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

Dried hibiscus flowers

Rosemary

Fever-Tree Premium Wild Berry

DIRECTIONS 

Pour all the ingredients except the Premium Wild Berry into a shaker and muddle well. Shake together with ice and double strain into a cocktail glass. Top up with Fever-Tree Premium Wild Berry. Garnish with rosemary.

INGREDIENTS 

3 cl Berlin Dry Gin 


1 cl Berlin Vodka 


1 cl Belsazar Vermouth White


1 cl lemon juice 


1 cl violet syrup 


Lemon zest

Champagne

DIRECTIONS 

Stir all the ingredients together with ice and strain into a cocktail glass. Top up with champagne. Garnish with dried violets and 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

DIRECTIONS 

Shake all the ingredients together with ice and strain into a cocktail glass. Garnish with flowers.

INGREDIENTS 

4 cl Berlin Dry Gin

2 cl Aperol

2 cl lemon juice

1 cl elderflower syrup

Szechuan pepper

Elderflower tonic

Lemon zest

DIRECTIONS 

Shake all the ingredients except the tonic water together with ice and double strain into a cocktail glass. Top up with tonic. Garnish with lemon zest.

INGREDIENTS 

6 cl Berlin Dry Gin

A handful of basil leaves (approx. 10 leaves)


2 cl lemon juice


2 cl sugar syrup 

Ice cubes

DIRECTIONS 

Combine the basil and sugar syrup in a shaker and muddle with a pestle. Add the lemon juice, gin and ice cubes and shake vigorously. Double strain into a tumbler filled with ice cubes. Garnish with basil. Enjoy!

INGREDIENTS 

6 cl Berlin Dry Gin 

2 tbsp. blackberry jelly/jam


2 cl lemon juice

2 tbsp. brown sugar 


 Frozen blackberries 


Thyme


Champagne

DIRECTIONS 

Pour the lemon juice into a small, shallow bowl. Place the sugar on a small plate. Turn the glasses upside down and dip the rims into the juice, then into the sugar. Leave to dry. Heat the blackberry jelly and stir until smooth. Stir in the gin and remove from heat so the alcohol does not evaporate. Divide up the blackberry gin syrup between the glasses and add a frozen blackberry. Top up with champagne. Garnish with thyme.

INGREDIENTS 

3 cl Berlin Dry Gin


2 cl lemon juice


1 cl sugar syrup


Kessler Jägergrün Brut

DIRECTIONS 

Shake all the ingredients except the sparkling wine well together with ice. Strain into a champagne glass. Top up with Kessler Jägergrün Brut. Garnish with lemon zest.

INGREDIENTS 

4 cl homemade pear syrup

6 cl Berlin Dry Gin 


Tonic water 


Pear


Rosemary

DIRECTIONS 

To make the syrup, heat 100 g sugar, 100 ml water, a chopped pear and a sprig of rosemary in a saucepan until the pear is soft. Mash the pear in the saucepan and strain the mixture through a sieve. Leave to cool. 

To make the cocktail, pour the syrup, Berlin Dry Gin and ice into a glass and top up with tonic water.

SHOP PRODUCTS

AVAILABLE IN VARIOUS SIZES

  • Berlin Dry Gin 0.7l

    (52.14€ / 1 L) 36,50 
  • Berliner Brandstifter Berlin Dry Gin 035l Frontal

TOP TONIC WATER PAIRINGS

G&T

Gin Tonic Guide

INGREDIENTS 

Berlin Dry Gin

Thomas Henry Classic Tonic Water

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

Dried currants

Surprisingly soft and fruity sweetness meets delightful spice.

INGREDIENTS 

Berlin Dry Gin

Fever-Tree Elderflower

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

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

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

Raspberries, hibiscus

Intense colour and taste — temptation for all cherry lovers.

INGREDIENTS 

Berlin Dry Gin

GOLDBERG Japanese Yuzu Tonic

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

Lime & rosemary

A bitter-bodied drink with a mix of herbal and citrus notes.

INGREDIENTS 

Berlin Dry Gin

Fentimans Pink Grapefruit Tonic Water

Raspberries

Bittersweet, refreshing and slightly spicy.

SHOP PRODUCTS

AVAILABLE IN VARIOUS SIZES

  • Berlin Dry Gin 0.7l

    (52.14€ / 1 L) 36,50 
  • Berliner Brandstifter Berlin Dry Gin 035l Frontal

GORGEOUS GIN RECIPES

ILLUSTRATED BY ANSELM HIRSCHHÄUSER

Berlin Dry Gin Recipes

Marius Döring, Sharlie Cheen, Berlin

INGREDIENTS 

Ice cubes

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

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

Ice cubes

Slim Tonic (Thomas Henry)

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 

Ice cubes

1 cl blackcurrant syrup

4–5 cl Berlin Dry Gin

Tonic water (Schweppes) for topping up

A 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 cube

1–2 strawberries

A slice of orange

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

Ice cubes

6 cl champagne

A 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

Ice cubes

Crushed ice

A splash of soda water

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

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 

2 rosemary sprigs

4 cl Berlin Dry Gin

3 cl cranberry juice

2 cl lemon juice

Ice cubes

Tonic water for topping up

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

A grapefruit slice and a vanilla pod for garnishing

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 

A bunch of lemon balm (chopped)

4 cl Berlin Dry Gin

3 cl lemon juice

2 cl Jägermeister

2 cl sugar syrup

Ice cubes

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)

Cocktail cherries for garnishing

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

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

Ice cubes

1 slice of lime

A little sugar

1 slice of lemon

A 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 

2 rosemary sprigs

3–4 cl Berlin Dry Gin

2 tsp. honey

1 egg white

2 cl Bénédictine (herbal liqueur)

2 cl triple sec

Ice cubes

8–10 cl prosecco

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.

SHOP PRODUCTS

AVAILABLE IN VARIOUS SIZES

  • Berlin Dry Gin 0.7l

    (52.14€ / 1 L) 36,50 
  • Berliner Brandstifter Berlin Dry Gin 035l Frontal