OCEANSIDE
2 parts Gray Whale Gin + ¾ part salted simple syrup + ¾ part fresh lime juice + soda water + 5 mint leaves
Garnish: mint sprig
To make Salted Simple Syrup, combine 1 cup water, 1 cup sugar, and 1 tsp. salt in a saucepan. Heat until sugar and salt are fully dissolved. To make the Oceanside Cocktail, add all ingredients except soda water into a shaker with ice. Shake for 3-4 seconds. Strain into a collins glass over fresh ice. Top with soda water and garnish with mint sprig.
WHALE & TONIC
2 parts Gray Whale Gin + 5 parts tonic water
Garnish: mint leaf & lime wheel
In a highball glass filled with ice cubes, pour in the Gray Whale Gin, then top with tonic water. Garnish with a spanked mint leaf and lime wheel.
BIG SUR SUNSET
2 parts Gray Whale Gin + 1 part lemon juice + ¾ part raspberry syrup* + ½ part orgeat + 1 egg white (optional)
Garnish: mint leaf and fresh raspberry
If making with egg white, add all ingredients into a cocktail shaker and shake vigorously with no ice, add ice, and shake again. If making with no egg white, add all ingredients into cocktail shaker and shake with ice. Fine strain into a coupe glass. Garnish with raspberries and mint leaves.
*Raspberry Syrup can be store-bought or homemade. If making the syrup, combine 4 oz berries, ½ cup sugar, and ½ cup water in a small saucepan. Heat over medium-high heat until simmering, stirring occasionally. Simmer for 5-7 minutes until the berries have disintegrated into seeds. Muddle if needed. Fine strain syrup to remove seeds and berries. Let cool completely before using. Store in an airtight container in a refrigerator. Keeps for 2 weeks.
WHALE HELLO THERE
2 parts Gray Whale Gin + ½ part fresh lime juice + ½ part fresh lemon juice + ½ part agave syrup
Garnish: lemon twist
Fill a cocktail shaker with ice and pour in the gin, lime juice, lemon juice and agave. Shake vigorously and strain into a chilled coupe or martini glass, or strain over a rocks glass filled with ice, depending on preference. Garnish with a lemon twist and serve immediately.
FROZEN WHALE HELLO THERE
1 ½ parts Gray Whale Gin + 1 ¼ parts simple syrup + ½ part lemon juice + ¼ part lime juice + 1 ½ scoops ice
Garnish: lemon twist or mint leaf
Add all ingredients to a blender and blend for 30 seconds. Garnish with lemon twist or mint leaf and serve immediately.
COASTAL TIDES
2 parts Gray Whale Gin + 1 ½ parts coconut water + 1 part lavender syrup (Monin) + ¾ part fresh lemon juice
Garnish: lemon wheel
Add all ingredients to a shaker with ice. Shake for 3-4 seconds and strain over fresh ice. Top with lemon wheel.
BEACHSIDE
1 ½ parts Gray Whale Gin + 1 ½ parts pineapple + 1 part cream of coconut squeeze + ½ part fresh lemon juice + handful of mint
Garnish: mint sprig
Shake all ingredients together with ice. Strain into a highball glass filled with fresh ice and garnish with mint.
ARMY & NAVY
2 parts Gray Whale Gin + ¾ part Monin almond syrup or orgeat + ½ part lemon juice + ¼ part lime juice + 1 dash angostura bitters
Garnish: lemon twist
Shake all ingredients with ice for 15 seconds. Strain into a double rocks glass over fresh ice. Garnish with a lemon twist.
WHALE FLOWER
2 parts Gray Whale Gin + ½ part elderflower liqueur + 2 parts grapefruit juice + splash of soda water
Garnish: grapefruit wedge & lavender sprig
Combine Gray Whale Gin, elderflower liqueur, and grapefruit juice into a shaker with ice and shake. Fine strain into a glass over fresh ice and add a splash of soda water. Garnish with grapefruit wedge and lavender sprig.
MANHATTAN BEACH
2 parts Gray Whale Gin + 1 part coconut water + ½ part Giffard Banana + 2 dashes passion fruit bitters
Garnish: orange peel
Stir all ingredients in a mixing glass. Strain over a large ice cube into a double old fashion glass. Garnish with expressed orange peel.
