Gin Porn! 11 Succulent cocktails from our Gins of the Month

It's probably obvious that the most pleasant element of working at the Craft Gin Club is tasting all of the amazing gins and delicious cocktails that our Gins of the Month make especially for our members. Arguably the second most pleasant element of our job is browsing through the beautiful images of our Gin of the Month cocktails - Gin Porn! Below are 11 cocktails to give you a taste of the inventive craft cocktails our members mix every month with their incredible small-batch gins, cocktails that highlight the creativity of our craft distiller partners.

• 60ml East London Liquor Company Batch 2 Gin
• 20ml Lillet Blanc
• Sage leaf

 Stir over ice until appropriately chilled.  Pour into a martini glass and garnish with a fresh bruised sage leaf.

• 2 shots Harrington Dry Gin 
• 3 shots sloe gin 
• 1 shot fresh lime juice 
• ¾ shot of elderflower cordial 
• 2 fresh blackberries 
• 2 frozen blackberries (for the garnish) 
• ice 

Method: Shake vigorously for 30 seconds, pour through a cocktail strainer into the chilled martini glasses. Garnish with the blackberries

• 120ml Victoria's Rhubarb Gin
• 0.5 tsp Fresh Ginger , grated
• The juice from a whole lime
• Ginger ale
• Ice

Method: Fill a cocktail shaker with ice and add the Rhubarb Gin, ginger and lime juice. Shake well until the ingredients are well combined and cold. Strain into a chilled Martini glass and top it up with ginger ale. Garnish with a slice of fresh ginger.

• 50ml Cotswolds Dry Gin
• 50ml Fresh pink grapefruit juice
• 15ml Fresh lime juice
• 10ml Sugar syrup
• Top with cold soda water
• Pinch of salt

Method: place the gin, fresh juices and sugar syrup into a cocktail shaker with a good handful of ice and shake until frost appears on the outside. Pour into a tumbler and top with soda. Garnish with a slice of pink grapefruit and a pinch of salt.

• 50ml Anno Kent Dry Gin 
• Splash Vermouth
• Samphire

Method:

• Shake ingredients in a shaker with ice. Strain.
• Serve in a chilled martini glass
• Garnish with samphire slightly bruised

• 2 measures Chilgrove Dry Gin
• 2 lime wedges, squeezed
• 4 dashes Angostura bitters
• Fentimans Ginger Beer

Method: Add ingredients to a Collins glass. Stir well. Top up with chilled soda water. Garnish with a lime wedge

• 4 measures Chilgrove Dry Gin
• 60ml fresh lemon juice
• 40ml sugar syrup
• 50ml Lillet blanc
• 175g fresh blueberries
• 4 fresh strawberries

Method: Serves 2 - Crush the fruit and pass through a sieve. Combine the resulting juice with the other ingredients. Shake well with ice. Serve in a long-stemmed coupe glass. Garnish with a strawberry on the rim and blueberries in the glass.

• 4 parts Botanical Gin
• 1/4 Watermelon
• Ice

Method: Blend watermelon with a handful of ice. Strain into a carafe. Add gin and stir. 

• 1 part Seaweed Gin
• 2 parts Sweet Vermouth
• 1 part olive juice
• Olives

Method: Combine gin, vermouth and olive juice in mixer glass on ice. Stir mildly. Strain into Martini glass. Garnish with olive to taste.

• 3 sprigs of fresh lavender
• 35ml of Rock Rose CGC Distiller’s Edition 
• 15ml of Lillet blanc (or dry vermouth)
• Lemon peel and lavender to garnish

Method: Shake 3 springs of lavender and gin in a cocktail shaker.  Add the Lillet blanc and ice and shake some more. 
Strain into a martini glass. Garnish with lemon peel and a small sprig of lavender.

• 25 ml of Rock Rose CGC Distiller’s Edition
• 25 ml  of Lavender Simple Syrup
• 25 ml of St. Germain
• Topped up with Champagne or sparkling wine
• 1 fresh sprig of lavender with flower to garnish

Method: Mix the lavender syrup, gin and St. Germain in a champagne flute and top up with Champagne. Garnish with a sprig of fresh lavender.