Discover a World of Flavor at Lakewood Five - Your Premier Source for fine Spirits!

The ultimate way to test a gin. The key here is high-quality tonic to match the high-quality spirit.

• 2 oz Lakewood Five Gin
• 4 oz Premium Indian Tonic Water
• Garnish: A lime wheel and a cracked peppercorn.
• Method: Fill a highball glass with large ice cubes. Add gin, then tonic. Stir gently once.

A Prohibition-era classic that highlights the citrus notes in the gin.

• 2 oz Lakewood Five Gin
• ¾ oz Fresh lemon juice
• ¾ oz Honey syrup (1:1 honey and warm water)
• Method: Shake all ingredients with ice and strain into a chilled coupe glass.

A slightly more aggressive, bitter-sweet drink for the sophisticated palate.

• 1 oz Lakewood Five Gin
• 1 oz Sweet Vermouth
• 1 oz Campari
• Garnish: Orange peel.
• Method: Stir with ice in a mixing glass for 30 seconds. Strain into a rocks glass over one large ice cube.

Think of this as a gin mojito. It’s incredibly refreshing in the Texas heat.

• 2 oz Lakewood Five Gin
• 1 oz Fresh lime juice
• ¾ oz Simple syrup
• 6-8 Fresh mint leaves
• Method: Lightly muddle mint in a shaker. Add remaining ingredients and ice. Shake hard and double-strain into a chilled glass.

Lakewood Five is clean enough to stand nearly on its own.

• 2½ oz Lakewood Five Gin
• ½ oz Dry Vermouth
• 2 dashes Orange bitters
• Garnish: A lemon twist or three olives.
• Method: Stir (don’t shake!) with plenty of ice. Strain into a frozen martini glass.

Perfect for a brunch or a celebration.

• 1½ oz Lakewood Five Gin
• ½ oz Fresh lemon juice
• ½ oz Simple syrup
• 3 oz Champagne or Prosecco
• Method: Shake gin, lemon, and syrup with ice. Strain into a flute and top with bubbles.

A fruity, visually stunning drink that uses seasonal berries.

• 2 oz Lakewood Five Gin
• 1 oz Fresh lemon juice
• ½ oz Simple syrup
• ½ oz Crème de Mûre (blackberry liqueur)
• Method: Shake gin, lemon, and syrup. Pour into a glass filled with crushed ice. Drizzle the liqueur over the top so it "bleeds" through the ice.

The "lemonade for grown-ups" that everyone should know.

• 2 oz Lakewood Five Gin
• 1 oz Fresh lemon juice
• ½ oz Simple syrup
• Top with Club soda
• Method: Build in a tall glass over ice. Stir gently and garnish with a maraschino cherry and a lemon slice.

A modern classic that brings out the herbaceous side of the gin.

• 2 oz Lakewood Five Gin
• ¾ oz Fresh lemon juice
• ¾ oz Simple syrup
• 10 Fresh basil leaves
• Method: Muddle basil thoroughly with lemon juice. Add gin and syrup. Shake hard with ice and double-strain into a rocks glass.

A spicy, refreshing alternative to the vodka-based original.

• 2 oz Lakewood Five Gin
• ½ oz Fresh lime juice
• 4 oz Spicy ginger beer
• 2 dashes Angostura bitters
• Method: Build in a copper mug or highball glass over ice. Stir gently to combine.

A cocktail that doesn’t sit in the glass; the glass holds it out of respect.

The Specs:

• 2 oz Lakewood Five Gin
• ¾ oz Fresh lime juice
• ½ oz Agave nectar (for that rugged, desert sweetness)
• 2 slices Fresh Jalapeño (seeds in if you want the "Texas Ranger" experience)
• Top with: A splash of Topo Chico (the only water tough enough)
• Garnish: A Tajín rim and a single, whole jalapeño.

The Method:

1. Prep the Glass: Rub a lime wedge around the rim of a rocks glass and dip it into a mix of salt and Tajín.
2. The Muddle: In a shaker, muddle the jalapeño slices with the agave nectar and lime juice. Don't hold back—get that spice out.
3. The Build: Add the Lakewood Five Gin and fill the shaker with ice.
4. The Shake: Shake it like you’re in a choreographed 80s action sequence.
5. The Finish: Strain into your prepared rocks glass over fresh ice. Top it with a splash of Topo Chico.
6. The Garnish: Add the jalapeño on top.

A refreshing, aromatic highball that balances the dry juniper of Lakewood Five with soft floral and bright citrus notes.

The Specs:

• 2 oz Lakewood Five Gin
• 1 oz Fresh Tangerine juice (or Clementine/Orange)
• ¾ oz Jasmine Tea Syrup (instructions below)
• ½ oz Fresh lemon juice
• Top with: Topo Chico (or a high-quality sparkling water)
• Garnish: A sprig of fresh thyme and a tangerine wheel.

The Method:

1. The Syrup: Brew a strong cup of Jasmine tea. While hot, stir in an equal part of sugar until dissolved. Let it cool. (This can be kept in the fridge for up to 2 weeks).
2. The Build: In a cocktail shaker, combine the gin, tangerine juice, jasmine syrup, and lemon juice.
3. The Shake: Add ice and shake briefly to chill—about 10 seconds.
4. The Pour: Strain into a tall Collins glass (or a large wine glass) filled with fresh ice.
5. The Top: Slowly pour the Topo Chico over the top to keep the carbonation lively.
6. The Garnish: Slap the thyme sprig against your palm to release the oils and tuck it into the glass with the tangerine wheel.