17 of Our Favorite Gin Cocktails

Hey folks, I’m Alex, a self-taught mixologist who’s spent the last decade tinkering behind home bars and hosting gatherings that always seem to revolve around a good drink. Gin holds a special spot in my heart—it’s the spirit that got me hooked after a rainy evening in London where I stumbled into a pub and ordered my first proper Negroni. The bitterness hit me like a wake-up call, balanced by that herbal kick, and suddenly I was chasing recipes like a kid with a new hobby. Fast forward, and I’ve shaken up hundreds of variations for friends, turning ordinary nights into memorable ones. These 17 favorites aren’t just pulled from books; they’re battle-tested in my kitchen, tweaked for simplicity and flavor. Whether you’re unwinding after work or impressing at a party, they’ll deliver that perfect sip. We’ll explore classics with modern spins, tips to nail them every time, and ways to adapt for your taste. Grab your shaker—let’s mix things up.

Why Gin Shines in Cocktails

Gin’s botanical backbone, led by juniper but layered with herbs and citrus, makes it incredibly versatile for mixing. It’s not overpowering like some spirits, so it plays well with sweet, sour, or bitter elements without stealing the show. I love how it transforms a simple tonic into something refreshing, or elevates a sour with its crisp edge—perfect for any mood or season.

Essential Tips for Mixing Gin Drinks at Home

Years of trial and error taught me that fresh ingredients are non-negotiable; squeeze your own citrus to avoid that flat bottled taste. Start with a quality gin—nothing fancy needed, but one with clear botanicals shines. And remember, shaking versus stirring matters: shake for frothy, citrusy drinks to aerate, stir for boozy ones to chill without diluting too much.

• Chill your glassware in the freezer for 10 minutes to keep drinks crisp longer.
• Measure precisely at first; once comfortable, eyeball for speed.
• Use large ice cubes for slower melt in stirred cocktails.
• Experiment with garnishes—they add aroma that enhances the first sip.
• For safety, check USDA guidelines on handling egg whites if using them.

Stirred Elegance: Timeless Gin Classics

These stirred gems build depth slowly, ideal for sipping thoughtfully. I recall stirring a Negroni for a date—it set a sophisticated tone without much effort. The gentle mix preserves the gin’s nuances, creating balanced, spirit-forward drinks.

Negroni

This equal-parts wonder bitters up gin with Campari and vermouth for a bold, herbal profile. It’s my go-to when I want something contemplative after a long day. The orange garnish releases oils that soften the edge just right.

• 1 oz gin
• 1 oz sweet vermouth
• 1 oz Campari

1. Stir over ice in an old-fashioned glass.
2. Garnish with an orange wedge.

Martini (Dry)

Crisp and clean, this icon lets the gin’s botanicals shine through minimal vermouth. I once made one too wet—lesson learned: less is more for that sharp bite. Olives add a briny twist that keeps it interesting.

• 2½ oz gin
• ½ oz dry vermouth
• 1 dash orange bitters

1. Stir with ice, strain into a coupe.
2. Garnish with skewered olives.

Vesper

Bond’s famous mix blends gin and vodka with Lillet for a silky, potent sip. I tried it on a whim during a movie marathon—now it’s my elegant nightcap. The lemon twist brightens the boozy base.

From other sources, but fitting: 3 oz gin, 1 oz vodka, ½ oz Lillet Blanc.

1. Shake with ice, strain into a coupe.
2. Garnish with lemon twist.

Shaken Sours: Bright and Refreshing Twists

Shaking incorporates air for a lively texture, perfect for citrus-driven drinks. One summer barbecue, I shook up Bees Knees for a crowd—they vanished fast, proving honey’s magic with gin. These wake up your palate with tangy vibrancy.

Gimlet

Tart lime meets gin’s piney notes in this straightforward shaker. My first was too sweet; now I dial back syrup for balance. It’s refreshingly simple, like a vacation in a glass.

• 2 oz gin
• 0.66 oz lime juice
• 0.5 oz simple syrup

1. Shake with ice, strain into a coupe.
2. Garnish with lime wheel.

Bees Knees

Honey syrup sweetens lemon’s punch, creating a golden, Prohibition-era delight. I sub local honey for floral depth—friends always notice the upgrade. It’s cozy yet light, ideal for evenings.

• 2 oz gin
• 1 oz lemon juice
• 0.75 oz honey syrup

1. Shake with ice, strain into a coupe.
2. Garnish with lemon twist.

French 75

Champagne tops a gin-lemon base for bubbly elegance. I popped one open for New Year’s—effervescent joy ensued. The fizz lifts the citrus, making it festive without fuss.

