Are you up for a challenge? Win up to $5,000 and get your cocktail judged by Snoop Dogg himself.
INDOGGO Gin has teamed up with Chilled Media to bring bartenders across the country a chance to win big. The Doggfather of gin himself will be judging competitions along with Chilled 100 director Wendy Hodges, INDOGGO Senior Brand Manager Hector Diaz, and Co-founder of Trusted Spirits LLC Kennan Towns.
Head over to our contest page to learn the rules and to register or pre-register. In the meantime, get inspired by a few of the early entries.
Recipe by Marlowe Johnson
- 2 oz. INDOGGO Gin
- 1 oz. coconut milk
- 1 oz. lemon juice
- 1 oz. strawberry-rhubarb cordial*
- Pinch of salt
Preparation: Combine all ingredients in a shaker and shake well. Strain into a Collins glass with ice. Top with sparkling wine. Garnish with dehydrated lemon wheel and edible flowers.
Combine 500g chopped strawberries, 500g chopped rhubarb, 1000g of sugar, the juice of half a lemon, and a pinch of salt and cook on low heat until fully dissolved. Ideally, vacuum seal all ingredients and cook sous vide at 130 degrees for two hours.
Cocktail Inspiration: This drink is a tribute to the two great champions of gin in my life: my grandmother and Mr. D-O-Double-G. Gin has been my favorite spirit during my professional career and for the entirety of my personal life — and I credit both these legends in their own ways. My grandmother, for teaching me how to make gin and tonics for her as a child, and Snoop for infusing my early memories with references to this beautiful spirit. Growing up on the West Coast, you just couldn’t escape the ultimate summer hit of “Gin and Juice”, which seemed to suffuse everything around it with a chill, celebratory glow. I’ve used flavors from my grandmother’s baking and cooking and those that compliment INDOGGO to create a rich, elevated highball — luxurious, aromatic, and bursting with the flavor of strawberries, which respecting and placing the base spirit on center stage.
Recipe by Nate Maston
- 2 oz. Indoggo Flavored Gin
- 3-4 Fermented Strawberries*
- 1 oz. Lemon
- 1/2 oz. “Herb” Hibiscus Simple**
- 1/4 oz. Creme de Cassis
Preparation: Add strawberries to a mixing tin, add lemon juice and herb hibiscus simple. Muddle together lightly, combine the rest of the ingredients. Shake and double strain into a chilled coupe. Garnish with lavender flowers, and expressed orange peel over top.
- 2 cups strawberries
- 2 tbsp whey
- 2 tbsp honey
- 1/4 tsp salt
- 3 tbsp water (approximate, plus more to fill)
- Fill a wide mouth mason jar with strawberries, leaving 1-inch headspace
- Combine all other ingredients and mix for a fermentation liquid.
- Pour the liquid over the berries, and top with additional water to cover.
- Add a fermentation weight to keep the berries submerged.
- Close with a mason jar fermentation kit (if you have one) or cover with a towel.
- Ferment at room temperature for 24 to 48 hours. Once the ferment is complete, close the jar with a standard mason jar lid and store in the refrigerator. Strain to use.
**Herb hibiscus simple
- 1/4 cup lavender lose flowers
- 1/8 cup thyme
- 1 cup hibiscus flowers
- 1 orange peeled (using peels only keeping pith out)
- 8 cups water
- 1 lb granulated sugar
- 1 cup honey
Preparation: Over medium to high heat, combine all ingredients into a pot and mix till dissolved. Bring to a boil and let cool. Strain and refrigerate. Shelf life 25 days.
Cocktail Inspiration: A crafted cocktail stemming from my chefs preserving strawberries from last year’s farmers market. And not having a use for them. A cocktail that will get you in the mood for summer and enjoying the patio weather.
Lavender Lodi Dodi
Recipe by Allison Sadauskas
- 2 oz. Indoggo Gin
- 1 oz. Fresh Squeezed Lime Juice
- 1/2 oz. House-made Rosemary Simple*
- 2 dashes Lavender Bitters (I used Scrappy’s)
- 2 oz. CBD-Infused Soda Water (I used CNTR)
Preparation: Add gin, lime juice, rosemary simple, and lavender bitters to a mixing tin with ice. Shake vigorously and strain over fresh ice into vessel. Top with CBD-infused soda. Garnish with dehydrated lime wheel, rosemary sprig, and lavender sprig. Garnish with dehydrated lime wheel, rosemary sprig, lavender sprig.
House-Made Rosemary Simple Recipe (batch)
- 4 cups water
- 4 cups sugar
- 20 6-inch Rosemary sprigs
Preparation: Boil water. Add sugar until dissolved. Add rosemary and boil for one minute. Remove from heat and let stand for two hours. Strain rosemary and refrigerate in a sealed container.
Cocktail Inspiration: California’s beautiful climate makes it the perfect place for fruits, vegetables, and herbs to grow abundantly. I am fortunate enough to have an abundance of rosemary and lavender growing in my yard, so I try to use my own home-grown ingredients in my cooking and cocktails whenever possible. Indoggo Gin’s flavorful strawberry notes and nose make it the perfect foundation on which to build a tasty and aromatic California-grown cocktail. The hints of lavender and rosemary compliment Indoggo Gin flawlessly. Additionally, the lavender garnish is a nice reference to Indoggo’s purple bottle.