Cocktail Guide — BUSS N°509
BUSS N°509 FEELING PEACHY
BUSS N°509 FEELING PEACHY
Ingredients
40 ml BUSS N°509 Persian Peach Gin
20 ml peach liqueur
20 ml lime juice
Sweeter tonic variation
A peach A small sprig of mint leaves
We don't have a picture for this yet.Why not send us your BussN°509 Feeling Peachy mix!
Serving steps for 1 glass:
Pour all ingredients into a tumbler glass
Fill up the glass with large ice cubes
Stir well
Top off the glass with the tonic
Garnish with a slice of peach and the sprig of mint leaves
BUSS N°509 PINK STAR
BUSS N°509 PINK STAR
Ingredients:
40 ml BUSS N°509 Pink Grapefruit Gin
15 ml Chambord or cassis syrup
5 ml pink grapefruit juice
Classic Indian Tonic Lemon zest
Serving steps for 1 glass:
Pour the BUSS N°509 Pink Grapefruit Gin, the Chambord or cassis syrup and the pink grapefruit juice in a tumbler glass
Fill up the glass with large ice cubes Top off with the tonic Garnish with some lemon zest
BUSS N° 509 FIZZ ME UP
BUSS N° 509 FIZZ ME UP
Ingredients:
50 ml BUSS N°509 Raspberry Gin
30 ml Lemon Juice
20 ml Sugar Syrup
1 Egg White
30 ml Soda
The first printed reference to "fizz" is in the 1887 edition of Jerry Thomas's Bartender's Guide, which contains six such recipes. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks.
Serving steps for 1 glass:
Shake all ingredients and double strain into a chilled martini glass.
Garnish with lemon zest.
BUSS N° 509 RASPBERRY CLOVER CLUB
BUSS N° 509 RASPBERRY CLOVER CLUB
Ingredients:
35 ml BUSS N°509 Raspberry Gin
15ml Cointreau
25ml Lemon juice
25ml Cranberry Juice
Cocktail made by Hammonds of Knutsford. Picture by iainjackphotography
Serving steps for 1 glass:
Pour all ingredients into a tumbler glass
Fill up the glass with large ice cubes
Stir well
Garnish with a fresh raspberry
BUSS N°509 SWEET SUMMER SECRETS
BUSS N°509 SWEET SUMMER SECRETS
Ingredients:
30 ml BUSS N°509 Raspberry Gin
20 ml Campari
80 ml cranberry juice
20 ml lime juice
10 ml sugar syrup (clear syrup – 50% water/50% sugar)
A small sprig of mint leaves
We don't have a picture for this yet. Why not send us your BussN°509 Sweet Summer Secret!
Serving steps for 1 glass:
Pour all ingredients into a tumbler glass
Fill up the glass with large ice cubes
Stir well
Garnish with a sprig of mint leaves
BUSS N°509 THE RASPBERRY SPRITZ
BUSS N°509 THE RASPBERRY SPRITZ
Ingredients:
40 ml BUSS N°509 Raspberry Gin
20 ml lemon juice
10 ml sugar syrup (clear syrup – 50% water/50% sugar)
Sparkling wine
A small sprig of mint leaves 3 fresh raspberries
Serving steps for 1 glass:
Pour 40 ml of BUSS N°509 Raspberry gin in a cocktail shaker
Add the lemon juice and the sugar syrup
Add some ice cubes
Shake and strain
Pour the cocktail into a chilled martini glass
Top off the glass with sparkling wine
Garnish with a sprig of mint leaves and the raspberries
BUSS N°509 RASPBERRY PERFECT SERVE
BUSS N°509 RASPBERRY PERFECT SERVE
Ingredients:
50 ml BussN°509 Raspberry Gin
200 ml sweet or floral tonic
Fresh raspberries
Fresh mint leaves
Serving steps for 1 glass:
Fill a Spanish bowl or Bourgogne glass (470ml) with large ice cubes.
Pour the BUSS N°509 Raspberry Gin over the ice cubes
Stir the ice & the gin in the glass to blend and cool
Pour the tonic slowly onto the mix Stir once (gently)
Garnish with raspberries & mint leaves
BUSS N°509 FLORAL SPRITZ
BUSS N°509 FLORAL SPRITZ
Ingredients
35 ml of Buss n°509 Elderflower Gin
15ml (Briottet) Lychee Liqueur
75ml Prosecco
Top with Soda
Cocktail made by Hammonds of Knutsford. Picture by iainjackphotography
Serving steps for 1 glass:
Pour The BussN°509 Elderflower gin, lychee liqueur and Prosecco into a cocktail glass
Softly stir
Top with Soda
Garnish with elderflowers
BUSS N°509 APHRODITE ’S BRAMBLE
BUSS N°509 APHRODITE ’S BRAMBLE Ingredients 50 ml of Buss n°509 Elderflower Gin 5 to 6 blackberries 1 stick of rolled cinnamon bark 3 lemon wedges 1 elegantly cut lemon zest 150 ml Schweppes Premium Original Tonic We don't have a picture for this yet. Why not send us your BussN°509 Aphrodite's Bramble! Serving steps for 1 big glass for 2 persons: Muddle blackberries in the bottom of glass Add lots of large ice cubes Pour the gin onto the ice cubes Stir this until the mix is homogenous Put the 3 lemon wedges on top of the ice Rim the glass...
