G

G

G-Spot

• 1 part Sprite
• 1 part Captain Morgan's spiced rum
• 1 part Wilderberry
• 1 part sour mix

Mix and pour into a glass.

Geisha

• 2 oz (60 mL) bourbon
• 1 oz (30 mL) sake
• 2 tsp (5 mL) sugar syrup
• 1 1/2 tsp (7.5 mL) lemon juice

Shake with ice. Strain into a glass filled with ice cubes. Garnish with fruit if desired. Serve.

Gentle Fruity White

• Fruit juice, especially hand-made or equivalent (i.e. tropical mix)
• Riesling white wine, such as the extremely common Aufkellerein.

Mix to taste as one would a Cuba Libre or vodka cocktail.

Gibson Martini

• 1/2 oz (15 mL) dry vermouth
• 2 1/2 oz (75 mL) gin
• 2 cocktail onions

A Gibson is just like a Martini (qv), except garnished with cocktail onions. It's been said to have been named after one Mr Gibson, renowned for his tolerance until it was revealed that he had an agreement with many bartenders to give him a glass of water with an onion as a signal.

Gimlet

• London Dry Gin 2 oz. (60 mL)
• Rose's Lime 2 oz. (60 mL)

Pour gin and lime cordial into a mixing glass and top with ice. Stir well. Strain into a frosted Martini glass and garnish with a lime peel or green cherry.enjoy. El cocktail Gimlet debe su nombre al doctor Sir T.O. Gimlette, un médico británico al servicio de la armada británica, allá por el s. XIX. Por aquel entonces en los barcos se obligaba a los soldados y marinos a comer lima para prevenir el escorbuto. El doctor Gimlette tuvo la genial idea de aderezarla con ginebra para que su consumo fuera algo más agradable. Inmediatamente se hizo popular entre la tropa.
Gin and Ginger

Gin Buck

• 1 1/2 oz (45 mL) gin
• juice of 1/2 lemon
• ginger ale

Pour gin and juice of lemon into an old-fashioned glass over ice cubes. Fill with ginger ale, stir and serve.

Gin-Cassis Fizz

• 2 1/2 oz (75 mL) gin
• 1 1/2 oz (45 mL) lemon juice
• 1 tsp (5 mL) superfine sugar
• 4 oz (120 mL) club soda
• 1/2 oz (15 mL) creme de cassis

In a shaker half-filled with ice cubes, combine the gin, lemon juice and sugar. Shake well. Strain into a Collins glass almost filled with ice cubes. Add the club soda. Stir well. Drop the cassis into the centre of the drink.

Gin Fizz

• 2 oz (60 mL) gin
• juice of 1/2 lemon
• 1 tsp (5 mL) powdered sugar
• carbonated water

Shake gin, juice of lemon and powdered sugar with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir and serve.

Gin Highball

• 1 jigger (45 mL) gin
• 1 lemon twist
• ginger ale to file

Built as a highball. Reference: The Official Harvard Student Agencies Bartending Course, Third Edition, ISBN 0-312-25286-2.

Gin Rickey

• 1 1/2 oz (45 mL) gin
• juice of 1/2 lime
• carbonated water
• 1 wedge lime

Pour juice of lime and gin into a highball glass over ice cubes. Fill with carbonated water and stir. Add the wedge of lime and serve.

Gin Sour

• 2 oz (60 mL) gin
• 1/2 tsp (2.5 mL) sugar
• 1 oz (30 mL) lemon juice (or other citrus juice)

In a shaker half-filled with ice cubes, combine gin, lemon juice and sugar. Shake well. Strain into a sour glass and garnish with the orange slice. The Gin Sour is a traditional mixed cocktail from the US which antedates Prohibition. In an 1898 book by Finley Dunne, Mr Dooley includes it in a list of great American inventions:^[16]

I have seen America spread out fr'm th' Atlantic to th' Pacific... An' th' invintions,—th' steam-injine an' th' printin-press an th' cotton gin an' the gin sour an' th' bicycle an' th' flying machine an' th' nickel-in-th'-slot machine an' th' Croker machine an' th' sody fountain an'—crownin' wur-ruk iv our civilization—th' cash raygister.

Popular during the 1940s, Kevin Starr includes it in "an array of drinks (the gin sour, the whiskey sour, the gin rickey, the Tom Collins, the pink lady, the old fashioned) that now seem period pieces, evocative of another era.
A 1917 recipe is as follows: GIN SOUR—Country Club Style Use a large Mixing glass. Fill with Lump Ice. ½ lime juice, ½ orange juice, 2 dashes pineapple juice, ½ pony rock candy syrup, 1 jigger Burnette's Old Tom Gin. Shake well, strain into cocktail glass and serve. Notes: ^ Jacques Barzun, 2001 (reprint), Mr. Dooley in Peace and in War, University of Illinois, ISBN 0252070291. Originally published by Small, Maynard and Co., 1898. Collected from newspaper columns. Online sources cite 1897 as the year of this particular quotation.^ Kevin Starr, 2002, "Embattled Dreams: California in War and Peace, 1940-1950 (Americans and the California Dream)", Oxford University Press, ISBN 0195124375, [19] ^ Tom Bullock, 1917, The Ideal Bartender. Project Gutenberg eBook. The directions "½ Lime Juice" and "½ Orange Juice" are as given in the source and presumably refer to the juice of half a lime and half an orange, respectively.
Gin and Tonic

• 1 jigger (45 mL) gin
• tonic water to fill
• 1 lime wedge

Build as a highball. An origin legend tells that the traditional gin and tonic came about when British colonists in India, drinking a far more bitter anti-malarial tonic, mixed gin with the medicine to make it palatable. Whether or not the story is true, the tonic water used as a present-day mixer contains only a fraction of the quinine, and is sweetened. Reference: The Official Harvard Student Agencies Bartending Course, Third Edition ISBN 0-312-25286-2.

