Bulldog Gin has partnered with bartenders around the globe to develop some refreshing cocktails as we prepare for warmer months ahead.
Adam Dennis, Bartender at Box 109 in Newton, MA debuted his drink, “Henry VIII,” a take on the Corpse Reviver #2.
Henry VIII
1.5 oz. Bulldog Gin
1.5 oz. Lillet Blanc
1 oz. Cointreau
2 dashes Kubler Absinthe
1 whole Squeezed Lime
Shake well and strain. Serve in a martini glass. Garnish with lime wedge.
Thomas Tripoulas, bartender at New York City’s Hudson Hotel created the “Tower of London,” which features Asian-influenced ingredients like green tea and sake.
Tower of London
2 oz. Bulldog Gin
1.5 oz. St Germain
2 oz. Green Tea
1 oz. Simple Syrup
0.5 oz. Sake
Shake well. Serve in a highball or Collins glass over ice. Garnish with lychee.
Juan Romo of London’s Drunken Monkey used passion fruit and cucumber to develop his summer drink, called “Blondie.”
Blondie
2 oz. Bulldog Gin
0.5 oz. Passion Fruit Liqueur
0.5 oz. Simple Syrup
1 piece of Cucumber
1 slice of Passion Fruit
Muddle cucumber and shake well. Serve in a martini glass. Garnish with passion fruit slice.
Along with the above cocktail recipes, Bulldog also premiered the winning recipe from its 2010 Cocktail Contest. Raymond Bernard from Massachusetts fashioned the “Mint Cherry Jubilee,” describing it as a “simple, sweet and refreshing cocktail, complemented perfectly with Bulldog Gin’s complex and unique taste.”
Mint Cherry Jubilee
3 Bing Cherries
2 Mint Leaves
2 oz. Bulldog Gin
4 oz. Club Soda
Shake well. Serve over ice in a highball glass.
Click for a review of Bulldog Gin.
