Cocktail Recipes

• 30ml Three Cuts Founder’s Release Gin
• 15ml Fresh Lime Juice
• 15ml Simple Syrup
• 4-8 Mint Leaves

Combine ingredients in a cocktail shaker with ice (reserve one mint leaf to garnish).

Shake vigorously, and strain into a chilled coupette.

Garnish with a bruised mint leaf, to release the oils.

• 30ml Three Cuts Founder’s Release Gin
• 10ml Crème de Violette Liqueur
• 15ml Lemon Juice
• 15ml Maraschino Liqueur

Add all the ingredients to a cocktail shaker with ice and shake.

Strain into a coupe. No Garnish required; this cocktail stands out on its own.

• 30ml Three Cuts Distiller’s Release
• 15ml Fresh Lemon Juice
• 15ml Simple Syrup

Shake over ice, strain and top with Soda.

Garnish with Lime.

• 30ml Three Cuts Distiller’s Release Gin
• 30ml Lemon Juice
• 30ml Cointreau
• 30ml Lillet Blanc
• 1 Dash Absinthe

Rinse the inside of a chilled coupe with Absinthe, discard the excess and set aside the glass. Add all the other ingredients into a cocktail shaker with ice and shake until well chilled.

Strain into the glass and garnish with a twist of lemon peel.

• 60ml Three Cuts Cherry Blossom Gin
• 30ml Lemon Juice
• 15ml Simple Syrup or Maraschino Cherry Syrup
• 15ml Egg whites, or Aquafaba (Chickpea juice).

Mix the first 3 ingredients in shaker and dry shake.

Add egg white/Aquafaba to shaker with ice and the other ingredients and shake well.

Strain into a martini glass

Garnish with fresh or maraschino cherries

• 30ml Three Cuts Cherry Blossom Gin
• 30ml Sage Simple Syrup
• 30ml Lemon Juice (Fresh)

Add all the ingredients to a glass with ice and stir until well chilled.

To garnish, add a piece of dried apple.

• 30ml Three Cuts Pinot Barrel Rested Gin
• 30ml Campari
• 30ml Sweet Vermouth

Add a large ice cube to a double rocks glass. Cut a disc of fresh orange peel and squeeze the zest oils into the glass. Run the zest around the lip of the glass and add the peel to the glass. Add all the other ingredients and stir for 10-15 seconds.

• 45ml Three Cuts Pinot Barrel Rested Gin
• 45ml Sweet Vermouth
• 1 tsp Maraschino Liqueur
• 2 Dashes Angostura Bitters

Combine the Gin, Sweet Vermouth, Maraschino Liqueur and bitters into a mixing glass with ice. Stir for 30-45 seconds until thoroughly chilled. Strain into a chilled cocktail glass and garnish with a twist of orange peel.

• 30ml Three Cuts Chardonnay Barrel Rested Gin
• 5ml Simple Syrup
• A few dashes of Orange Bitters
• 30ml Soda Water

Add a large block of Ice into a glass and then add all of the ingredients and stir together in the glass. Garnish with orange peel.

• 45ml Three Cuts Chardonnay Barrel Rested Gin
• 1/2 Mandarin, Juiced
• Dash of orange bitters
• 15ml Simple Syrup
• Soda

Add all the Gin, mandarin juice, dash of orange bitters and simple syrup to a glass over ice and stir until well chilled.

Top up with soda and garnish with fresh slice of mandarin.

• 60ml Three Cuts Vodka
• 30ml Triple Sec
• 30ml Cranberry Juice
• 15ml Fresh Lime Juice

Add all the ingredients to a cocktail shaker filled with ice. Shake well and strain into a large cocktail glass. Garnish with a lime wheel, or twist of orange peel

• 30ml Three Cuts Vodka
• 30ml Black Tea Simple Syrup
• Soda

Add Vodka and Black Tea Simple Syrup to a glass over ice and stir until well chilled.

Top with soda if desired and garnish with slices of fresh peach.