50ml Boatyard Double Gin
150ml Tonic
Glassware: Highball
Ice: Cubed
Garnish: Grapefruit slice
Fill the glass to the top with ice and pour the gin. Slowly then pour the tonic and add the grapefruit garnish.
50ml Boatyard Double Gin
25ml Dry Vermouth
2 dashes Orange Bitters
Glassware: Martini
Garnish: Either lemon coin,
olive, pickled onion or none
Add all the ingredients to a mixing glass/tin and stir with ice. Strain into a chilled martini glass and garnish as you prefer.
30ml Boatyard Double Gin
30ml Dubonnet Rouge
20ml Campari
5ml Kummel
Glassware: Rocks
Ice: Block
Garnish: Ice stamp
Add all ingredients to a mixing glass/tin and stir with ice. Strain these over block ice into a rocks glass.
45ml Boatyard Double Gin
15ml Apricot Brandy
30ml Fresh Lime Juice
1 dash Peychaud’s Bitters
15ml Sugar Syrup (2 parts sugar 1 part water)
Glassware: Coupe
Add all the ingredients to a shaker with ice and shake. Strain into a chilled coupe glass.
25ml Boatyard Double Gin
25ml Dubonnet Rouge
25ml Amaro Nonino
25ml Fresh Lemon Juice
Glassware: Coupe
Garnish: Lemon peel
Add all the ingredients to a shaker with ice and shake. Strain into a chilled coupe glass and then add the lemon peel garnish.
30ml Boatyard Double Gin
30ml Dry Vermouth
2 dashes Orange Bitters
2 dashes Absinthe
2.5ml Maraschino
Glassware: Martini
Garnish: Lemon coin
Add all the ingredients to a mixing glass/tin and stir with ice. Strain into a chilled Martini glass and garnish with a lemon coin.
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