World Gin Day! Bridport's bartenders share their favourite cocktail recipes with you...

Yes, today is a legitimate excuse to drink gin, whether it’s in a cocktail, G&T or neat.

To celebrate, we asked some of Bridport's mixologists to share their cocktail recipes (gin-based, of course) for you to try at home.

The Bridport Dagger by Lloyd Brown and David Smith, Dark Bear

Named after than hangman’s knot, which Bridport is famous for creating along with rope.

• In a tall glass filled with cubed ice, add 35ml Tarquins gin (or any good quality london dry, we like Conker and Fordingtons too!)
• Add 25ml fresh lime juice
• Add 15ml British cassis and 15ml balsamic syrup, stir then top with lashings of ginger beer.
• Garnish with berries and crystallised ginger.
• To make the balsamic syrup, slightly heat in a pan one cup of balsamic vinegar to two cups Demerara sugar. Once dissolved, add to a bottle and keep in the fridge for up to a month

The Bridport Dagger Picture: RICHARD BUDD

The Tanquer Taylor Soldier Spy by Thomas Hay-Owens, Venner Bar

• Take 50ml of your favourite gin
• Add 15ml port
• 25ml apple juice
• 10ml lemon
• Three dashes of orange bitters

• Stir with ice for 15 seconds, strain into a frozen coupé

Tanquer Taylor Soldier Spy

Dorset Red Slapper by Ross Diaper, The Anchor Inn at Seatown

Bloody Mary goes bloody Dorset-y

• Take 35ml Conker Navy Strength Gin
• Add two basil leaves
• 100ml tomato juice
• 20ml Dorsetshire Sauce
• Four splashes tobasco
• Half a teaspoon celery salt
• 2.5ml vinegar.
• Shake all ingredients and strain over ice
• Add two basil leaf bunny ears as a garnish

Dorset Red Slapper