RECIPES
THE BEST DRINKS
Berlin Dry Gin
INGREDIENTS
6 cl Berlin Dry Gin
4 cl lemon juice
1.5 cl lime syrup
1 cl elderberry syrup
Fever-Tree Premium Wild Berry
Garnish: Dried hibiscus flowers, Rosemary
DIRECTIONS
Pour all the ingredients except the Premium Wildberry into a shaker and muddle thoroughly. Then shake over ice and double strain into a cocktail glass. Top up with Fever Tree Premium Wildberry and garnish with dried hibiscus and/or rosemary.
INGREDIENTS
3 cl Berlin Dry Gin
1 cl Berlin Vodka
1 cl Belsazar Vermouth White
1 cl lemon juice
1 cl violet syrup
Champagne
Garnish: Dried violets, lemon zest
DIRECTIONS
Stir all the ingredients over ice and strain into a cocktail glass. Top up with champagne and garnish with dried violets and/or lemon zest.
INGREDIENTS
4 cl Berlin Dry Gin
1 cl Lillet Rosé
1 cl rose petal syrup
A splash of grenadine
A splash of fresh lime juice
Garnish: Blossoms
DIRECTIONS
Pour all the ingredients into a shaker, shake vigorously and strain into a cocktail glass. Garnish with edible blossoms.
INGREDIENTS
4 cl Berlin Dry Gin
2 cl Aperol
2 cl lemon juice
1 cl elderflower syrup
Szechuan pepper
Elderflower tonic
Garnish: Lemon zest
DIRECTIONS
Shake all ingredients except the tonic water over ice and double strain into a cocktail glass. Top up with tonic and garnish with lemon zest.
INGREDIENTS
6 cl Berlin Dry Gin
2 cl lemon juice
2 cl sugar syrup
Approx. 10 leaves of basil
Ice cubes
Garnish: Basil
DIRECTIONS
Place the basil and sugar syrup in a shaker and muddle with a muddler. Add the lemon juice, gin and ice cubes and shake vigorously. Then double strain into a tumbler glass filled with ice cubes. Garnish with basil.
INGREDIENTS
6 cl Berlin Dry Gin
2 tbsp. blackberry jelly/jam
2 cl lemon juice
2 tbsp. brown sugar
Champagne
Frozen blackberries
Garnish: Thyme
DIRECTIONS
Pour the lemon juice into a small, shallow bowl. Place the sugar on a small plate. First dip the glasses upside down in the juice, then in the sugar. Leave to dry. Heat the blackberry jelly and stir until smooth. Stir in the gin and stop heating so that the alcohol does not evaporate. Pour the blackberry gin syrup into the glasses and add a frozen blackberry. Top up with champagne and garnish with thyme.
INGREDIENTS
3 cl Berlin Dry Gin
2 cl lemon juice
1 cl sugar syrup
Kessler Jägergrün Brut
Garnish: Lemon zest
DIRECTIONS
Shake all ingredients except for the sparkling wine over ice and strain into a champagne glass. Top up with Jägergrün Brut and garnish with lemon zest.
INGREDIENTS
6cl Berlin Dry Gin
4cl pear syrup (homemade)
Tonic water
100ml water
100g sugar
1 pear
1 sprig of rosemary
Garnish: rosemary, pear
DIRECTIONS
For the syrup, heat 100g sugar, 100ml water, a chopped pear and a sprig of rosemary in a saucepan until the pear is soft. Mash the pear in the pan, strain through a sieve and leave to cool. To make the drink, pour the syrup, gin and ice into a glass and top up with tonic water. Garnish with pear and rosemary.
TOP TONIC WATER PAIRINGS
G&T
Gin Tonic Guide
INGREDIENTS
Berlin Dry Gin
Thomas Henry Classic Tonic Water
Garnish: lemon zest
Tangy, fresh and slightly bitter — the perfect mirror for the gin’s true spirit.
INGREDIENTS
Berlin Dry Gin
Fever-Tree Aromatic Tonic Water
Garnish: Dried currants
Surprisingly soft and fruity sweetness meets delightful spice.
