Celebrate World Gin Day with Chilled 100 Bartenders and Plymouth Gin

World Gin Day is June 14th. Celebrate this year’s appreciation of all things gin with our Chilled 100 Bartenders who create incredibly delicious cocktails that honor Plymouth Gin.

“Drinking cocktails is supposed to be fun! From the fresh ingredients, amazing spirits, and fun names, the entire experience is meant to be immersive for the guest. It’s 2025, most bars know how to make drinks, so why should anyone choose to sit at yours? This cocktail combines familiar flavors in a fun way that brings guests into the conversation and experience. Plymouth Gin is the perfect pairing for a cocktail like this because it brings a classic and timeless spirit to the drink that creates an incredible foundation for freedom of expression and creativity!” 

Brandy, Gin, Sherry

Raspberry Jacuzzi

by Jon Mateer - TPC Sawgrass / @vodkapaysmybills / @bardtenders

Ingredients

• 1 ¼ oz. Plymouth Gin
• ¼ oz. Fino Sherry
• ½ oz. Basila Eau de Vie
• 1 oz. Raspberry Syrup
• ¾ oz. Lime Juice
• Top with soda water

Preparation

1. Shake, double strain, mound ice, top soda water.
2. Combine all ingredients into a tin and whip shake.
3. Dump into a Collins glass rimmed with basil sugar and salt.
4. Add 3oz of soda water.
5. Mound pebble ice in the Collins glass to fill.
6. Give the cocktail a quick stir with a bar spoon to combine.
7. Garnish with mint spring, raspberries on skewer, basil sugar/salt rim.

“Happy World Gin Day! I’m excited to share a new Plymouth Gin cocktail with you all, inspired by “falling into” gin history – the impossible feeling of *being* there, of witnessing the rise and fall and rise of gin as a category. Plymouth Gin is steeped in history, and you can’t consider the category without recognizing this brand. From origins within the walls of a 15th-century building to relationships with the British Military to a short-lived Geographic Indication, the story of Plymouth Gin Is long and complex. I love crafting cocktails with storied, classic ingredients that pull you through time to enjoy a brief moment of respite in the present day. This opalescent cocktail perfectly suits the Tiny ‘Tiny era of 2025 while amplifying classic ingredients and flavors. I’ve combined the gin-driven and absinthe-laced Obituary cocktail with a low-ABV bubbly from Lyre’s for a refreshing juniper and lemon reverberation. I love how sharply juniper presents in Plymouth and I believe it is perfectly matched by the exquisite lemon peel.”

Absinthe, Gin, Non-Alcoholic, Sparkling Wine, Vermouth

Afternoon Aura

by Darian Everding, London Underground, Ames, IA & The SAFE Bar Network / @DrinkingWithDarian

Ingredients

• 1 ½ oz. Plymouth Gin
• ¼ oz. Dolin Blanc
• 1 barspoon Jade Esprit Edouard Absinthe
• Lyre's Classico

Preparation

1. Combine Plymouth Gin, Dolin Blanc, and Jade Esprit Edouard Absinthe in a mixing glass and stir.
2. Strain into a small coupe and top with Lyre's Classico.
3. Express a lemon peel and drop it into the glass for garnish.

“In honor of World Gin Day, the Tea Time cocktail is a refined tribute to the distinguished Plymouth Gin. Delicately balanced with the floral notes of hibiscus iced tea, this vibrant creation offers a refreshing and sophisticated experience — perfect for an afternoon on the golf course or a graceful moment of relaxation.”

Gin

Tea Time

by Kaya Villalpando, Westridge Golf Course /  @just_kayaa Kaya Bozhinova

Ingredients

• 1 ½ oz. Plymouth Gin
• 1 oz. Lemon Juice
• 1 oz. Hibiscus Syrup

Preparation

1. Combine all ingredients in a shaking tin, shake well, and strain over fresh ice in a highball glass.
2. Garnish with a hibiscus flower.

“I wanted to create a cocktail that feels feminine, elegant, and instantly approachable, something that draws you in from the very first sip. Plymouth Gin is the star here, and I wanted to highlight its beautifully rounded character—those soft, earthy botanicals and bright citrus tones—by pairing it with delicate, modern ingredients that don’t overpower. The drink is a nod to the classic Pink Gin cocktail, reimagined through a more aesthetic and expressive lens, honoring tradition while inviting a new kind of experience.”

Gin, Liqueur, Vermouth

Pinkier Gin

by Jennifer Yim, The Cosmopolitan of Las Vegas / @nichebycoqtale

Ingredients

• 1 ½ oz. Plymouth Gin
• ¾ oz. Cotton Candy Grape infused Verjus*
• ½ oz. 9diDante Paradiso Rose Vermouth
• ½ oz. 9diDante Inferno Rosso

Preparation

1. Add ingredients to a mixing glass filled with ice.
2. Stir for 45 revolutions to properly chill and dilute.
3. Strain into a chilled rocks glass over a clear ice sphere.
4. Lightly perfume the glass with rose water—either via atomizer or by rinsing the glass beforehand.

*Cotton Candy Grape infused Verjus

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Ingredients

• Verjus
• cotton candy grapes

Preparation

1. Prepare the grapes: Rinse and halve the cotton candy grapes to expose more surface area for infusion.
2. Combine in siphon: Add the grapes and verjus to the iSi siphon.
3. Charge: Seal the siphon and charge with 1 N2O cartridge.
4. Shake gently for 30 seconds.
5. Infuse: Let sit for 2–5 minutes (the longer it rests under pressure, the stronger the infusion).
6. Vent carefully: Place a towel over the nozzle and slowly release the pressure.
7. Strain: Open the siphon and strain the infused verjus through a fine mesh strainer or cheesecloth into a clean container.
8. Store: Keep refrigerated and use within 3–5 days for peak flavor.

“My inspiration was to put a bold, spicy twist on the classic Bee’s Knees using Plymouth’s smooth botanicals, the kick of Mike’s Hot Honey, and a touch of Peychaud’s to add depth and flair.”

Gin

Bayou Bee

by De'Qustay Johnson, Owner: Mobile Bar ATL / @mobilebaratl 

Ingredients

• 2 oz. Plymouth Gin
• ¾ oz. Fresh Lemon Juice
• ¾ oz. Mike’s Hot Honey Syrup*
• 2 dashes Peychaud’s Bitters
• Specialty Coupe and frozen lemon ice cube

Preparation

1. Add all the ingredients to a shaker with ice.
2. Shake until well chilled (about 12 seconds).
3. Add frozen lemon cube: Take a whole lemon and make 4 thin slices.
4. Assemble into a rock ice cube mold, add water, and freeze until ready to serve.
5. Double strain into a chilled coupe glass.
6. *Hot Honey Syrup: 2 parts Mike’s Hot Honey to 1-part hot water.
7. Stir until fully mixed and cool before using.