5 Bartender Made Cocktails You Need To Try Featuring Stray Dog Wild Gin

What happens when you give five talented bartenders full creative reign and a dynamic botanical gin?

Stray Dog Wild Gin challenged five Chilled 100 bartenders to mix up cocktails using their unique botanical spirit. Stray Dog has an unusual palate bringing wild botanicals and citrus sourced from the Greek countryside. Sage, bayleaf, rosemary, cardamom, fennel, coriander, lemon, orange and juniper are complimented with mastiha which brings a playful, bright, and slightly savory fresh finish.

Stray Wild

By Corrie Kennedy of Washington, DC

Ingredients:

• 2 oz. Stray Dog Wild Gin
• 3/4 oz. Blackberry Liqueur
• 1/2 oz. Honey Sage syrup*
• 1/2 oz. Fresh Lemon Juice
• 5 small sage leaves
• Top with club soda

Preparation: Put all ingredients into shaker with enough ice to fill a bucket glass. Give a quick shake and “dirty dump” the cocktail into the bucket glass. Top with club soda and garnish with sage sprig and lemon slice.

*Honey Sage Syrup

Ingredients:

• 2 parts honey
• 1 part water
• 1 bundle fresh sage

Preparation: Bring all ingredients to a simmer. Allow to cool and fine strain into an airtight container. Store in refrigerator up to 3 weeks.

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Playful G&T

By Jesse Filkins of Chicago, IL

Ingredients:

• 2 oz. Stray Dog Gin
• 4 oz. Tonic
• Yuzu & Mint Foam
• Garnished with lemon Wheel & Mint Leaves

Preparation: Pour gin directly in large wine glass. Top with tonic. Fill glass with ice. Add a lemon wheel and mint leaves pushed down into the cocktail. Top with Yuzu and Mint Foam.

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Off The Porch

By Jack Joy of Tampa. FL

Ingredients:

• 2 oz. Stray Dog Gin
• 1 oz. Fresh Lemon
• 1 dropper of Ginger Bitters
• 1/2 oz. Rosemary infused Simple Syrup
• 1 tsp red chili paste (gochujang preferably)

Preparation: Shaken and strained in Collins Glass. Glass prepped with smoked rosemary and a ginger-sugar rim.

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BIGHANI (‘fascination’ in Filipino)

By Ellie Centeno of New York, NY

Ingredients:

• 2 oz. roasted cinnamon and star anise-infused Stray Dog Gin
• 3/4 oz. coffee bean-infused Cocchi Americano
• 3/4 oz. honey syrup
• 1/2 oz. Suze gentian liqueur
• 1/2 oz. lemon-lime juice
• 1 bar spoon yarrow-hibiscus syrup

Preparation: Shake, strain, and serve up with a lemon twist

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Hair of the Dog

By Jose Moreno of Miami, FL

Ingredients:

• 1 1/2 oz. Stray Dog Wild Gin
• 2 Cucumber slices
• 3/4 oz. Rosemary Grapefruit Syrup*
• 3/4 oz. Lemon
• Topo Chico
• 2 dashes Angostura Bitters

Preparation: Muddle 2 cucumber slices in tin. Add all ingredients, except the Topo Chico and bitters, to a tin with fresh ice and shake. Strain into Collins glass and top with Topo Chico or preferred mineral water and 2 dashes of Angostura Bitters. Rosemary sprig and cucumber slice. Flamingo skewer optional** *Rosemary Grapefruit Syrup: 10 Rosemary sprigs and 3 whole Grapefruit zests to 1 quart of water and 1 quart sugar.