Cocktails
Rhuby Martinez
- 2 oz Boodles Rhubarb & Strawberry Gin
- 3/4 oz sweet vermouth
- 1/4 oz maraschino liqueur
Combine all of the ingredients in a mixing glass with ice. Stir and strain into a chilled coupe glass. Garnish with a lemon twist.
Boodles Bounce
- 2 oz Boodles Gin
- 4 oz Lemonade
Combine all ingredients in glass and stir. Garnish with lemon wedge and mint.
London Lemonade
- 2 oz Boodles Rhubarb & Strawberry Gin
- 4 oz fresh lemonade (or Fentimans Rose Lemonade)
Combine gin and lemonade in a tall glass over ice. Stir and garnish with a strawberry.
Rhubarb Sour
- 2 oz Boodles Rhubarb & Strawberry Gin
- 1 strawberry
- ¾ oz lemon juice
- ½ oz simple syrup
- 1 egg white
- Angostura Bitters
Muddle a strawberry in the bottom of a shaker. Add all remaining ingredients except the bitters. Shake without ice, then add ice and shake some more. Strain into a chilled coupe glass. Add a few dashes of bitters on top of the cocktail.
Rhuby Gimlet
- 2 oz Boodles Rhubarb & Strawberry Gin
- 1/2 oz fresh lime juice
- 1/2 oz simple syrup
Combine all of the ingredients in a cocktail shaker with ice. Shake well and strain into a chilled coupe glass.
Rhuby Bubbly
- 1 oz Boodles Rhubarb & Strawberry Gin
- ¼ oz fresh lemon juice
- ¼ oz simple syrup
- Rosé sparkling wine, to top
Combine gin, lemon juice and simple syrup in a cocktail shaker with ice. Shake well and strain into a chilled champagne flute or coupe. Gently top with rosé sparkling wine. Garnish with a rhubarb candy spiral.
Boodles Rhuby Tonic
- 2 oz Boodles Rhubarb & Strawberry Gin
- Tonic water
Combine gin and tonic in a tall glass over ice. Stir and garnish with thin slices of strawberry inside the glass.
Brilliant Martini
- 4 ounces Boodles Gin
- 1 ounce Dry Vermouth
- Lemon peel, garnish
Fill mixing glass with vermouth and ice. Stir briefly and strain out the vermouth. Add gin to the glass and stir for about 10 seconds. Strain into chilled cocktail glass and garnish with a fresh lemon peel.
Salted Negroni
- 1½ ounces Boodles Gin
- ¾ ounce Sweet Vermouth
- ¾ ounce Bitter Liqueur (eg Campari)
- 1 ounce Grapefruit Juice
- 2 ounces Soda Water
- Sea Salt
Quickly shake gin, vermouth, bitter liqueur, grapefruit juice and a small pinch of sea salt. Strain in Collins glass over ice and 2 oz soda water. Add another small pinch of sea salt and garnish with long grapefruit peel.
Prince of Orange
- 2 ounces Boodles
- ¾ ounce Blood Orange-Coriander simple syrup
- ¾ ounce Lemon
- 1 dash bitters
- 2-3 Mint leaves
Combine all ingredients into mixing vessel, shake, fine strain into large rocks glass, garnish on the rim of glass with mint sprig pulled through an orange peel, expressed. Serve in large rocks glass (low ball) with a large cube.
Italian Shrub, English Heart
- 1¾ ounces Boodles
- ½ ounce Cynar
- ¾ ounce Simple syrup
- ¾ ounce Lime
- 3-4 Basil leaves
Combine all ingredients into mixing vessel, shake, add 1.5 oz of soda water, fine strain into salt-rimmed Collins glass, garnish with basil leaf.
Gin & Gomme
- 2 ounces Boodles Gin
- ¾ ounce Pineapple Juice
- ½ ounce Mango Purée (blended chopped mango)
- ¾ ounce Fresh Lemon Juice
Shake all ingredients thoroughly. Strain into a large rocks glass with ice. Top with tiny splash of soda and garnish with a fresh sprig of cilantro.
Boodles On Ice
- 1 part Boodles Gin
- 2 parts Tonic Water
- Shaved Ice
- Peppermint Leaf
In a tumbler shave a handful of clear ice. Pour one part Boodles Gin and two parts tonic, then stir. Massage the peppermint to release the aromas, add to the glass and serve. An alpine sharpener delivering complete refreshment.
Boodles Up The Amazon
- 1 part Boodles Gin
- 2 parts Tonic Water
- 5 Ice Cubes
- Sliver of Guava
Pour one part Boodles Gin and two parts tonic into a highball glass over a squawk of ice, stir to a flourish. Add a sliver of guava and serve. A tropical quencher sure to keep you flowing in the most exotic conditions.
Boodles Of Arabia
- 1 part Boodles Gin
- 2 parts Tonic Water
- Shaved Ice
- A Muddled Date
Gently muddle a plump date in a cocktail shaker with one part Boodles Gin and two parts tonic. Pour the precious liquid into an oasis of shaved ice and serve immediately to enjoy this shimmering mirage.
Fennel Freeze
- 2 ounces Boodles Gin
- ½ ounce anisette (Sambuca, Ouzo, etc)
- ½ ounce fennel juice*
- ¼ ounce fresh lemon juice
- ¼ ounce simple syrup
- 1 dash celery bitters
Combine all ingredients in a cocktail shaker over ice and shake vigorously. Pour over fresh ice in a rocks glass. Garnish with a fennel top sprig.
