1651 Cocktail Recipes


Created by the late, great gaz regan (NY)

1.5 oz Tod & Vixen’s Dry Gin 1651
1 oz Sweet Vermouth (we love Cocchi Storico Vermouth di Torino)
1 oz Campari

Stir together ingredients in an ice-filled rocks glass. Garnish with an orange wedge then serve. Finger-stirring optional.


Created by Ali Martin, The Up & Up, NYC

1 oz Tod & Vixen’s Dry Gin 1651
.75 oz Grapefruit Juice
.5 oz Lemon Juice
.5 oz Grenadine
2 Dash Bitters (Peychaud’s preferred)
2 Orange Peels
Dry Sparkling Wine

Combine ingredients in a shaker and shake with two orange peels. Strain into a coupe glass and top with a dry sparkling wine of your choice.


Created by Jeffrey Morgenthaler

1 oz Tod & Vixen’s Dry Gin 1651
1 oz Amontillado Sherry
.5 oz Fresh Lime Juice
1 tsp Demerara Syrup (2:1)

Shake over one large single ice cube vigorously. Then add 2 oz. ginger beer to shaker before straining over a chilled Collins glass with an ice pillar. Garnish with a lime wedge.

Photo: Jeffrey Morgenthaler


Created by Frank Fogarty, Detroit Athletic Club’s Bar, c. 1920s

.75 oz Tod & Vixen’s Dry Gin 1651
.75 oz Fresh Lime Juice
.75 oz Green Chartreuse
.75 oz Maraschino Liqueurs

Shake over one large single ice cube vigorously. Strain over a chilled coupe glass. Garnish with a luxardo maraschino cherry.


Created by Shannon Mustipher, in honor of the late @gazregan

2 oz Tod & Vixen’s Dry Gin 1651
.75 oz Fresh Orange Juice
.75 oz Chinola Passion Fruit Liqueur
Splash of Absinthe
3 Sprigs of Mint

Lightly muddle OJ, Chola Passion Fruit Liqueur and 2 sprigs of mint in your shaker. Then add Tod & Vixen’s Dry Gin 1651 and ice. Prepare your Collins glass – coat it with a splash of Absinthe then add large ice cube. Take your shaker and “shake it to wake it.” Pour over strainer into Collins glass. Top with champagne. Garnish with mint sprig.

Think: Queen Park Swizzle + Death In The Afternoon


Created by Harry Craddock, The Savoy Cocktail Book, c. 1930

1.5 oz Tod & Vixen’s Dry Gin 1651
.75 Lemon Juice
.75 Sweet Vermouth
.75 Orange Curacao

Add one large ice cube to your shaker, along with ingredients. Shake vigorously for just a few seconds. Strain into a rocks glass over one large ice cube. Garnish with a lemon peel. Be sure to express the oils over the surface of the drink and place on the side of the glass.


Created by Tom Lasher-Walker

Heirloom Tomato Mint Juice:
1 cup Heirloom Tomato, Chopped Roughly
1/4 cup Mint Leaves
1/4 cup Lemon juice
1/2 Serrano Pepper
1/4 cup Agave
1 cup Water
Pinch of Salt

Blend these ingredients together. Strain over a fine chinois.

In a cocktail shaker over ice add:
1.5 oz Tod & Vixen’s Dry Gin 1651
2 oz Heirloom Tomato Mint Juice
.75 oz St. Germain
2 Dashes Saffron Bitters

Shake well. Strain and serve in a tall ice filled glass. Top with Cava. Garnish with tomato slices, mint and 2–3 strands of saffron.


Created by Ektoras Binikos, Sugar Monk, NYC

2 oz. Tod & Vixen’s Dry Gin 1651
1 oz. Lemon Juice
1 oz. Elderflower Syrup
5 Mint Leaves

Add all ingredients in a blender with ice and blend well. Serve in a highball glass and garnish with a sprig of mint.

Photo: Ektoras Binikos