Cocktail Guide — BUSS N°509

BUSS N°509 END OF YEAR BOTANICAL GIN COCKTAIL Ingredients: 50 ml of BussN°509 Rebel Cut gin 1 floral premium tonic 1 cinnamon stick 5 or 6 juniper berries 3 or 6 star anise Serving steps for 1 glass: Fill a BussN°509 glass or another big bowl glass with ice to cool the glass down. Get rid of excess melting water from the ice. Add 5 cl of BussN°509 Rebel Cut premium gin. Crush the 6 juniper berries and mix them with the gin in your glass. Break the cinnamon stick in pieces and add to your glass. Put your star anise...

BUSS N°509 REBEL CUT PERFECT SERVE Ingredients: 50 ml BUSS N°509 Rebel Cut Gin 125 ml floral tonic Lime zest Juniper berries A pinch of white pepper 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 Rebel Cut Gin Add lime zest & some juniper berries Stir gently Top off the glass with the Indian tonic Decorate with some extra juniper berries and a pinch of white pepper

BUSS N°509 MASTER MARTINI Ingredients 50 ml BussN°509 Master Cut 20 ml Lemon Juice 25 ml Elderflower syrup 7 Mint leafs Origin: A twist on the Monarch Martini which was created in 2003 by Douglas Ankrah at Townhouse, London. Original recipe calls for elderflower liqueur. Serving steps for 1 glass: Shake all ingredients and double strain into a chilled martini glass. Garnish with a lemon zest.

BUSS N°509 BARR MIDI Ingredients 30 ml BUSS N°509 Midi Cut Gin 30 ml Port 30 ml Apple Juice 40 ml Classic Tonic Origin: Variation on a Gin&Tonic by Dries Vanlerberghe, Barr & Carl Van Droogenbroeck for Venuez 2017. Serving steps for 1 glass: Fill the glass with ice cubes and add the first three ingredients. Top with tonic and stir gently for a few times. Garnish with (preferable dried) orange slice

BUSS N°509 MIDI FIZZ Ingredients 50 ml BUSS N°509 Midi Cut Gin 30 ml Lemon Juice 20 ml Double syrup 1 or 2 Strawberries 30 ml Chaudfontaine Bruis Origin: This Gin Fizz adaptation was created circa 1880 at the St. Nicholas Hotel, New York City and originally made with Old Tom Gin. We don't have a picture for this yet.Why not send us your BussN°509 Midi Fizz! Serving steps for 1 glass: Muddle the strawberry Fill the glass with ice cubes Add the remaining ingredients and top with sparkling water (e.g. Chaudfontaine Bruis.) Garnish with mint sprig

BUSS N°509 EAST MEETS WEST Ingredients 50 ml BUSS N°509 Midi Cut Gin 30 ml Lemon Juice 20 ml Sugar syrup 3 Drops Chili Tinctuur 8 Basil leaves 40 ml classic tonic (e.g. Finley Sea Salt & Lemon Tonic) Origin: Variation on a Cooler by Carl Van Droogenbroeck“A Cooler is a simple tall thing that are of little mixological interest but are mighty refreshing on a hot day” David Wondrich. Serving steps for 1 glass: Add the basil to the glass, gently muddle and pour in the remaining ingredients. Fill the glass with crushed ice and top with Chaudfontaine Bruis. Garnish...

BUSS N°509 MIDI CUT PERFECT SERVE Ingredients 50 ml BUSS N°509 Midi Cut Gin 125 ml classic Indian tonic Branch of thyme Orange zest 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 Midi Cut Gin Add orange zest Stir gently Top off the glass with the Indian tonic Decorate with a fresh branch of thyme

BUSS N°509 PINK GRAPEFRUIT PERFECT SERVE Ingredients: 50 ml Buss N°509 Pink Grapefruit Gin 125 ml classic Indian tonic Some pieces of fresh pink grapefruit A branch of fresh red currants Serving steps for 1 glass: Fill a Spanish bowl or Bourgogne (470ml) glass with large ice cubes Pour the BUSS N°509 Pink Grapefruit 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 grapefruit and red currants

 BUSS N°509 SINT VALENTIJN FRENCH 509 Ingredients: 30 ml BUSS N°509 Raspberry Gin 1 Tablespoon of lemon juice 1 Tablespoon of cane sugar syrup 80 ml champagne Serving steps for 1 glass: Pour our BussN°509 Raspberry gin, lemon juice, cane sugar syrup in a champagne glass. Now add the chilled champagne and decorate with some lemon peel.