Featured Serves

Spring 2019 Cocktail Collection

Introducing our 2019 Spring Cocktail Collection

This spring season our cocktail menu includes original recipes that resemble a cornucopia of fruits, flowers and vegetables.

Forbidden Fruit

INGREDIENTS

  • 35ml Brockmans Gin
  • 25ml grapefruit juice
  • 15ml lime juice
  • 20ml simple syrup
  • 5-6 mint leaves
  • Top with Prosecco
  • Garnish: a twist of orange or grapefruit zest and a mint leaf

METHOD

  1. Combine all the ingredients with ice and 5 mint leaves to a shaker.
  2. Hard shake and double strain into a chilled coupe glass and top with Prosecco.
  3. Garnish with a twist of grapefruit zest and a mint leaf or sprig of mint.

Ultra Violet

INGREDIENTS

  • 50ml Brockmans Gin
  • 20ml Absinthe
  • 20ml Crème de Violette
  • 10ml Dry Vermouth
  • Garnish: Edible Flower

METHOD

  1. Combine all the ingredients with large ice cubes and stir for 5 -6 seconds.
  2. Strain into a chilled martini or coupe glass.
  3. Garnish with an edible flower.

Berry Breeze

INGREDIENTS

  • 50ml Brockmans Gin
  • 20ml fresh grapefruit juice
  • 40ml cranberry juice
  • 25ml St Germaine
  • 20ml lime Juice
  • Garnish: an orange twist and edible flowers

METHOD

  1. Combine all the ingredients with ice to a shaker.
  2. Shake and strain into highball glass full of ice cubes.
  3. Garnish with a twist of orange zest and edible flowers.

Rhubarb 75

INGREDIENTS

  • 50ml Brockmans Gin
  • 25ml fresh lemon juice
  • 15ml rhubarb liqueur
  • Top with Champagne, Prosecco or English Sparkling Wine
  • Garnish: rhubarb ribbons

METHOD

  1. Chill a tall flute glass and wrap a ribbon of rhubarb around the inside of the glass.
  2. Add the Brockmans Gin, lemon juice and rhubarb liqueur to a shaker filled with ice cubes.
  3. Shake hard then double strain into the glass and top with chilled sparkling wine.