• 50 ml BussN°509 Raspberry Gin
• 200 ml sweet or floral tonic
• Fresh raspberries
• Fresh mint leaves

1. Fill a Spanish bowl or Bourgogne glass (470ml) with large ice cubes.
2. Pour the BUSS N°509 Raspberry Gin over the ice cubes
3. Stir the ice & the gin in the glass to blend and cool
4. Pour the tonic slowly onto the mix Stir once (gently)
5. Garnish with raspberries & mint leaves

• 30 ml BUSS N°509 Raspberry Gin
• 1 Tablespoon of lemon juice
• 1 Tablespoon of cane sugar syrup
• 80 ml champagne

1. Pour our BussN°509 Raspberry gin, lemon juice, cane sugar syrup in a champagne glass.
2. Now add the chilled champagne and decorate with some lemon peel.

• 40 ml BUSS N°509 Raspberry Gin
• 20 ml lemon juice
• 10 ml sugar syrup
  (clear syrup – 50% water/50% sugar)
• Sparkling wine
• A small sprig of mint leaves 3 fresh raspberries

1. Pour 40 ml of BUSS N°509 Raspberry gin in a cocktail shaker
2. Add the lemon juice and the sugar syrup
3. Add some ice cubes
4. Shake and strain
5. Pour the cocktail into a chilled martini glass
6. Top off the glass with sparkling wine
7. Garnish with a sprig of mint leaves and the raspberries

• 30 ml BUSS N°509 Raspberry Gin
• 20 ml Campari
• 80 ml cranberry juice
• 20 ml lime juice
• 10 ml sugar syrup (clear syrup – 50% water/50% sugar)
• A small sprig of mint leaves

We don't have a picture for this yet.
Why not send us your BussN°509 Sweet Summer Secret!

1. Pour all ingredients into a tumbler glass
2. Fill up the glass with large ice cubes
3. Stir well
4. Garnish with a sprig of mint leaves

• 35 ml BUSS N°509 Raspberry Gin
• 15ml Cointreau
• 25ml Lemon juice
• 25ml Cranberry Juice

Cocktail made by
Hammonds of Knutsford. Picture by iainjackphotography 

1. Pour all ingredients into a tumbler glass
2. Fill up the glass with large ice cubes
3. Stir well
4. Garnish with a fresh raspberry

• 50 ml BUSS N°509 Raspberry Gin
• 30 ml Lemon Juice
• 20 ml Sugar Syrup
• 1 Egg White
• 30 ml Soda

The first printed reference to "fizz" is in the 1887 edition of Jerry Thomas's Bartender's Guide, which contains six such recipes. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks.

1. Shake all ingredients and double strain into a chilled martini glass.
2. Garnish with lemon zest.

• 50 ml Buss N°509 Pink Grapefruit Gin
• 125 ml classic Indian tonic
• Some pieces of fresh pink grapefruit
• A branch of fresh red currants

1. Fill a Spanish bowl or Bourgogne (470ml) glass with large ice cubes
2. Pour the BUSS N°509 Pink Grapefruit Gin over the ice cubes
3. Stir the ice and the gin in the glass to blend and cool
4. Pour the tonic slowly onto the mix Stir once (gently)
5. Garnish with grapefruit and red currants

• 40 ml BUSS N°509 Pink Grapefruit Gin
• 15 ml Chambord or cassis syrup
• 5 ml pink grapefruit juice
• Classic Indian Tonic Lemon zest

1. Pour the BUSS N°509 Pink Grapefruit Gin, the Chambord or cassis syrup and the pink grapefruit juice in a tumbler glass
2. Fill up the glass with large ice cubes Top off with the tonic Garnish with some lemon zest

• 40 ml BUSS N°509 Pink Grapefruit Gin
• 50 ml pink grapefruit juice
• 10 ml honey
• 2 pieces of fresh ginger
• Sparkling wine
• Grapefruit zest

We don't have a picture for this yet.
Why not send us your BussN°509 Grapefruit Sparkle!