HEALTHY WHALE
1 ½ parts Gray Whale Gin + ¾ part aperol + ½ part fresh lime juice + ¼ part simple syrup + 2 parts grapefruit kombucha
Garnish: grapefruit peel
Combine all ingredients, minus the kombucha, into a cocktail shaker with ice and shake for 3-4 seconds. Pour cocktail over fresh ice in a Collins glass, and top with grapefruit kombucha. Garnish with grapefruit peel.
GIN MARY
2 ounces Gray Whale Gin + 1 can tomato juice (6 oz) + 2 tablespoon fresh lemon juice + 2 teaspoons hot sauce + 2 teaspoons worcestershire sauce + ½ teaspoon olive juice + 1 pinch chili powder + 1 pinch garlic powder + 1 pinch ground cumin + ¼ tsp salt + ¼ tsp black pepper + ¼ tsp horseradish + 1 celery stalk + 2 green olives + 1 wedge lemon
Place ice cubes into a cocktail shaker, and pour in Gray Whale Gin, tomato juice, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, salt, pepper, and horseradish. Shake well. Pour contents (including ice) into a highball glass. Garnish with celery, olives, cherry tomatoes and your favorite treats. Line the rim of the glass with salt, paprika, and chili powder to taste.
TROPICAL WHALE
1 part Gray Whale Gin + 1 part cognac + 1 part velvet falernum + ¾ part pineapple juice + 3 dashes angostura bitters
Garnish: pineapple frond
Combine all ingredients (minus bitters) in cocktail shaker with ice and shake for 3-4 seconds. Strain over fresh ice in Collins/Tiki glass – garnish with 3 hard shakes of Angostura Bitters and top with a pineapple frond.
RUBY FIZZ
2 parts Gray Whale Gin + 5 parts blood orange juice
Shake with ice. Strain over ice. Top with soda water. Garnish with blood orange slices
ICE BREAKER
2 parts Gray Whale Gin + 1 part dry vermouth
2 dashes orange bitters.
Stir with ice, strain into coupe.
Garnish with lemon twist + sprig of dill.
WHALE AND THE BEE
Cocktail | 1 ½ ounces Gray Whale Gin + 2 teaspoon ginger honey syrup + 1 teaspoon fresh lemon juice
Ginger Honey Syrup | 1/2 cup honey + 1/2 cup water + 2 inch knob fresh ginger, sliced
In a 1-quart saucepan, mix the honey and ginger. Heat for about 2 minutes over medium heat, stir until honey is dissolved (makes about 1 cup). Remove from heat; set aside to cool. Strain out the ginger slices. Refrigerate until needed. In a cocktail shaker filled with ice, add Gray Whale Gin, ginger honey syrup and lemon juice. Shake until well. Strain into a chilled glass. For an added twist, garnish with fresh lemon slices and line the rim with honey.
A ‘WHOLE LOTTA’ PINA COLADA
2 parts Gray Whale Gin + 1 part orange liqueur + 1 part coconut cream + ½ part ginger syrup + ½ part lime + 2 parts pineapple juice + 1 egg white (optional)
Garnish: pineapple wedge
In a shaker filled with ice, pour in Gray Whale Gin, and other ingredients. Shake vigorously and strain into glass. In a bowl, whip the egg white until foamy. Scoop egg white foam on top of cocktail, garnish with a pineapple wedge, and enjoy!
BAJA BLUE
1 ½ ounces Gray Whale Gin + ¾ ounce of lemon + 2 frozen bananas + ½ cup of blueberries + 2 scoops of spirulina
Mix in a blender over ice until smooth. Garnish with fresh blueberries.
LAZY WHALE
Cocktail | 2 parts Gray Whale Gin + ¾ part lavender syrup + ¼ part parfait amour liqueur + ¾ part fresh lemon juice + soda water (to taste)
Lavender Syrup | 1 cup sugar + 1 cup water + 2 tablespoons dried culinary lavender
For the cocktail: Add Gray Whale Gin, lavender syrup, parfait amour liqueur, and lemon juice to a cocktail shaker filled with ice. Shake vigorously, and strain into a glass. Garnish with a sprig of lavender or flower of your choice. Lavender Syrup recipe: Add the sugar, water, and lavender to a small saucepan, and cook over medium heat, stirring occasionally, until the sugar has dissolved and the syrup has come to a simmer. Cook for 2 more minutes, and then take it off the heat and allow to steep for 10 minutes. Strain the lavender out; chill before using. Store refrigerated in an airtight container.
