Uncle Val's Gin Recipes

Negroni Classico

1 oz. Uncle Val's Restorative Gin

1 oz. La Pivón Rojo Vermouth

1 oz. Campari

Build gin, vermouth and Campari in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old fashioned glass. Garnish with a slick of an orange peel.

Peppered Negroni

1 oz. Uncle Val's Peppered Gin

1 oz. La Pivón Rojo Vermouth

1 oz. Campari

Build gin, vermouth and Campari in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old fashioned glass. Garnish with a slick of an orange peel.

Negroni Bianco

1.5 oz. Uncle Val's Botanical Gin

1.5 oz. La Pivón Blanco Vermouth

.5 oz. Suze Liqueur

Build gin, vermouth and liqueur in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer into a coupe or over a large ice cube in a double old-fashioned glass. Garnish with a lemon twist.

Blood Orange Vanilla Negroni

1 oz. Uncle Val’s Botanical Gin
.75 oz. La Pivón Rojo Vermouth
.75 oz. Luxardo Bitter Bianco infused with Blood Orange 
and Vanilla Beans

Build gin, vermouth, bitter liqueur and vermouth in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old-fashioned glass. Garnish with a slick of an orange peel and a piece of dried vanilla bean.

French 75

1.5 oz. Uncle Val’s Botanical Gin
.5 oz. Fresh Lemon Juice
.5 oz. Rosemary-Thyme Simple Syrup
Sparkling Wine

Build gin, lemon juice and rosemary-thyme simple syrup in shaker tin with ice, shake for 7-8 seconds. Strain with a Hawthorne strainer into a champagne flute and fill with sparkling wine. Garnish with a long lemon twist using a channel knife.

Bee's Knees

2 oz. Uncle Val’s Botanical Gin
.75 oz. Fresh Lemon Juice
.5 oz. Honey Syrup
2 pinches of Fennel Pollen
3 Dashes Bitter Queens Norcal Nancy Eucalyptus Bitters

Build gin, lemon, honey syrup and bitters in shaker tin with ice, shake for 7-8 seconds. Strain with Hawthorne strainer through double strainer into a small chilled coupe glass.

Peppered Gin Mary

2.0 oz. Uncle Val's Peppered Gin
.5 oz. Demitri's Chilies and Peppers Bloody Mary Seasoning 
6 oz. Tomato Juice (not from concentrate)

Build in shaker tin with all ingredients add ice, cap with other side of tin and shake lightly for 4 seconds, then dump the shaker into the pint glass and place the celery stock into the glass as well as the garnish skewer and serve.

Val's Pear Punch

2.0 oz. Uncle Val's Restorative Gin
.5 oz. Pear Liqueur
.75 oz. Lemon Juice
.5 oz. Cinnamon Simple Syrup

Build in shaker tin with all ingredients add ice, cap with other side of tin and shake for eight seconds. Strain with Hawthorne strainer through a fine strainer into a coupe glass and place the lemon wheel on the rim of the glass for a garnish.

Ol' Saint Val

2.0 oz. Uncle Val's Restorative Gin
2.0 oz. Cranberry Juice
.5 oz. Pierre Ferrand Dry Curaçao
.5 oz. Lemon Juice
.5 oz. Liquid Alchemist Apple Spiced Syrup
2 Dashes Angostura Bitters

Build in shaker tin with all ingredients add ice, cap with other side of tin and shake for 8 seconds. Then, strain with Hawthorne strainer over ice cubes in collins glass with a lemon twist.

Not Your Dad's Gin & Tonic

1.5 oz. Uncle Val's Botanical Gin
.5 oz. Elderflower Liqueur
.75 oz. Small Hands Tonic Syrup
Sparkling Water

Combine gin, elderflower liqueur and tonic syrup in tin shaker. Add ice, cap with other side of tin and shake lightly for 6 seconds, strain with a Hawthorne strainer into collins glass over ice. Fill with sparkling water and garnish with a lime wheel.

Mama Mia

2 oz. Uncle Val's Peppered Gin
3 oz. Fresh Carrot Juice
5 Dashes Frank's Hot Red Sauce
.5 oz. Honey Syrup
.5 oz. Fresh Lemon Juice

Combine all ingredients into mixing glass. Gently shake and strain into glass filled with fresh ice. Garnish with cracked black pepper and cut slit lengthwise carrot to fix on rim.

Val's Veranda Cooler

1.5 oz. Uncle Val's Restorative Gin
2 oz. Chamomile Citrus Iced Tea, “Mighty Leaf”
.5 oz. Simple Syrup
.5 oz. Fresh Lemon Juice

Combine all ingredients into Collins glass filled with ice. Stir ingredients thoroughly. Garnish with lemon wheel & mint sprig tip.