• 1.5 oz gin
• 0.75 oz lemon juice
• 0.75 oz simple syrup
• 3 oz dry champagne

1. Shake gin, lemon, syrup with ice; strain into flute.
2. Top with champagne; garnish with lemon wheel.

Aviation

Violet liqueur adds a floral hue to this lemony charmer. My attempt without it fell flat—creme de violette is key for that sky-blue allure. Maraschino cherry nods to its vintage roots.

• 2 oz gin
• 0.5 oz maraschino liqueur
• 0.25 oz creme de violette
• 0.75 oz lemon juice

1. Shake with ice, strain into a coupe.
2. Garnish with maraschino cherry.

Clover Club

Raspberry syrup and egg white foam up for a pink, velvety treat. I was skeptical about the egg, but it creates silkiness without taste. Raspberries make it summery and photogenic.

• 1.5 oz gin (raspberry-infused if possible)
• 0.5 oz dry vermouth
• 0.5 oz lemon juice
• 0.5 oz raspberry syrup
• 0.5 oz egg white

1. Dry shake, then with ice; strain into coupe.
2. Garnish with skewered raspberries.

White Lady

Cointreau and lemon yield a creamy, citrus burst with egg white. It’s my elegant alternative to margaritas—sophisticated yet approachable. The twist keeps it fresh.

• 2 oz gin
• 0.75 oz Cointreau
• 0.75 oz lemon juice
• 0.25 oz simple syrup
• 0.5 oz egg white

1. Dry shake, then with ice; strain into coupe.
2. Garnish with lemon twist.

Gin Sour

Basic yet brilliant, this highlights gin’s versatility with lemon and egg. I add bitters for complexity—transforms it into a mini masterpiece. Simple for beginners.

• 2 oz gin
• 1 oz lemon juice
• 0.5 oz simple syrup
• 0.5 oz egg white

1. Dry shake, then with ice; strain into coupe.
2. Garnish with lemon twist and bitters drops.

Fizz and Highball Heroes: Effervescent Favorites

Fizzy toppers make these tall and thirst-quenching. During a heatwave, a Tom Collins saved the day—cooling and conversational. The carbonation stretches the gin, ideal for longer sessions.

Tom Collins

Lemon and soda elongate gin into a lemonade-like refresher. My grandpa’s recipe skips syrup sometimes for tartness—try both. It’s backyard barbecue gold.

• 2 oz Old Tom gin
• 0.75 oz lemon juice
• 0.5 oz simple syrup
• 2 oz soda water

1. Shake gin, lemon, syrup with ice; strain into highball over ice.
2. Top with soda; garnish with lemon wedge.

Ramos Gin Fizz

Creamy, frothy dream with citrus and orange flower water. Shaking forever builds that meringue top—worth the arm workout. My brunch staple for wow factor.

• 2 oz Old Tom gin
• 1 oz heavy cream
• 0.5 oz lime juice
• 0.5 oz lemon juice
• 0.5 oz simple syrup
• 0.5 oz egg white
• 1 dash orange blossom water
• 1 oz soda water, plus topper

1. Dry shake vigorously, add ice and shake more; strain into highball.
2. Top with soda; serve with straw.

Bramble

Blackberry liqueur drizzled over lemon-gin base for berry bliss. I use fresh muddled berries in season—adds texture. Rocks glass keeps it casual.

• 2 oz gin
• 0.75 oz lemon juice
• 0.25 oz simple syrup
• 0.5 oz crème de mûre

1. Shake gin, lemon, syrup with ice; strain over crushed ice in old-fashioned.
2. Drizzle crème de mûre; garnish with blackberries and lemon.

Adventurous Blends: Unique Gin Surprises

These push boundaries with unexpected flavors. An Enzoni at a bar surprised me with its grape freshness—now I make it for curious guests. They spark conversations.

Last Word

Chartreuse and maraschino create a green, herbal powerhouse. Equal parts keep it balanced; my bold choice for adventurous palates. Cherry garnish ties it together.

• 0.75 oz gin
• 0.75 oz Green Chartreuse
• 0.75 oz maraschino liqueur
• 0.75 oz lime juice

1. Shake with ice, strain into coupe.
2. Garnish with maraschino cherry.

Enzoni

Grapes muddled into a Campari-gin hybrid—fruity yet bitter. I discovered it online; now it’s my aperitif pick. Skewered grapes for whimsy.

