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Summer '18 Cocktail Menu from Brockmans Gin

Summer evenings beckon and, with this in mind, the mixologists from the gin like no other - Brockmans Gin - have created four new summer cocktails, three of which are contemporary twists on classic drinks.

If G&T is your ‘go to' use for gin, then why not? It's delicious. However, the complex and seductively smooth combination of botanicals in Brockmans lends this spirit to being shaken and stirred into some equally easy yet deliciously different cocktails. Make 2018 a summer of surprises...

Brockmans tastes mysterious but fortunately there is no mystery when it comes to obtaining it. You can buy Brockmans Gin in over 130 M&S branches, Wine Rack, Oddbins, Harvey Nichols and Booths as well as many specialist and online retailers. It is priced at around £34.


The sky's the limit with this contemporary take on a classic

50ml Brockmans Gin

10ml Crème de Violette

15ml Lemon Juice

10ml Maraschino Liqueur

Garnish : an edible flower such as a violet ; a Maraschino cherry ; or an ice cube embedded with dark fruit such as blackberries.

Fill a shaker with ice. Add all the ingredients and hard shake. Strain into a Martini glass. Decorate with your choice of garnish.


A delectable new take on the classic Negroni

50ml Brockmans Gin

25ml Antica Formula

25ml Aperol

4 Raspberries

Garnish: a slice of dehydrated orange (see Garnishes)

Muddle 4 raspberries in a shaker and then add ice cubes and all the other ingredients. Shake till chilled. Double strain into a rocks glass over an ice ball.

Garnish with a slice of dehydrated orange.


Kir, that famous French aperitif, created by mingling white wine with blackcurrant liqueur, has a long tradition dating back to 1841 when Crème de Cassis was first created. Named after a former Mayor of Dijon, Félix Kir (1876-1968), it became a particularly popular and celebrated international cocktail when Mr Kir proffering it at receptions to visiting overseas delegations and has since been known as the ‘Kir'.

Meet the classic Kir - but better…

50ml Brockmans Gin

50ml White wine

25ml Lejay Crème de Cassis

Garnish: a skewer with a blueberry and white grape.

Add ice to a shaker. Pour in all the ingredients and stir until chilled. Strain into a flute glass.

Garnish with a blueberry and a white grape


50ml Brockmans Gin

15ml Passion fruit purée

1 Passion fruit

Cantaloupe melon

5ml agave (Beso)

Ginger ale

Garnish: slice of Cantaloupe or other yellow-fleshed melon

Muddle 8-10 large chunks of Cantaloupe melon in a shaker, add the passion fruit puree, agave and gin and shake over ice cubes. Strain into a highball glass of ice and top with ginger ale. Add the scooped out juice from 1 passion fruit with a few seeds and give it a stir. Garnish with a thin wedge of melon.

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