e a t r e d C o c k t a i l s
Journey of the senses
x p o c k t a i l s
Levenswater Gin is different from the rest. Our special 4 stage infusion process creates depth and complexity for drinkers, similar to a fine whisky or wine.
i n k L a d
Ingredients:
• 1.5 oz Levenswater Spring 34 Gin
• 1 oz egg white
• 0.25 oz lemon juice
• 0.25 oz Grenadine
• Garnish: skewered cherry
• Glassware: Coupe or Martini glass
Instruction:
Combine ingredients in shaker and dry shake vigorously for 10secs. Add ice and
shake again. Strain into glass.
l o e C u b
- You’ll Need:
• 1.5 oz Levenswater Spring 34 Gin
• 1 oz egg white
• 0.75 oz lemon juice
• ***0.75 oz raspberry syrup (alternatively, muddle x4 raspberries and sub simple syrup)
• Garnish: x3 or x4 skewered raspberries
• Glassware: Coupe or Martini glass
Instructions:
Combine ingredients in shaker and dry shake vigorously for 10secs. Add ice and shake again. Strain into glass.
Raspberry syrup Instructions:
• 1 pint raspberries
• 1 ltr hot water
4 cups sugar Muddle raspberries in container and combine other ingredients. Allow to steep for 30 mins and fine strain into labelled container. Good for 7 days.
e v e n s w a e r B l o o d O r a n g e g o n i
Ingredients:
• 1 oz of Campari
• 1.5 oz of Spring 34 gin
• 1 oz sweet vermouth
• 0.5 oz blood orange juice
• 1 cup of ice
• Garnish: Blood orange peel
• Fresh rosemary
Instructions:
• Fill mixing glass with ice.
• Add ingredients and stir.
e v n a e r S p r i n g 3 4 M a r t i n i
Ingredients:
• 1 dash orange bitters
• 1 oz Dolin dry vermouth (Dolin is a brilliant vermouth for this if you can get it)
• 2.5 oz Spring 34 gin
• Ice
• Fresh rosemary
Instructions:
• Place a mixing glass and a coupe in the freezer to chill at least thirty minutes ahead of time.
• In the chilled mixing glass, combine orange bitters, dry vermouth, and Spring 34 Gin.
• Add ice to fill the mixing glass and stir quickly until well chilled, about 20 seconds.
• Strain into the chilled coupe and garnish with the fresh rosemary.
h e H u m m n g i r d
Ingredients:
• 1.5 oz Levenswater Spring 34 Gin
• 0.75 oz fresh blood orange juice
• 1.5 oz cranberry juice
• 0.75 oz lime juice
Instructions:
Combine all the ingredients in a shaker with ice. Shake and strain into a highball glass full of ice cubes. Garnish with a twist of orange zest and edible flowers
i b s s F r n c h 7 5
What you’ll need:
• 0.5 oz Levenswater Spring 34 Gin
• 0.25 oz fresh lemon juice
• 0.5 oz Hibiscus syrup
• 3 oz Champagne/Prosecco/Cava or what your favorite sparkling wine might be!
Instructions:
Combine the first three ingredients in a shaker with ice. Shake and strain into glass If you don’t have a shaker, add chilled ingredients directly into your favorite “champagne glass”, gently swirl the mixture. Finish by topping off with Champagne or your preferred bubbly and serve!!!
Hibiscus syrup recipe:
• 1/4 cup dried Hibiscus flowers (found in your local spice shop or big box grocery store)
• 1 cup sugar
• 1 cup water
• Tibis
Instructions:
Combine ingredients in a saucepan/pot over medium/high heat, bringing liquid to a soft-rolling boil. Reduce heat immediately and allow to simmer for 15 minutes. Remove from heat and allow to cool completely. Fine strain syrup, keeping flowers separate to use later. Syrup is good for 14 days.
***Spread flowers out evenly on parchment paper or cookie sheet and allow to dry completely. Once dry, use your candied hibiscus flowers as a garnish!!!***
h e C h a r e s o n F i z z
Ingredients:
• 3 sprigs fresh tarragon
• A few tarragon leaves for garnish
• 2 oz Levenswater Spring 34 Gin
• 3 oz ruby red grapefruit juice
• 0.5 oz elderflower liqueur (such as St. Germain)
• 1 oz simple syrup
• Club soda
• Grapefruit slices, for garnish
Instructions:
Muddle the tarragon in a cocktail shaker. Fill the shaker with ice and gin, grapefruit juice, elderflower liqueur, and simple syrup. Shake vigorously and strain into a Collins class filled with ice. Top with club soda. Garnish with grapefruit and tarragon if you wish.
h e S h a p o W a t e r
Ingredients:
• Levenswater Spring 34 Gin
• Blood Orange Liqueur
• Crème de Violette
• Lemon Juice
• Simple Syrup
• Garnish: Burnt Rosemary Sprig & Freeze Dried Grapefruit Powder
Background:
The last Oscar winning film shot in Toronto was the Shape of Water. Coincidentally, a cocktail with the same name was made in Toronto in the same year! Our thanks to @haleyshulist for this delicious concoction.
a l y & T
You’ll need:
• 1.5 oz Levenswater Spring 34 gin
• 2 slices of Anaheim Chilli (or other hot pepper)
• A large slice of grapefruit peel
• Crushed pink peppercorns
• A good tonic
Instructions
Add gin, hot pepper & tonic to the glass.
Express grapefruit peel over the glass & add to tonic
Top with pink peppercorns & stir.
Enjoy!
