Elevate Your Cocktail Game
Making killer cocktails starts with using great ingredients. Hardshore Original Gin and North Oak Barrel Rested Gin are thoughtfully crafted by our small team to make your cocktails shine. Below are some creative ideas to make right from your home bar!
Rosemary Paloma
1 ½ oz. Hardshore Original Gin (or North Oak)
½ oz. fresh grapefruit juice
½ oz. fresh lime juice
Grapefruit soda
¼ oz. smoky mezcal (optional)
Grapefruit bitters
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Add gin, grapefruit juice, lime juice and mezcal (optional) to glass with ice. Top with grapefruit soda (Squirt, Jarritos, San Pellegrino, etc.). Add a dash of grapefruit bitters.
Bee's Knees
2 oz. North Oak Gin (use Original for a lighter serve)
¾ oz. lemon juice, freshly squeezed
½ oz. honey syrup (50/50 honey to water)
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Add the gin, lemon juice and honey syrup into a shaker with ice and shake until well-chilled. Strain into glass.
Southside (Gin Mojito)
2 oz. Hardshore Original Gin
½ oz. fresh lime juice
¾ oz. simple syrup
6 – 8 mint leaves
Seltzer
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Gently muddle mint leaves in a mixing glass with lime juice. Add gin and simple syrup. Stir and pour into a collins glass over ice. Top with soda.
Hardshore Negroni
1 ½ oz. Hardshore Gin
1 oz. Campari
1 oz. sweet vermouth
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Combine all ingredients in a mixing glass. Stir and serve on the rocks. Garnish with a rosemary sprig.
Martinez
1 ½ oz. Hardshore Original Gin (or try North Oak)
1 ½ oz. sweet vermouth
¼ oz. Luxardo maraschino liqueur
2 dashes Angostura bitters
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Add gin, vermouth, maraschino liqueur and bitters in a mixing glass and stir with ice. Strain into glass.
Peach Collins
1 ½ oz. Hardshore Original Gin
1 oz. peach puree
½ oz. simple syrup
¾ oz. fresh lemon juice
Top with seltzer
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Add all ingredients to a shaker tin (except seltzer). Add ice and shake hard. Strain over ice into a collins glass and top with seltzer.
Basil Cucumber Smash
1 ½ oz. Hardshore Original Gin
½ oz. simple syrup
½ oz. lime juice
3 cucumber slices
3 - 4 basil leaves or 10 -15 cilantro leaves
Optional jalapeno slice
Top with soda water
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Muddle cucumber and basil or cilantro in a shaker. Add ice, gin and lime juice and shake vigorously. Strain into old fashioned glass and top with soda.
Gin & Java
1½ oz. North Oak Gin
1 oz. simple syrup
3 oz. cold brew coffee
1½ oz. pumpkin-spiced or hazelnut cream
Espresso grounds
Nutmeg
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Combine and stir North Oak, syrup and cold brew in a glass with ice. Whip cream into a froth and layer onto top of gin/coffee mixture. Sprinkle with espresso grounds and nutmeg.
Boulevardier
1 ½ oz. North Oak Gin
1 oz. Campari
1 oz. sweet vermouth
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Combine all ingredients in a mixing glass. Stir and serve on the rocks. Char a rosemary sprig for garnish.
French Bulldog
1 ½ oz. Hardshore Original Gin
½ oz. St. Germaine (elderflower syrup works, as well)
½ oz. fresh grapefruit juice
Top with seltzer (or dry champagne)
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Shake ingredients over ice and top with seltzer or dry champagne.
French 75
1 ½ oz. Hardshore Original Gin
½ oz. fresh lemon juice
½ oz. simple syrup
Top with sparkling wine or champagne
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Shake first three ingredients with ice. Strain into a coupe or flute. Top with sparkling wine.
Refreshingly Light G&T
1 ½ oz. Hardshore Original Gin
4 oz. Refreshingly Light Fever Tree Tonic
Lime wheel
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Combine in a glass with ice. Only 120 calories!
Gin Fizz
2 oz. Hardshore Original Gin
1 oz. fresh lemon juice
¾ oz. simple syrup
1 egg white
Seltzer
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Shake first four ingredients for 15 seconds without ice. Add 4 ice cubes and shake again for another 15 seconds. Strain into a glass and add about 1 oz. of seltzer.
Blueberry-Jalapeno Fizz
1½ oz. Hardshore Original Gin
1 oz. blueberry-jalapeno puree
½ oz. simple syrup
¾ oz. fresh lemon juice
Seltzer
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Add alll ingredients (other than seltzer) to a shaker with ice and shake. Strain into a flute and top with seltzer. Garnish with a lemon peel or jalapeno slice.
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Blueberry-Jalapeno Puree: Add one seeded jalapeno and a pint of fresh blueberries to a food processor.​