Gin

Gin mixed with champagne and lemon juice and served with a lemon twist. This version was favored by the British during WWI.

This mixture of gin, Luxardo, Créme de Violette, and lemon juice has a floral hint of violet. There’s a clean, astringent lemon taste on the palate with a finish of undeniable ‘je ne sais quoi’. And oh, the color...

Born and raised in the CLE, renowned writer Michael Ruhlman puts his more muscular spin on the Martinez, a cocktail dated back to 1887. It’s gin, sweet vermouth, a bit of Luxardo with a healthy dose of VTR bitters, and a squeeze of lemon.

Gin, green Chartreuse, St. Germain and lemon, all work together to give this drink “a perfume that blooms from the glass like a spring day.” Chicago’s “Best Cocktail 2009” by Brad Bolt of Bar Deville.

From the darkest period of libational life in the U.S. — Prohibition. Equal parts of gin, green Chartreuse, lime juice, and Luxardo. One of the greats.

Built ground Tanqueray Rangpurgin, this cocktail blends the sweet, sour, and floral notes of Rangpur limes with a frothy citrus and egg white base.

With an herbal, citrus nose, it’s bracing and unique. Made not to disguise the flavors but to celebrate them. Campari and gin, and sweet vermouth. Finished with a flamed orange peel.

Light and refreshing. Gin and sugar muddled with lemon juice finished with a splash of soda water.

A potent mix of gin, Cointreau, Lillet Blanc, and lemon, capped with a few drops of absinthe. Created to reanimate the dead (or just the extremely hung-over).

On her one-year anniversary with us, Nina created the 5:15. A frothy combination of cherry and lime, shaken hard with gin. It’s sweet, with an underlying current of something more. Just like her.

This classic Prohibition cocktail is light and delightful. Made with Gin, Honey, and lemon makes this simple concoction "The BEES KNEES".

This modern-day classic will surely brighten your day. A hint of sweetness with a savory yet sour finish will put a pep in your step. Your choice of vodka or gin, fresh lime, raspberry puree, simple syrup, and mint.

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