Top 5 Gin Cocktails

The most popular drinks and how to make them

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  • Snooth User: Amanda Schuster
    Hand of Snooth
    870341 1,975

    The picture of the Gin Fizz displays a Ramos Gin Fizz, which is milky. The one described here is a Sloe Gin Fizz, which is red or dark pink due to the sloe gin's color (it's made from sloe berries). Also, to clarify, Negronis can also be served up. Stir the contents with ice in a mixing glass and strain into a chilled cocktail glass. (Sorry to nit-pick, but gotta make those distinctions).

    Jan 12, 2012 at 9:55 AM

  • Snooth User: cmajka
    272535 11

    Gin and Tonic? Seriously?

    Jan 12, 2012 at 1:31 PM

  • Snooth User: LostKat14
    392728 9

    Who drinks Gin Fizzes? And how come the Gimlet wasn't on here?

    Jan 12, 2012 at 2:34 PM

  • Snooth User: Meander61
    386168 1


    Gin and Tonic? Seriously?

    You'd be surprised how impressed some people are over a simple GnT.

    Jan 12, 2012 at 2:37 PM

  • Snooth User: fabu
    165811 9

    Take me back to a classic French 75....

    Jan 12, 2012 at 2:51 PM

  • Snooth User: mr toomey
    368984 0

    Ah The Negroni, bravissimo!!!!

    Jan 12, 2012 at 3:06 PM

  • Snooth User: madamepoe
    216228 2

    A G&T is only worthy of this list if paired with house-made tonic water. Also- I <3 gimlets!

    Jan 12, 2012 at 4:06 PM

  • Snooth User: JLN49er
    177848 1

    I like my Negroni after stirring with ice in a shaker, then served in a Martini glass. Nothing else.

    Jan 12, 2012 at 4:18 PM

  • To answer the question from Kat, as to "who drinks Gin Fizzes?" , well we in New Orleans drink our Ramos Gin Fizz and treat it like religion. Wikka...
    A Ramos gin fizz (also known as a Ramos fizz or New Orleans fizz) contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large glass, such as a Zombie glass (a non-tapered 12 to 14 ounce glass).
    The orange flower water and egg white significantly affect the flavor and texture of a Ramos, compared to a regular Gin Fizz. As Cleveland bar chef Everest Curley points out "a big key to making egg cocktails is not to use ice at first; the sugar acts as an emulsifier, while it and the alcohol 'cooks' the egg white."[3] Even so, many bartenders today use powdered egg white because of the possible health risks associated with consuming raw eggs.
    Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloonin on Gravier Street, New Orleans, Louisiana. It was originally called the New Orleans Fizz, and is one of the city's most famous cocktails. Before Prohibition, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz - and still struggling to keep up with the demand. During the carnival of 1915, 32 staff were on at once, just to shake the drink. The drink's long mixing time (12 minutes) made it a very time consuming cocktail to produce. [4]
    The Roosevelt Hotel in New Orleans also popularized the drink, as did governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to show the staff there how to make the drink, so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

    Jan 12, 2012 at 4:48 PM

  • Snooth User: jcsehak
    734232 2

    After a bunch of research and experimentation, I've decided the perfect Tom Collins is:

    1.5 oz gin*
    0.75 oz lemon juice (half a lemon)
    0.75 oz simple syrup
    1 not-fake maraschino cherry

    Stir those up, pour into a Collins glass with 4 or 5 ice cubes, add Club Soda to fill it to the top.

    *I've found that Hayman's Old Tom (a hair sweeter) and Hendricks (a hair more herbal) are the best gins to use. Also, Citadelle is great, and the best value.

    My favorite variations:

    Pom Collins
    -same as the above, but substitute homemade grenadine (made from Pom pomegranate juice, of course!) for the simple syrup.

    Tom Collins the Elder
    - same as the above, but substitute 1 oz St. Germain for the simple syrup.

    Jan 12, 2012 at 5:36 PM

  • Snooth User: BarryJB
    772453 3

    I'm with JLN49er - Negroni MUST be stirred in a shaker with cubed not crushed ice, and served up in a chilled glass, with a razor-thin slice of orange (blood orange if possible!)... preserves the clarity, smoothness and robust flavor - this is not a drink that deserves any watering down with melting ice...

    Re the G&T, 50/50 Plymouth gin, Schweppes tonic and razor-thin slice of lemon...

    Love those TC variations, jcsehak - will be "testing" those tonight!

    Jan 12, 2012 at 6:46 PM

  • I don't know how to get this information in front of the public, but if you really want to experience a life-changing event with martini's, see
    and try it.

    Jan 12, 2012 at 7:25 PM

  • Snooth User: ives007
    960611 8

    yea ... Gin tonic? Come on..... How about this...
    Gin, dry vermouth, sweet vermouth and grapefruit juice... Mmm yomi
    or.. Smash some berrys, mint, shugar, lime juice shake with the gin (if its rangpur tanqueray much better) serve in a glass and fill with soda, add a cucumber slice
    last but not less... Gin, sweet vermout, soda, sprite, lime juice, cucumber slice, orange slice and a cherry.... Taste just like Pimms... Great

    Jan 12, 2012 at 9:02 PM

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