A toast to fatherhood, one gin cocktail at a time

I remember stirring my whisky-loving dad’s first gin-based cocktail two years ago. As excited as I was for him to finally try it at my place, I was equally nervous. We’re talking about a man with very strong opinions on what belonged in a glass, and I wasn’t entirely convinced a gin cocktail would meet his standards. Cut to 2025, and he’s become an unexpected fan; not just of gin, but of the versatility and creativity that the spirit brings to the table.

Perhaps that’s the beauty of gin. It has a way of winning over even the most loyal whisky connoisseurs. And with Father’s Day around the corner, there’s no better excuse to swap the predictable bottle gift for a thoughtfully crafted cocktail.

Whether your dad enjoys timeless classics, refreshing summer serves or cocktails with a contemporary twist, these gin-based recipes are guaranteed to win you the ‘best child’ award.

Roku Sakura Gin Fizz

The Roku Sakura Gin Fizz highlights the delicate botanical profile of Roku Gin with bright citrus notes and a sparkling finish. 

Ingredients:

• Roku Gin – 60ml
• Fresh lime juice – 22.5ml
• Simple syrup (1:1 sugar to water) – 30ml
• Club soda – 30ml
• Ice
• Lime wedge, for garnish

Method:

Add the Roku Gin, fresh lime juice and simple syrup to a cocktail shaker filled with ice. Shake well until chilled, then fine strain into a Collins glass. Top with club soda and add an ice spear or fresh ice. Garnish with a lime wedge, and serve chilled.

Roku Natsu Jin Hai

Inspired by the flavours of summer, the Roku Natsu Jin Hai combines tropical coconut water, crisp apple juice and floral elderflower syrup with the nuanced botanicals of Roku Gin. 

Ingredients:

• Roku Japanese Craft Gin – 50ml
• Coconut water – 20ml
• Apple juice – 20ml
• Elderflower syrup – 10ml
• Saline solution – 1ml
• Fresh lime juice – 5ml
• Ice
• Edible flower, for garnish

Method:

Fill a clear highball glass with ice. Pour in the Roku Gin, coconut water, apple juice, elderflower syrup, saline solution and fresh lime juice. Stir gently until well combined and garnish with an edible flower.

Hendrick’s Cranberry Fizz

The Hendrick’s Cranberry Fizz balances juicy berry flavours with subtle citrus notes and the signature botanical character of Hendrick’s Gin. 

Ingredients:

• Hendrick’s Gin – 50ml
• Mixed berry purée – 40ml
• Fresh lemon juice – 10ml
• Honey syrup – 10ml
• Mint leaves – 4 to 5
• Fresh berries, for garnish
• Ice

Method:

Add the Hendrick’s Gin, mixed berry purée, lemon juice, honey syrup and mint leaves to a cocktail shaker filled with ice. Shake vigorously until chilled, then strain into a rocks glass filled with fresh ice. Garnish with a sprig of mint and a few fresh berries before serving.

The Jaisalmer Peppertini

A vibrant twist on the classic martini, The Jaisalmer Peppertini combines the citrusy brightness of pink grapefruit and lemon with the gentle spice of pink peppercorn syrup.

Ingredients:

• Jaisalmer Gin – 50ml
• Pink peppercorn syrup – 20ml
• Fresh lemon juice – 20ml
• Pink grapefruit juice – 40ml
• Ice

Method:

Fill a cocktail shaker with ice and add the Jaisalmer Gin, pink peppercorn syrup, fresh lemon juice and pink grapefruit juice. Shake vigorously until well chilled, then double strain into a pre-chilled coupe glass.
To prepare the peppercorn syrup, infuse crushed pink peppercorns into simple sugar syrup and strain before use.

The Black Buck G & Tea

An elegant highball that marries the botanical complexity of Jaisalmer Gin with the delicate flavours of Darjeeling green tea, The Black Buck G & Tea is refreshing, with notes of lemongrass and matcha.

Ingredients:

• Jaisalmer Gin – 50ml
• Chilled Darjeeling green tea – 100ml
• Lemongrass syrup – 15ml
• Fresh lemon juice – 15ml
• Matcha green tea powder – 1 pinch
• Ice

Method:

Fill a highball glass with ice and pour in the Jaisalmer Gin. Add the chilled Darjeeling green tea and fresh lemon juice, then stir gently. Top with lemongrass syrup and finish with a pinch of matcha green tea powder. Stir lightly once more and serve chilled.

Negroni (1919) by Rajwada Library Bar, The Oberoi Rajvilas, Jaipur

Originating in Florence in 1919, this iconic serve balances the botanical depth of gin with the bittersweet complexity of Campari and sweet vermouth.

Ingredients:

• Bombay Sapphire Gin – 30ml
• Campari – 30ml
• Homemade Sweet Vermouth – 30ml
• Ice
• Orange peel, for garnish

Method:

Fill a mixing glass with ice and add the Bombay Sapphire Gin, Campari and homemade sweet vermouth. Stir until well chilled and properly diluted, then strain into a rocks glass over a large ice cube. Garnish with an orange peel, expressing its oils over the drink before serving.

Monsoon Citrus Chronicle by Raunaq Bar, The Oberoi Sukhvilas Resort & Spa, Chandigarh

Inspired by the anticipation of the first monsoon shower, the Monsoon Citrus Chronicle captures the drama of changing seasons in a glass. The bright grapefruit cuts through the palate like a flash of lightning, while warming notes of star anise and mace evoke the unmistakable aroma of rain meeting earth.

Ingredients:

• Tanqueray London Dry Gin – 50ml
• Grapefruit Syrup – 20ml
• Star Anise & Mace Soda – 100ml
• Citric Solution – 10ml
• Ice
• Grapefruit twist, for garnish

Method:

Fill a highball glass with ice and pour in the Tanqueray London Dry Gin, grapefruit syrup and citric solution. Stir gently to combine, then top with the star anise and mace soda.

Happy father’s day!

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