1 ¾ oz. Martin Miller’s Gin
¾ oz. Lime juice
¾ oz. Simple syrup
8 Mint leaves
Mint sprigs for garnish
Muddle mint, lime juice and syrup in a high-ball glass. Fill with crushed ice. Add gin. Top with soda.
> For iconoclasts like Mr. Miller himself, try a Corpse Reviver (1 oz. each: Martin Miller’s Gin, Lillet Blanc, Cointreau and lemon juice. Shake over ice; strain into a cocktail glass; garnish with a lemon peel).
Nolet’s Silver Basil Collins
1 ½ oz. Nolet's Silver Dry Gin
½ oz. Honey syrup
½ oz. Lemon juice
3 Muddled lemon wedge
3 Basil leaves
Combine ingredients in a cocktail shaker full of ice. Shake and strain over ice into a Collins glass. Fill with soda.
> John McCarthy of the Manhattan gin bar Whitehall created this drink. “The basil herb creates a nice synergy with the Turkish rose,” he says.
Oxley Royal Air Force
1 ½ oz. Oxley Dry Gin
¾ oz. lavender syrup (Monin or Atkins & Potts)
¾ oz. fresh lemon juice
¼ oz. Luxardo Maraschino
2 dashes lavender bitters (optional)
Lavender sprig for garnish
Combine ingredients in a cocktail shaker full of ice. Shake and double strain into a coupe or a martini glass. Garnish with fresh lavender.
> Oxley barman Jamie Evans designed this version of the classic Aviation cocktail, which accents Oxley’s citrus notes. The lavender syrup merges well with the gin's floral botanicals.