Cocktails

Gin & Tonic
Glass: Highball
Garnish: Pink grapefruit slice & rosemary sprig
Method: Pour ingredients into ice-filled glass.

50ml No.3 London Dry Gin
150ml Tonic water

Dry Martini
Glass: Martini
Garnish: Lemon zest twist
Method: Stir all ingredients with ice and strain into chilled glass.

60ml No.3 London Dry Gin
10ml Dry vermouth

Negroni
Glass: Rocks
Garnish: Lemon & orange zest twist
Method: Pour all ingredients into ice-filled glass and stir.

25ml No.3 London Dry Gin
25ml Campari
25ml Sweet vermouth

Magic Number
Glass: Coupe
Method: Shake all ingredients with ice and fine strain into chilled glass.

50ml No.3 London Dry Gin
50ml Pink grapefruit juice
20ml Cardamom syrup
1 passionfruit pulp
5 drop Miraculous Foamer

No.3 Bramble
Glass: Rocks
Garnish: Blackberries and lemon slice
Method: Pour first three ingredient into glass filled with crushed ice and drizzle Crème de Mure on top.

50ml No.3 London Dry Gin
25ml Lemon juice
15ml Sugar syrup
10ml Crème de Mure

Gin Spider Highball
Glass: Highball
Garnish: Lime wedge
Method: Pour all ingredients into ice-filled glass.

45ml No.3 London Dry Gin
1 dash Angostura Aromatic Bitters
75ml Ginger ale

Gimlet
Glass: Coupe
Garnish: Lime wedge
Method: Shake all ingredients with ice and fine strain into chilled glass.

50ml No.3 London Dry Gin
25ml Lime juice
20ml Rose's Lime Cordial
Sugar syrup

20th Century
Glass: Coupe
Garnish: Orange zest twist
Method: Shake all ingredients with ice and fine strain into chilled glass.

20ml No.3 London Dry Gin
20ml Crème de Cacao
20ml L'Aero d'Or Quinquina
20ml Lemon juice

3-Breeze
Glass: Highball
Garnish: Lime wedge
Method: Shake all ingredients with ice and fine strain into ice-filled glass.

50ml No.3 London Dry Gin
100ml Cranberry juice
50ml Grapefruit juice

Lavender Fizz
Glass: Highball
Garnish: Lavender sprig
Method: Shake all ingredients with ice and fine strain into ice-filled glass. Top with soda.

50ml No.3 London Dry Gin
4 dash Lavender bitters
15ml Sugar syrup
25ml Lemon juice
50ml Soda water

Three-moji
Glass: Rocks
Garnish: Salt, sugar, chilli rim
Method: Shake all ingredients with ice and fine strain into an ice-filled glass. Top with soda.

40ml No.3 London Dry Gin
30ml Strawberry juice
30ml Pepper juice
25ml Lime juice
15ml Sugar syrup
Top up with soda

Old Eatonian
Glass: Coupe
Garnish: Orange zest twist on the rim of glass
Method: Shake all ingredients with ice and fine strain into chilled glass.

45ml No.3 London Dry Gin
45ml Lillet Blanc
5ml Creme de Noyau liqueur
2 dash Angostura Aromatic Bitters

Cloud 3
Glass: Flute
Garnish: Lavender sprig
Method: Shake first five ingredients with ice and fine strain into chilled glass. Top with champagne.

30ml No.3 London Dry Gin
15ml Elderflower cordial
25ml Lemon juice
30ml Apple juice
15ml Egg white
50ml Champagne

St. James Sangria
Glass: Wine glass
Garnish: Lavender sprig
Method: Shake all ingredients with ice and fine strain into chilled glass.

30ml No.3 London Dry Gin
50ml Sauvignon Blanc
10ml Italicus Rosolio di Bergamotto
50ml Apple juice
5 Mint leaves
10ml Lemon juice

The Last Word
Glass: Coupe
Garnish: Lime twist (discarded) and Luxardo Maraschino cherry
Method: Shake all ingredients with ice and fine strain into chilled glass.

30ml No.3 London Dry Gin
20ml Green Chartreuse liqueur
20ml Luxardo Maraschino liqueur
20ml Lime juice

Christmas Three
Glass: Flute
Garnish: Cinnamon stick and orange zest
Method: Pour all ingredients into a chilled glass.

