Four gin cocktail recipes to celebrate International G&T Day

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in

Add Bombay Sapphire and swirl so the flavours subtly infuse

Fill the glass with ice cubes and top with chilled tonic water

Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

50 ml Bombay Sapphire gin

• • 100 ml Chilled premium tonic water

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Begin by adding Ginologist Citrus Gin, lemon juice, simple syrup, and four whole ice cubes to a cocktail shaker.

Shake vigorously to achieve the perfect blend. In a glass, muddle the chopped strawberries.

Add crushed ice and pour in the gin mixture. Finish by topping it off with Ginologist Strawberry Summer Cup.

Garnish with fresh strawberries and a sprig of mint. Serve immediately.

To make the simple syrup: Heat one cup of water in a small saucepan over medium-low heat, ensuring it becomes hot without reaching a boil.

Add one cup of granulated sugar and stir until fully dissolved.

Allow the syrup to cool to room temperature before using.

Transfer to a glass jar and store in the refrigerator for up to three weeks.

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Ice (both whole and crushed)

• • 50ml Ginologist Citrus Gin

• • 3 strawberries, roughly chopped

• • 30ml Ginologist Strawberry Summer Cup

• • Fresh strawberries (to garnish)

• • Sprig of mint (to garnish)

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

50 ml Bombay Sapphire gin

• • 100 ml Chilled premium tonic water

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Begin by adding Ginologist Citrus Gin, lemon juice, simple syrup, and four whole ice cubes to a cocktail shaker.

Shake vigorously to achieve the perfect blend. In a glass, muddle the chopped strawberries.

Add crushed ice and pour in the gin mixture. Finish by topping it off with Ginologist Strawberry Summer Cup.

Garnish with fresh strawberries and a sprig of mint. Serve immediately.

To make the simple syrup: Heat one cup of water in a small saucepan over medium-low heat, ensuring it becomes hot without reaching a boil.

Add one cup of granulated sugar and stir until fully dissolved.

Allow the syrup to cool to room temperature before using.

Transfer to a glass jar and store in the refrigerator for up to three weeks.

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Ice (both whole and crushed)

• • 50ml Ginologist Citrus Gin

• • 3 strawberries, roughly chopped

• • 30ml Ginologist Strawberry Summer Cup

• • Fresh strawberries (to garnish)

• • Sprig of mint (to garnish)

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

50 ml Bombay Sapphire gin

• • 100 ml Chilled premium tonic water

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Begin by adding Ginologist Citrus Gin, lemon juice, simple syrup, and four whole ice cubes to a cocktail shaker.

Shake vigorously to achieve the perfect blend. In a glass, muddle the chopped strawberries.

Add crushed ice and pour in the gin mixture. Finish by topping it off with Ginologist Strawberry Summer Cup.

Garnish with fresh strawberries and a sprig of mint. Serve immediately.

To make the simple syrup: Heat one cup of water in a small saucepan over medium-low heat, ensuring it becomes hot without reaching a boil.

Add one cup of granulated sugar and stir until fully dissolved.

Allow the syrup to cool to room temperature before using.

Transfer to a glass jar and store in the refrigerator for up to three weeks.

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Ice (both whole and crushed)

• • 50ml Ginologist Citrus Gin

• • 3 strawberries, roughly chopped

• • 30ml Ginologist Strawberry Summer Cup

• • Fresh strawberries (to garnish)

• • Sprig of mint (to garnish)

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

50 ml Bombay Sapphire gin

• • 100 ml Chilled premium tonic water

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Ice (both whole and crushed)

• • 50ml Ginologist Citrus Gin

• • 3 strawberries, roughly chopped

• • 30ml Ginologist Strawberry Summer Cup

• • Fresh strawberries (to garnish)

• • Sprig of mint (to garnish)

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Begin by adding Ginologist Citrus Gin, lemon juice, simple syrup, and four whole ice cubes to a cocktail shaker.

Shake vigorously to achieve the perfect blend. In a glass, muddle the chopped strawberries.

Add crushed ice and pour in the gin mixture. Finish by topping it off with Ginologist Strawberry Summer Cup.

Garnish with fresh strawberries and a sprig of mint. Serve immediately.

To make the simple syrup: Heat one cup of water in a small saucepan over medium-low heat, ensuring it becomes hot without reaching a boil.

Add one cup of granulated sugar and stir until fully dissolved.

Allow the syrup to cool to room temperature before using.

Transfer to a glass jar and store in the refrigerator for up to three weeks.

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Ice (both whole and crushed)

• • 50ml Ginologist Citrus Gin

• • 3 strawberries, roughly chopped

• • 30ml Ginologist Strawberry Summer Cup

• • Fresh strawberries (to garnish)

• • Sprig of mint (to garnish)

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

50 ml Bombay Sapphire gin

• • 100 ml Chilled premium tonic water

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

Print

NOW READ: Recipe of the day: Pork shoulder roast

Begin by adding Ginologist Citrus Gin, lemon juice, simple syrup, and four whole ice cubes to a cocktail shaker.

Shake vigorously to achieve the perfect blend. In a glass, muddle the chopped strawberries.

Add crushed ice and pour in the gin mixture. Finish by topping it off with Ginologist Strawberry Summer Cup.

Garnish with fresh strawberries and a sprig of mint. Serve immediately.

To make the simple syrup: Heat one cup of water in a small saucepan over medium-low heat, ensuring it becomes hot without reaching a boil.

Add one cup of granulated sugar and stir until fully dissolved.

Allow the syrup to cool to room temperature before using.

Transfer to a glass jar and store in the refrigerator for up to three weeks.

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

Print

The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

Print

OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

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NOW READ: Recipe of the day: Pork shoulder roast

Ice (both whole and crushed)

• • 50ml Ginologist Citrus Gin

• • 3 strawberries, roughly chopped

• • 30ml Ginologist Strawberry Summer Cup

• • Fresh strawberries (to garnish)

• • Sprig of mint (to garnish)

Bombay Sapphire’s Pink grapefruit & rosemary gin & tonic twist

Ingredients

• 50 ml Bombay Sapphire gin
• 100 ml Chilled premium tonic water
• 2 Pink grapefruit wedges
• 2 Fresh rosemary sprigs

Method

1. Add a sprig of rosemary, then gently squeeze a wedge of fresh pink grapefruit into your balloon glass before dropping it in
2. Add Bombay Sapphire and swirl so the flavours subtly infuse
3. Fill the glass with ice cubes and top with chilled tonic water
4. Gently stir to combine and finish the drink with a wedge of pink grapefruit and sprig of rosemary before serving.

*This recipe was send by On-Point PR

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The French 75

Ingredients

• 1 part Tempest Gin
• 1 part artisanal lemon syrup – (NO cordials!)
• Plaisir Cap Classique Brut

Method

1. Pour the gin and lemon syrup into a cocktail shaker and shake until mixed.
2. Pour into a martini glass and top up with Plaisir MCC Brut.

*This recipe was send by JAG Communications

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OxyGin spritz cocktail

Ingredients

• 30ml diOxygin gin
• 30ml orange juice
• 120ml Cap Classique or Champagne of choice
• Optional garnish: rosemary or spekboom twig, or a slice of orange.

Method

1. Fill a tall glass with crushed ice. Add the diOxygin gin and orange juice and top with the bubbly.
2. Garnish with a rosemary or spekboom twig or a slice of orange. Santé!

*This recipe was send by JAG Communications

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NOW READ: Recipe of the day: Pork shoulder roast

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.

Raise a glass to Mary Edith Keyburn, who inspired this special day, and enjoy some spirited cocktails in her honour this International G&T Day, Saturday, 19 October.