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Cocktails

Dirty Martini

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Ingredients-

​

  • Pumori Gin - 60ml

  • Dry Vermouth - 10ml

  • Olive Brine - 10ml

  • Olives on a cocktail stick - garnish

   Method- 

​

  • Stir all the ingredients along with ice in a mixing glass.

  • Serve in a chilled martini glass, garnished with olives.

Negroni

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Ingredients-

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  • Pumori Gin - 45ml

  • Sweet Vermouth - 30ml

  • Campari - 30ml

  • Orange peel - garnish

   Method- 

​

  • Stir all the ingredients along with ice in a mixing glass.

  • Serve over ice, in an old fashioned glass, garnished with an orange peel.

Tom Collins

Ingredients-

​

  • Pumori Gin - 60ml

  • Lime juice - 15ml

  • Simple syrup - 10ml

  • Soda water - 120ml

Method- 

​

  • Shake the gin, lime juice, and simple syrup with ice.

  • Strain & pour over ice into a collins glass. Top up with soda water.

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French 75

Ingredients-

​

  • Pumori Gin - 45ml

  • Lime juice - 5ml

  • Simple syrup - 5ml

  • Champagne - 60ml

  • Lemon twist - garnish

   Method- 

​

  • Shake the gin, lime juice, and simple syrup with ice.

  • Strain & pour into a champagne flute. Top up with Champagne. Stir gently & garnish with a lemon twist.

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Gin Basil Smash

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Ingredients-

​

  • Pumori Gin - 60ml

  • Basil - 5-6 leaves

  • Kaffir Lime leaves - 2 leaves

  • Honey simple syrup - 10ml

  • Lime juice- 7.5ml

   Method- 

​

  • Muddle the basil & kaffir lime leaves in a shaker. Add ice & all the other ingredients & shake.

  • Strain into an old fashioned glass over ice. Garnish with a basil leaf.

Pumori Tonic I

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Ingredients-

​

  • Pumori Gin - 60ml

  • Sweet Vermouth - 15ml

  • Cold brew coffee - 30ml

  • Cherry brine - 5ml

  • Tonic water - top up

  • Cherry - garnish

   Method- 

​

  • Pour all the ingredients over ice into a highball glass. Stir gently. Serve garnished with a cherry.

Pumori Tonic II

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Ingredients-

​

  • Pumori Gin - 60ml

  • Cointreau - 15ml

  • Cold brew coffee - 30ml

  • Tonic water - top up

  • Orange peel - garnish

   Method- 

​

  • Pour all the ingredients over ice into a highball glass. Stir. Serve garnished with an orange peel.

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