Cocktail Guide — Midi Cut
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Bruis Origin: This Gin Fizz adaptation was created circa 1880 at the St. Nicholas Hotel, New York City and originally made with Old Tom Gin.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