BUSS N°509 APPLE PIE
BUSS N°509 APPLE PIE Ingredients: 30 ml BUSS N°509 Elderflower Gin 10 ml Licor 43 20 ml apple liqueur ½ teaspoon of cinnamon sugar (= 1/4 ground cinnamon : 3/4 granulated sugar) 2 pieces of ginger 20 ml lime juice Vanilla stick A green apple We don't have a picture for this yet. Why not send us your BussN°509 Apple Pie! Serving steps for 1 glass: Muddle the ginger with the cinnamon sugar in a cocktail shaker Add the BUSS N°509 Elderflower Gin, Licor 43, apple liqueur and lime juice Fill up the glass with large ice cubes Shake and strain Pour...
BUSS N°509 GREEN MILE
BUSS N°509 GREEN MILE
Ingredients:
40 ml BUSS N°509 Elderflower Gin
50 ml apple juice
20 ml lime juice
A sprig of mint leaves
Cucumber slices
(sparkling wine: optional)
We don't have a picture for this yet. Why not send us your BussN°509 Green Mile!
Serving steps for 1 glass:
Pour the BUSS N°509 Elderflower Gin, apple juice and lime juice into a tumbler glass
Fill up the glass with large ice cubes
Stir well
If so desired, top the glass of with sparkling wine
Garnish with cucumber slices and a sprig of mint leaves
BUSS N°509 ELDERFLOWER PERFECT SERVE
BUSS N°509 ELDERFLOWER PERFECT SERVE
Ingredients:
50 ml BUSS N°509 Elderflower Gin
125 ml floral tonic
Fresh apple Dried cinnamon stick
Serving steps for 1 glass:
Pour the BUSS N°509 Elderflower Gin over the ice cubes
Stir the ice and the gin in the glass to blend and cool
Pour the tonic slowly onto the mix Stir once (gently)
Garnish with apple slices and a cinnamon stick
BUSS N°509 KISS ME
BUSS N°509 KISS ME
Ingredients:
30 ml BUSS N°509 Pink Grapefruit Gin
30 ml Rhubarb vermouth like e.g. “Kiss My Rhubarb”
20 ml Lemon juice
10 ml Double Syrup
3 ml Hibiscus Syrup
30 ml Finley Ginger Ale
Origin: Twist on a Sour by Carl Van Droogenbroeck
Serving steps for 1 glass:
Shake all ingredients and double strain into a chilled martini glass.
Garnish with hibiscus flower
BUSS N°509 THINK PINK
BUSS N°509 THINK PINK
Ingredients:
50 ml BUSS N°509 Pink Grapefruit Gin
50ml pink grapefruit juice
25ml lime Juice
12.5ml (William Fox) Sugar Syrup
Top with Soda
Cocktail made by Hammonds of Knutsford. Picture by iainjackphotography
Serving steps for 1 glass:
Pour all ingredients without the soda into a high ball glass
Softly stir
Top with soda
Garnish with fresh pink grapefruit slices
BUSS N°509 APEROL GIN
BUSS N°509 APEROL GIN
Ingredients:
35 ml BUSS N°509 Pink Grapefruit Gin
15 ml Aperol
100 ml pink grapefruit juice Grapefruit zest
We don't have a picture for this yet. Why not send us your BussN°509 Aperol Gin!
Serving steps for 1 glass:
Pour the BUSS N°509 Pink Grapefruit Gin, the Aperol and the grapefruit juice in a tumbler glass
Fill up the glass with large ice cubes
Stir well before serving
Garnish with some grapefruit zest
BUSS N°509 GRAPEFRUIT SPARKLE
BUSS N°509 GRAPEFRUIT SPARKLE
Ingredients:
40 ml BUSS N°509 Pink Grapefruit Gin
50 ml pink grapefruit juice
10 ml honey
2 pieces of fresh ginger
Sparkling wine
Grapefruit zest
We don't have a picture for this yet. Why not send us your BussN°509 Grapefruit Sparkle!
