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Mixology

Our Favourite Gin Cocktails

Make an ARC Signature Cocktail!

Ramos Gin Fizz

RECIPE  

Ramos Gin Fizz

Manila meets New Orleans in this classic floral pre-Prohibition cocktail that dates to 1888.

Tastes light, floral, frothy.

Ingredients
  1. 60ml ARC Botanical Gin
  2. 30ml Heavy cream
  3. 15ml Lemon juice
  4. 15ml Lime juice
  5. 15ml Simple syrup
  6. 1 Egg white
  7. Dash of orange flower water
  8. Orange wedge
Equipment
  1. Highball glass
  2. Bar jigger
  3. Shaker
  4. Strainer
Method
  1. In a cocktail shaker, combine ARC Botanical Gin, orange blossom water, egg white, cream, lemon juice, lime juice, and simple syrup.
  2. Shake vigorously for 1 minute.
  3. Add ice and shake for up to 8 minutes more.
  4. Strain mixture into highball glass.
  5. Slowly pour soda water down inside edge of shaker to loosen remaining froth.
  6. Gently ease soda water/froth mix onto drink and serve.
  7. Garnish with an orange wedge.

The Causeway

RECIPE  

The Causeway

Inspired by the US Navy Captain James Gillmore’s misadventure at Baler in 1899, this liberating cocktail will set you free.

Tastes spirit-forward, fruity, sweet.

Ingredients
  1. 60ml ARC Botanical Gin
  2. 10ml Maraschino Liqueur
  3. 15ml Grapefruit juice
  4. 15ml Lime juice
  5. 10mL Benedictine
  6. 1 dash Regan’s Orange Bitters No. 6
Equipment
  1. Coupe cocktail glass
  2. Bar jigger
  3. Shaker
  4. Strainer
Method
  1. Fill shaker with ice.
  2. Use bar jigger to measure and combine ARC Botanical Gin, Maraschino Liqueur, grapefruit juice, lime juice, Benedictine, and a dash of orange bitters.
  3. Shake vigorously.
  4. With the strainer, pour contents into a coupe cocktail glass.
  5. No garnish.

Summer as a Verb

RECIPE  

Summer as a Verb

We bring out the best tropical highlights of ARC Botanical Gin, and bring it to completion with a spicy bite of pepper.

Tastes balanced, sweet, spicy.

Ingredients
  1. 60ml ARC Botanical Gin infused with strawberries
  2. 150ml Yuzu Tonic Water
  3. 2 dashes Black Pepper Distillate
  4. Strawberry and black pepper garnish
Equipment
  1. Rocks glass
  2. Bar jigger
  3. Bar spoon
Method
  1. Fill a rocks glass with ice.
  2. Use bar jigger to measure and pour ARC Botanical Gin and black pepper distillate.
  3. Top off with tonic water.
  4. Add 2 dashes black pepper distillate, and gently stir.
  5. Garnish with a fresh strawberry and black pepper.

Full Circle Martini

RECIPE  

Full Circle Martini

A refreshing classic, balanced with cucumber notes and an artisanal vermouth.

Tastes smooth and refreshing with notes of citrus, floral alpine, aloe vera and ginger.

Ingredients
  1. 60ml ARC Botanical Gin
  2. 20ml Cucumber Distillate
  3. 20ml Mancino Blanc Vermouth
  4. Twist of lemon peel
Equipment
  1. Martini glass
  2. Mixing glass
  3. Bar jigger
  4. Bar spoon
  5. Citrus peeler
Method
  1. Fill a martini glass with ice to chill.
  2. In a mixing glass, add ARC Botanical Gin, cucumber distillate, and Mancino Blanc Vermouth.
  3. Fill the mixing glass to the brim with ice and stir for 30 seconds.
  4. Discard the ice from the martini glass, and using a conical strainer, pour the mix into the martini glass.
  5. Garnish with a twist of lemon peel.

Cloudrunner

RECIPE  

Cloudrunner

Named after the elusive, nocturnal and highly endangered Northern Luzon Cloudrunner, we have perfected the best of the north of the Philippines in a stunning take on a blueberry gin sour.

Tastes fruity, citrusy, pine.

Ingredients
  1. 60ml ARC Botanical Gin
  2. 100g (1 cup) fresh Sagada blueberries
  3. 45ml fresh lemon juice
  4. 30ml simple syrup
  5. 30ml egg whites
  6. 2 dashes Angustora Bitters (optional)
  7. Sagada orange peel
  8. Benguet Pine sprig
Equipment
  1. Rocks glass
  2. Mixing glass
  3. Bar jigger
  4. Muddler
  5. Citrus peeler
Method
  1. Muddle the Sagada blueberries, lemon juice and simple syrup in a cocktail shaker.
  2. Add ARC Botanical Gin and egg white and shake without ice.
  3. Add plenty of ice and shake again to chill.
  4. Strain into a rocks glass filled with ice.
  5. Garnish with pomelo peel and a sprig of fresh Benguet pine.