INGREDIENTS
Berlin Dry Gin
Fever-Tree Elderflower
Garnish: lime zest
Delicate, sweet floral aromas paired with sparkling, fresh citrus notes evoke mild summer evenings.
INGREDIENTS
Berlin Dry Gin
Fever-Tree Mediterranean Tonic Water
Garnish: orange zest
Fruity and fresh — the scent of Berlin summers combined with a hint of a Mediterranean breeze.
INGREDIENTS
Berlin Dry Gin
GOLDBERG Tonic Water
Garnish: apple slices
Like a golden autumnal day in Berlin — colourful, diverse, fresh and complex. Tantalises the taste buds, both in summer and in winter.
INGREDIENTS
Berlin Dry Gin
Thomas Henry Cherry Tonic Water
Garnish: raspberries, hibiscus
Intense colour and taste — temptation for all cherry lovers.
INGREDIENTS
Berlin Dry Gin
GOLDBERG Japanese Yuzu Tonic
Garnish: Pepper
Exotic and well-balanced fruitiness and spiciness — for anyone with an appreciation for slightly unusual flavours.
INGREDIENTS
Berlin Dry Gin
Aqua Monaco Tonic Water
Garnish: Lime, Rosemary
A bitter-bodied drink with a mix of herbal and citrus notes.
INGREDIENTS
Berlin Dry Gin
Fentimans Pink Grapefruit Tonic Water
Garnish: Raspberries
Bittersweet, refreshing and slightly spicy.
GORGEOUS GIN RECIPES
ILLUSTRATED BY ANSELM HIRSCHHÄUSER
Berlin Dry Gin Recipes
Marius Döring, Sharlie Cheen, Berlin
INGREDIENTS
3 cl Berlin Dry Gin infused with dill (add a bunch of dill to your gin and store in an airtight container overnight)
2 cl apricot brandy
2 cl Belsazar Vermouth White
2 dashes of rhubarb bitters
2 dashes of plum bitters
Rhubarb nectar for topping up
Ice cubes
Garnish: Dill, dried apricots
DIRECTIONS
Combine dill-infused Berlin Dry Gin, apricot brandy, Belsazar, rhubarb bitters, plum bitters and in a glass filled with ice cubes. Top up with rhubarb nectar and stir. Garnish with dill and dried apricots. Enjoy.
Franziska Soppert-Wegner, Adebar, Zur Bleiche Resort und SPA, Spreewald
INGREDIENTS
4 cl Berlin Dry Gin
3 small ginger slices
2 lime quarters
3 cucumber slices
3 nectarine slices
Ice cubes
Spicy (Thomas Henry) ginger beer for topping up
DIRECTIONS
Combine the Berlin Dry Gin, ginger, limes, cucumbers and nectarines in a copper mug and press down a little. Add ice cubes and top up with spicy ginger beer. Ready.
Mourad „Momo“ Abdelaziz, Hilton Berlin
INGREDIENTS
1 orange
5 cl Berlin Dry Gin
3 cl Dry Orange
Slim Tonic (Thomas Henry)
Ice cubes
DIRECTIONS
Cut the orange in half and squeeze it into a shaker. Pour the Berlin Dry Gin and Dry Orange into the shaker, fill with ice cubes and shake vigorously. Strain the contents of the shaker into a martini glass and top up with Slim Tonic. Enjoy.
Alexander Ert und Luca Moritz-Gültas, WUID Bar / Moritz, München
INGREDIENTS
4–5 cl Berlin Dry Gin
1 cl blackcurrant syrup
Tonic water (Schweppes) for topping up
Ice cubes
Garnish: basil leaf
DIRECTIONS
Fill a bowl-shaped cocktail glass with ice cubes. Pour the blackcurrant syrup into the glass, add the Berlin Dry Gin and top up with tonic water. Garnish with a basil leaf. Enjoy.