Serving steps for 1 glass:
Muddle the fresh ginger with the honey in a cocktail shaker
Add the BUSS N°509 Pink Grapefruit Gin and the pink grapefruit juice
Add some ice cubes
Shake and strain
Pour the cocktail into a chilled martini glass
Add some sparkling wine
Garnish with grapefruit zest
BUSS N°509 PEACHY KEEN
BUSS N°509 PEACHY KEEN
Ingredients
35 ml BUSS N°509 Persian Peach Gin
15ml (Briottet) Apricot Liqueur
25ml Lemon Juice
15ml Egg White
Cocktail made byHammonds of Knutsford. Picture by iainjackphotography
Serving steps for 1 glass:
Pour all ingredients into a shaker
Add the spring of the strainer
Shake fiercely
Only remove spring from shaker
Add ice into the shaker
Briskly shake again
Pour everything into a coupe glass
BUSS N°509 PERSIAN PEACH PERFECT SERVE
BUSS N°509 PERSIAN PEACH PERFECT SERVE
Ingredients
50 ml BUSS N°509 Persian Peach Gin
125 ml floral tonic
Fresh peach balls
Fresh mint leaves
Serving steps for 1 glass:
Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes
Pour the BUSS N°509 Persian Peach Gin over the ice cubes
Stir the ice and the gin in the glass to blend and cool
Pour the tonic slowly onto the mix Stir once (gently)
Garnish with peach balls and mint leaves
BUSS N°509 WHITE RAIN PERFECT SERVE
BUSS N°509 WHITE RAIN PERFECT SERVE
Ingredients
50 ml BUSS N°509 White Rain Gin
125 ml classic Indian tonic
A stick of liquorice
Slices of lime
Serving steps for 1 glass:
Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes
Pour the BUSS N°509 White Rain Gin over the ice cubes
Stir the ice and the gin in the glass to blend and cool
Pour the tonic slowly onto the mix
Stir once (gently)
Garnish with liquorice and lime
BUSS N°509 SUMMER CALLING
BUSS N°509 SUMMER CALLING
Ingredients
35 ml BUSS N°509 Belgian Apple
15ml (Briottet) Elderflower Liqueur
25ml Lemon Juice
Top with Soda
Cocktail made byHammonds of Knutsford. Picture by iainjackphotography
Serving steps for 1 glass:
Fill high ball glass with ice cubes
Pour the BusN°509 Belgian Apple gin, elderflower liqueur and lemon juice into the glass
Fill up with soda
Softly Stir
Garnish with a fresh sweet apple
BUSS N°509 BELGIAN APPLE PERFECT SERVE
BUSS N°509 BELGIAN APPLE PERFECT SERVE
Ingredients
40 ml BUSS N°509 Belgian Apple
Gin Floral tonic variation
An apple Fresh mint
We don't have a picture for this mix yet.Why not send us your BussN°509 Apple Pie!
Serving steps for 1 glass:
Pour all ingredients into a tumbler glass
Fill up the glass with large ice cubes Stir well
Top off the glass with the tonic
Garnish with a slice of apple and the sprig of mint leaves.
BUSS N°509 MASTER NEGRONI
BUSS N°509 MASTER NEGRONI
Ingredients
30 ml BussN°509 Master Cut
10 ml Red Vermouth
10 ml Bitter
40 ml Mango Green Thee light syrup
Origin: Variation of a Negroni by Dries Vanlerberghe, Barr for Venuez 2017.
Serving steps for 1 glass:
Fill the Old Fashioned glass with ice cubes and add all ingredients.
Stir a few times, spray an orange zest over the drink and place an orange slice on top.
Garnish with orange slice
BUSS N°509 COCO LOCO
BUSS N°509 COCO LOCO
Ingredients
50 ml BussN°509 Master Cut
20 ml Lemon juice
30 ml Coconut milk
20 ml 5 Spice syrup home made
Origin: By Carl Van Droogenbroeck
Serving steps for 1 glass:
Shake all ingredients and double strain into a Coupette.
Garnish with an edible flower
BUSS N°509 RAMOS GIN FIZZ COCKTAIL
BUSS N°509 RAMOS GIN FIZZ COCKTAIL Ingredients 60ml BussN°509 Master Cut 15ml freshly squeezed lemon juice 15ml freshly squeezed lime juice 20ml sugar syrup 5ml orange flower water 3 drops of vanilla extract 1 egg white 25ml double cream Sparkling water We don't have a picture for this yet.Why not send us your BussN°509 Ramos Gin Fizz Cocktail! Serving steps for 1 glass: Add all ingredients – without the sparkling water – to a cocktail shaker shake hard but without ice; This part is essential (and called dry shaking)! Open the shaker, add ice and shake again. Strain into a chilled glass and top up...
