/2 oz 209 Gin 1/4 oz Aperol Apéritif 1/4 oz Toasted Peppercorn & Darjeeling Simple Syrup (see recipe below) 1/8 oz Lemon Juice Slice of Jalapeño (with seeds removed) Muddle jalapeño in lemon juice. Add ice. Add Aperol, toasted peppercorn & Darjeeling simple syrup, and No. 209 Gin and shake. Strain into an ice-filled rocks glass. Tasted Peppercorn & Darjeeling Simple Syrup 1 c Water 1 c Organic Cane Sugar 4 T Toasted Peppercorns 2 T Darjeeling tea. Combine all ingredients in a saucepan. Stir over low heat until sugar is dissolved. "Love Potion 209" (Created by Nathan Gerdes of Alu Bar and Lounge) 1 1/2 oz 209 Gin 1 oz Garlic Lady Hibiscus Mix 1/2 oz Fresh Lime Juice 1/2 oz Simple Syrup Shake and serve up. Soleil Levant (Created by Morgan Schick of Clock Bar) 1 1/2 oz 209 Gin 1/2 oz Small Hands Foods Orgeat 1/2 oz Yellow Chartreuse 3/4 oz Fresh Lemon Juice Shake and stain into a cocktail glass. Oasis (Created by Jesse Narducci at Brick) 4 Leaves of basil 3 Slices of Parisian cucumber 6 Leaves of mint Half of a fresh lime Macerate with ice Splash with simple syrup 3 oz of 209 Gin Shake and serve up.
The Flash (Created by Carlos Yturria of Range) Equal parts kiwi and mango 1 Sugar cube 1.5 oz of 209 Gin Muddle kiwi and mango together with sugar cube. Add gin. Serve up with rim dipped in ground sea salt and mint. 209 Royale (Created by Leslie Kelly at REDD) 6 Mint leaves 3 Lime wedges 1 oz Fresh fime juice 1 oz Simple syrup 2 oz 209 Gin 1 oz Sparkling wine Muddle limes, mint, lime juice, and simple syrup. Add 209 Gin and ice. Shake and strain into rocks glass. Top with sparkling wine and garnish with mint sprig.

The Basil Gimlet (Created by Rye) 5 Basil leaves 1 Medium lime .5 oz Simple syrup 2.5 oz of No. 209 Gin Place five basil leaves in mixing glass. Squeeze the lime into the glass. Press down on the leaves with a muddler and twist 4 or 5 times. Fill glass three-quarters of the way with ice cubes. Add the simple syrup* and 209 gin. Give the glass a good shake and strain into a cocktail glass. Float a piece of the muddled basil on the top as garnish. Simple Syrup 1 cup water 2 cups granulated sugar, preferably cane such as C&H Boil the water. Add the sugar, reduce heat and stir until completely dissolved. When the mixture turns a pale straw color, turn off heat. Let cool, then pour into a bottle or jar and refrigerate.
The 209 (Created by Arne Hillesland, Technical Director of Distillery No. 209) Ice 2 oz of 209 Gin 1 oz Honey syrup* .5 oz Fresh Lemon Juice Dash of Angostura Bitters 1 Lemon Twist Fill cocktail shaker with ice. Add Gin, honey syrup, lemon juice, and bitters. Shake vigorously. Strain into a chilled martini glass and garnish with a lemon twist. *Honey Syrup .5 Cups of Honey .5 Cups of Warm water
Trembling Martini (Created by Steven Izzo at One Market, San Francisco) 1/2 oz Vya extra dry vermouth 3 oz 209 gin 1 olive, for garnish Pour the vermouth into a chilled cocktail glass and, by tilting the glass and rotating it at the same time, coat the entire interior of the glass. Discard the excess vermouth. Fill a cocktail shaker two-thirds full of ice. Add the gin and shake for approximately 15 seconds. Strain into the prepared cocktail glass. Garnish with an olive.
20K-9 (Created by Rudd Vineyards & Winery employee John Gretz) 2 oz 209 Gin 4 oz FRESH rudy red grapefruit juice 1 oz Cointreau 1 Drop French orange flower water Combine ingredients and shake well with ice. Serve either on the rocks or up Martini style. Garnish with fresh slice of orange
Abbey Cocktail 1.5 oz 209 Gin 1 Dash Orange Bitters 4 oz. Orange Juice Shake, strain over ice, garnish with an orange wheel 209 Special 2 oz. 209 Gin 4 oz. Sprite .75 oz. Lemon Juice Pour over ice, stir, garnish with a lemon wheel
209 Pom Mojito (Tiffany Pollard) 3 oz No. 209 Gin 1 oz Simple Syrup 1 oz POM Pomegranate Juice 4 Lime Wedges Fresh Mint Fill a shaker with 4 lime wedges, pour in simple syrup (1 oz), muddle together. Fill shaker with ice, add three ounces No. 209 Gin. Add 4 to 6 Mint Leaves, and 1 oz Pom Pomegranate Juice. Shake well, strain into a chilled Martini glass, and float a sprig of mint.