Zio's Coupe

2 oz. Uncle Val's Botanical Gin
.5 oz. Pimm's #1 Liqueur
.75 oz. Ginger Syrup
.5 oz. Fresh Lemon Juice
3 Cucumber Wheels

Muddle cucumber wheels, lemon & syrup in mixing glass. Add measures of gin, liqueur and ice, then shake. Double strain into chilled coupe glass. Garnish with cucumber wheel and mint.

Gin & Juice Chanteuse

1 oz. Uncle Val's Botanical Gin
.5 oz. Yellow Chartreuse
.25 oz. Honey Syrup
.25 oz. Fresh Lemon Juice
2 oz. Prosecco

Combine all ingredients in mixing glass, shake well with ice. Double strain into flute glass, then top with Prosecco.

Citrus Boost

2 oz. Uncle Val’s Restorative Gin
.5 oz. Grapefruit
.5 oz. Lemon
.33 oz. Bergamot Syrup

Small ice, light shake, and put into a collins glass with a grapefruit twist.

Restorative Collins

1.5 oz. Uncle Val’s Restorative Gin
.75 oz. Lime
.33 oz. Cardamom Syrup
.5 oz. Cucumber Water
Splash Seltzer

Muddle 5 leaves fresh Vietnamese Coriander (AKA Rao Ram) then execute collins style with slivered cucumber and Rao Ram garnish.

Savory Street

1.5 oz. Uncle Val's Peppered Gin
.5 oz. Turmeric Punt E Mes
.25 oz. Leopolds Maraschino
.75 oz. Lemon
.75 Ginger Syrup

Shake then serve in a rocks glass over ice with turmeric and pepper rim.

The Dusty Rosa

1.5 oz. Uncle Val's Peppered Gin
.75 oz. Cocchi Rosa
.25 oz. Lemon
.25 oz. Pur Blood Orange Liqueur
.25 Simple Syrup

Shake, then serve in a collins glass with blood orange garnish.

Val's Saffron Fizz

1.5 oz. Uncle Val’s Restorative Gin
.75 oz. Lemon/Lime
.5 oz. Black Pepper Syrup
.5 oz. Egg Whites
2 Dashes Barkeep Saffron Bitters

Execute fizz style and serve in a coupe glass.

Lady in Red

1 oz. Uncle Val's Peppered Gin
.75 oz. Aperol
.75 Imbue Bittersweet Vermouth
2 Dashes Bittermens Hellfire

Stir, and serve in a coupe glass naked or with flower petals.

Cecchetti's Garden Elixir

2 oz. Uncle Val’s Botanical Gin
.5 oz. Tennessee Wildflower/Clover Honey
2 oz. Club Soda
1 Wedge Meyer Lemon
Cucumber Foam

Finish with lavender flower.

Fairy Floss

1.5 oz. Uncle Val’s Botanical Gin
.5 oz. Campari
1 oz. Fresh Grapefruit Juice
1 oz. Simple Syrup
1 Egg White

Build. Shake. Strain. Top with club soda and finish with grapefruit express.

The Dragonfly

Muddled Basil Leaves
1.5 oz. Uncle Val’s Botanical Gin
1.5 oz. Fresh Red Grapefruit Juice
.75 oz. Rhubarb & Hibiscus Cordial
.25 oz. Fresh Lemon Juice

Serve on the rocks with splash of club soda, and finish with pickled cucumber slices.

Raspberry Burst

1.5 oz. Uncle Val's Botanical Gin
.5 Fresh Lemon
6-8 Fresh Raspberries
.5 Simple Syrup

Add all ingredients in a shaker filled with ice. Shake and strain into tall glass with fresh ice. Top with club soda.

Botanical Fly Trap

1.5 oz. Uncle Val's Botanical Gin
.75 oz. Marie Brizard Parfait Amour
1.5 oz. Pineapple Juice
1.5 oz. Fresh Lemon Sour

Add all ingredients into a shaker filled with ice. Shake and strain over fresh ice in a rocks glass.

Uncle Val's Botanical Gin Straight

3 oz. Uncle Val's Botanical Gin

Shake over ice and serve up. Garnish with blue cheese stuffed olives.

Botanical Spritzer

1.5 oz. Uncle Val's Botanical Gin
.5 Fresh Lime
.5 oz. Simple Syrup
Fresh Mint

In a shaker muddle mint, lime & simple syrup. Add UVBG, ice and shake. Pour into a highball glass, top with soda and ice.

1920s: Uncle Val's Botanical Gin Fizz

2 oz. Uncle Val's Botanical Gin
Juice of .5 Lemon
.5 oz. Chambord
1 Egg White
.5 oz. Simple Syrup

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously, and strain into a chilled martini glass.

Botanical Refresher

2 oz. Uncle Val's Botanical Gin
1 oz. Elderflower Liqueur
5-6 Chunks English Cucumber
10 Mint Leaves
1 oz. Fresh Lime Juice

In a shaker muddle cucumber, mint with Elderflower Liqueur. Add remaining ingredients and fill with ice. Shake and strain into a chilled martini glass. Cucumber slice garnish floated.