Laurali

This pretty cocktail is named after a lovely green island on the Rhine River. It uses kummel in its attempt to associate it with Germany's national caraway spirit.

Green creme de menthe has a tendency to overwhelm a cocktail with the scent and flavor of mouthwash. It is rare that the balance is right to make for an appetizing cocktail. This is one of those rare occasions.The gin and kummel come through and give an earthy lower register to the airy mint notes. The honey in the kummel is warming and delicious as well and takes the flavor profile out of the mouthwash zone.

• 1 1/2 oz. gin (MurLarkey ImaGination gin used)
• 1/4 oz.kummel
•  1/2 oz. green creme de menthe
• 1/4 oz. lemon juice

Combine all ingredients in a shaker with ice. Shake and double strain into a chilled cocktail glass.

Berliner

That's not the U.S. Capitol Building in the background, that's the Reichstag in Berlin! That is because this cocktail is the German capital's namesake. I thought it fitting to use a German gin like Monkey 47, and I wasn't disappointed. It is dry and loaded with botanicals to keep things interesting in what is basically a Gin Sour with a German bent.

Kummel, the other signature ingredient, is a sweetened neutral spirit flavored with caraway and other herbs and spices. It is the sweetener in this drink and you must use a sweet variety of kummel or the cocktail will be too acidic. Even with my sweet honey kummel, I still felt I needed to add a dash more to balance the lemon juice--it wasn't because I love kummel and drink it by itself. Okay, I do love kummel and drink it by itself, but you should adjust this recipe for taste as I did.

• 1 1/2 oz. gin (Monkey 47 gin used)
• 1/2 oz. kummel (homemade used)
• 1/2 oz. lemon juice
• 1/2 oz. dry vermouth

Combine all ingredients in a shaker with ice. Shake and double strain into a chilled cocktail glass. 

Monkey Picked Flower Collins

Monkey 47 gin makes an intensely floral Collins. My plan was to substitute Hibiscus Lavender syrup for the usual amount of simple syrup in a standard Collins. This was a good move: it makes the drink even more floral and gives it an attractive color that Collins drinks often lack. Monkey 47 is strong (with an intentional or serendipitous 47% alcohol) and in the full three-ounce pour for a Collins, it is pretty destructive. Feel free to go with a little less and stretch out what precious little Monkey 47 you have left in that tiny 375 ml. bottle.

• 2 oz. Monkey 47 gin
• 1 oz. lemon juice
• 1/2 oz. RAFT Hibisucs Lavender syrup
• sparkling water
• lemon twist
• maraschino cherry

Combine gin, lemon juice and syrup in a shaker with ice. Shake and strain into a chilled Collins glass full of ice. Add sparkling water and stir. Garnish with the cherry and lemon twist. 

German Cocktail

I wanted to take another swing at the K.G.B. Cocktail, you know, that one that is supposed to stand for the three ingredients: kirschwasser, gin and brandy, but the ingredients are really kirschwasser, gin and apricot brandy (for sweetness). I guess that a K.G.AB doesn't sound as cool. But I figured, what if this drink could be done with all German ingredients?

Until recently, this wasn't possible. Then Monkey 47 came along and changed everything. I should warn the potential drinker or mixologist who tries this one out. Unlike the K.G.B., there is no sugar from the apricot brandy. That means that this cocktail is make of only overproof spirits. It is dry and strong and should take any normal person a little while to finish. This is good. Slow down and enjoy this drink. Good things take time.

• 3/4 oz. kirschwasser (Kammer Kirsch used)
• 2 oz. gin (Monkey 47 used)
• 1/4 oz. brandy (Asbach Uralt used)
• lemon twist

Combine all liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with lemon twist.