Introducing: The World's First Bathtub Gin Calendar

Most calendar have cunning but not in particular useful things like kitten or shirtless firemen ( how are you give-up the ghost to struggle fires with your shirt off , fire fighter ? ) . We decided to do something a minuscule different . Welcome to Thrillist ’s first bartender calendar , where 12 deglutition - slingers from Dallas and San Francisco bless you with something way more valuable than days of the week : Zephyr Gin cocktail recipes theme to the season .

All of the bartenders were shot in bath to honor the inhibition drudge that allowed bootleggers to mix up grain alcohol , juniper , and other look to create Bathtub Gin . Sure , the history of the fabled spirit include Dutch royalty too … but tub were way easier to arrive by than crown prince .

Robbie Call

The bartender:“Molecular gastronomy . I hope that did n’t enamor anyone ’s interest . It ’s bullshit . Just pull the leg of . It ’s okay . Just learn the classics , and do them right first . There ’s a cause pop music sucks today . People have n’t perspire the sweat , bleed the blood , cried the tears over what it is that they bonk . They just want to give the great unwashed the cotton wool - confect - infused - vodka - topped - spherification - martini version of music . I like to convey citizenry back to realism . I want soul in my cocktails . If my cocktail were embodied , I would go for that they would be Curtis Mayfield or Thelonious Monk . “The cocktail:“In January , I seem to find that mojitos ( dude bros really like to over pronounce that … MO - HEE - TO ) trade like hot cake . It ’s all out of time of year and makes no sense . I decided to lead with this and made the most novel summer cocktail you ’ll ever have in January . Raspberries , smart lemon juice , demerara , witbier – mmmm , summertime . Oh , but there ’s electronic jamming as a garnish ! "

Gin-gham Shandy

Jessi “Mess” Lorraine

The bartender:“I’m a San Francisco native and the bar manager at Absinthe Brasserie & Bar in Hayes Valley . I love lighting things on fervidness and assay to give no more than two glasses a night ( no guarantees).“The cocktail:“This cocktail was inspired by the the light and elegance of the English gin with a piffling Valentine ’s Day love affair mixed in . It ’s also the perfect cocktail to swim your amorous sorrows . "

The English Love Song

Fernanda Rossano

The bartender:“I mature up moving a lot between the USA ( AZ , FL , TX ) , Stockholm , Sweden , and Mexico City , Mexico . Through a series of result I ended up living in Dallas and at a career hybridisation road . I had my mind set on bartending just trying to leaven myself as a bang-up barkeep and not any mold that exists . Luckily I was circumvent by people that believed in me and commit me a chance . I was on the opening of The Standard Pour in Dallas . After an 18 - month acute apprenticeship , I then aid open places for well - respect squad , like HG SPLY CO , Atwater Alley , Filament , High & Tight Barbershop , and Knuckle ’s Sandwich Co. My heat is fun . fall sit at my bar and have merriment while booze great things . “The cocktail:“With the notes of elderberry high on Zephyr Gin , I wanted to do something brilliant but subtle enough to still emphasise the gin . The creamy grain of the fruit gives it this amazing mouthfeel , and the subtle crackers notation really liven the gin up . Garnish is strictly for your nose to not be green-eyed of your lip . "

Mamey May I?

Suzie Robinson

The bartender:“I fell in love with cocktails in San Francisco . Working in restaurant bar and sitting at supporter ' ginmill while they worked , pester them with question , I found my heat . I now work at Novela , a beautiful lounge , and I help oneself launch the program . Not spoilt for a small town daughter . “The cocktail:“When designing this cocktail I was so happy that rhubarb had just number into time of year . So fresh and tangy , and that ’s what I wanted for this cocktail . Something bright and light to enjoy in the sun ! Spring has sprung ! "

Rhuby’s Arms

Christian Armando Guillen

The bartender:“I’m a indigene of Lima , Perú who ’s been survive in Dallas for a spot over 11 class . I fall in love with the cordial reception business organization function at bars ( and all the secret opportunities usable ) such as The Standard Pour where I serve as the beverage director . I ’m also a co - laminitis / owner of El Cantinero , a cocktail movement that focuses on showcasing South American / Latin American culture . The cocktail:“I picked this cocktail found on a put-on I play on guests on a daily basis . The common ' Ew , I do n’t like that ' never cease to occur , so I proceed to make something they end up enjoying , without them know that the base ingredient is that affair they do n’t like . In this case , I picked noose and a twist on a Gin & Tonic . Once they find out , the expression on their typeface is invaluable . Yup , I ’ll take that as a tip . "

