Welcome to the new Brockmans’ Cocktail Menu for Autumn 2018. Think of dark, romantic autumn evenings and then , naturally, of the dark, glamorous gin, in its famous black bottle, Brockmans. Brockmans brings us Twilight and a Dark Night, Smoke on the Water, and, for good measure, an Autumn ‘Tonic’.
Brockmans Twilight
Ingredients
- 40 ml Brockmans Gin
- 10 ml Maraschino Liqueur
- 10 ml Yellow Chartreuse
- 25 ml lemon juice – freshly squeezed
- 15 ml 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 shake hard. Double strain the liquid into the glass and garnish with a twist of lemon.
Brockmans Dark Night Negroni
Ingredients
- 25 ml Brockmans Gin
- 25 ml blueberry liqueur
- 20 ml Rosso Vermouth
- 20 ml 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
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.
Brockmans Autumn Tonic
Ingredients
- 40 ml Brockmans Gin
- 15 ml Spiced Pear Liqueur
- 10 ml lemon juice
- 20 ml of five-spice simple syrup
- Fever-Tree Tonic
Garnish
Add star anise and a sliver of pear as garnish.
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 a pear slice.
Brockman smokes on the water.
Ingredients
- 50ml Brockmans
- Gin 15ml
- Lemon juice – freshly squeezed
- 10 ml Cointreau
- 25 ml Lapsang
- Souchong tea
- 25 ml 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 in an old-fashioned glass filled with ice. Add the Lapsang Souchong tea and syrup mixture. Garnish with sage leaves and rosemary. Visit Brockmans Gin for more: www.brockmansgin.com
