Cocktails Featuring

Terroir Gin

  • aromatherapy

    Aromatherapy

    1 1/2 oz St. George Terroir Gin
    3/4 oz Dolin Blanc vermouth
    3/4 oz fresh lemon juice
    3/4 oz simple syrup
    1 dash lavender bitters
    1 oz soda water

    Combine all ingredients except soda water in a shaker and shake vigorously with ice. Fine strain into a collins glass and top with soda water. Garnish with a fresh lavender flower.

    Recipe: Jose A. Rivera, Barmini by José Andrés
    Photo: Rey Lopez

  • life on mars

    Life On Mars

    1 oz St. George Terroir Gin
    1 oz Lillet Blanc
    1/2 oz St. George Spiced Pear Liqueur
    1/2 oz Campari

    Stir with ice and strain into a coupe glass. Garnish with a floated lemon peel lightning bolt.

    Recipe: Fred Yarm, Loyal Nine, Cambridge, MA
    Photo: Fred Yarm

  • sprig and berries

    Sprig & Berries

    1 1/2 oz St. George Terroir Gin
    1 oz cranberry/rosemary shrub
    1/2 oz fresh lemon juice
    1/2 oz black pepper simple syrup
    tonic

    To make shrub, macerate fresh cranberries, apple cider vinegar, sugar, and fresh rosemary until sugar is dissolved. To make cocktail, shake all ingredients except tonic with ice, then strain into an ice-filled rocks glass. Top with tonic and garnish with rosemary and black pepper.

    Recipe: Megan Richards, Prato, Winter Park, FL
    Photo: Prato

  • 5050martini

    50-50 MARTINI

    1 1/2 oz oz St. George Terroir Gin
    1 1/2 oz Cocchi Americano
    lemon zest

    Pour gin and Cocchi Americano into a mixing glass, then add ice and stir for at least 10 seconds. Strain into a coupe glass. Express lemon zest over the drink and drop into the glass.

    Recipe: Jeff Levy/JW Hawthorne Co.
    Photo: Hannah Simon

  • raspberry-bramble

    Raspberry Bramble

    2 oz St. George Terroir Gin
    1/2 oz St. George Raspberry Liqueur
    1 oz fresh lemon juice
    1/2 oz simple syrup

    We love our woodsy Terroir Gin and luscious raspberry liqueur in a Bramble. Shake gin, lemon juice, and simple syrup with ice, then strain into a tall glass filled with crushed ice. Drizzle raspberry liqueur over the top and garnish with lemon.

    Recipe: our take on Dick Bradsell's classic
    Photo: St. George Spirits

  • Buongiorno

    Buongiorno

    1 oz St. George Terroir Gin
    1 oz Aperol
    1 oz lemon juice
    1 oz bergamot simple syrup
    1 oz egg white

    Dry shake all ingredients for 10 seconds, then add ice and shake for 10 more seconds. Double-strain through a fine mesh strainer, serve up in a coupe, add four drops Angostura Bitters on top of foam.

    Recipe: Daniel Casteel, Cicchetti, Chicago
    Photo: Derek Richmond

  • St. Snowfall

    St. Snowfall

    2 oz St. George Terroir Gin
    2 dashes lavender bitters
    3/4 oz fresh lemon juice
    3/4 oz simple syrup
    1 rosemary sprig

    Inspired by snow falling on a pine forest, this festive creation won ShakeStir's Winter Wonderland holiday cocktail competition. Shake all ingredients with ice, then double strain over crushed ice and top with 1 oz soda water. Garnish with a few sprigs of fresh rosemary and 2–3 taps powdered sugar over the rosemary.

    Recipe: Eddie Fuentes, Drinking Room, Miami Beach
    Photo: Gabe Orta

  • Terroir-Martinez

    Terroir Martinez

    2 oz St. George Terroir Gin
    3/4 oz sweet vermouth
    1/4 oz maraschino liqueur
    dash Angostura bitters

    Stir all ingredients thoroughly with ice, then strain into a chilled cocktail glass.

    Recipe: classic
    Photo: St. George Spirits

  • TerroirCocktail_ZeroZero

    TERROIR COCKTAIL

    1 1/2 oz St. George Terroir Gin
    3/4 oz simple syrup
    1/2 oz fresh lemon juice
    2 bar spoons fresh huckleberries
    2 basil leaves

    Muddle one basil leaf and berries, then add all other ingredients. Shake, strain, and serve over ice, garnished with the other basil leaf.

    Recipe: Brian Means for Zero Zero, San Francisco
    Photo: St. George Spirits

  • WhiteNegroni_Lucques

    WHITE NEGRONI

    1 oz St. George Terroir Gin
    1 oz Calisaya Liqueur
    1 oz dry vermouth

    Stir all ingredients with ice, then strain into rocks glass over one large ice cube. Garnish with orange peel.

    Recipe: Christiaan Rollich, Tavern, Brentwood
    Photo: Christiaan Rollich