Six-packs Recipe

Chill glassware

Place six Collins or highball glasses (or one large pitcher if serving family-style) in the freezer or fill with ice water to chill while you prepare the cocktail base.

Juice lemons and make simple syrup if needed

If using fresh lemons, juice until you have 3 fl oz (about 2–3 lemons). For simple syrup: combine equal parts granulated sugar and water (e.g., 1/2 cup sugar + 1/2 cup water), heat gently until sugar dissolves, cool before using. Measure 1.5 fl oz for the recipe.

Combine spirits and modifiers

In a large mixing pitcher or cocktail shaker big enough for the volume, pour 12 fl oz gin, 3 fl oz dry vermouth, 3 fl oz fresh lemon juice, and 1.5 fl oz simple syrup. Add 6 dashes of Angostura bitters.

Stir and chill

Fill the mixing vessel about halfway with ice (reserve the quantity listed for serving). Stir the mixture briskly for 20–30 seconds to chill and slightly dilute the spirit mix. If using a shaker, you may briefly shake to chill, then transfer to the pitcher.

Divide and top with soda

Remove chilled glasses from freezer and fill each with about 1 cup of fresh ice (adjust to preference). Strain the spirit mixture evenly into the six prepared glasses (about 4 fl oz of the mixed base per glass). Top each glass with 2 fl oz club soda (12 fl oz total across six). Gently stir once to combine.

Garnish

Float a lemon wheel on each drink and add a mint sprig for aroma. If you like a stronger citrus nose, express a lemon peel over the drink before dropping it in.

Optional batching for parties

To pre-batch, combine the gin, vermouth, lemon juice, simple syrup, and bitters in a sealed bottle or pitcher and refrigerate. When ready to serve, pour the pre-batched base over ice in each glass and top with fresh club soda and garnishes. Do not add soda to the bottle for storage (it will go flat).