GIN RECIPES

1 ounce plus a splash Dry Line Cape Cod Gin
1 ounce Lillet Blanc
1 ounce Aperol
grapefruit

Stir all ingredients over ice in a mixing glass, then strain into a chilled cocktail glass (or over ice) and garnish with a grapefruit wedge.

2 ounces Dry Line Cape Cod Gin
2 ounces apple cider
1 ounce honey simple syrup*
½ ounce fresh lime juice
apple

Combine all ingredients in a shaker over ice. Shake well and strain over new ice into a collins glass. Garnish with an apple slice. ***To make honey simple syrup: Combine equal parts water and honey in a small saucepan over low heat. Stir until mixture is combined and let cool before using in cocktail

Tucker Harpin’s creation for the Captain Linnell House in Orleans came in 1st place in our Dry Line Gin Edible Cape Cod Cocktail Contest.

2 ounces Dry Line Gin
1 ounce lime juice
1 ounce cranberry shrub*
Splash of cranberry juice
Splash of tonic

Shake all ingredients and strain into a chilled, salt-and-sugar rimmed martini glass. Garnish with starfruit. ***To make cranberry shrub: combine 12 ounces cider vinegar, 10 ounces sugar, and 1 cup mashed fresh cranberries. Stir and refrigerate for 2-5 days (longer is better). Strain into squeeze bottle.

Jason Vess’ creation for Cape Sea Grille in Harwich Port came in 2nd in our Dry Line Gin Edible Cape Cod Cocktail Contest.

4 ounces Dry Line Gin
3 dashes grapefruit bitters
1 teaspoon agave syrup

In a cocktail shaker, add ice, Dry Line Gin, grapefruit bitters, and agave syrup. Shake and strain into a martini glass with a salted rim. Garnish with grapefruit peel.

Oriana Conklin’s creation for Blackfish Restaurant in Truro came in 3rd in our Dry Line Gin Edible Cape Cod Cocktail Contest.

1 1/2 ounces Dry Line Gin
1 ounce Lillet Rose
1/2 ounce homemade raspberry syrup*
1/2 ounce lemon juice

In a mixing glass, combine Dry Line Gin, Lillet Rose, raspberry syrup, and lemon juice. Add ice and shake. Strain into a chilled martini glass and garnish with a lemon twist. ***To make raspberry syrup: combine 1 cup organic fresh or frozen raspberries with 1 cup granulated sugar, 2 cups water, and the peel of one lemon. Bring to a boil then reduce heat to low and simmer for about 15 minutes. Allow to cool before use.

2 ounces Dry Line Cape Cod Gin
1 ounce fresh lemon juice
1 ounce honey simple syrup*
Club soda

Combine Dry Line Gin, honey simple syrup and lemon juice in a shaker over ice. Shake well and strain over ice into a Collins glass. Top with club soda. Garnish with juniper berries and a lemon twist. ***To make Honey Simple Syrup: Combine equal parts water and honey in a small saucepan over low heat. Stir until mixture is combined and let cool before using in cocktail

GIN RECIPES

UNUSUAL NEGRONI

DRY LINE HARVEST PUNCH

STARGAZER MARTINI

SEA DOG

POOR LITTLE RICH GIRL

BEE’S KNEES