1. Muddle the fresh ginger with the honey in a cocktail shaker
2. Add the BUSS N°509 Pink Grapefruit Gin and the pink grapefruit juice
3. Add some ice cubes
4. Shake and strain
5. Pour the cocktail into a chilled martini glass
6. Add some sparkling wine
7. Garnish with grapefruit zest

• 35 ml BUSS N°509 Pink Grapefruit Gin
• 15 ml Aperol
• 100 ml pink grapefruit juice Grapefruit zest

We don't have a picture for this yet.
Why not send us your BussN°509 Aperol Gin!

1. Pour the BUSS N°509 Pink Grapefruit Gin, the Aperol and the grapefruit juice in a tumbler glass
2. Fill up the glass with large ice cubes
3. Stir well before serving
4. Garnish with some grapefruit zest

• 50 ml BUSS N°509 Pink Grapefruit Gin
• 50ml pink grapefruit juice
• 25ml lime Juice
• 12.5ml (William Fox) Sugar Syrup
• Top with Soda

Cocktail made by
Hammonds of Knutsford. Picture by iainjackphotography 

1. Pour all ingredients without the soda into a high ball glass
2. Softly stir
3. Top with soda
4. Garnish with fresh pink grapefruit slices

• 30 ml BUSS N°509 Pink Grapefruit Gin
• 30 ml Rhubarb vermouth like e.g. “Kiss My Rhubarb”
• 20 ml Lemon juice
• 10 ml Double Syrup
• 3 ml Hibiscus Syrup
• 30 ml Finley Ginger Ale

Origin: Twist on a Sour by Carl Van Droogenbroeck

1. Shake all ingredients and double strain into a chilled martini glass.
2. Garnish with hibiscus flower

• 50 ml BUSS N°509 Elderflower Gin
• 125 ml floral tonic
• Fresh apple Dried cinnamon stick

1. Pour the BUSS N°509 Elderflower Gin over the ice cubes
2. Stir the ice and the gin in the glass to blend and cool
3. Pour the tonic slowly onto the mix Stir once (gently)
4. Garnish with apple slices and a cinnamon stick

• 40 ml BUSS N°509 Elderflower Gin
• 50 ml apple juice
• 20 ml lime juice
• A sprig of mint leaves
• Cucumber slices
• (sparkling wine: optional)

We don't have a picture for this yet.
Why not send us your BussN°509 Green Mile!

1. Pour the BUSS N°509 Elderflower Gin, apple juice and lime juice into a tumbler glass
2. Fill up the glass with large ice cubes
3. Stir well
4. If so desired, top the glass of with sparkling wine
5. Garnish with cucumber slices and a sprig of mint leaves

• 30 ml BUSS N°509 Elderflower Gin
• 10 ml Licor 43
• 20 ml apple liqueur
• ½ teaspoon of cinnamon sugar
  (= 1/4 ground cinnamon : 3/4 granulated sugar)
• 2 pieces of ginger
• 20 ml lime juice
• Vanilla stick
• A green apple

We don't have a picture for this yet.
Why not send us your BussN°509 Apple Pie!

1. Muddle the ginger with the cinnamon sugar in a cocktail shaker
2. Add the BUSS N°509 Elderflower Gin, Licor 43, apple liqueur and lime juice
3. Fill up the glass with large ice cubes
4. Shake and strain
5. Pour the cocktail into a chilled martini glass
6. Garnish with a vanilla stick and a slice of green apple

• 50 ml of Buss n°509 Elderflower Gin
• 5 to 6 blackberries 1 stick of rolled cinnamon bark
• 3 lemon wedges
• 1 elegantly cut lemon zest
• 150 ml Schweppes Premium Original Tonic

We don't have a picture for this yet.
Why not send us your BussN°509 Aphrodite's Bramble!

