The Bottle
One shot at a time.
Taaka Gin:
 

History:

Taaka is owned by Sazerac company in Louisiana, and distilled in Frankfort, Kentucky. Taaka was first intruduced as a vodka in 1959.

Recipes:

2 Kumquats: 3/4 oz. Honey Syrup, 2 Kumquat, 2 sprigs Sage, 1/2 oz. Lime Juice, 2 oz. Gin, 1 oz. Passion Fruit Tea.
Mix the first four ingredients then add gin, tea and ice, shake and double strain with a hawthorn and then with a chinois strainer. Pour into a highball glass over ice. Garnish with a kumquat floret.

A1: 1 oz. Gin, 1/2 oz. Grand Marnier, dash Lemon Juice, dash Grenadine.
Shake with ice and strain into a cocktail glass.

Acid Trip: 1 1/2 oz. Midori, 1/2 oz. Gin, 1/2 oz. Vodka, 1/2 oz. Rum, 1/2 oz. Tequila.
Shake with ice and strain into a cocktail glass.

Bull Dog Cooler: 4 oz. Gin, 2 oz. Cointreau, 4 oz. Orange Juice, Water.
Shake with ice and strain into a highball glass then fill with water.

Ruby Tuesday: 1 oz. Melon Liqueur, 1 oz. Gin, Cranberry Juice.
fill over ice in a highball glass, fill with Cranberry Juice and garnish with mint.

Tom Collins: 2 oz. Gin, 1 oz. Lemon Juice, 1 tsp. Superfine Sugar, 3 oz. Club Soda.
In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the Club Soda. Stir and garnish with a cherry and an orange slice.



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