Must Mix: Gin Cocktails with Stray Dog Wild Gin

As we head into the weekend Chilled is bringing you five gin cocktails using Stray Dog Wild Gin.

Born in the untamed countryside of Greece, Stray Dog Wild Gin is the most awarded Greek gin in the world. “What makes Stray Dog Wild Gin so unique is the use of wild Greek herbs like mountain sage, bay leaf, rosemary and mastiha, the mysterious spice from the island of Chios. We distill these herbs and spices with a mix of fresh Mediterranean citrus, together giving our gin a savory, herbal and citrus forward flavor profile. There is no other gin on the market that captures the spirit of Greece and the Mediterranean quite like we do,” says founder Johnny Livanos.

Stray Dog Wild Gin also donates a portion of sales to animal shelters in Greece that provide homes and veterinary care for stray animals.

It’s the perfect gin to celebrate the summer. Each one of these cocktails has a delicious food pairing that will complement the cocktail.

Sip on one of these five gin cocktails as we dive into the summer weekend and celebrate life.

“The Greek Story”

Ingredients:

• 2 oz. Stray Dog Gin
• 1/2 oz. Simple Syrup
• 1/2 oz. Cointreau
• 1/2 Lemon Squeezed

Preparation: Shake with ice and strain into Collins glass with ice. Top with your favorite Greek red wine.

Food pairing: The dish we would pair this cocktail with is our Shrimp Souvlaki Platter.

Cocktail from: Kostas Lazanas – Onassis Rockwall TX

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Viper Sounds

Ingredients:

• 1 3/4 oz. Stray Dog Gin
• 1/4 oz. Giffard Peche de Vigne
• 3/4 oz. Lime Juice
• 1/2 oz. Miso Honey

Preparation: Shaken, served up in a coupe.

Food pairing: Pairs beautifully with the TEAR & SHARE HAMACHI TARTARE: Avocado, Pears, Cilantro, Macadamia Nuts, Aleppo Pepper, Nori

Cocktail from: Brian Evans – Sunday in Brooklyn NY

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Ramped Up Gibson

Ingredients:

• 1 oz. Ramp Greens-Infused Stray Dog Gin
• 1 oz. Stray Dog Gin
• 1 oz. Lustau Blanco
• 1/4 oz. Brine*

Preparation: Garnish with a pickled ramp, express lemon oil and discard

*Homemade Brine

Ingredients:

• 2 cups Champagne Vinegar
• 1 1/2 cups Water
• 1 cup Sugar
• 1 tbsp. salt
• 1/4 tsp. Red Pepper Flakes
• 5-6 fresh Bay Leaves
• 3 tsp. Fennel Seeds
• 2 tsp. Black Peppercorns

Preparation: Combine all ingredients (sans ramps) and bring to a boil. Add ramps and boil for one minute. Remove pot from heat and strain ramps into a jar/container with a lid (but wait to cover until cool). Allow brine to cool before storing in a separate jar/container and refrigerate overnight. Strain spices/herbs the next day and combine ramps to the brine. Keep for four weeks in the refrigerator.

Food pairing: Pairs great with our oyster on the half shell and the crostini plate!

Cocktail from: Erin Cusick – Clover Club NY

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Cucumber Detox

Ingredients:

• 1 1/2 oz. Cucumber Water
• 2 1/2 oz. Stray Dog Gin
• 1/2 oz. Mastiha Spirit
• 1/2 oz. Mint Syrup
• 1/2 oz. Lime Juice

Preparation: Combine over ice shake and strain into a chilled coupe or martini glass. Garnish with thin sliced lime wheel and sumac.

Food pairing: Pairs awesome with the Fresh Shucked Oysters and The Cyprian Ceviche

Cocktail from: Constantine Kalandranis – Greek~ish NY

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Stray Dog

Ingredients:

• 1 1/2 oz Stray Dog Gin
• 1/4 oz Mastiha
• 3/4 oz St Germain
• 1 oz lime
• 4 basil leaves
• egg white

Preparation: Muddle the basil and St Germain. Add remaining ingredients to the shaker. Dry shake, then shake again with ice. Serve in a Collins glass over fresh ice. 

Food pairing: Pairs perfectly with the Sea Scallops dish.

Cocktail from: Tanya Saxena – Juniper NY