Tanqueray brings back Gin Cocktails with Tanqueray No. Ten

With Summer al fresco dining and brunch season just underway, Tanqueray No. TEN is revitalizing the traditional bloody Mary or mimosa brunch drinks experience by bringing delicious, fresh pressed Gin & Juice cocktails to the forefront. From green juice to delicious watermelon with real fruit chunks, Tanqueray feels it is time to spice things up; to break away the traditional and bring back refreshing Tanqueray No. TEN Gin & Juice cocktails.

Did You Know: The pineapple featured on the Tanqueray crest is a traditional symbol of hospitality, quality and discernment. And, 'World Gin Day' is on June 11^th.

Here are a few gin cocktail ideas inspired by Tanqueray No. 10

No. TEN Collins

Ingredients:

1.25 ounces Tanqueray No. TEN

.75 ounces Fresh Lemon Juice

.75 ounces Simple Syrup

Soda Water

Preparation:

1.       Add all ingredients, except soda water, to a cocktail shaker filled with ice

2.       Pour over ice into Collins glass

3.       Top with soda water and garnish with lemon wheel and cherry

Ideal Serving Glass: Collins

Tanqueray No. TEN Green Machine

Ingredients:

1.25 ounces Tanqueray No. TEN

3 ounces Green Juice

Mint Spring for garnish

Ice

Preparation: 

1.    Blend greens, apple and lemon together to create pressed juice.

2.    Pour green juice into glass, add Tanqueray No. TEN and stir.

3.    Garnish with a celery stalk or mint sprig.

Ideal Serving Glass: Glass juice bottle

Pink 64

Created by mixologist Anna Wingfield, NYC

Ingredients:

1 ounce Tanqueray No. TEN

.5 ounce Dolin Blanc

.25 ounce Velvet Falernum

3 slice Cucumber

1 dash Angostura

2 dash Peychauds bitters

1 peel Lemon

Preparation:

1. Muddle cucumber slices in mixing glass
2. Add rest of ingredients
3. Stir and double strain over fresh ice
4. Garnish with an expressed lemon peel.

Ideal Serving Glass: Double Old Fashioned glass

Ticket to ParadiseJason

Created by Rachel Ford

Ingredients:

1.5 ounces Tanqueray No. TEN

.75 ounce lime juice

.75 ounce fresh pineapple juice

.5 ounce ginger syrup

.25 ounce simple syrup

5 mint leaves

Preparation:

1. Add all ingredients to a cocktail shaker filled with ice
2. Shake and double strain into large coupe
3. Garnish with mint leaf

Yield: 1 drink, no drink contains more than 0.6 fluid ounces of alcohol

Patti Neumann is Publisher/Founder of CITYPEEK.com & an award-winning 21 C Social Media Publicist/Influencer on food, sips, hospitality & the good life. CITYPEEK.com has its finger on the pulse of what's hot in the world of food, cocktails, luxury & travel trends.

Click

Click

 Click