Bittersweet Voyager

Ashley Afferino

The bartender:“Been bouncing around the cordial reception diligence spreading cheerfulness for 18 old age . progress a bar , and being an proprietor was one of the best experiences in my life . Although it took 16 - hour day , it is still one of my most cherished attainment . “The cocktail:“It ’s June . You ’re on a racing yacht , on the beach , at a wedding reception , heck in a BATHTUB . I integrate the fresh strawberry since they are in time of year , odorous , and add a lovely pink hue . St. Germain infused with quite a little ( to reward Rob Cooper ) helps accentuate the elderflower note in Zephyr . The hint of mint , whatta rhyme , is the perfect cool down for a hot Clarence Day . bubble on top , because who does n’t like bubbles ? "

Zephyr (Summer) Bliss

Alex Fletcher

The bartender:“Currently I am the potable director for Henry ’s Majestic , Atwater Alley , breadwinner , Quarter Bar , and Shaken & Stirred Beverage Catering Services . I ’ve been behind the wood for touch over a tenner . I ’ve forge in all types of bars and restaurants , last landing in a craft - centrical establishment where I ’ve been able-bodied to research the existence of fresh ingredients and unlike savor profiles . A mind - blowing unexampled earth open up , and I ended up sampling … a destiny of cocktail . Whoops . “The cocktail:“For this swallow , I pay tribute to the big American classic strawberry rhubarb pie , one of my favorites . It ’s a long potable that is light , approachable , and crusade off the heat of the upcoming summertime months . "

Born on the 4th

Evans Horn

The bartender:“I moved out here with the goal of learning how to bartend , and I have been in San Francisco for just over 10 years now . I ’ve had the pleasure of meeting and working for / with some of the best , including two other bartenders that are include in the SF Zephyr Gin group . I enjoy ferment behind the bar in San Francisco because I do n’t fuck any other metropolis or Book of Job that can plug into you with so many awesome people on both sides of the bar , both guests and bartenders . “The cocktail:“I made a simple variation of a Corpse Reviver # 2 . The master difference is I used sambuca alternatively of absinthe because of the elderberry in the Zephyr Gin , and in move with the more Italian theme , I used Carpano Bianco rather of Lillet . I wish the bright citrus tree of the Carpano and I believe it is a little less odorous than the Lillet . The name comes from an old westerly film that I saw with my father when I was younger , and I think the finished cocktail accomplished what the original recipe was mean for … it ’s a vivid hair of the hotdog that freshen your flavour . "

Quick and the Dead

Eleanor Ahmuty

The bartender : " I ’ve been bartending around the north Texas area for about two years now . Casa Rubia and FT33 are both amazing chef drive restaurant where I ferment . Without the support of these place I would n’t have the drive to preserve to learn and good myself as a bartender . These spot make me feel like the chef of the front of mansion . “The cocktail : " I created this drink to be something to be enjoyed all year around , the elderflower mark in the snare is kickass with the combo of hibiscus , Campari , and St. Germain ; it ’s a bracing sipper . cheer ! "

Mundá

Brandon Clements

The bartender:“I moved to San Francisco in the summertime of 1999 to continue my study of house . On my 2nd day in the metropolis I secured a job as a singing waiter at Max ’s Opera Café . When I achieve legal eld , I quickly transitioned to the streak , where I ’d always want to be . It was in the other 2000s , under the tutelage of Neyah White at MECCA , that I discover the true craft of a legitimate barman . I now manage the bar programs for the Bacchus Management Group ( Spruce , The Village Pub , and Mayfield).The cocktail:“Created with the flavors of downfall in idea , this cocktail further accentuates the botanical visibility of Zephyr Black with the added herbaceous plant / spice notes of rosemary , nocino , yellow Chartreuse , and the sign of the zodiac - made shade . That and I wanted to show off my garnish game for the photo … "

Peared Up

Eddie (Edward) Eakin

The bartender:“I’ve been in the eating place business in Dallas for 16 class . I ’m currently the beverage director for Rapscallion and Boulevardier . I enjoy wine , bean soup , and short walks on the beach . “The cocktail:“I wanted the cocktail to have some cryptic flavors that could freshen up in the autumn . Port , lavender , and the herbal components of Chartreuse fit the posting . "

Remember, Remember

Rafael Jimenez Rivera

The barman : I’m in the beginning from upstate New York and have been bartending and manage in the San Francisco Bay Area for 11 years at places such as The St. Regis Hotel , The Moss Room , Comal , Plum Bar , A16 Rockridge , and Urchin Bistrot . I ’m currently running Hamlet . We are a local bar trying to employ small plenty intent and artisanal products . My favorite colour is denim ( is denim a color?).The cocktail:“The ' You Never Know Nog ' is inspired by my Puerto Rican Roots , we have a drink called coquito which is a light egg nog type drink . "