WATERMELON SLUSH
3 ounces Gray Whale Gin + one medium seedless watermelon + 4 ounces honey
Cut the watermelon in half, carve out the fruit and place it in a bowl. Keep the rind to use as a delicious punch bowl. To keep your melon bowl upright, turn it upside down and carve a small, flat, slice out the very bottom – be careful not to cut too deep and pierce the bottom of the bowl.
In a blender add your watermelon pulp, honey and a moderate amount of ice. For best results we recommend freezing your watermelon pulp before blending and using a moderate amount of ice to avoid a watery drink.
GRAY MOON
2 parts Gray Whale Gin + 1 part green chartreuse + 1 part ginger liqueur + 1 part fresh lime juice
In a shaker filled with ice, pour in Gray Whale Gin, and other ingredients. Shake vigorously and strain into a frosted glass. Garnish with your favorite aromatic herb and enjoy!
GOOD THYME TONIC
2 ounces Gray Whale Gin + ½ persimmon muddled + ½ ounces thyme simple syrup + 1 ounce fresh lemon juice + Tonic
Shake with ice. Line a rocks glass with thin slices of persimmons and ice. Strain. Garnish with sprigs of thyme and straw. To make thyme syrup: combine 1 cup sugar, 1 cup water and 10 sprigs of thyme into a medium sauce pan. Bring to a boil and let simmer for 10 minutes until thick. Strain thyme springs out of syrup. Set aside & let cool.
SPIKED TURMERIC TONIC
2 parts Gray Whale Gin + 1 part fresh lemon juice + 1 part fresh orange juice + 1 part ginger liqueur + 1 tsp turmeric
Shake with ice. Top with soda water. Garnish with orange slices.
MIDSUMMER GIN COOLER
1 part Gray Whale Gin + ¾ part elderflower liqueur + ½ part fresh lime juice + 2 ½ parts ginger ale + 1 part blood orange juice
In a serving glass, combine Gray Whale Gin, elderflower liquer, lime juice, and ginger ale. Top off glass with ice. Slowly pour in blood orange juice. Garnish with blood orange slices and, if desired, your favorite herbs and enjoy.
GRAY WHALE GIN ON THE ROCK-ETS
3 ounces Gray Whale Gin + 1 red, white and blue popsicle
Pour. Dip. Enjoy.
GRAY WHALE SORBET
3 ounces Gray Whale Gin + 2 small cucumbers, chopped (about 1 cup) + ¼ cup honey + zest from 1 lime + fresh juice from 2 limes
In a blender, mix together 2 parts of Gray Whale Gin, honey, zest from 1 lime, juice from 2 limes, and the chopped cucumbers. Blend until smooth. Pour mixture into a small baking dish. Freeze 4 to 6 hours or until almost solid. When ready to serve, scoop the sorbet into glasses, top with a lime zest and the remaining 1 part of Gray Whale Gin. Sip slowly or enjoy with a spoon.
POT O’ GOLD
1 part fresh lemon juice + 1 part raw honey +
1 part Gray Whale Gin
Shake with ice. Garnish with gold leaf.
MISTLETOE MEDLEY
2 parts of Gray Whale Gin + 1 part cranberry syrup + 1 part fresh lemon juice + 1 egg white
Shake with ice. Strain into glass with large ice cube. Garnish with a slice of lemon. To make cranberry syrup: combine cranberries, sugar, water and lemon juice into a medium sauce pan. Bring to a boil and let simmer for 10 minutes until thick. Set aside and let cool. Add to food processor and blend until smooth.
PARTRIDGE
1 ½ parts Gray Whale Gin + 1 ½ parts pear purée + ¼ part ginger liqueur + 1 part fresh lemon juice + ½ teaspoon allspice dram
Shake with ice. Strain into Collins glass with ice.
Top with 2-3 dashes angostura bitters on top. Soda water to top. Garnish with fresh sage and a sliced pear.