1. Muddle blackberries in the bottom of glass
2. Add lots of large ice cubes
3. Pour the gin onto the ice cubes
4. Stir this until the mix is homogenous
5. Put the 3 lemon wedges on top of the ice
6. Rim the glass with lemon zest
7. Slowly pour the tonic onto the drink
8. Slowly stir the cocktail
9. Put the cinnamon bark over the glass
10. Decorate with lemon zest and blackberries
11. Add two straws, and enjoy it together

• 35 ml of Buss n°509 Elderflower Gin
• 15ml (Briottet) Lychee Liqueur
• 75ml Prosecco
• Top with Soda

Cocktail made by
Hammonds of Knutsford. Picture by iainjackphotography 

1. Pour The BussN°509 Elderflower gin, lychee liqueur and Prosecco into a cocktail glass
2. Softly stir
3. Top with Soda
4. Garnish with elderflowers

• 50 ml BUSS N°509 Persian Peach Gin
• 125 ml floral tonic
• Fresh peach balls
• Fresh mint leaves

1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes
2. Pour the BUSS N°509 Persian Peach Gin over the ice cubes
3. Stir the ice and the gin in the glass to blend and cool
4. Pour the tonic slowly onto the mix Stir once (gently)
5. Garnish with peach balls and mint leaves

• 40 ml BUSS N°509 Persian Peach Gin
• 20 ml peach liqueur
• 20 ml lime juice
• Sweeter tonic variation
• A peach A small sprig of mint leaves

We don't have a picture for this yet.
Why not send us your BussN°509 Feeling Peachy mix!

1. Pour all ingredients into a tumbler glass
2. Fill up the glass with large ice cubes
3. Stir well
4. Top off the glass with the tonic
5. Garnish with a slice of peach and the sprig of mint leaves

• 35 ml BUSS N°509 Persian Peach Gin
• 15ml (Briottet) Apricot Liqueur
• 25ml Lemon Juice
• 15ml Egg White

Cocktail made by
Hammonds of Knutsford. Picture by iainjackphotography 

1. Pour all ingredients into a shaker
2. Add the spring of the strainer
3. Shake fiercely
4. Only remove spring from shaker
5. Add ice into the shaker
6. Briskly shake again
7. Pour everything into a coupe glass

• 40 ml BUSS N°509 Belgian Apple
• Gin Floral tonic variation
• An apple Fresh mint

We don't have a picture for this mix yet.
Why not send us your BussN°509 Apple Pie!

1. Pour all ingredients into a tumbler glass
2. Fill up the glass with large ice cubes Stir well
3. Top off the glass with the tonic
4. Garnish with a slice of apple and the sprig of mint leaves.

• 35 ml BUSS N°509 Belgian Apple
• 15ml (Briottet) Elderflower Liqueur
• 25ml Lemon Juice
• Top with Soda

Cocktail made by
Hammonds of Knutsford. Picture by iainjackphotography 

1. Fill high ball glass with ice cubes
2. Pour the BusN°509 Belgian Apple gin, elderflower liqueur and lemon juice into the glass
3. Fill up with soda
4. Softly Stir
5. Garnish with a fresh sweet apple

• 50 ml BUSS N°509 White Rain Gin
• 125 ml classic Indian tonic
• A stick of liquorice
• Slices of lime

1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes
2. Pour the BUSS N°509 White Rain Gin over the ice cubes
3. Stir the ice and the gin in the glass to blend and cool
4. Pour the tonic slowly onto the mix
5. Stir once (gently)
6. Garnish with liquorice and lime

• 40 ml BUSS N°509 White Rain
• 30 ml Lemon juice
• 10 ml Monin Ginger Syrup
• 10 ml Double Syrup
• 50 ml Finley Ginger Ale

Origin: Variation on a Moscow Mule by Carl Van Droogenbroeck.

The classic Moscow Mule dates back to 1941 when to men met at New York City’s Chatham Bar. One was John Martin, owner of Smirnoff, and the other gentlemen was Jack Morgan who was trying to launch his ginger beer. It was here that they hit on the idea of mixing both products, thus creating the Moscow Mule.  