BUSS N°509 MASTER LEMON
BUSS N°509 MASTER LEMON Ingredients 50 ml BUSS N°509 Master Cut Gin Raw indian tonic 20 ml of orgeat or almond syrup 20 ml of lemon juice 3 to 4 almonds 2 pieces of lemon zest We don't have a picture for this yet.Why not send us your BussN°509 Master Lemon! Serving steps for 1 glass: Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well Drain excess melting water from the glass Pour in the BUSS N°509 Master Cut Gin Add the orgeat or almond syrup and the lemon juice Add 3 to 4...
BUSS N°509 MASTER CUT PERFECT SERVE
BUSS N°509 MASTER CUT PERFECT SERVE
Ingredients:
50 ml BUSS N°509 Master Cut Gin
125 ml classic Indian tonic
2 pieces of lemon zest
Lemongrass
Serving steps for 1 glass:
Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
Drain excess melting water from the glass
Pour in the BUSS N°509 Master Cut Gin
Add lemon zest
Stir gently
Top off the glass with the Indian tonic
Decorate with small pieces of lemongrass
BUSS N°509 WHITE LADY
BUSS N°509 WHITE LADY
Ingredients
40 ml BUSS N°509 White Rain
20 ml Triple Sec
15 ml Lemon juice
Origin: In 1919 Harry MacElhone, while working at Ciro’s Club, London, created his first White Lady with 2 shots triple sec, 1 shot white crème de menthe and 1 shot lemon juice. 1923, he created the White lady above at his own Harry’s New York Bar in Paris. Originally with egg white.
Serving steps for 1 glass:
Shake all ingredients and double strain into a chilled martini glass.
Garnish with lemon zest
BUSS N°509 BUSS MY PASSION
BUSS N°509 BUSS MY PASSION
Ingredients
40 ml BUSS N°509 White Rain
20 ml Lime juice
40 ml Coconut milk
10 ml Passion Fruit syrup
10 ml Double syrup
Origin: Created for Ozzo Restaurant by Carl Van Droogenbroeck
Serving steps for 1 glass:
Pour all ingredients in the glass and fill with crushed ice.
Garnish with ½ passion fruit
BUSS N°509 ASIA MULE
BUSS N°509 ASIA MULE Ingredients 40 ml BUSS N°509 White Rain 30 ml Lemon juice 10 ml Monin Ginger Syrup 10 ml Double Syrup 50 ml Finley Ginger Ale Origin: Variation on a Moscow Mule by Carl Van Droogenbroeck. The classic Moscow Mule dates back to 1941 when to men met at New York City’s Chatham Bar. One was John Martin, owner of Smirnoff, and the other gentlemen was Jack Morgan who was trying to launch his ginger beer. It was here that they hit on the idea of mixing both products, thus creating the Moscow Mule. Serving steps for...
BUSS N°509 FEMALE REBEL
BUSS N°509 FEMALE REBEL
Ingredients:
50 ml of BussN°509 Rebel Cut gin
30 ml Lemon juice
20 ml Rose & Jasmin syrup (Combine 2 parts Monin Rose syrup and 1 part Monin Jasmin syrup together as one syrup.)
Origin: Created by Dries Vanlerberghe, Barr for Venuez 2017.
Serving steps for 1 glass:
Shake all ingredients and fine strain into a chilled glass.
Garnish with Rose petals.
BUSS N°509 REBEL'S PLEASURE
BUSS N°509 REBEL'S PLEASURE
Ingredients:
50 ml of BussN°509 Rebel Cut gin
30 ml Lemon Juice
20 ml Double syrup
3 Raspberries
Origin: Twist on a classic Tom Collins.
Serving steps for 1 glass:
Muddle the raspberries in a highball glass, add Buss N°509 Rebel Cut, Lemon juice, sugar syrup and fill the glass with crushed ice.
Top with sparkling water (e.g. Chaudfontaine Bruis) and stir gently for a few times.
Garnish mint sprig and cucumber.
BUSS N°509 THE LAST REBEL
BUSS N°509 THE LAST REBEL
Ingredients:
20 ml of BussN°509 Rebel Cut gin
20 ml Green Chartreuse
20 ml Lime juice
20 ml Luxardo Maraschino
Origin: Created at the Detroit Athletic Club in 1951 & revived by the team of Pegu Club in 2005.
We don't have a picture for this yet.Why not send us your BussN°509 Last rebel!
Serving steps for 1 glass:
Shake all ingredients and double strain into a chilled martini glass.