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Beefeater 24 Cocktail recipe

Happy Hour: Fitzgerald

Recently, I got a little carried away in a canning experiment and wound up returning from the farmers market with a 50-pound crate of tomatoes. Needless to say, the past week has involved a lot of meals made with tomatoes — an insightful exercise in cooking with (and trying to get rid of) ingredients that are already available at home.

After learning how to be a bit more resourceful with my refrigerator and pantry, I decided to try the same thing with cocktails, so I made a drink using whatever was already in my kitchen. I combined lemons and simple syrup — two ingredients I always have on hand — with Angostura bitters and Beefeater 24, a tea-infused gin. The result? A botanical beverage with just the pluck I was going for. For the recipe, keep reading.




Gin and Lemon Cocktail


1 1/2 oz. gin
1 oz. simple syrup
3/4 oz. fresh lemon juice
2 dashes of Angostura bitters
Ice as needed


  1. In a cocktail shaker, combine the gin, simple syrup, lemon juice, bitters, and ice. Shake, then strain into a rocks glass.

Serves 1.

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