Cocktail Guide — Rebel Cut
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.
BUSS N°509 END OF YEAR BOTANICAL GIN COCKTAIL
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
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