Introducing our 2018 Autumn Cocktail Collection

Autumn is just around the corner which means it’s time for more ginspiring gin cocktails.  Here are four more to add to your cosy evenings…

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Twilight

Ingredients

  • 40ml Brockmans Gin
  • 10ml Maraschino Liqueur
  • 10ml Yellow Chartreuse
  • 25ml Lemon juice – freshly squeezed
  • 15ml Gomme Syrup
  • Black Pepper
  • Garnish: A lemon twist and black pepper for the rim

Method

Run lemon around the rim of a stemmed coupe glass and upturn over ground pepper.

Pour all the ingredients into a shaker with ice and a couple of twists of ground pepper then hard shake. Double strain the liquid into the glass and garnish with a twist of lemon.

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Dark Night Negroni

Ingredients

  • 25ml Brockmans Gin
  • 25ml Blueberry liqueur
  • 20ml Rosso Vermouth
  • 20ml Campari
  • 2 dashes of orange bitters.
  • Garnish: A wedge of orange* with the edge dipped in cinnamon and two blueberries/or thick orange peel with one edge dipped in cinnamon and skewered with blueberries *If making this cocktail in January-February, try it with blood orange.

Method

Simply build all ingredients in a rocks glass over one large ice cube to chill the drink without diluting too much.

Stir and decorate with the chosen garnish.

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Autumn Tonic

Ingredients

  • 40ml Brockmans Gin
  • 15ml Spiced Pear Liqueur
  • 10ml Lemon juice
  • 20ml Five Spice simple syrup
  • Fever Tree Tonic
  • Garnish: Star anise and a sliver of pear.

Method

Pour the first four ingredients into a Collins glass and top with the tonic water. Add ice and stir a few times. Garnish with star anise and pear slice.

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Smoke on the Water

Ingredients

  • 50ml Brockmans Gin
  • 15ml Lemon juice – freshly squeezed
  • 10ml Cointreau
  • 25ml Lapsang Souchong tea
  • 25ml Sage syrup
  • Garnish: fresh sage leaf and a sprig of rosemary.

Method

Make the tea and cool it. Add the sage syrup. Stir the first four ingredients together in an Old Fashioned glass filled with ice. Add the Lapsang Souchong tea and syrup mixture.

Garnish with the sage leaf and rosemary.