Recipes

BASJITO

50ml Upperhand Gin
4 Basil leaves
15ml fresh lemon juice
1 spoon of canne sugar
Crashed Ice
Place basil, lemon and canne sugar into a tubler.
Smash gently with a muddler
Add crashed ice.
Pour Upperhand Gin
Stir all with a spoon
Garnish with basil leaves

Corina

BY STEPHANOS ADAMOU (Piedra Cafe-Lounge bar) (Paphos - Cyprus)

50ml Upperhand Gin
25ml freshly squeezed celery juice
3 dashes celery bitters
1 egg White
1 basil leaf
Top up with Franklin Indian Tonic
Method: shaken

KLAUDIA

BY STEPHANOS ADAMOU (Piedra Cafe-Lounge bar) (Paphos - Cyprus)

50 ml Upperhand Gin
15ml Lime juice
25 ml elderflower syrup
3 dashes lemon bitters
2 pieces of ginger
4 mint leaves
Method muddle in a mixing glass and strain in a old fashion glass
Top up with light Tonic

JustICE

BY STEPHANOS ADAMOU (Piedra Cafe-Lounge bar) (Paphos - Cyprus)

50ml Upperhand Gin
A bar spoon red peppercorns
2 basil leaves
1 celery stick
Top up with Franklin Indian Tonic
Method: built up

NETFLIX

BY CLAUDIO PERINELLI (The Soda Jerk) (Verona - Italy)

40 ml Upperhand Gin,
20 ml fresh lemon juice,
15 ml celery syrup,
1 dash Angostura,
1 dash of grapefruit bitter,
air of edelflower, oregano flowers.
Method: shake and double strain
Pour the air over the cocktail creating a foam effect and place the oregano flower on top.

MARSALINO

BY CLAUDIO PERINELLI (The Soda Jerk) (Verona - Italy)

60 ml Upperhand Gin,
10 ml Noilly Prat Extra Dry,
10 ml Marsala Florio,
2 dash Orange Bitter
Method: Stir and strain
Olive half-covered with a mixture of Maldon salt and black tea, attached to the edge of the glass.

SLIDE UP

BY VAGELIS KORKIDIS (Athens - Greece)

50ml Upperhand Gin
25 ml White Vermouth
Squezed lemmon Slice
Garnish Fresch Rosemary
Lemon juice
Place the Gin and Vermouth.
Add lemon and top up with ice.
Method: Stir and strain.
Double strain into an Coppa martini

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