Welcome to the new Brockmans’ Cocktail Menu for Autumn 2018
Think of dark, romantic autumn evenings and then think, 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’.
Sharp, deep and complex
40ml Brockmans Gin
10ml Maraschino Liqueur
10ml Yellow Chartreuse
25ml Lemon juice – freshly squeezed
15ml Gomme Syrup
Garnish: A lemon twist and black pepper for the rim
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.
Brockmans Dark Night Negroni
A luxurious and sophisticated autumn Negroni
25ml Brockmans Gin
25ml Blueberry liqueur
20ml Rosso Vermouth
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.
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.
Brockmans Autumn Tonic
A G&T – but more so
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.
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.
Brockmans Smoke on the Water
A smoky, tantalising infusion
50ml Brockmans Gin
15ml Lemon juice – freshly squeezed
25ml Lapsang Souchong tea
25ml Sage syrup
Garnish: fresh sage leaf and a sprig of rosemary.
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.