Dark, Sultry Nights Beckon - and so does Brockmans Gin

Welcome to the new Brockmans’ Cocktail Menu for Autumn 2018

Think of dark, romantic autumn evenings and then think, naturally, of the dark, glamorous gin, in its famous black bottle, Brockmans.

Brockmans brings us Twilight and a Dark Night; Smoke on the Water; and, for good measure, an Autumn ‘Tonic’.

Brockmans Twilight Sharp, deep and complex


  • 40ml Brockmans Gin

  • 10ml Maraschino Liqueur

  • 10ml Yellow Chartreuse

  • 25ml Lemon juice – freshly squeezed

  • 15ml Gomme Syrup

  • Black Pepper

Garnish: A lemon twist and black pepper for the rim


Run lemon around the rim of a stemmed coupe glass and upturn over ground pepper.

Pour all the ingredients into a shaker with Ice and a couple of twists of ground pepper then hard shake. Double strain the liquid into the glass and garnish with a twist of lemon.

Brockmans Dark Night Negroni

A luxurious and sophisticated autumn Negroni


  • 25ml Brockmans Gin

  • 25ml Blueberry liqueur

  • 20ml Rosso Vermouth

  • 20ml Campari

  • 2 dashes of orange bitters.


A wedge of orange* with the edge dipped in cinnamon and two blueberries/or thick orange peel with one edge dipped in cinnamon and skewered with blueberries

*If making this cocktail in January-February, try it with blood orange.


Simply build all ingredients in a rocks glass over one large ice cube to chill the drink without diluting too much.

Stir and decorate with the chosen garnish.

Brockmans Autumn Tonic

A G&T – but more so


  • 40ml Brockmans Gin

  • 15ml Spiced Pear Liqueur

  • 10ml Lemon juice

  • 20ml Five Spice simple syrup

  • Fever Tree Tonic


Star anise and a sliver of pear.


Pour the first four ingredients into a Collins glass and top with the tonic water. Add ice and stir a few times. Garnish with star anise and pear slice.

Brockmans Smoke on the Water

A smoky, tantalising infusion


50ml Brockmans Gin

15ml Lemon juice – freshly squeezed

10ml Cointreau

25ml Lapsang Souchong tea

25ml Sage syrup


Fresh sage leaf and a sprig of rosemary.


Make the tea and cool it. Add the sage syrup. Stir the first four ingredients together in an Old Fashioned glass filled with ice. Add the Lapsang Souchong tea and syrup mixture.

Garnish with the sage leaf and rosemary.


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The Punk Rock Princess -Edinburgh/Scotland/Malta