I can’t wait to share my Gin and Sin cocktail, a standout in my Gin Cocktail Recipes that hides a surprising twist behind an unexpected garnish.

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I found myself staring at a Gin And Sin, a simple layered cocktail that looks like a tiny drama trying to start, and I had to try it. I write a lot of Gin Cocktail Recipes and this one plays nicer than it sounds, a pretty pour that makes you slow down and watch colors settle.

It teases you, makes you guess whats hiding in the sip, and somehow feels fancy without trying too hard. Do you mean a specific version of the “Gin And Sin” layered cocktail?

If yes, please say which one or want me to pick a common recipe so I can list the ingredients in UL/LI only.

Ingredients

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Gin: Juniper forward spirit, almost no carbs, adds herbal, slightly bitter backbone to drink
Grenadine: Sweet pomegranate syrup, high in sugar and carbs, gives deep red sweetness
Lemon juice: Bright acidic citrus, low calorie, adds tartness and balances syrupy sweetness
Simple syrup: Plain sugar dissolved in water, heavy carbs, makes cocktail smooth and sweet
Soda water: Carbonated water, zero calories, lightens texture and reduces sweetness
Ice: Chills and dilutes, controls strength and smooths harsh edges
Orange slice (garnish): Adds fragrance, tiny vitamin C, slight bitterness from peel if muddled

Ingredient Quantities

Do you mean a specific version of the “Gin And Sin” layered cocktail? If yes, please say which one or want me to pick a common recipe so I can list the ingredients in UL/LI only.

How to Make this

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1. Chill a rocks glass or coupe in the freezer for a few minutes so the layers stay sharp.

2. Pour 1/2 oz (15 ml) grenadine into the bottom of the chilled glass.

3. Grab a bar spoon, place the back of the spoon just above the grenadine and slowly pour 1 oz (30 ml) sloe gin over the spoon so it gently sits on top of the grenadine.

4. Wipe the spoon if it gets sticky, then repeat the same trick with 1 1/2 oz (45 ml) London dry gin, pouring it slowly over the back of the spoon so it floats as the top layer.

5. If a layer starts sinking or mixing, stop, wait 10 to 20 seconds, then continue pouring even slower; colder bottles help a lot.

6. Do not stir the drink or the layers will collapse, unless you want a blended cocktail.

7. Garnish with a lemon twist or a maraschino cherry, place it on the rim or drop it gently in the glass.

8. Serve with a short straw or just sip from the edge so you get the top gin first then the sweeter middle and bottom.

Equipment Needed

1. Rocks glass or coupe, chilled in the freezer
2. Freezer or ice chest to chill the glass and bottles
3. Jigger or small measuring shot glass for 1/2 oz, 1 oz and 1 1/2 oz pours
4. Long bar spoon for slow gentle layering
5. Small towel or napkin to wipe sticky spoon, dont skip this
6. Vegetable peeler or paring knife and a small cutting board for the lemon twist
7. Short cocktail straw for serving or sipping from the edge
8. Refrigerator to keep bottles cold so the layers sit better

FAQ

Q: What is Gin And Sin? A: It is a simple layered cocktail that stacks spirits or liqueurs by density so you get distinct colored layers and a dramatic look. Usually it pairs gin with a sweeter, heavier liqueur or syrup.

Q: How do you make the layers? A: Pour the heaviest ingredient first, then slowly float the lighter ones on top by pouring over the back of a spoon held just above the surface. Go slow, and keep the glass steady so the layers dont mix.

Q: Which gin should I use? A: Use a clean, not-too-juniper-forward gin so it wont clash. A London Dry like Tanqueray or Beefeater works great, or a smoother Plymouth if you want it milder.

Q: What glass and serving size is best? A: A short rocks or old fashioned glass works well for sipping and showing layers. For a party, you can do them as shots in a small cordial or shot glass.

