Dead Rabbit New York's beverage director tackles the floral cocktail with a lavender absinthe and hibiscus-infused mezcal.
The London basement bar's take on a cocktail with flowers requires a bit of prep, but looks impressive when served.
The London bar complements the notes of gin, florals and eau de vie with a sprig of baby's breath in the glass.
With gin-making taking off in every corner of the planet, Jason Williams asks whether the category needs new definition – and proposes "native gins".
The Islay gin makes the most of its natural habitat by foraging local botanicals to impart the flavour of the island, and shares it with the world.
Revenge for the owner of Shanghai's Union Trading Company is a drink served cold, with snow peas.
The standard-bearer for the London Dry.
A French take on gin from a 100-year-old recipe.
The Tailor Group bartender's signature drink with tropical island leanings.
A genuine owner-distilled gin from Finland.