Down South Distillery Gin Cocktail Recipes

PURLER SOUR

• 60ml Watering Hole Dry Gin
• 30ml Violet Liqueur
• 30ml Lemon Juice
• 45ml Simple Syrup
• 1 egg white

In a shaker half fill with ice and add in all ingredients. Shake well for approximately 30-40 seconds, before straining into a cocktail glass.

DOWN SOUTH SIDE

• 45ml Watering Hole Dry Gin
• 15ml Lime Juice
• 15ml Elderflower Liqueur
• 15ml Simple Syrup
• Ice
• Lime wedge, or mint to garnish

In a shaker over ice, mix your gin, lime juice, elderflower liqueur and simple syrup. Shake until the shaker is ice cold. Pour into a coupette glass and garnish.

WATERING HOLE OASIS

• 45ml Watering Hole Dry Gin
• Dash Lemon Juice
• Tonic Water
• Cucumber & Lime for garnish
• Ice

In a glass add your ice, gin, and lemon juice. Top up with tonic and add in your garnish.

BLUE GIN BLITZ

• 60ml Watering Hole Dry Gin
• 15ml Lime Juice
• 30ml Curacao
• 15ml Pineapple Juice
• Ice

In a shaker over ice, pour in all ingredients. Secure lid and shake until the shaker is ice cold. Strain into a coupette glass and serve.

BOARD MEETING BONZER

• 60ml Board Meeting Gin
• 30ml Grapefruit Juice
• 30ml Orange Juice
• Ginger Soda
• 1-2 drops of Orange Bitters
• Orange & Rosemary to garnish

In a glass over ice, pour in your gin, grapefruit juice and orange juice. Top up with ginger soda. Add desired amount of orange bitters and garnish.

BLOODY OATH SOUR

• 60ml Board Meeting Gin
• 30ml Orange Juice
• 15ml Lemon Juice
• 30ml Simple Syrup
• 1 Egg White
• 1-2 drops of Orange Bitters
• Dried Orange for garnish

Combine your gin, orange juice, lemon juice, simple syrup, and egg white in a cocktail shaker. Secure lid and shake vigorously for roughly 60 seconds. Fill shaker halfway with ice and continue to shake for a further 20-30 seconds, or until chilled. Strain into a cocktail glass and garnish with orange bitters and dried orange.

HOT GIN TODDY

• 60ml Board Meeting Gin
• 1 x Rooibos Teabag
• 1 Cinnamon Stick, or Star Anise for garnish
• Orange Slice
• 1 tsp Honey
• Hot Water

In a heatproof glass, add hot water over the rooibos teabag and honey. Allow teabag to infuse. Add in your honey and mix until dissolved. Pour in the Board Meeting Gin and stir, before garnishing with garnish of your choice.

BACK-O BURKE

TICKLE ME PINK

• 60ml Bush Chook Gin
• 14ml Rose` Vermouth
• 2 dashes Aromatic Bitters
• 15ml Grenadine
• 5ml Rose Water
• 1 Egg White

In a shaker, over ice, add you gin, vermouth, aromatic bitters, grenadine, rose water & egg white. Shake well for approximately 30 seconds, and strain into a chilled cocktail glass.

BUSH CHOOK BASH

• 45ml Bush Chook Gin
• 25ml Rose & Elderflower Cordial
• 10ml Cream
• 2 dashes Orange Bitters
• 2ml Rose Water
• Ice
• Dried Rose Petals, garnish

In a shaker over ice, add all ingredients barring the rose petals. Shake well, until ice cold. Pour into a chilled cocktail glass.

** Alternative: Garnish with grated dark chocolate flakes