BLACKBERRY NEGRONI
1 part Gray Whale Gin + 1 part Campari + 1 part sweet vermouth + 6 fresh blackberries
In a cocktail glass, muddle four blackberries. In a mixing glass, combine the Gray Whale Gin, Campari, and infused sweet vermouth. Add ice and stir until chilled. Strain the mixture from the mixing glass into the glass with muddled blackberries. Garnish with two fresh blackberries.
HARVEST MOON MARTINI
2 parts Gray Whale Gin + ½ part oloroso sherry + ½ part blanc vermouth
Stir all ingredients well over ice and strain into coupe. Garnish with olive and lemon twist.
WHALE OF A TODDY
1 ½ parts Gray Whale Gin + ½ part fresh lemon juice + ½ part honey syrup + 3 parts apple cider
Serve in heat safe glass/vessel. Heat apple cider and combine with remaining ingredients. Mix well. Garnish with apple slice, rosemary sprig, grated nutmeg and grated cinnamon.
FRENCH FALL 75
1 ½ parts Gray Whale Gin + ¼ part fresh lemon juice + ½ part apple cider + ½ part honey syrup + 4 parts Josh Prosecco Rosé
Combine all ingredients except Josh Prosecco Rosé in shaking tin and shake with ice. Add Josh Prosecco Rosé to shaking tin and strain contents into coupe or flute. Garnish with apple slices.
HOLIDAY BLUEBERRY SOUR
2 parts Gray Whale Gin + 1 part fresh lime juice + 1 tsp blueberry jam + 1/4 part honey syrup + 1 egg white
Add all ingredients into shaking tin and shake vigorously without ice (dry shake). Add ice and shake vigorously. Double strain into coupe and garnish with blueberry.
OCEANS & ORCHARDS
1 ½ parts Gray Whale Gin + ½ part apple brandy + ½ part sweet vermouth + ¾ part apple cider + ½ part honey syrup + 2 dashes angostura bitters + 2 dashes orange bitters
Combine all ingredients into shaking tin and shake well. Strain over large ice cube and garnish with dehydrated orange peel.
OCEAN PUNCH
2 parts Gray Whale Gin + 2 parts cranberry juice + 2 parts coconut water + 2 parts apple juice + 2 parts water + 1 part pear juice + sliced apples, sliced pears, and mint sprigs for garnish
Combine all ingredients in punch bowl with several large ice cubes. Garnish with sliced apples, sliced pears, and mint sprigs. Serve in individual glasses. Scale up for larger parties.
SEASON’S GREETINGS
2 parts Gray Whale Gin + 1 part fresh lemon juice + 2 parts black cherry cream soda + 1 part maple syrup + 1 egg white + rosemary sprig for garnish
Combine all ingredients, except cream soda, in a cocktail shaker and dry shake. Then add ice to the shaker and wet shake. Add black cherry cream soda into the shaker and stir. Double strain over crushed ice in a collins glass. Garnish with a rosemary sprig.
NEW YEAR’S, NEW CHEERS
1 ½ parts Gray Whale Gin + 1 part pear juice + ½ part simple syrup + 1/2 part fresh lemon juice + 3 parts Josh Prosecco + 4 green grapes and a rosemary sprig for garnish
Set aside 2 green grapes for garnish. Combine remaining ingredients except for Josh Prosecco in a cocktail shaker. Lightly muddle grapes, then shake vigorously. Double strain into a Champagne flute and top with Josh Prosecco. Garnish with rosemary sprig skewered grapes.
WILD FORAGER
2 parts Gray Whale Gin + ¾ part sweet vermouth + ¼ part pama liqueur + 2 dashes angostura bitters + tarragon sprig for garnish
Combine all ingredients. Add ice and stir. Strain and serve up with tarragon garnish.
CALIFORNIA CORNUCOPIA
2 parts Gray Whale Gin + 1 part fresh lemon juice + ¾ part cointreau + 1 part cranberry juice + ¾ part honey syrup + 1 egg white + cinnamon powder and star anise for garnish
Combine all ingredients, in a cocktail shaker and dry shake. Then add ice to the shaker and wet shake. Double strain into rocks glass with no ice. Garnish with cinnamon powder and star anise.