2.5 oz Spring44 Mountain Gin
.5 oz Rose’s preserved lime juice

Shake ingredients well with ice and strain into a chilled martini glass or serve over ice in an old fashioned glass. Garnish with lime wedge.



2 oz Spring44 Mountain Gin
.5 oz Maraschino liqueur
.5 oz fresh lemon juice
dash of crème de violette (optional)

Shake all ingredients with ice and strain into a chilled cocktail glass.



1 oz Spring44 Mountain Gin
1 oz Campari
1 oz sweet vermouth

Combine all ingredients in an iced old fashioned glass and stir. Garnish with an orange peel or orange slice.



2 oz Spring44 Mountain Gin
2 oz grapefruit juice
.25 oz simple syrup
5 oz hoppy style beer

Place gin, juice and simple in a cocktail shaker and shake. Drop into a pint glass with ice and top off with hoppy style beer.



2 oz Spring44 Mountain Gin
tonic water (Q Tonic or Fever Tree)
3 cucumber wheels
1 sprig of fresh rosemary
1 lime wedge

Place the cucumber slices in the bottom of a rocks glass and squeeze lime on top. Gently muddle the cucumber to release the juices.  Add a sprig of rosemary and fill glass with ice. Pour in Spring44 Mountain Gin and top off with tonic.



1 oz Spring44 Mountain Gin
.5 oz.  Aperol (or fresh orange juice)
.5 oz Pomegranate liqueur
pinch of nutmeg
top with prosecco
orange twist

In a champagne flute, add all ingredients with the prosecco last as the bubbles will stir the cocktail for you.



3 oz Spring44 Mountain Gin
1 oz simple syrup
half of a lemon – quartered
fresh basil to taste

In a mixing tin or glass muddle the lemon and basil with simple syrup. Make sure you muddle hard to release all the oils of the lemon skin and the basil. Next add gin and ice and shake. Double strain into a rocks glass filled with fresh ice. Garnish with a basil leaf that you have slapped to open up the pores.