Q: Can I make a non alcoholic version? A: Yes. Use a non alcoholic gin alternative and swap the sweet liqueur for flavored syrups or non alcoholic liqueurs that match the density, then layer the same way.

Q: Common mistakes and quick tips? A: Pouring too fast, using cold ice in the glass, or wrong densities will ruin the layers. Chill your glass, measure, float slowly, and if needed add a tiny bit of syrup to change density so layers hold better.

Gin And Sin A Simple Layered Cocktail Recipe Substitutions and Variations

I’ll pick a common version: Gin and Sin made as a three layer drink with grenadine, blue curaçao, and gin.

1.5 oz gin (London dry)
1 oz blue curaçao
0.5 oz grenadine
Ice (optional)
Maraschino cherry or lemon twist for garnish (optional)

Gin: swap for vodka for a cleaner, less botanical top layer, or use blanco tequila for a slightly earthy edge.
Blue curaçao: substitute triple sec or Cointreau if you dont need the blue color, or use another orange liqueur of similar sweetness.
Grenadine: use pomegranate syrup or raspberry syrup for a similar color and tartness but slightly different fruit notes.
Garnish: use an orange slice or a few fresh cranberries if you dont have a cherry or twist.

Pro Tips

1) Chill everything. Put the glass and the gin bottles in the fridge or freezer for a few minutes before you start. Colder liquids sit on each other better so the layers stay sharper.

2) Slow is everything. Rest the back of a spoon almost touching the liquid and pour so slowly the stream barely moves. If you struggle, use a medicine dropper, small measuring cup, or a speed pourer with a tiny hole to control flow.

3) Practice first with colored water and a bit of corn syrup or sugar water. It teaches you how fast to pour and where to hold the spoon without wasting booze. Trust me, it helps more than you think.

4) Know how to fix it. If a layer breaks, stop and wait 10 to 20 seconds, or pop the glass in the freezer briefly. If it’s too mixed, don’t fight it; serve it as a delicious blended drink instead.

Gin And Sin A Simple Layered Cocktail Recipe

Recipe by Sam Ecclestone

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I can't wait to share my Gin and Sin cocktail, a standout in my Gin Cocktail Recipes that hides a surprising twist behind an unexpected garnish.

Servings

servings

Calories

170

kcal

Equipment: 1. Rocks glass or coupe, chilled in the freezer
2. Freezer or ice chest to chill the glass and bottles
3. Jigger or small measuring shot glass for 1/2 oz, 1 oz and 1 1/2 oz pours
4. Long bar spoon for slow gentle layering
5. Small towel or napkin to wipe sticky spoon, dont skip this
6. Vegetable peeler or paring knife and a small cutting board for the lemon twist
7. Short cocktail straw for serving or sipping from the edge
8. Refrigerator to keep bottles cold so the layers sit better

Ingredients

Do you mean a specific version of the "Gin And Sin" layered cocktail? If yes, please say which one or want me to pick a common recipe so I can list the ingredients in UL/LI only.

Directions

Chill a rocks glass or coupe in the freezer for a few minutes so the layers stay sharp.
Pour 1/2 oz (15 ml) grenadine into the bottom of the chilled glass.
Grab a bar spoon, place the back of the spoon just above the grenadine and slowly pour 1 oz (30 ml) sloe gin over the spoon so it gently sits on top of the grenadine.
Wipe the spoon if it gets sticky, then repeat the same trick with 1 1/2 oz (45 ml) London dry gin, pouring it slowly over the back of the spoon so it floats as the top layer.
If a layer starts sinking or mixing, stop, wait 10 to 20 seconds, then continue pouring even slower; colder bottles help a lot.
Do not stir the drink or the layers will collapse, unless you want a blended cocktail.
Garnish with a lemon twist or a maraschino cherry, place it on the rim or drop it gently in the glass.
Serve with a short straw or just sip from the edge so you get the top gin first then the sweeter middle and bottom.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.