30ml No.3 London Dry Gin
15ml Belvoir Ginger cordial
100ml Sparkling Wine

Mulled Mayfair
Glass: Toddy glass
Garnish: Cinnamon stick and star anise
Method: Pour all ingredients into a pre-warmed glass and stir.

35ml No.3 London Dry Gin
15ml King's Ginger liqueur
150ml Hot mulled apple juice

Summer Sour
Glass: Rocks
Garnish: Pink grapefruit and mint sprig
Method: Shake all ingredients and fine strain into a chilled glass.

50ml No.3 London Dry Gin
15ml Mango juice
20ml Lime juice
15ml Honey syrup
20ml Egg white

St. James Spritz
Glass: Flute glass
Garnish: Pink grapefruit slice and mint sprig
Method: Pour all ingredients into a chilled glass.

35ml No.3 London Dry Gin
15ml Rhubarb cordial
150ml Crement

Collins
Glass: Collins
Garnish: Lemon slice
Method: Pour all ingredients into a chilled glass and stir.

50ml No.3 London Dry Gin
25ml Lemon juice
25ml Sugar syrup
125ml Soda water

Red Snapper
Glass: Collins
Garnish: Black pepper and celery salt rim
Method: Shake all ingredients with ice and strain into ice-filled glass.

60ml No.3 London Dry Gin
120ml Tomato juice
15ml Lemon juice
7.5ml Sugar syrup
4 dash Worcestershire sauce
7 drops Hot pepper sauce

Martinez
Glass: Coupe
Garnish: Orange slice
Method: Stir over ice and strain into a chilled glass.

30ml No.3 London Dry Gin
30ml Sweet vermouth
10ml Luxardo Maraschino liqueur
2 dash Angostura Aromatic Bitters

Vesper
Glass: Martini
Garnish: Lemon zest twist
Method: Shake all ingredients with ice and fine strain into chilled glass.

45ml No.3 London Dry Gin
15ml Vodka
10ml Quinquina

Hanky Panky
Glass: Nick & Nora
Garnish: Orange zest twist
Method: Stir all ingredients with ice and strain into chilled glass.

45ml No.3 London Dry Gin
45ml Sweet vermouth
2.5ml Fernet Branca

White Lady
Glass: Coupe
Garnish: Lemon zest twist
Method: Shake all ingredients with ice and strain back into shaker. Dry shake (without ice) and fine strain into chilled glass.

45ml No.3 London Dry Gin
22.5ml Triple sec liqueur
22.5ml Lemon juice
10ml Sugar syrup

Turf Club
Glass: Coupe
Garnish: Lemon zest twist
Method: Stir all ingredients with ice and strain into chilled glass.

52.5ml No.3 London Dry Gin
37.5ml Sweet vermouth
1 dash Angostura Aromatic Bitters

French 75
Glass: Flute glass
Garnish: Lemon zest twist on rim
Method: Stir powdered sugar with lemon juice in base of shaker. Add gin, shake with ice and strain into chilled glass, then top with champagne and lightly stir.

45ml No.3 London Dry Gin
15ml Lemon juice
1 1/2 spoon Powdered sugar
75ml Brut champagne

Aviation
Glass: Coupe
Garnish: Lemon zest twist
Method: Shake all ingredients with ice and fine strain into chilled glass.

52.5ml No.3 London Dry Gin
15ml Luxardo Maraschino liqueur
7.5ml Crème de violette liqueur
15ml Lemon juice

Bellini
Glass: Flute glass
Garnish: Peach slice on rim
Method: Shake first three ingredients with ice and fine strain into chilled glass charged with sparkling wine.

25ml No.3 London Dry Gin
15ml Italicus Rosolio di Bergamotto
30ml White Peach puree
10ml Lemon juice
75ml Sparkling wine

Southside Rickey
Glass: Collins
Garnish: Lime and mint sprigs
Method: Shake first four ingredients with ice and strain into ice-filled glass then top with soda.

60ml No.3 London Dry Gin
30ml Lime juice
22.5ml Sugar syrup
5 Mint leaves
Top up with soda