Allotment Bar


Allotment Bar, Manchester

As we step into Allotment Bar, Frankie Saundry stands behind the bar ready with our Brockmans & tonic. We’ve known her for quite some time as she’s created cocktails and travelled to Barcelona with us for our Night’s Like No Other, alongside hosting Brockmans masterclasses in Manchester.

The bar celebrates the greener things in life, with a large focus on plants and herbs as an ode to the great British outdoors. The produce grown at the pub can be used to garnish your own drinks, surely nothing fresher than farm to table.

What originally began as a collection of 14 gins has grown to well over 50, making it simple to host a Gin of the Week. While those are always popular, it’s Brockmans that remains one of the top two sellers within the bar. In fact, if Allotment ever chooses to garnish a Brockmans G&T without our signature twist of grapefruit and blueberries, customers are quick to pick them up on it. As Frankie puts it, “Our discerning gin drinkers appreciate the levels of flavour Brockmans delivers, with its top note of sweet dark berries, and then bitter-sweet citrus flavours finished with notes of warm aromatics coming through.”

But it’s not just the G&Ts customers at Allotment go crazy for. It’s the many cocktails made with Brockmans that have customers coming back. “Our non-gin drinkers find this gin delicious and accessible. It bridges the gap in the gin drinking market and really does suit all tastes,” Frankie notes. The team as a result have created a large variety of cocktails because disguising the juniper taste so prevalent in London dry gins is much simpler. So if you’re so inclined to try one at home, this is one you should definitely give a go…

DSC_0455-min“World War G”

By Frankie Saundry


  • 25ml Brockmans
  • 25ml Plymouth Navy
  • 25ml Haymans Old Tom
  • 25ml Creme de Cassis
  • 25ml Grapefruit juice
  • 25ml Lemon juice
  • 25ml Gomme
  • 3 wedges of lime
  • 5 blueberries


Muddle fruit in boston, add all ingredients except Creme de Cassis and shake.

Single strain over cubed ice into a gin balloon, crushed ice cap, pour 25ml Creme de Cassis over the drink. Garnish with straw and two dehydrated grapefruits.