209 Lei 1.5 oz. 209 Gin 1.5 oz Triple Sec 1 Tbsp. Pineapple Juice Shake, strain, and serve over ice Optional flower garnish
Island 209 2 oz. 209 Gin Dash Vermouth Dry Fill w/ Ginger Ale Garnish with a twist with lemon and flower
Blue Moon Martini 2 oz 209 Gin 1 oz Blue Curacao Shake, strain and serve in martini glass. Garnish with a twist of lemon peel
Chelsea Hotel 1.5 oz 209 Gin 2 tsp Lemon Juice .5 oz Triple Sec Shake, strain, serve over ice
Summer Fling 3 oz 209 Gin 4oz Club Soda 1 oz. Raspberry Lemonade Serve over ice with raspberry and blueberry garnish
209 Gingerberry Snap 4 oz. Cranberry Juice 1 oz. 209 Gin 2 oz. Ginger Ale Serve over ice
Beach House 209 3 oz 209 Gin 3 oz. Grapefruit Juice 1 dash lemon juice 1 dash lime juice Serve over ice
Georgia Gin 1.5 oz 209 Gin .5 oz Peach Schnapps 1 oz Orange Juice Serve over ice with peach slice
Mile High Mimosa 1.5 oz Champagne 1.5 oz 209 Gin .5 oz Peach schnapps 1 oz Orange Juice Serve in Champagne flute with Orange wheel garnish
BlueBird 2 oz 209 Gin 1 oz Triple Sec 1oz Blue Curacao 2 Dashes Bitters Shake with ice, strain into martini glass and Garnish with orange peel.
Royal Queen’s Cocktail 2.5 oz 209 Gin 2.5 oz Dubonnet Rouge Shake well, serve over ice with a lemon twist.
209 Mojito (Created by Lucid Gallery & Lounge) 4 mint sprigs (muddled over ice) 1 spoon of sugar 2 oz of 209 Gin Fill with soda water Garnish with a lime wheel
The Bramble Cocktail (Created by Absinthe Restaurant) 2 oz. 209 Gin .5 oz. Crème de Mure (Crème de Cassis) 1.5 oz. Lemon Juice .5 oz Sugar Syrup Fill glass with crushed ice, Add 209 Gin, lemon juice, sugar syrup and stir. Top with more crushed ice. Lace top of drink with crème de cassis. Garnish with 2 blackberries and a lemon wedge.
Raspberry Gimlet (Created by Bacar Restaurant) 2 oz 209 Gin 1 oz Aqua Perfecta Raspberry Liqueur 1 oz fresh lime juice .5 oz Simple Syrup Shake and strain into a sugared rim martini glass. Garnish with lime zest.
For a fun, unique and pre-made party drink, these can be made the night before: 209 Sno-Kone 9 cups water 2 cups white sugar 1 (12 oz) can frozen orange juice concentrate 1 (12 oz) can frozen lemonade concentrate 2 cups gin In a saucepan bring water and sugar to a boil and let boil for 15 minutes. Remove from stove and allow to cool. Add remaining ingredients and stir well. Pour into a plastic container and freeze overnight. To serve, using an ice cream scoop, scoop slush into a martini glass and top with lemon-lime soda. Makes 30 drinks
Pama Mojito (Created by Michael A. Thompson of Piccolino in Sheffield, England) Chill Martini glass Pour 50 ml 209 Gin into Boston glass Pour in 20 ml Gomme Pour in 25 ml Pama Pomegranate Liqueur All over ice + 8-10 mint leaves Shake vigorously until Boston frosty Double strain into chilled Martini glass Garnish with 1 mint leaf Add 2 sip straws The Undertaker (Created by Scott Palmer, Dino Restaurant & Enoteca, Washington, D.C.) In the glass half of a Boston Shaker pour: 3/4 oz 209 Gin 3/4 oz Domaine de Canton Ginger Liqueur 3/4 oz Lillet Blanc 3/4 oz Fresh Squeezed Lemon Juice (strained of pulp) 1/4 oz Chartreuse (green) A few dashes of Orange Bitters (Fee Bros. West Indian Orange) Add large ice cubes to shaker and stir gently until cold but not overly diluted. Strain into chilled cocktail glass and garnish with flamed orange twist. The Sophisticate (Created by Jon Blair) 2 oz. 209 Gin 1 oz. Pama Pomegranate Liqueur 1 oz. Soho Lychee Liqueur 2 oz. Sparkling Rose Wine (Vin du Bugey) Flamed Lemon Twist Combine 209 Gin, Pama Pomegranate Liqueur and Soho Lychee Liqueur in a Boston shaker with ice. Shake vigorously 20 times and strain into a chilled Martini glass. Top off with Sparkling Rose Wine and garnish with a flamed lemon twist.