Photo: Shane McCauley, Hair/Makeup: Michael Thomas

Gin-gham Shandy

Ingredients:

  • 2 ounces Zephyr Gin
  • Witbier
  • 1.5 ounces raspberry demerara reduction
  • 1 ounce lemon juice
  • Raspberry jam
  • Turbinado sugar
  • Lemon twist and raspberries for garnish

Directions:

  • Shake over ice in a pint glass with ice.
  • Top with witbier.
  • Add raspberry jam and turbinado sugar rim, with fancy lemon twist and raspberries for garnish.
Photo: Shane McCauley, Hair/Makeup: Mina Duong

The English Love Song

Ingredients:

  • 2 ounces Zephyr Gin
  • 0.75 ounce lemon juice
  • 0.5 ounce blanc vermouth (Dolin Blanc)
  • 0.5 ounce rose petal/hibiscus syrup
  • 1 egg white
  • 2-3 dashes Peychaud's bitters

Directions:

  • Place all ingredients except bitters in a cocktail shaker and shake vigorously without ice.
  • Add ice and shake again.
  • Double strain into a stemmed cocktail glass and dash bitters on top of foam. 
Photo: Shane McCauley, Hair/Makeup: Michael Thomas

Mamey May I?

Ingredients:

  • 2 ounces Zephyr Gin
  • 1.5 ounces mamey milk
  • .5 ounce lemon juice
  • .5 ounce agave
  • Thyme sprig for garnish

Directions:

  • Build in shaker with Zephyr Gin, mamey milk, lemon juice, and agave.
  • Shake and then double strain.
  • Serve up with thyme garnish.
Photo: Shane McCauley, Hair/Makeup: Mina Duong

Rhuby's Arms

Ingredients:

  • 1.5 ounces Zephyr Black Gin
  • 1.5 ounces fresh rhubarb juice
  • .5 ounce Velvet Falernum
  • .25 ounce fresh lemon juice
  • .25 ounce honey syrup (1:1)
  • 2 Thai basil leaves

Directions:

  • Combine all ingredients in tin.
  • Add ice, and shake.
  • Fine strain into a large coupe.
  • Garnish with Thai basil leaf float lightly pressed to express the aroma.
Photo: Shane McCauley, Hair/Makeup: Michael Thomas

Bittersweet Voyager

Ingredients:

  • 2 ounces Zephyr Gin
  • .25 ounce Campari
  • .75 ounce lime juice
  • .75 ounce passionfruit & yerba mate syrup
  • Yuzu tonic water (East Imperial)
  • Orange peel and tarragon sprig for garnish

Directions:

  • Pour in Zephyr Gin, Campari, lime juice, and syrup. Mix in shaker.
  • Double strain and pour.
  • Garnish with orange peel and tarragon sprig.
Photo: Shane McCauley, Hair/Makeup: Mina Duong

Zephyr (Summer) Bliss

Ingredients:

  • 1.5 ounces Zephyr Gin
  • .75 ounces lime
  • .5 ounces St. Germain infused with fresh mint
  • 1 muddled strawberry
  • 1 strawberry for garnish

Directions:

  • Shake liquid ingredients and pour served up in martini glass.
  • Top with dry Champagne.
  • Garnish with strawberry wheel float.
Photo: Shane McCauley, Hair/Makeup: Michael Thomas

Born on the 4th

Ingredients:

  • 1.5 ounces Zephyr Gin
  • .5 ounce Lillet Blanc
  • .75 ounce lemon juice
  • .75 ounce strawberry rhubarb shrub
  • Dried strawberry and thyme sprig for garnish
  • 1 pound of strawberries
  • .5 pound of fresh rhubarb
  • 15 ounces of white sugar
  • 10 ounces of white wine vinegar

Directions:

  • Combine all ingredients in a Boston shaker.
  • Add ice and shake for 10-15 seconds.
  • Strain into a coupe glass.
  • Garnish and serve.

    • Cut strawberries in half and thinly slice rhubarb.
    • Place rhubarb in layers coated with half the sugar.
    • Layer and coat strawberries in sugar.
    • Let sit for 48 hours.
    • Strain contents of container into a second container.
    • Add white wine vinegar.
    • Label and store in a cool place.
Photo: Shane McCauley, Hair/Makeup: Mina Duong

Quick and the Dead

Ingredients:

  • 1.5 ounces Zephyr Gin
  • .5 ounce lemon juice
  • .5 ounce Pierre Ferrand Curaçao
  • .5 ounce carpano Bianco vermouth
  • .25 ounce borghetti sambuca

Directions:

  • Shake and strain into coupe or martini glass with orange twist.
Photo: Shane McCauley, Hair/Makeup: Michael Thomas

Mundá

Ingredients:

  • 2 ounces Zephyr Black Gin
  • 1 Luxardo cherry
  • 1 orange peel
  • 2 dashes orange bitters
  • 1 ounce hibiscus syrup
  • .5 ounce St. Germain
  • .5 ounce Campari

Directions:

  • Muddle one Luxardo cherry with orange peel.
  • Stir and serve on a single cube in a rocks glass with orange peel and cherry garnish.
Photo: Shane McCauley, Hair/Makeup: Mina Duong

Peared Up

Ingredients:

  • 1 1/2 ounces Zephyr Black Gin
  • 1/3 ounce yellow Chartreuse
  • 1/4 ounce Nocino
  • 3/4 ounce lemon juice
  • 1 egg white
  • 1 dash cinnamon-cardamom tincture
  • 3 thick slices fresh pear (+1 for garnish)
  • Rosemary
  • Angostura bitters

Directions:

  • Brush the inside of a coupe glass with rosemary sprig; reserve sprig for garnish.
  • Place pear slices in mixing glass; muddle well.
  • Add gin, Chartreuse, Nocino, lemon juice, egg white, and tincture to mixing glass. Add ice and shake vigorously.
  • Double strain back into mixing glass. Shake a second time without ice. Double strain into rosemary brushed coupe glass.
  • Garnish with sliced pear, rosemary, and Angostura bitters.
Photo: Shane McCauley, Hair/Makeup: Michael Thomas

Remember, Remember

Ingredients:

  • 1.5 ounces Zephyr Gin
  • .75 ounce Aperol
  • .5 ounce Tawny Port
  • .25 ounce yellow Chartreuse
  • .75 ounce lemon juice
  • 2 dashes lavender bitters

Directions:

  • Shake.
  • Double strain into cocktail coupe.
  • Express with lemon oil and garnish with peel.
Photo: Shane McCauley, Hair/Makeup: Mina Duong

"You Never Know" Nog

Ingredients:

  • 1.5 ounces Zephyr Black Gin
  • .5 ounce black tea infused rum
  • .75 ounce allspice syrup
  • 1 ounce heavy cream
  • 1 ounce egg whites

Directions:

  • Take egg white and dry shake to make froth. Pour in Zephyr Black Gin, rum, syrup, and heavy cream.
  • Add ice and shake.
  • Double strain into Irish coffee glass and sprinkle cinnamon on top.