These spiced rum cocktail recipes offer bartenders is another avenue for packing in punchier, robust flavours into your drinks. Here, we've got a couple of recipes that do just that.
With the latest gin creation Rutte Celery Gin, the Dutch distillery’s loving attention to detail down to the last ingredient becomes quite apparent. The refinement of gin with aromatic celery and cardamom demonstrates high distillation expertise and creativity without neglecting treasured traditions. Celery was already used by the founder Simon Rutte as an ingredient, so it has its say in the Old Simon Genever, too.
Here's four Highball recipes to try — and to make a perfect, freakin’ soigne Highball, do as Germany's Joerg Meyer does for his Boilerman Bar: they have Highball glasses in the freezer, frosty and ready to go.
When the Death Flip first appeared on the menu of Black Pearl, it featured the tagline, “You don’t wanna meet this cocktail in a dark alley. Ingredients unnamed.” Since then, the Death Flip has been embraced by bartenders across the globe and become a modern classic.
Jörg Meyer, multiple award-winning bar owner of Le Lion – Bar de Paris in Hamburg and inventor of the "Gin Basil Smash," uses Rutte Dry Gin and Rutte Celery Gin for his very popular international drink. The interplay of sweetness and acidity in the Basil Smash is refined by a piquant note of basil and crowned with the corresponding Rutte Gin.
The Martini is a personal thing — and Sydney bar The Barber Shop has the right Martini combination for any guest.