Franziska Soppert-Wegner, Adebar, Zur Bleiche Resort und SPA, Spreewald
INGREDIENTS
4 cl Berlin Dry Gin
3 cl Aperol
2 cl Cointreau
3 bar spoons strawberry puree
12 cl orange juice
Ice cubes
Garnish: 1–2 strawberries, orange slice
DIRECTIONS
Combine Berliner Brandstifter Gin, Aperol, Cointreau, strawberry puree and orange juice in a shaker. Fill with ice cubes and shake vigorously. Strain the contents of the shaker into a red wine glass filled with ice cubes. Garnish with strawberries and an orange slice. Enjoy.
Markus Tartler, Pepe Bar, Köln
INGREDIENTS
4 cl Berlin Dry Gin
2 cl St. Germain (elderflower liqueur)
2 cl fresh lemon juice
1 cl sugar syrup
2 cl egg whites
6 cl champagne
Ice cubes
Garnish: mint leaf
DIRECTIONS
Combine the Berliner Brandstifter Gin, St. Germain, lemon juice, sugar syrup and egg whites in a shaker. Fill with ice cubes and shake vigorously. Strain the contents of the shaker into the glass filled with 6 cl champagne. Garnish with a mint leaf. Enjoy.
Dariusz Rucki, BAR 203 at Berliner Fernsehturm
INGREDIENTS
2 cl Berlin Dry Gin
2 cl Aperol
2 cl ginger syrup
2 cl lime juice
4 cl apple juice
A splash of soda water
Ice cubes
Crushed ice
Garnish: 1 miniature apple or a slice of apple
DIRECTIONS
Fill a cocktail glass with crushed ice and set it aside. Add the Berlin Dry Gin, Aperol, ginger syrup, lime juice and apple juice to the shaker. Fill with ice cubes and shake vigorously. Pour the crushed ice out of the pre-chilled glass, strain the contents of the shaker into the glass and add a little crushed ice and a splash of soda water. Cut open the apple and place it on the rim of the glass. Enjoy.
André Zauner, Provocateur, Berlin
INGREDIENTS
4 cl Berlin Dry Gin
2 cl Dry Vermouth
2 cl rosehip hibiscus syrup
2 cl Italicus liqueur
3 cl lemon juice
Ice cubes
Garnish: Dried slice of lime, hibiscus flowers
DIRECTIONS
Combine the Berlin Dry Gin, vermouth, hibiscus syrup, Italicus liqueur and lemon juice in a shaker and fill with ice cubes. Shake vigorously and strain twice using a strainer and a sieve. Pour into a cocktail glass. Garnish with a dried slice of lime and hibiscus flowers. Enjoy.
Mourad „Momo“ Abdelaziz, Hilton Berlin
INGREDIENTS
4 cl Berlin Dry Gin
3 cl cranberry juice
2 cl lemon juice
Tonic water for topping up
2 rosemary sprigs
Ice cubes
DIRECTIONS
Combine one sprig of rosemary, Berliner Brandstifter Gin, cranberry juice and lemon juice in a shaker. Fill with ice cubes and shake vigorously.
Strain the contents into an ice-filled tumbler. Top up with tonic water. Garnish with the second rosemary sprig. Enjoy.
Claire Rudloff, Hotel Vier Jahreszeiten Hamburg – Nikkei Nine, Hamburg
INGREDIENTS
4 cl Berlin Dry Gin
1 cl Passoã (passion fruit liqueur)
2 cl vanilla syrup (combine 2 vanilla pods cut in half, 125 g sugar and 125 ml water and cook for 10 minutes)
4 cl rooibos tea
3 cl fresh grapefruit juice
2 dashes of grapefruit bitters
Ice cubes
Garnish: grapefruit slice and a vanilla pod
DIRECTIONS
Combine the Berliner Brandstifter Gin, Passoã, vanilla syrup, rooibos tea, grapefruit juice and grapefruit bitters in a shaker. Fill with ice cubes and shake vigorously. Strain the contents of the shaker into a glass. Garnish with a slice of grapefruit and a vanilla pod. Enjoy.
Mourad „Momo“ Abdelaziz, Hilton Berlin
INGREDIENTS
4 cl Berlin Dry Gin
3 cl lemon juice
2 cl Jägermeister
2 cl sugar syrup
Ice cubes
A bunch of lemon balm (chopped)
DIRECTIONS
Combine the lemon balm, Berliner Brandstifter Gin, lemon juice, Jägermeister and sugar syrup in a shaker. Fill with ice cubes and shake vigorously. Strain the contents into a glass filled with ice. Stir once more directly before serving to ensure that the lemon balm is floating on the drink’s surface. Enjoy.
