Cocktails.

Here are a few fantastic 100 Mill St cocktails to wet the whistle:

The world’s best martini.
A bold and ridiculous statement – until it’s not. 100 Mill St Gin, as much as you’d like, stirred until chilled, poured into a proper martini glass. Garnished with a grapefruit twist.

Grapefruit mint sorbet.
Make a grapefruit mint sorbet (much easier than it sounds) using 1/3 the sweetener of your choice. Chill gin by stirring. With a spoon, add a dollop of your grapefruit mint sorbet to the glass. It will sink to the bottom – don’t panic. Then garnish with a mint button (the top of a mint stalk where the leaves come together) tied with a grapefruit twist.

Basically a Martini – the Dolin Blanc is key here
2 oz 100 Mill St
1 oz Dolin Blanc
2 Dashes of Orange Bitters
Lemon Twist or Wide Peel Garnish

a Second “Basic” Martini
2 oz 100 Mill St
1 oz Lillet
2 Dashes of Orange Bitters
Lemon Twist or Wide Peel Garnish

“New” French 75 
A classic; what makes it “new” – No Sugar
2 oz 100 Mill St
1.5 oz Fresh Lemon Juice (have to put some emphasis on real lemon juice)
2-3 maybe 4 Dashes of Orange Bitters
Fill reminder of glass with ice cold Brut Champagne
Garnish with a Lemon Twist
(Just like the traditional French 75, add 100 Mill St, Lemon Juice, and bitter with ice in a shaker. Give a good shake for 20 sec or stir until damn well cold. Pour -strain- into coup/wine glass. Top with Champagne.)

The Alaska
(Thanks to Keith of @pssteak for the inspiration). The Alaska origin dates back to 1913 and Jacques Straub.

As we made it:
2 oz of 100 Mill St
1 oz of Yellow Chartreuse,
a Dash of Orange Bitters
and Lastly, Garnished with a Lemon Rind

The Last Word
1 oz 100 Mill St
1 oz  Green Chartreuse (or Yellow)
1 oz Maraschino Liqueur
Squeeze of Lime
Garnish Luxardo Cherry

Better than Roses
2 oz 100 Mill St
1/2 oz Campari
3 oz Strawberry Kombucha

Add 100 Mill St and Campari to shaker with ice
Strain into Coupe
Top with Strawberry Kombucha
Garnish with a Strawberry

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