Recipes - Gin

Ingredients 1½ oz. of blue Stadaconé ½ oz. chili syrup ½ oz. fresh grapefruit juice 2 oz of Prosecco 1 oz of Tonic 1642 Ice cubes Preparation Combine all ingredients in a glass and add ice cubes. Stir gently with a spoon. Cheers! Recipe : Distillerie Stadaconé

Photo by Aline Dubois Ingredients 1642 Light Tonic 1 oz of Les Îles aperitif ½ oz of Portage gin Ice cubes Preparation In a mixing glass filled with ice, pour the aperitif and gin Stir with a cocktail spoon Strain (to remove ice) into a champagne flute Dilute with 1642 Tonic Light Cheers ! Recipe : Maximiliano Vallée Valletta

Photo by Aline Dubois Ingredients 1642 Yuzu 1 oz Portage gin ½ oz of Les Îles Aperol 1 ½ oz of Cremaglace ½ oz of lemon juice Ice cubes Preparation In a shaker, pour all ingredients except the 1642 Yuzu Add 10 ice cubes and shake for at least 4 minutes Strain into a highball glass using a cocktail strainer Gently strain with 1642 Yuzu Cheers! Recipe : Maximiliano Vallée Valletta

Photo by @mariedesneiges_photographer for the SAQ Ingredients 2 oz Royal Blue gin 2 bottles of tonic 1642 Blue food coloring 90 ml (⅓ cup) raspberry syrup or raspberry jam Fresh Quebec raspberries, as garnish (optional) Preparation The day before, fill the ice cube tray with tonic and put two drops of blue dye in each compartment. Set aside in the freezer. The same day, pour the gin and raspberry syrup into the blender container, add the ice cubes and pulse until a slushy texture is obtained. Divide into two glasses and garnish with a few raspberries. Cheers! Recipe : SAQ

Ingredients ½ oz. lemon juice ½ oz. rosemary syrup 1½ oz. Madison Park gin 2 oz. white cranberry juice 3 oz. Yuzu 1642 Ice cubes Preparation In a shaker put all the ingredients, except the 1642 Yuzu Add the ice cubes and shake vigorously for 8 to 10 seconds. Pour your entire shaker into an Old Fashioned glass. Stretch with the 1642 yuzu. Cheers! Recipe : Fanny Gauthier