Recipe: Royal Ascot Cocktail

Brooklyn Daily
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The boys behind new cocktail book “Brooklyn Spirits” agreed to share a recipe from their tome — a variation on a Pimm’s cocktail from Boerum Hill restaurant and bar Building on Bond.


5 oz GG American Dry Gin

5 oz sweet vermouth

2 1/2 ounces triple sec

1 1/4 quarts sparkling lemonade

1 1/4 quarts ginger ale

10 mint sprigs

1/2 cucumber, thinly sliced

1/2 orange, thinly sliced

1/2 lemon, thinly sliced

Combine all ingredients in a pitcher filled with ice. Pour into glasses, ice-filled or not, as you prefer, garnished with more cucumber, orange and lemon slices, and mint.

Note: When in season, strawberries make an excellent addition to this drink. Obviously, you can feel free to use any lemonade and ginger ale you want, but for best results, try the following:

For the Lemonade

1 cup simple syrup (equal parts water and sugar combined over heat)

Juice of 10 lemons

4 cups chilled, sparkling water

Combine and stir.

For the Ginger Ale

1 cup ginger syrup, preferably Morris Kitchen’s

or Pickett’s, or even homemade

4 cups chilled, sparking water

Combine and stir.

Reach reporter Vanessa Ogle at or by calling (718) 260–4507. Follow her
Updated 11:48 am, January 16, 2019
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