Cocktail Guide — BUSS N°509

BUSS N°509 FEELING PEACHY

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

Read more →


BUSS N°509 PINK STAR

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

Read more →


BUSS N° 509 FIZZ ME UP

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.

Read more →


BUSS N° 509 RASPBERRY CLOVER CLUB

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

Read more →


BUSS N°509 SWEET SUMMER SECRETS

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

Read more →


BUSS N°509 THE RASPBERRY SPRITZ

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

Read more →


BUSS N°509 RASPBERRY PERFECT SERVE

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

Read more →


BUSS N°509 FLORAL SPRITZ

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

Read more →


BUSS N°509 APHRODITE ’S BRAMBLE

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...

Read more →


BUSS N°509 APPLE PIE

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...

Read more →


BUSS N°509 GREEN MILE

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

Read more →


BUSS N°509 ELDERFLOWER PERFECT SERVE

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

Read more →


BUSS N°509 KISS ME

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

Read more →


BUSS N°509 THINK PINK

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

Read more →


BUSS N°509 APEROL GIN

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

Read more →


BUSS N°509 GRAPEFRUIT SPARKLE

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

Read more →


BUSS N°509 PEACHY KEEN

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

Read more →


BUSS N°509 PERSIAN PEACH PERFECT SERVE

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

Read more →


BUSS N°509 WHITE RAIN PERFECT SERVE

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

Read more →


BUSS N°509 SUMMER CALLING

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

Read more →


BUSS N°509 BELGIAN APPLE PERFECT SERVE

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.

Read more →


BUSS N°509 MASTER NEGRONI

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

Read more →


BUSS N°509 COCO LOCO

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

Read more →


BUSS N°509 RAMOS GIN FIZZ COCKTAIL

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...

Read more →


BUSS N°509 MASTER LEMON

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...

Read more →


BUSS N°509 MASTER CUT PERFECT SERVE

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

Read more →


BUSS N°509 WHITE LADY

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

Read more →


BUSS N°509 BUSS MY PASSION

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

Read more →


BUSS N°509 ASIA MULE

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...

Read more →


BUSS N°509 FEMALE REBEL

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.

Read more →


BUSS N°509 REBEL'S PLEASURE

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.

Read more →


BUSS N°509 THE LAST REBEL

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.

Read more →