1. Pour all ingredients in the glass and fill with crushed ice.

2. Top with Ginger Ale & garnish with Coriander.

• 40 ml BUSS N°509 White Rain
• 20 ml Lime juice
• 40 ml Coconut milk
• 10 ml Passion Fruit syrup
• 10 ml Double syrup

Origin: Created for Ozzo Restaurant by Carl Van Droogenbroeck

1. Pour all ingredients in the glass and fill with crushed ice.

2. Garnish with ½ passion fruit

• 40 ml BUSS N°509 White Rain
• 20 ml Triple Sec
• 15 ml Lemon juice

Origin: In 1919 Harry MacElhone, while working at Ciro’s Club, London, created his first White Lady with 2 shots triple sec, 1 shot white crème de menthe and 1 shot lemon juice. 1923, he created the White lady above at his own Harry’s New York Bar in Paris. Originally with egg white.

1. Shake all ingredients and double strain into a chilled martini glass.

2. Garnish with lemon zest

• 50 ml BUSS N°509 Master Cut Gin
• 125 ml classic Indian tonic
• 2 pieces of lemon zest
• Lemongrass

1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
2. Drain excess melting water from the glass
3. Pour in the BUSS N°509 Master Cut Gin
4. Add lemon zest
5. Stir gently
6. Top off the glass with the Indian tonic
7. Decorate with small pieces of lemongrass

• 50 ml BUSS N°509 Master Cut Gin
• Raw indian tonic
• 20 ml of orgeat or almond syrup
• 20 ml of lemon juice
• 3 to 4 almonds
• 2 pieces of lemon zest

We don't have a picture for this yet.
Why not send us your BussN°509 Master Lemon!

1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
2. Drain excess melting water from the glass
3. Pour in the BUSS N°509 Master Cut Gin
4. Add the orgeat or almond syrup and the lemon juice
5. Add 3 to 4 almonds and the pieces of lemon zest
6. Stir gently as not to submerge the almonds and zest into the gin
7. Top off the glass with the indian tonic
8. Serve with a meringue if possible for flavour contrast

• 60ml BussN°509 Master Cut
• 15ml freshly squeezed lemon juice
• 15ml freshly squeezed lime juice
• 20ml sugar syrup
• 5ml orange flower water
• 3 drops of vanilla extract
• 1 egg white
• 25ml double cream
• Sparkling water

We don't have a picture for this yet.
Why not send us your BussN°509 Ramos Gin Fizz Cocktail!

1. Add all ingredients – without the sparkling water  – to a cocktail shaker shake hard but without ice; This part is essential (and called dry shaking)!
2. Open the shaker, add ice and shake again.
3. Strain into a chilled glass and top up with sparkling water.
4. Add a slice of orange to garnish

• 50 ml BussN°509 Master Cut
• 20 ml Lemon juice
• 30 ml Coconut milk
• 20 ml 5 Spice syrup home made

Origin: By Carl Van Droogenbroeck

1. Shake all ingredients and double strain into a Coupette.
2. Garnish with an edible flower

• 30 ml BussN°509 Master Cut
• 10 ml Red Vermouth
• 10 ml Bitter
• 40 ml Mango Green Thee light syrup

Origin: Variation of a Negroni by Dries Vanlerberghe, Barr for Venuez 2017.

1. Fill the Old Fashioned glass with ice cubes and add all ingredients.
2. Stir a few times, spray an orange zest over the drink and place an orange slice on top.
3. Garnish with orange slice

• 50 ml BussN°509 Master Cut
• 20 ml Lemon Juice
• 25 ml Elderflower syrup
• 7 Mint leafs

Origin: A twist on the Monarch Martini which was created in 2003 by Douglas Ankrah at Townhouse, London. Original recipe calls for elderflower liqueur.

1. Shake all ingredients and double strain into a chilled martini glass.
2. Garnish with a lemon zest.

• 50 ml BUSS N°509 Rebel Cut Gin
• 125 ml floral tonic
• Lime zest
• Juniper berries
• A pinch of white pepper

1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
2. Drain excess melting water from the glass
3. Pour in the BUSS N°509 Rebel Cut Gin
4. Add lime zest & some juniper berries
5. Stir gently
6. Top off the glass with the Indian tonic
7. Decorate with some extra juniper berries and a pinch of white pepper

