DISCOVER THE FRESHNESS AND FINESSE OF OUR COCKTAIL RECIPES SPECIFICALLY CRAFTED WITH ICED GIN
Iced Gimlet
METHOD
- Place all items in a mixing glass filled with ice and stir with a spoon for 12 seconds.
- Pour on the rocks in a lowball glass.
- Garnish with an icy mint leaf.
MEASUREMENTS
- 4 cl of ICED GIN
- 3 cl of cordial Iced*
- 1,5 cl of white Lillet
*( cordial: 50 cl of water, 180 gr of sugar, 17 gr of citric acid, 20 ice-cold mint leaves, 3 gr of jasmine tea, 2 gr of blue-green algae Spirulina, 24 hours vacuum-packed/jar stored in the fridge > finely filter using cheesecloth )
Iced and tonic
METHOD
- Pour ICED GIN in a glass filled with ice.
- Frosted glass, ideally.
- Garnish with an icy mint leaf.
MEASUREMENTS
- 5 cl of ICED GIN
- 12 cl of Botanical Tonic by Thomas Henry
Iced Negroni
METHOD
- Place all items in a mixing glass filled with ice and stir with a spoon for 12 seconds.
- Pour on the rocks in a lowball glass.
- Garnish with a zest of lemon.
MEASUREMENTS
- 2,5 cl of ICED GIN
- 2,5 cl of Fino Sherry
- 2,5 cl of Suze
- 2 dashes of raspberry brandy
Iced Champagne Cocktail
METHOD
- Pour in a glass filled with ice (frosted glass) or in a frosted flute glass.
MEASUREMENTS
- 3 cl of ICED GIN
- 3 cl of red berry cordial* or 2 cl of raspberry cream and 1,5 cl of lemon
- 9 cl of brut Champagne
*( cordial: 50 cl of water, 120 gr of sugar, 15 gr of citric acid, 1 handful of crushed raspberries, 6 cut strawberries, 7 mint leaves, 24 hours vacuum-packed/jar stored in the fridge > finely filter using cheesecloth )
Iced Sour
METHOD
- Add 7 ice cubes to the cup of a shaker and add all the ingredients.
- Close and shake for 12 seconds.
- Filter in the second part of the shaker and throw away ice cubes.
- Close again and shake for 12 seconds.
- Filter through a colander into a lowball glass filled with rocks.
- Garnish with matcha powder.
MEASUREMENTS
- 4,5 cl of ICED GIN
- 1,5 cl of sugar
- 1,5 cl of dry vermouth
- 2 dashes of bitter orange drink
- 2 cl of lemon
- 1 egg white / 1 cl of aquafaba