Gin cocktails

Equal parts bitter, botanical and sweet — a ruby aperitivo with a spine.

Gin and dry vermouth, stirred down to ice-cold silk — the cocktail every other is measured against.

A gin sour topped with Champagne — celebratory, sharp and dangerously easy.

Gin and vodka sharpened with Lillet — Bond's own Martini, shaken and bone-dry.

Equal parts gin, Chartreuse, maraschino and lime — herbal, complex and perfectly balanced.

A gin sour over crushed ice, bled through with blackberry liqueur — a modern British classic.

Gin, cherry and a cast of liqueurs over pineapple — the lavish Raffles Hotel original.

Five spirits, lemon and a splash of cola — no tea, all trouble.

Gin, maraschino and a whisper of violette — floral, tart and faintly sky-blue.

Gin, citrus and honey — a Prohibition sour that smooths every rough edge.

Gin smashed with fresh basil and lemon — herbaceous, vivid green and modern.

Gin and sweet vermouth with maraschino and bitters — the missing link to the Martini.

Gin, raspberry and lemon under a blush-pink foam — pretty, tart and far older than it looks.

A minted gin sour — like a mojito's sharper, gin-drinking cousin.

Short, shaken and effervescent — a gin sour lengthened with a splash of soda.

Gin, citrus, cream and orange-flower whipped to a towering cloud — the famous two-minute shake.

Equal parts gin, Cointreau, Lillet and lemon with an absinthe rinse — a bright, dangerous eye-opener.

Equal gin and sweet vermouth lifted by a dose of Fernet — bittersweet and bracing.

The original tall gin cooler — lemon, sugar and soda over plenty of ice.

Gin and brandy over lime and bitters, lengthened with ginger beer — a wartime Cairo cure.

Gin, orange liqueur and lemon — a crisp, citrus-forward Sidecar that switched spirits.

A dressed-up Martini with maraschino, absinthe and orange bitters — crisp and aromatic.

A drier Negroni — gin and Campari leaning on dry vermouth instead of sweet.

Gin, apricot and orange — a soft, fruity gin sour from the Savoy.

Equal parts gin, apricot and apple brandy — a deceptively smooth, fruit-driven classic.

Gin sharpened with maraschino, lemon and orange bitters — bright and bracing.

Gin and orange juice with absinthe and grenadine — a strange, bright 1920s curio that works.

Crisp, juniper-forward and effervescent — the most quietly perfect highball.

Gin, lime and sugar in tight balance — crisp, pale and bracingly tart.

A tall, fizzy gin sour — lemonade with a backbone, built for the porch.