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Did you know that there was a day dedicated to cocktail? Seriously.While we were busy making all the noise over Mother’s Day, Father’s Day, Women’s Day aided by the merry marketers, and adding new days like theYoga Day, the tipplers were quietly raising a toast to the World Cocktail Day, on a warm summer day of May 13. It is actually a remembrance of the day when the first definition of ‘cocktail’ was published on 13 May, 1806 in a New York newspaper called the ‘The Balance and Columbian Repository’. Incidentally, the publication closed after a year, but its definition of a cocktail in response to a reader’s query as, “a stimulating liquor, composed of spirits of any kind, sugar, water and bitters…” gained much significance. It may have started out as tossing together all the leftover dregs from assorted bottles of vodka, gin, whisky, but redefined as a cocktail, gave it much respectability. Dressed up with an olive, a paper fan, twist of lemon peel etc, also gave it the right sex appeal. James Bond has given the Martini a firm spot in the Hall of Fame of Cocktails, with its nuanced preparation. Further research has revealed that every day of the year is dedicated to some beverage or the other, alcoholic or non-alcoholic. About that, another time.

Gin is the backdrop for these three cocktail recipes, specifically stating that it is the Beefeater Gin used in the preparation.



  • 60 ml Beefeater dry gin
  • 25 ml lime juice
  • 10ml fresh lemon juice
  • 15ml sugar syrup
  • Soda to top

To Garnish

  • Lemon wedge/ Lemon peel spiral


  • Collins/ High ball

  • Shake the gin, lime and sugar syrup in a shaker with ice
  • Strain into the chilled Collins glass filled with ice and a lemon peel spiral
  • Top with soda
  • 15ml sugar syrup
  • Garnish with a lemon wedge incase you can’t make a spiral peel



  • 60ml Beefeater London Dry Gin
  • 180ml Tomato Juice
  • 20ml lemon juice
  • 5 ml hot sauce/ tobacco/ sriracha
  • 5 ml Worcestershire sauce
  • 1 pinch chilli powder
  • 1 pinch cumin powder
  • ¼ teaspoon celery salt or regular salt
  • ¼ teaspoon crushed black pepper
  • 1 pinch garlic powder (optional)
  • Splash of olive brine (optional)
  • 1 pinch horseradish (optional)

Glass: High ball/ Collins


Shake all the ingredients in a shaker. Pour into a tall glass. Garnish with celery, the pickle green olives and lemon.



  • 45 ml Beefeater London Dry Gin
  • 60 Ml Passion fruit juice or pulp from 1 ½ fresh passion fruits
  • 5 ml lime juice
  • 5-10 ml sugar syrup (depending on how sour the passion fruit is)

To Garnish

  • Wedge or half a passion fruit (fresh)

Glass: Martini/ Coupe


  • Shake all the ingredients in a shaker with ice
  • Fine-strain into the chilled martini or coupe glass
  • Garnish with a passion fruit wedge or half

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