Botanivore Gin

BEE’S KNEES

2 oz St. George Botanivore Gin
3/4 oz honey syrup
1/2 oz fresh lemon juice

Shake all ingredients with ice, then strain into a chilled coupe. Garnish with a lemon twist.

Recipe: classic
Photo: Dut Goodman

SINGAPORE SLING

1 oz St. George Botanivore Gin
1 oz Benedictine
3/4 oz Cherry Heering
1 oz fresh lemon juice
1/4 oz fresh pineapple juice
2 dashes Angostura Bitters

Shake all ingredients with ice, then strain into a Mason jar filled with ice. Top with 2 oz soda, mound with crushed ice, and garnish with a lemon wheel.

Recipe: Julian Cox, Short Order and Bestia, Los Angeles
Photo: The Minty

NEO NEGRONI

1 1/2 oz St. George Botanivore Gin
3/4 oz Luxardo Bitter
3/4 oz Byrrh Quinquina

Stir all ingredients thoroughly with ice, then strain into a coupe. Garnish with an orange peel.

Recipe: Danny Shapiro, Scofflaw, Chicago
Photo: Christian Boddy

MEYER MOON

2 oz St. George Botanivore Gin
1/2 oz Cointreau
1/2 oz fresh Meyer lemon juice

Shake all ingredients with ice then strain into a chilled cocktail glass. Garnish with a Meyer lemon twist.

Recipe: Fogged In Lounge 
Photo: Fogged In Lounge

OLD PHILLY

1 1/2 oz St. George Botanivore Gin
1/2 oz Art in the Age Rhuby
1/2 oz fresh grapefruit juice
1/2 oz fresh lemon juice
1/4 oz rosemary syrup
2 dashes Regan's Orange Bitters

Shake all ingredients with ice, then strain into a rocks glass filled with ice. Garnish with a grapefruit twist.

Recipe: Shelley Garry, Wood Tavern, Oakland
Photo: St. George Spirits

RHUBY

2 oz St. George Botanivore Gin
1/2 oz Dolin Dry Vermouth
1/4 oz simple syrup
1/4 oz fresh lime juice
1 stalk rhubarb
5 mint leaves
1 dash orange bitters

Muddle rhubarb and mint leaves, then add gin, lime, simple syrup, and bitters. Shake with ice and strain into a chilled cocktail glass, then garnish with a fresh mint leaf.

Recipe: Chris Luken, Cameron Hanover, Zack Kennedy & Hunt Revell, The National, Athens, Georgia
Photo: St. George Spirits

BITTER ORANGE NEGRONI

1 oz St. George Botanivore Gin
1 oz Carpano Antica Formula
3/4 oz Campari
1/4 oz Bitter Truth Orange Bitters

Stir all ingredients with ice, then strain into a cocktail glass and garnish with orange zest.

Recipe: Scott Beattie, Goose & Gander, St. Helena
Photo: From The Source