5 gin cocktails to make bonfire night go with a bang

Gunpowder Gin Punch

For the citrus syrup:
Zest of 2 lemons
Zest of 1 lime
115g granulated sugar
Toss the peels with the sugar in a nonreactive bowl. Muddle gently until peels begin to express their oils, and leave covered for 6 hours or even overnight, covered. Strain peels from the mixture, set liquid aside.

For the Gunpowder Tea:
3 teabags gunpowder green tea
450ml boiling water
Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool to room temperature before using.

For the Punch:
225ml gin
450ml Gunpowder Tea at room temperature
8 dashes celery bitters
Lemon wheels and celery stalks for garnish

In a jug  or punch bowl, combine gin, tea, bitters, and citrus syrup. Stir to combine and let sit for at least an hour at room temperature or up to overnight in the fridge. To serve, add ice to rocks glasses, pour in the punch and add a lemon wheel and celery stalk for garnish.

The Firecracker

150g sugar
225g fresh or thawed frozen sour cherries, pitted
450ml London dry gin
Juice of 4 lemons
1 bottle (750 ml) chilled dry rosé wine
Ice
Lemon slices, for garnish

Method:
Bring sugar and 180ml water to a boil in a small pot. Reduce heat, and simmer, stirring, until sugar dissolves. Remove from heat, and let cool. 
Combine syrup, cherries, and gin in a large jug, and refrigerate until cold, at least 2 hours and up to 6 hours. Stir in lemon juice and wine. Serve over ice, and garnish with lemon slices.

Smoky Martini

70ml gin
7ml Scotch whisky

Method:
Add both ingredients to a mixing glass and fill with ice. Stir, and strain into a Martini glass. Garnish with a lemon twist.

Charred Lemon Gin Sparkler

For the charred lemon juice:
12 lemons, halved
For the charred lemon juice: Preheat heavy-bottomed frying pan over a high heat. Add lemon halves cut side down and cook until well charred, about 2 minutes. Let cool then juice, straining out seeds.

For gin rosemary mixer:
8 sprigs of rosemary, cut in half
6 tablespoons sugar
475ml gin
1 cup charred lemon juice

Muddle the rosemary and sugar in large jug, bruising it with the back of a wooden spoon until you can smell the rosemary. Add the gin and lemon juice and stir to dissolve the sugar. Refrigerate, removing the rosemary sprigs after one hour.

For each cocktail:
60ml gin rosemary mixer
2 tablespoons sparkling wine
Ice
Rosemary sprig for garnish

Fill a glass with ice. Pour in gin rosemary mixer through a fine-mesh strainer. Top with sparkling wine. Stir once. Garnish with a sprig of fresh rosemary and serve.

Hot Gin Toddy

2 teaspoons vanilla caster sugar
juice of half an orange
35ml gin
60ml hot water
2 cardamom pods

Method:
Combine the sugar, orange juice and gin in a brandy glass and stir well. Bruise the cardamom pods and let them sit in the boiling water for two minutes before straining the water into the glass and mixing well until the sugar is completely dissolved.