Drink suggestions Berlin Dry Gin

 

Berliner Brandstifter Gin is like a night out in Berlin. Evenings are sure to be a success, when in good company. Hence, the best of tonics or vermouths make for great friends. Just as in real life, serenity sometimes lies in simplicity and so sometimes a slice of cucumber will suffice.

PONTOCHO

4cl Berlin Dry Gin
80 ml soy milk (you can use a normal one if you like)
3 spoons sugar
3 spoons matcha (Japanese green tea)
2 cl Sugar Syrup
5 drops of vanilla syrup
 

Mix all ingredients in a shaker and strain into a martini glass… Cheers!.
By Michelle Ferruci, Enoteca Uvarara, Italy

BRANDMEISTER 

1/2 Apple, cubed
4 cl Berlin Dry Gin
2 cl Apricot Brandy
2 cl Lime Juice
2 cl Woodruff Syrup
 
Muddle 1/4 of the apple. Mix with all the ingredients and ice cubes. Shake. Double strain into a whisky tumbler and garnish with cubed apples (1/4 apple).
L’Hotello Berlin

 BRAND-BERRY

4 cl Berlin Dry Gin
5 Frozen Strawberries
2 cl Lillet Blanc
2 cl Lime Juice
2 cl Sugar Syrup
1 cl Strawberry Syrup
 

Shake all the ingredients with crushed ice. Pour into a white wine glass and don’t forget the strawberries.
L’Hotello Berlin

 HERTHA HEUWER

1 Bar Spoon Black Elderflower Mousse
6 cl Berlin Dry Gin
2 cl Fresh Lemon Juice
1 cl Sugar Syrup
2-3 Sprigs of Thyme
 
Combine all ingredients with ice and shake well. Double strain into a rock glass filled with crushed ice. Sprinkle assam pepper and cardamom over the ice. Garnish: thyme spring
Pablo van der Locht, Head Bartender at Kater Blau, Berlin  

 GINGER SAGE SMASH

6 cl Berlin Dry Gin
3 cl Fresh Lemon Juice
2 cl Sugar Syrup
2 Slices of Ginger
3-4 Sage Leaves
Bio Zisch Ginger Life
 
Mix all ingredients well, with ice. Double strain into a long drink glass filled with ice cubes. Top up with Bio Zisch Ginger Life. Garnish: Sage
 Pablo van der Locht, Head Bartender at Kater Blau, Berlin

BRANDONI

4 cl Berlin Dry Gin
2 cl Aperol
2 cl Lillet Blanc
Stir all ingredients on ice and strain into a cocktail glass of your choice, e.g. a martini glass. Garnish with an orange zest and a cocktail cherry.
L’Hotello Berlin

 GIN GIN MULE

5 cl Berlin Dry Gin
3 cl Lime Juice
1 cl Sugar
10 Mint Leaves
 
Combine all ingredients in a shaker, add ice cubes and shake well for 15 to 20 seconds. Double strain into a rock glass or double old fashion glass. Top up with ginger beer. Garnish: Mint Sprig.
Alexander Frenzel, Head Bartender George R., Berlin

 METROPOLIS

4 cl Berlin Dry Gin
3 cl Peter Heering Cherry
2 cl Mozart Dry
 
Stir all ingredients on ice. Strain into an iced glass. Finish off by carefully topping with apple chilli espuma. Garnish: Apple Chill Espuma.
Steven Lasner, Lang Bar at the Waldorf Astoria, Berlin

 BERLIN MARGARITA

Grobkörniges Meersalz
5 cl Berlin Dry Gin
2 cl Cointreau
1/2 Coarse Sea Salt
1 Orange Zest
Orange Bitters
 
Ready the glass by coating the rim with salt. Shake all ingredients well with ice and strain into the glass. For the finishing touch, add 2 dashes of orange bitters and garnish with a large orange zest. Garnish: Orange Zest
Bernjamin Sperling, Regent, Berlin

 ICKE BINS

5 cl Berlin Dry Gin
3 cl Fresh Lemon Juice
1.5 cl Raspberry Syrup
Orange Espuma
 
Shake all the ingredients well and pour into a frosted glass. For the finishing touch, carefully spoon the espuma onto the surface of the drink. Garnish: Orange Espuma.
Fabian Buhtz, Sky Bar in Andel’s, Berlin