Four Gin Cocktails for Autumn

Serves
Published:

Introducing our Brockmans Autumn Cocktail Collection.

Brimming with warming spices, berries and fresh citrus, these cocktails are a blend of refreshing and soothing flavours. We’ve hand selected staple liquor cabinet items to give you some inspiration on how to bring them to life. Time to tap into your spirits collection and have your hand at mixology…

 

  1. BROCKMANS ROSY GLOWBrockmans Rosy Glow

Ingredients

  • 60ML Brockmans
  • 20ML fresh grapefruit juice
  • 15ML fresh lime juice (retain the lime skin)
  • 15ML Cherry Liqueur
  • 15ML cinnamon syrup
  • Small dash of Absinthe

Method:

Combine Brockmans, juices, cinnamon syrup, and cherry liqueur in a shaker filled with ice, shake, and strain into a coupe glass.

Garnish: with lime half turned inside out. Float on top of the cocktail. Fill with a cube of sugar then add some Absinthe, Ignite & sprinkle a pinch of cinnamon powder over the flame.

 

  1. BROCKMANS AUTUMN REVIVERBrockmans Autumn Reviver

Ingredients

  • 50ML Brockmans gin
  • 20ML Lillet Blanc
  • 10ML Cointreau
  • 20ML fresh lemon juice
  • 15ML Ginger syrup

Method:

Shake all ingredients together in an ice-filled cocktail shaker; strain into a chilled martini glass.

Garnish: with a dehydrated orange slice studded with cloves

 

  1. BROCKMANS BERRY FRESHBrockmans Berry Fresh

Ingredients

  • 40ML Brockmans gin
  • 20ML Lejay Lagoute
  • 15ML Lemon juice
  • 25ML Cranberry juice
  • 10ML (1 bar spoon) allspice dram

Method:

Shake all ingredients together in an ice-filled cocktail shaker; strain into a tumbler of crushed ice layered with frozen winter Berries then top with a little more crushed ice.

Garnish: top with a few more frozen winter Berries.

 

  1. BROCKMANS ODE TO APEROLBrockmans Berry Fresh

Ingredients

  • 40ML Brockmans Gin
  • 40ML Aperol
  • Juice of 2 Satsumas
  • Prosecco

Method:

Fill a highball glass with ice cubes, add the first 3 ingredients and stir before topping with chilled Prosecco.

Garnish: with a cocktail stick skewer of Satsuma peel and blueberries

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