Three gin cocktails - in pictures

The Wink (2003)

40ml gin
10ml triple sec
15ml sugar syrup
2 dashes of Peychaud’s Bitters
15ml absinthe, to rinse glass
Orange twist, to finish

1. Combine the gin, triple sec, syrup and bitters over cubed ice in a cocktail tin.

2. Shake and fine-strain into a small, absinthe-rinsed rocks glass. To finish, spritz the orange zest over the drink and discard. Photograph: Addie Chinn/Ebury Press

White Gin Fizz (2000)

50ml gin
25ml fresh lemon juice
10ml sugar syrup
1 scoop of homemade lemon sorbet
Soda water, to top
Orange slice, to garnish

1. Shake all the ingredients except for the soda in a cocktail tin and strain into a highball or rocks glass.

2. Top with soda water and gently stir. Garnish with an orange slice. Photograph: Addie Chinn/Ebury Press

White Truffle Martini (1999)

50ml gin or 60ml vodka
15ml homemade white truffle vermouth
Truffle shaving, to garnish

1. Combine your choice of gin or vodka with the vermouth in a cocktail tin and stir over cubed ice.
2. Strain into a small, chilled coupette and garnish with a truffle shaving.

For the white truffle vermouth (makes 700ml):
1g white truffle
700ml dry vermouth

Equipment:
Small scales
Knife
Chopping board
Measuring jug
Glass bottle

1. Finely chop the white truffle.
2. Add to the dry vermouth and put in a sterilised, dry glass bottle.
3. Seal the bottle with tape and leave to steep for at least 2 weeks.

Comments and notes: the longer the mix is left to steep, the more dramatic the result Photograph: Addie Chinn/Ebury Press