Try something new with your favourite spirit

The Birmingham Cup

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The Birmingham CupINGREDIENTS

2oz Broker’s London Dry Gin
Handful of coriander leaves
½ oz sugar syrup
2 dashes of Dandelion & Burdock bitters
1 pipette of Cardamom bitters
A garnish of coriander leaves

METHOD

Mix all the ingredients together in a julep tin with crushed ice and churn to mix everything together. Top with more crushed ice and garnish with the coriander to serve.

Many thanks to Luke Pearson of The Lost & Found for this exciting new cocktail!

The Superlative Juvenile

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Superlative Juvenile
INGREDIENTS

2 oz Broker’s London Dry Gin (47% abv)
1 oz Pama pomegranate liqueur
Juice of ½ lemon 
Ginger ale
2 tsps brandied cherry liquid
Lemon twist or thin slice
2 brandied cherries

METHOD

Drop one of the cherries into the bottom of a chilled highball or rocks glass, and gently press it to release some of the juice. Fill the glass with ice. Stir the gin, pomegranate liqueur, and lemon juice with ice in a mixing glass and strain into the glass.  Top with ginger ale and a lemon twist.  Garnish with one of the cherries.

The drink has a nice herbal burst from the Brokers that nicely compliments the sweetness of the Pama and the cherries.   The lemon and ginger ale give a nice bright citrus burst to the drink, making it quite refreshing.

BRANDIED CHERRIES

1 lb sweet cherries, pitted
½ cup sugar
½ cup water
2 tsp lemon juice, fresh-squeezed
1 cinnamon stick
Pinch of all spice
1/8 tsp orange zest
Pinch of freshly grated nutmeg
1 tsp vanilla extract
1 cup brandy

Tools: cherry pitter, saucepan, ladle, jars with lids
Wash and pit the cherries. In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5–7 minutes. Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate, uncovered until cherries are cool to touch. Cover tightly and refrigerate.

Many thanks to Jay Hall of The Gastronom (www.gastronomblog.com) for this recipe.

Vesper Cocktail

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INGREDIENTS

 3 measures of Broker’s Gin
1 measure of 360 Vodka
1/2 measure Lillet Blanc
lemon peel for garnish

METHOD

Shake the Broker’s Gin, vodka and Lillet Blanc very well until it’s ice-cold, then add a large thin slice of lemon peel.  This was the first martini ordered by James Bond in “Casino Royale.”

 

The Auld Alliance

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INGREDIENTS

45 ml Broker’s Gin (47% abv)
1 Japanese bar spoon of Dundee orange marmalade   
1 Perthshire raspberry
2 ml pastis                                                                        
2 dashes orange bitters            

METHOD

Combine ingredients in a Cobbler Shaker.  Fill with ice cubes and shake hard. Double strain into a chilled vintage cocktail glass.  Garnish with a raspberry on a cocktail stick with mini Broker’s bowler hat attached.

Thanks to Mikey Allan of Raconteur for this winning cocktail!

 

Aviation

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INGREDIENTS

2 oz Broker’s Gin
0.5 oz lemon juice
0.5 oz Maraschino Liqueur
1 tsp Crème de Violette

METHOD

Shake with ice and strain into chilled coupe.  No garnish.




 

Negroni

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INGREDIENTS

1½ oz Broker’s Gin
1 oz Martini Rosso
1 oz Campari

METHOD

Stir with ice and strain into a chilled cocktail glass 3/4 filled with cracked ice. Add a splash of soda water if desired. Garnish with a half slice of orange.




 

The Coalition

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INGREDIENTS

3 parts Broker’s Gin
1 part Blue Curaçao
1 part Triple Sec
Slice of orange

METHOD

Shake with ice then strain into a martini glass.  Garnish with a slice of orange.

The Lubricator

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INGREDIENTS

1 oz Broker’s Gin
1 oz espresso
1 oz chocolate syrup
8 oz steamed milk
Whipped cream

METHOD

Mix together and top with whipped cream.  Serve hot.

Sundown in the Andes

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INGREDIENTS

1½ oz Malamado Viognier white dessert wine
1 oz Broker’s London Dry Gin
1 oz sage & grapefruit syrup (see below)
¾ oz Campari
Grapefruit twists

METHOD

Serve in a clarito glass

Many thanks to Arturo Ripacandida of the Brit Pub in Rosario, Argentina,
winner of the Malamado Cocktail Cup 2012.



Sage and grapefruit syrup
Boil 150ml of water with 6 sage leaves and the peel of one grapefruit (remove the pith).  When the infusion is ready, strain it and add 150g sugar.  Reboil and cool the syrup.

 

Jack the Ripper

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INGREDIENTS

Broker’s Gin (47% abv)
Luxardo Maraschino
Carpano Antico
Orange Juice                                                              

METHOD

Many thanks to Thistle Hill Tavern of Park Slope, Brooklyn for both the photo and cocktail ingredients.  We don’t have the exact proportions and methodology at the moment but will update this cocktail as soon as we can tell you more.