Für die anbrechende Winterzeit hat auch Brockmans Gin drei neue Drinks veröffentlicht. Neben dem als besonders komplex beschriebenen „Brockmans Burleque“ und dem als besonders fruchtig geltenden „Brockmans Six Bells“ entstand der „Brockmans Warm Winter Mull“. Der heiß zubereitete Punsch sei der winterliche Konterpart zu einer kalten Sangria im Sommer.
„Brockmans Burlesque“
60 ml Brockmans Gin
22 ml Dry Vermouth
45 ml Lemon Juice
30 ml Hibiscus syrup
5 muddled blackberries
7 drops of Burlesque bitters
Method: Muddle the blackberries in a shaker. Add all remaining ingredients and shake with ice. Double strain into a martini glass and garnish with a hibiscus plant outer leaf, a blackberry and thin plum slice on a wooden skewer or suitably dark edible flowers.
„Brockmans Warm Winter Mull“
150 ml Brockmans Gin
1 bottle of Spanish Rioja
105 ml simple syrup
105 ml orange juice
1 sliced orange
1 handful fresh seasonal berries
6 cinnamon sticks (plus more spices such as star anise or cloves, if you like)
1 tsp. whole peppercorns (in a sachet)
Method: Add all ingredients to a slow cooker and stir to combine. Heat on high for one hour. Reduce the temperature to low to keep it warm for up to 5 hours. If you don’t have a slow cooker, simply place ingredients in a heavy-based casserole dish or saucepan, bring to the boil and simmer with the lid on leaving it on a very low heat for about 45 minutes. To serve, spoon into insulated glassware. Garnish with a few seasonal berries, a stick of cinnamon and a dehydrated or fresh orange or clementine slice. If you like warm, winter spices you can add 5-6 star anise and cloves.
„Brockmans Six Bells“
60 ml Brockmans Gin
60 ml Cream Sherry
1 tsp. red currant jelly
Shake all ingredients with ice and strain into a highball glass filled with crushed ice. Garnish with a few seasonal berries, a sprig of fresh mint (if available) or a sprig of rosemary. To finish, sprinkle some ground cinnamon or mixed spice.
Quelle: Brockmans Gin