ARC 75

RECIPE  

ARC 75

A Full Circle twist on the vintage French 75, where we celebrate the flavors of the archipelago.

Tastes light, crisp, refreshing.

Ingredients
  1. 30ml ARC Botanical Gin
  2. 10ml fresh dayap juice
  3. 5ml simple syrup
  4. 125ml Champagne
  5. Angostura Bitters
Equipment
  1. Champagne glass
  2. Bar jigger
  3. Citrus peeler
Method
  1. Combine ARC Botanical Gin, dayap juice, and simple syrup in a shaker with ice and shake until chilled.
  2. Strain into a champagne flute.
  3. Top with champagne.
  4. Garnish with a dayap twist.

ARC Collins

RECIPE  

ARC Collins

Refreshing as a glass of sunshine, we present this summer classic with a frothy texture and a welcome bite of lemon.

Tastes citrus-forward, fruity, sweet, sour.

Ingredients
  1. 50ml ARC Botanical Gin
  2. 30ml fresh lemon juice
  3. 15ml simple syrup
  4. 60ml soda water
  5. Lemon
Equipment
  1. Highball glass
  2. Shaker
  3. Bar jigger
  4. Citrus peeler
Method
  1. Add ARC Botanical Gin, lemon juice, simple syrup and egg whites to a cocktail shaker and shake vigorously.
  2. Add ice to a highball glass and pour the mixture over the ice.
  3. Top up with soda water and garnish with lemon twist.

The ARC Negroni

RECIPE  

The ARC Negroni

We tweak the classic Negroni with four bittering liquors to create the perfect complement to our citrus-forward ARC Botanical Gin.

Tastes savory, bitter, strong.

Ingredients
  1. 45mL ARC Botanical Gin
  2. 45ml Cocchi Vermouth di Torino
  3. 45ml of 4 bittering liquors in equal parts: Campari, Aperol, Cynar, Cappaletti
  4. Peel or slice of Sagada Orange
  5. Large block or spherical ice cube
Equipment
  1. Rocks glass
  2. Mixing glass
  3. Strainer
  4. Bar jigger
  5. Bar Spoon
  6. Cutting board and knife
Method
  1. In a mixing glass with ice, add gin, vermouth and bittering liquors.
  2. Mix with a few quick turns until blended.
  3. Strain into a rocks glass over a large ice block or sphere.
  4. Garnish with a twist or slice of Sagada orange.

The Dewey Gimlet

RECIPE  

The Dewey Gimlet

We upgrade the rank of the gimlet, a medicinal concoction reportedly invented by British Royal Navy Surgeon and Rear-Admiral Sir Thomas Gimlette, to our own hero of Manila Bay, Admiral George Dewey.

Tastes citrusy, light, tart lime, sweet.

Ingredients
  1. 45mL ARC Botanical Gin
  2. 15mL fresh grapefruit juice
  3. 15mL fresh lime Juice
  4. 15mL simple syrup
  5. Lime wheel
Equipment
  1. Coupe cocktail glass
  2. Cocktail shaker
  3. Strainer
  4. Bar jigger
  5. Cutting board and knife
Method
  1. Pour ARC Botanical Gin, grapefruit juice, lime juice and simple syrup into a cocktail shaker. Add ice and shake vigorously until very cold.
  2. Strain into a chilled cocktail glass, or strain over a rocks glass filled with ice, depending on preference.
  3. Garnish with a lime wheel and serve.

ARC & Tonic

RECIPE  

ARC & Tonic

Our signature ‘ARC & Tonic’ served in a traditional Copa glass with ice and a colorful garnish.

Tastes citrusy, pine, floral, spice.

Ingredients
  1. 60ml ARC Botanical Gin
  2. 120ml premium Indian Tonic
  3. Water
  4. Twist of pomelo peel
  5. Juniper berries
  6. Lots of ice
Equipment
  1. Copa de Balon glass
  2. Bar spoon
  3. Citrus peeler
  4. Bar jigger
Method
  1. Add cubed ice to a Copa de Balon glass.
  2. Stir to chill. Strain off melted water.
  3. Use the bar jigger to measure and pour ARC Botanical Gin into the glass.
  4. Top with your favorite premium Indian Tonic Water.
  5. Gently stir with bar spoon.
  6. Garnish with twisted pomelo peel and juniper berries, and serve.

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