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Four Gin Cocktails for Autumn

Introducing our Brockmans Gin Autumn Cocktail Collection.

Brimming with warming spices, berries and fresh citrus, these autumn cocktails¬†are a blend of refreshing and soothing flavours. We’ve hand-selected staple liquor cabinet items to give you some inspiration on how to bring them to life.¬†Time to tap into your spirits collection and have your hand at mixology…

 

  1. Brockmans Autumn 2017 Cocktails Rosy GlowBROCKMANS ROSY GLOW

Ingredients

  • 60ML Brockmans
  • 20ML fresh grapefruit juice
  • 15ML fresh lime juice (retain the lime skin)
  • 15ML Cherry Liqueur
  • 15ML cinnamon syrup
  • Small dash of Absinthe

Method:

Combine Brockmans, juices, cinnamon syrup, and cherry liqueur in a shaker filled with ice, shake, and strain into a coupe glass.

Garnish: with lime half turned inside out. Float on top of the cocktail. Fill with a cube of sugar then add some Absinthe, Ignite & sprinkle a pinch of cinnamon powder over the flame.

 

  1. Brockmans Autumn 2017 Cocktails Reviver CloseBROCKMANS AUTUMN REVIVER

Ingredients

  • 50ML Brockmans gin
  • 20ML Lillet Blanc
  • 10ML Cointreau
  • 20ML fresh lemon juice
  • 15ML Ginger syrup

Method:

Shake all ingredients together in an ice-filled cocktail shaker; strain into a chilled martini glass.

Garnish: with a dehydrated orange slice studded with cloves

 

  1. Brockmans Autumn 2017 Cocktails Berry Fresh

    BROCKMANS BERRY FRESH

Ingredients

  • 40ML Brockmans gin
  • 20ML Lejay Lagoute
  • 15ML Lemon juice
  • 25ML Cranberry juice
  • 10ML (1 bar spoon) allspice dram

Method:

Shake all ingredients together in an ice-filled cocktail shaker; strain into a tumbler of crushed ice layered with frozen winter Berries then top with a little more crushed ice.

Garnish: top with a few more frozen winter Berries.

 

  1. Brockmans Autumn 2017 Cocktails Ode to Aperol BROCKMANS ODE TO APEROL

Ingredients

  • 40ML Brockmans Gin
  • 40ML Aperol
  • Juice of 2 Satsumas
  • Prosecco

Method:

Fill a highball glass with ice cubes, add the first 3 ingredients and stir before topping with chilled Prosecco.

Garnish: with a cocktail stick skewer of Satsuma peel and blueberries

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