Gin And Juice

• 1 part gin
• 1 part grapefruit juice
• 1.5 parts orange juice

Pour all ingredients into a shaker, shake well and pour into a highball glass filled with ice. Garnish with a slice of lime. The drink is notable for sharing a name with the 1993 Snoop Dogg song Gin and Juice.

Glogg

The following is a very classic variation of Glogg:

• 1 bottle (750 mL) of red wine
• 150 mL (5 oz) of vodka
• 7 pcs of cinnamon
• 20 cloves
• ginger
• cardamom
• 200 mL (7 fl oz) of sugar
• 1 tbsp (15 mL) of vanilla sugar

Avoid using cardamom powder or cinnamon powder. Mix together the spices and pour in the vodka. Let the mixture soak for at least a day. Separate the spices from the vodka, and pour in the wine. Heat the mixture, but do not let it boil. Serve warm with raisins and almonds. Glogg is the Scandinavian version of vin chaud or mulled wine. The main ingredients are (usually red) wine, spices such as cinnamon and cloves, and optionally also stronger spirits such as vodka or even Cognac. The mixture is prepared by heating, but it is not allowed to boil in order for the alcohol not to evaporate. Glogg is generally served with raisins and almonds, and is a popular warm drink during the Christmas season. In Denmark glogg is traditionally served during the Christmas season with æbleskiver (apple dumplings) sprinkled with powdered sugar and accompanied with strawberry marmalade. Glogg recipes vary widely, and variations with sweet wines such as Madeira or spirits such as Cognac or Armagnac are also very popular. Try brandy instead of vodka for robustness. Glogg can also be made alcohol-free by using juices or by boiling the Glogg for a few minutes to evaporate the alcohol.

Godmother

• 1.5 oz (45 mL) vodka
• 0.5 oz (15 mL) amaretto
• served in a rocks glass over ice

A godfather is made with scotch in place of vodka. A fairy godmother is made with creme de noyaux in place of amaretto.

Golden Cadillac

• 20 mL white crème de menthe
• 20 mL Galliano
• 20 mL orange juice
• 20 mL cream

Shaken with ice cubes for mixing. Strain and drink.

Golden Elk

• 1/2 shot (15 mL) Goldschläger
• 1/2 shot (15 mL) Jägermeister

The ingredients are combined into a shot.

Golden Fizz

This is a Gin Fizz (qv) made with egg yolk instead of egg white.

Goodbye Russia With Love

• 1 shot (30 mL) vodka
• 1 shot (30 mL) brandy
• 1 shot (30 mL) amaretto
• crushed ice
• 2 maraschino cherries

Combine ingredients, sans cherries, in a cocktail shaker. Shake well and pour over cherries in whiskey glass. A Goodbye Russia With Love is a sweet cocktail with equal parts of vodka, brandy and amaretto. It was created in Salford and dedicated to a beautiful Russian girl.

Gorilla Fart

• 1 part Bacardi 151 rum
• 1 part 101 Wild Turkey whisky

This drink is flammable. Variations include adding one part Southern Comfort

Grasshopper

• 1/2 oz (15 mL) green crème de menthe
• 1 oz (30 mL) white crème de cacao
• 1 1/2 oz (45 mL) cream

The ingredients are shaken and served either straight up or on the rocks. Variations include using cream or vodka.

Green Cow

• 1 part Pisang Ambon liqueur
• 1 part milk

The Pisang Ambon liqueur that is used to make a green cow is green banana flavoured liqueur. It is a sweet, bright green herb. The name for this liqueur comes from an Indonesian Island, Ambon and Pisang means banana. This is a type of drink that is better well blended and frozen. Serving it cold helps keeps the taste and makes the flavour last longer than served warm. It also helps keep the milk in it cold. There are many varying recipes for this drink. For each person that tries it they develop their own taste and way of making it.
Alternative recipe:

• 40 mL Absolut vodka
• 30 mL Pisang Ambon liqueur
• 20 mL milk
• fill with Sprite soda

Then mix everything and serve. Here the Absolut vodka comes from Sweden and is produced from distilled winter wheat. One can taste a bit of dried fruit in in, when it is drank straight. It can also come in other flavours, such as Absolut Peppar or Absolut Mandarin. The best way to serve it is in a Collins cup.

Green Garden

• 1 orange
• half a lemon or 1 lime
• brown sugar
• pineapple juice
• peppermint extract
• sparkling mineral water
• peppermint leaves (optional). Squeeze one orange and half a lemon. In a shaker mix 50 mL of orange and lemon (or lime) juice
• half a teaspoon of brown sugar
• 100 mL of pineapple juice and two drops of peppermint extract

Pour into a 300 mL glass and add ice cubes and mashed peppermint leaves. Add mineral water until the glass is full.

Greyhound

• 1 1/2 oz (45 mL) gin
• 5 oz (150 mL) grapefruit juice

Pour ingredients into a highball glass over ice cubes. Stir well and serve. (Vodka may be substituted for gin, if preferred.)

Gully Wash

• 1 part sweetened condensed milk
• 1 part coconut milk (traditionally, it would be the "juice" straight from the coconut)
• 1 part gin

Blend the above ingredients, adding the sweetened condensed milk last. Serve over ice. Gully Wash is a Bahamian drink - not a tourist drink, something enjoyed by islanders.