unconventional DNA

The “Unconventional DNA” cocktail recipe from woolley pau gyro with a fizzy healthcare twist: 

Ingredients:
-1½ shots Dry gin
-¾ shot Apricot brandy liqueur
-1 shot Lemon juice
-¼ shot Sugar syrup (2:1)
-2 dashes Orange bitters
-Finish with ⅛ effervescent vitamin C tablet (orange flavour)

All ingredients shaken together with ice, and fine strained into a chilled martini glass – garnish with an orange zest double helix. 

1 shot = 25ml = 0.85 US fl oz

Feuerzangenbowle

gyro Munich’s “Feuerzangenbowle”:

Ingredients:

-Bowl/Punch

-3 bottles of red wine (2-3 liters total)

-2 cinnamon sticks

-Cardamom

-Allspice

-1-2 oranges

-1-2 lemons

-5 cloves

Zuckerhut/Sugar Cone

-1 German sugar cone/loaf

-1 bottle of rum

Directions: 1. In a large pot or kettle filled with red wine, add cinnamon sticks, cardamom and allspice. Cut up the oranges and lemons (optional: make peel spirals), crush fruit to release the juice, and add to the punch along with the cloves. Warm to a steaming mixture. Do not boil! 

2. Place a German sugar cone (Zuckerhut, sugar loaf) on a metal rack/screen or clamped in metal tongs above the warm punch. (Substitute sugar cubes if you can’t get a Zuckerhut.) Slowly pour high-proof rum over the Zuckerhut or sugar cubes and let soak for a minute. Carefully light the Zuckerhut or sugar cubes and let the flaming sugar caramelize and drip into the punch mix. Add rum as needed to keep the flame going until the Zuckerhut process is done. Serve the punch hot in mugs or hot-tea glasses (Note: Traditionally, Feuerzangenbowle was prepared with the Zuckerhut sitting on crossed swords atop the pot.)

mad men inspired cocktail

Inspired by Mad Men and Don Draper’s favourite drink with a seasonal twist, here is gyro Amsterdam’s UNO Cocktail recipe:


Ingredients:
-1 cup sugar 
-1 cup water 
-3 cardamom pods 
-1 star anise 
-1 cinnamon stick sweet bourbon (or whiskey) 
-Angostura bitters 
-1 orange, cut a wedge
-Some rind maraschino cherry
-Optional garnish: cinnamon stick

Need to make the sugar spice syrup first:

The spices and water sugar make the syrup. In a pan boil water sugar and spice until sugar dissolves. Leave to sit for 30 minutes then strain spices etc.

For the drink: 

In a glass place 2 ice cubes and add some sugar syrup and a dash of bitters. Stir to cool and mix. Add more ice and then 1 shot of whiskey. Stir for 30 seconds to a minute to chill. Add more ice and a shot of whisky. Stir for further 30 seconds. Garnish with orange wedge and cinnamon stick. Flame orange over top and rub around rim. If required more sugar syrup can be added!

The curation

"Bring the best together" Pear Martini with Lemon and Rosemary from gyro Chicago:


Rosemary syrup
• 1 cup sugar
• 1 cup water
• 4 4-inch rosemary sprigs

Martini
• 1 750-ml bottle premium vodka
• 5 tablespoons fresh lemon juice
• 3 tablespoons Poire Williams (clear pear brandy)
• 12 ice cubes
• 12 small rosemary sprigs

For rosemary syrup:
Bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Add rosemary sprigs. Reduce heat and simmer 2 minutes. Cool mixture completely. Discard rosemary.

For martini:
Mix rosemary syrup, vodka, lemon juice, and brandy in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain mixture into chilled Martini glasses. Garnish each glass with rosemary sprig.

Pear Martini with Lemon and Rosemary

Rosemary syrup
• 1 cup sugar
• 1 cup water
• 4 4-inch rosemary sprigs

Martini
• 1 750-ml bottle premium vodka
• 5 tablespoons fresh lemon juice
• 3 tablespoons Poire Williams (clear pear brandy)
• 12 ice cubes
• 12 small rosemary sprigs

For rosemary syrup:
Bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Add rosemary sprigs. Reduce heat and simmer 2 minutes. Cool mixture completely. Discard rosemary.

For martini:
Mix rosemary syrup, vodka, lemon juice, and brandy in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain mixture into chilled Martini glasses. Garnish each glass with rosemary sprig.

British island iced tea

gyro Manchester’s British Island Iced Tea:

-15 ML Vodka

-30 ML Tequila

-15 ML White Rum

-15 ML Triple Sec

-15 ML Gin

-25 ML Lemon Juice

-30 ML Gomme Syrup

-1 Dash of Cola

The gyro:mule

gyro Denver’s gyro:mule recipe:

Rum jewel medjool date

Presenting the “Rum Jewel Medjool Date” cocktail from gyro Dubai:


1-2 Tbsp Rumchata
1 oz of your favorite Rum
1-2 Tbsp Medjool date paste (the more paste the sweeter the cocktail)

Cooking instructions:

To make the date paste, puree two pitted and chopped Medjool dates in a blender with a little milk and a pinch cinnamon.
Warm the Medjool date paste in a microwave for 10 seconds. Add 1 oz. Rumchata and combine until smooth.
Add ice-cubes to a cocktail shaker, pour in Medjool date mixture, add remaining Rumchata and 1 oz rum. Seal and shake vigorously to combine.
Pour in to glass over ice.

Serve immediately.

Do you feel like your beduin caravan just arrived at the nearest oasis? So you got it right.

Empire state of mind

The “Empire State of Mind” from gyro New York:


Equals parts:
- Gin
- Combier
- Creme de violet 
- Fresh lemon juice

Shake with ice, train and serve up. Garnish with fresh orange peel.

gyronimo

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The “gyronimo” from gyro London:

: A measure of fine Planning brandy
: A healthy fizz of Account Management champagne
: A big dash of Creative bitters
: A cube of Finance sugar
: Extras – see below


Method:
Place the sugar cube in a champagne glass
Add the bitters onto the cube
Add the brandy
Add chilled champagne –not quite to the top of the glass

NB: Now add an extra measure of brandy and one desert spoon of New Business sweet sherry. Shout GYRONIMO! after each glass you finish. See if you can shout GYRONIMO! five times.

"Guaranteed to add sparkle"

Giggling President

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gyro San Francisco’s “Giggling President”:

1-ounce cranberry juice (sweetened)
1 wedge lime
Champagne or sparkling wine
Cranberries (frozen)

Directions:

In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.

Rebujito

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gyro Madrid’s “Rebujito”:

Ingredients:

-1 bottle of Manzanilla wine

-1 bottle of Sprite/Seven Up

-Ice 

-Mint Leaves

Directions:

-Mix: the proportion is one part of wine for two drinks

-In a large glass pitcher mix the ingredients. This ration may shift depending on how strong you like it.

-Add ice

-Add peppermint for a sweet, milder flavor

-Stir and enjoy cold!

Live culture cocktail

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gyro Cincinnati’s “Live Culture Cocktail”:

-3 oz Vodka

-4 oz Kombucha

-3 oz La Croix

-2 oz Champagne

-Nugget ice

-1 Hibiscus Flower

-1 Wedge of lemon