Gin

Recipe from Theobroma restaurant (St. Petersburg).

Dmitry Sokolov, bartender at Perepel, shared the recipe with us.

Mint and basil tincture is a refined drink that combines the freshness of mint with the light spiciness of basil. This recipe is inspired by the tradition of herbal tinctures, which have long been used to add depth of flavor and aromatic richness to beverages. Gin infused with fresh herbs gains softness and noble bitterness, while sugar highlights the natural tones of the plants. The tincture is perfect for tasting neat or as a base for cocktails. Its refreshing taste pairs well with citrus notes and light snacks, while the preparation process transforms ordinary ingredients into an elegant drink filled with natural harmony.

An interpretation of gin and tonic with lavender. By the way, lilac is the color of the year, so the cocktail is also very fashionable in this sense. Lavender is in the decoration and in the syrup we use. We buy the syrup, but if you want to make it at home, follow the instructions: 700 ml of water, a bunch of lavender per 100 grams, 1 kg of sugar. Andrey Osipov, head bartender at Pioner Cafe (Yalta), shared the recipe with us.

Andrey Osipov, head bartender at Pioner Cafe (Yalta), shared the recipe with us.

A gin-based cocktail is not always a clear gin and tonic. It can be hot, red, and even with hibiscus petals. Surprisingly, the completely non-classical interpretation of grog offered at the Cheretto -More restaurant suddenly turns into a very British tea party, though not without a bit of "wonderfulness" in the spirit of Alice in Wonderland.

This is how Ivan Kudryavtsev from Giulietta, Please, Stop Crying! and Jean-Jacques makes the cocktail.

Recipe by Vasily Zheglov, head bartender at Asiatique Kitchen x Bar.

There are plenty of mandarins in Sochi, which means you should look for mandarin recipes there. This gimlet is prepared by Ivan Sidorenko, head bartender at DOM (Sochi).

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

A tropical cocktail with gin is an exotic delight inspired by Pan-Asian cuisine. Its roots lie in the culture of combining fresh fruits with strong drinks, creating vibrant and refreshing flavors. The sweetness of mango and the delicate aroma of pitaya harmoniously intertwine with the citrus tang of lime, while gin adds a subtle spiciness and depth to the cocktail. This drink is perfect for summer evenings or festive occasions, allowing one to feel the atmosphere of a tropical coast. Its velvety texture and rich flavor profile make each sip unforgettable. Served chilled, it is often garnished with pieces of fresh fruit or lime, highlighting its elegance and freshness.

Also a totally summery option - sorrel, currant leaf, and lemon. It will take a couple of hours to make the cordial. Recipe by Igor Demkin, head bartender at Björn restaurant.

There are no typical summer ingredients, but there is an absolutely summery taste - melon and citrus. Recipe from the Artest restaurant.

Freshness and lightness are provided by lemongrass, lemon juice, a slice of cucumber and a pleasant sourness of hibiscus. Recipe by head bartender Anton Korobkov from Kultura Bar.

Apple syrup and apple juice in equal proportions with alcohol. A light and fresh cocktail, the recipe for which was given to us by Nikolaos Mirtskhulava, bar manager of Megobari.