Griffiths Brothers gin is a must for mixologists and cocktail aficionados. Here’s a shortlist of our favourite serves, but we’re keen to encourage experimentation. Let us know how you get on.
Griffiths Brothers Original Signature G&T
A classic, enjoyed anytime.
Fever-Tree Mediterranean tonic to taste
Large Ice cubes
Garnish with a healthy slice of orange peel and a fresh bay leaf with the edges trimmed to release the flavour.
Griffiths Brothers Original Cucumber G&T
Our favourite summer serve.
50ml chilled Griffiths Brothers Original gin
Fever-Tree Elderflower tonic to taste
Large ice cubes
Garnish with thinly sliced cucumber (use a potato peeler) coiled around the inside of the glass.
Griffiths Brothers No2 Signature G&T
The G&T taken to another level.
50ml of chilled Griffiths Brothers No2 gin
Fever-Tree Indian Tonic to taste
Garnish with a large slice of pink grapefruit peel and an aromatic sprig of thyme.
What grows together, goes together. In this Martini, the rhubarb blends perfectly with the herbaceous fennel note of our No2 Gin.
60ml Griffiths Brothers No2 Gin
60ml rhubarb syrup (2.5 sticks of rhubarb simmered with 1:1 cups sugar/water then blended)
7.5ml lemon juice
15ml dry vermouth
A few drops of Boker’s Bitters
Place all ingredients in a cocktail shaker. Shake with ice and strain into a martini glass. Garnish with a trimmed rhubarb baton and a fresh fennel sprig.
This is the modern interpretation of this classic after-dinner cocktail that’s known as the Father of the Martini.
50ml Griffiths Brothers Original Gin
20ml sweet vermouth
10ml dry vermouth
5ml Maraschino Liqueur
1 dash of Boker’s Bitters
Stir in a cocktail shaker with ice then strain. Garnish with a twist of orange peel.
The perfect pre-dinner drink, never has a cocktail inspired so many variants and love it or hate it reputation.
1 part Griffiths Brothers Original Gin
1 part sweet vermouth (We recommend Byrrh)
1 part bitter aperitivo (We recommend Bruto Americano)
Stir ingredients together in the glass with ice and garnish with an orange twist.
Created by Dick Bradsell in the 1980s it is a beautifully balanced cocktail.
60ml Griffiths Brothers No 2 Gin
30ml lemon juice
15ml Crème de Mure
15ml sugar syrup
Mix in the glass with crushed ice and pour a little more Crème de Mure over the top.
Garnish with three blackberries.
The Cuba Libre was born out of Cuba war of independence with the Spanish like most Cubans, the Bacardi family were involved.
50ml Nine Tails Cask-Age Rum
5ml Lime juice
1 dash Angostura aromatic bitters
Stir ingredients in to a ice-filled glass.
Garnish with a Lime wedge.
This is our own take on the adapted version in Harry Craddock's 1930 Cocktail book.
50ml Griffiths Brothers Autumn Special gin
50ml Freshly squeezed orange juice
25ml De Kuyper Apricot Brandy
1 dash of Angostura Aromatic bitters
Shake ingredients with ice and pour in to a coup glass.
Garnish with one or two Luxardo Maraschino.
WELL OILED MAI TAI
Adapted from a drink created by Craig Toone at Kuckoo Boutique Bar.
60ml Nine Tails Black Spiced Rum
7.5ml Falernum licqueur
22.5ml Freshly squeezed lime juice
15ml Orgeat syrup
2 dash of Angostura Aromatic bitters
Stir ingredients in to an old fashioned ice filled glass.
Garnish with half a lime, a chunk of pineapple and half a Luxardo Maraschino cherry.
Vespa DRY Martini
This has been created by the mind of the author Ian Flemming. Made famous for including it in his first novel Casino Royal.
60ml Griffiths Brothers No2 gin
20ml Griffiths Brothers Vodka
10ml Asterley Bros. Schofield's Dry Vermouth
Add all the ingredients to the shaker. This is definitely shaken not stirred into a martini glass!
Garnish with a lemon twist.