• 50 ml of BussN°509 Rebel Cut gin
• 1 floral premium tonic
• 1 cinnamon stick
• 5 or 6 juniper berries 3 or 6 star anise

1. Fill a BussN°509 glass or another big bowl glass with ice to cool the glass down.
2. Get rid of excess melting water from the ice.
3. Add 5 cl of BussN°509 Rebel Cut premium gin.
4. Crush the 6 juniper berries and mix them with the gin in your glass.
5. Break the cinnamon stick in pieces and add to your glass.
6. Put your star anise in your glass
7. Gently mix everything without drowning the star anise and cinnamon pieces.
8. Now add the floral premium tonic to the cocktail

• 20 ml of BussN°509 Rebel Cut gin
• 20 ml Green Chartreuse
• 20 ml Lime juice
• 20 ml Luxardo Maraschino

Origin: Created at the Detroit Athletic Club in 1951 & revived by the team of Pegu Club in 2005.

We don't have a picture for this yet.
Why not send us your BussN°509 Last rebel!

1. Shake all ingredients and double strain into a chilled martini glass.
   
   

• 50 ml of BussN°509 Rebel Cut gin
• 30 ml Lemon Juice
• 20 ml Double syrup
• 3 Raspberries

Origin: Twist on a classic Tom Collins.

1. Muddle the raspberries in a highball glass, add Buss N°509 Rebel Cut, Lemon juice, sugar syrup and fill the glass with crushed ice.
2. Top with sparkling water (e.g. Chaudfontaine Bruis) and stir gently for a few times.
3. Garnish mint sprig and cucumber.

• 50 ml of BussN°509 Rebel Cut gin
• 30 ml Lemon juice
• 20 ml Rose & Jasmin syrup (Combine 2 parts Monin Rose syrup and 1 part Monin Jasmin syrup together as one syrup.)

Origin: Created by Dries Vanlerberghe, Barr for Venuez 2017.

1. Shake all ingredients and fine strain into a chilled glass.
2. Garnish with Rose petals.

• 50 ml BUSS N°509 Midi Cut Gin
• 125 ml classic Indian tonic
• Branch of thyme
• Orange zest

1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
2. Drain excess melting water from the glass
3. Pour in the BUSS N°509 Midi Cut Gin
4. Add orange zest
5. Stir gently
6. Top off the glass with the Indian tonic
7. Decorate with a fresh branch of thyme

• 50 ml BUSS N°509 Midi Cut Gin
• 30 ml Lemon Juice
• 20 ml Sugar syrup
• 3 Drops Chili Tinctuur
• 8 Basil leaves
• 40 ml classic tonic (e.g. Finley Sea Salt & Lemon Tonic)

Origin: Variation on a Cooler by Carl Van Droogenbroeck
“A Cooler is a simple tall thing that are of little mixological interest but are mighty refreshing on a hot day” David Wondrich.

1. Add the basil to the glass, gently muddle and pour in the remaining ingredients.
2. Fill the glass with crushed ice and top with Chaudfontaine Bruis.
3. Garnish with Basil.

• 50 ml BUSS N°509 Midi Cut Gin
• 30 ml Lemon Juice
• 20 ml Double syrup
• 1 or 2 Strawberries
• 30 ml Chaudfontaine Bruis

Origin: This Gin Fizz adaptation was created circa 1880 at the St. Nicholas Hotel, New York City and originally made with Old Tom Gin.

We don't have a picture for this yet.
Why not send us your BussN°509 Midi Fizz!

1. Muddle the strawberry
2. Fill the glass with ice cubes
3. Add the remaining ingredients and top with sparkling water (e.g. Chaudfontaine Bruis.)
4. Garnish with mint sprig

• 30 ml BUSS N°509 Midi Cut Gin
• 30 ml Port
• 30 ml Apple Juice
• 40 ml Classic Tonic

Origin: Variation on a Gin&Tonic by Dries Vanlerberghe, Barr & Carl Van Droogenbroeck for Venuez 2017.

1. Fill the glass with ice cubes and add the first three ingredients.
2. Top with tonic and stir gently for a few times.
3. Garnish with (preferable dried) orange slice