• 5 green grapes
• 1 oz gin
• 1 oz Campari
• 0.75 oz lemon juice
• 0.5 oz simple syrup

1. Muddle grapes, shake with ice; strain into old-fashioned over ice.
2. Garnish with skewered grapes.

Corpse Reviver No. 2

Hangover cure with Lillet and Cointreau—zesty revival. Absinthe rinse adds mystery; I sip slowly to savor. Lemon twist essential.

• 0.75 oz gin
• 0.75 oz Cointreau
• 0.75 oz Lillet Blanc
• 0.75 oz lemon juice

1. Rinse coupe with absinthe; shake ingredients with ice, strain.
2. Garnish with lemon twist.

Basil Smash

Herbal explosion with muddled basil. My garden-fresh twist on sours—invigorating. Sprig garnish for aroma.

• 10 basil leaves
• 2 oz gin
• 1 oz lemon juice
• 0.75 oz simple syrup

1. Muddle basil, shake with ice; strain into old-fashioned over ice.
2. Garnish with basil sprig.

Singapore Sling

Tropical medley with cherry and pineapple. I toned down sweetness for modernity—party pleaser. Fruit garnish nods to origins.

• 1.5 oz gin
• 0.5 oz cherry liqueur
• 0.25 oz Benedictine
• 0.75 oz lemon juice
• 0.25 oz grenadine
• Dashes Angostura and orange bitters
• 2 oz soda water

1. Shake all but soda with ice; strain into highball over ice.
2. Top with soda; garnish with orange and cherry.

Saturn

Passion fruit and orgeat for tiki vibes. My escape drink—exotic without rum. Lime-cherry skewer fun.

• 1.5 oz gin
• 0.5 oz lemon juice
• 0.5 oz passion fruit syrup
• 0.25 oz falernum
• 0.25 oz orgeat

1. Shake with ice, strain into old-fashioned over crushed ice.
2. Garnish with skewered lime and cherry.

Comparison: Gin Styles for Cocktails

Style	Flavor Notes	Best Cocktails	ABV Range	Price Point (avg bottle)
London Dry	Juniper-forward, crisp, herbal	Martini, Negroni	40-47%	$20-35
Old Tom	Sweeter, maltier, balanced	Tom Collins, Ramos Fizz	40-45%	$25-40
Plymouth	Softer, earthy, citrus hints	Gimlet, Aviation	41%	$30-45
New Western	Floral, fruit-led, less juniper	Bees Knees, Basil Smash	40-45%	$25-50

Pros and Cons of Gin Cocktails

Pros:

• Versatile for sweet, sour, or bitter profiles.
• Lower calorie base than creamy liqueurs.
• Quick to mix with pantry staples.

Cons:

• Juniper can overpower if not balanced.
• Shaking requires effort for frothy ones.
• Egg whites need fresh handling for safety.

People Also Ask

Drawing from common Google queries on gin cocktails, here are real questions with concise answers to satisfy your curiosity.

What mixes best with gin?

Tonic water for classics, but lemon juice, honey, or herbal liqueurs like Chartreuse add depth. Experiment with fresh herbs for custom twists.

What is the most popular gin cocktail?

The Gin and Tonic reigns supreme for simplicity, but the Negroni edges it for cocktail enthusiasts seeking complexity.

How do you make a simple gin drink at home?

Start with a Gimlet: shake gin, lime juice, and syrup over ice. Strain and garnish—ready in minutes.

Are there low-calorie gin options?

Yes, opt for sours like the Tom Collins with soda; skip heavy syrups for lighter versions under 150 calories.

FAQ

What gin should beginners start with?

A versatile London Dry like Beefeater or Tanqueray—affordable and great for mixing. See this guide for picks.

Where to buy specialty ingredients like Chartreuse?

Local liquor stores or online at sites like Drizly. For bitters, check Amazon.

Best tools for home gin cocktails?

A shaker, jigger, and strainer set—under $20. Upgrade to a bar spoon for stirring; find kits at Cocktail Kingdom.

Can I make non-alcoholic versions?

Yes, swap gin for zero-proof alternatives like Seedlip; adjust for botanicals.

How to store opened gin?

Cool, dark place; lasts years but use within months for peak flavor.

These 17 cocktails have fueled countless good times in my world—from solo experiments to lively toasts. They’re forgiving for tweaks, so make them yours. For more inspiration, browse our spirits section or BBC Good Food’s guides. Cheers to your next pour!

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