Claire Rudloff, Hotel Vier Jahreszeiten Hamburg – Nikkei Nine, Hamburg
INGREDIENTS
4 cl Berlin Dry Gin
3 cl Mastika liqueur
1 cl yuzu juice
3 cl cherry liqueur
Ice cubes
Cherry foam (beat 200 ml cherry juice, 50 ml Amaretto, 20 ml
Heering Cherry Liqueur, 5 ml yuzu juice, 50 g sugar and 150 g egg whites
until frothy)
Garnish: Cocktail cherries
DIRECTIONS
Fill a glass with ice cubes and set it aside. Combine the Berlin Dry Gin, Mastika liqueur, yuzu juice and cherry liqueur in a shaker. Fill with ice cubes and shake vigorously. Pour the ice cubes out of the pre-chilled glass and strain the contents of the shaker into the glass. Cover the drink with a layer of cherry foam. Garnish with a cocktail cherry. Enjoy.
Fabian Buhtz, Skybar im Vienna House Andel’s, Berlin
INGREDIENTS
6 cl Berlin Dry Gin
1 cl fresh lime juice
1 egg white
4 cl grapefruit cordial
2 cl Belsazar Vermouth Rose
Ice cubes
Garnish: Grapefruit zest
DIRECTIONS
Fill a goblet with ice cubes and set it aside. Combine the Berlin Dry Gin, lime juice, egg whites, grapefruit cordial and Belsazar in a shaker and shake briefly. Then fill the shaker with ice and shake again. Pour the ice cubes out of the pre-chilled goblet. Strain the contents of the shaker into the goblet. Garnish with grapefruit zest. Enjoy.
Franziska Soppert-Wegner, Adebar, Zur Bleiche Resort und SPA, Spreewald
INGREDIENTS
5 cl Berlin Dry Gin
2 cl lemon juice
3 cl Luxardo/Maraschino (cherry liqueur)
2 dashes of Angostura bitters
1 slice of lime
A little sugar
Ice cubes
Garnish: 1 lemon slice, cocktail cherry
DIRECTIONS
Combine Berliner Brandstifter Gin, lemon juice, Luxardo and Angostura in a shaker. Fill with ice cubes and shake vigorously. Moisten the rim of a white wine glass with a slice of lime and then turn it upside down and press the rim into the layer of sugar. Strain the contents of the shaker into the white wine glass. Garnish with a slice of lemon and a cocktail cherry. Enjoy.
Alexander Ert und Luca Moritz-Gültas, WUID Bar / Moritz, München
INGREDIENTS
3–4 cl Berlin Dry Gin
2 tsp. honey
1 egg white
2 cl Bénédictine (herbal liqueur)
2 cl triple sec
8–10 cl prosecco
2 rosemary sprigs
Ice cubes
DIRECTIONS
Carefully warm up one of the rosemary sprigs using a lighter. Crush the sprig slightly and put it in a shaker. Add the Berliner Brandstifter Gin, honey, egg white, Bénédictine and triple sec. Fill with ice cubes and shake vigorously.
Strain the contents of the shaker into a highball glass filled with ice and add the prosecco. Garnish with the second rosemary sprig. Enjoy.
Claire Rudloff, Hotel Vier Jahreszeiten Hamburg – Nikkei Nine, Hamburg
INGREDIENTS
3 cl Berlin Dry Gin
2 cl Lillet Blanc
1 cl cognac
3 cl jasmine syrup (boil 500 ml jasmine tea with 500 g sugar for 10–15 minutes)
4 cl mango juice
Crushed ice
Soda water for topping up
DIRECTIONS
Pour the Berliner Brandstifter Gin, Lillet Blanc, cognac, jasmine syrup and mango juice into a glass and fill the glass with crushed ice. Stir with a bar spoon and top up with soda water. Enjoy.
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