As summer fade­­s to fall and cooler temperatures prevail, Brockmans Gin is offering up two deliciously warming cocktail recipes featuring the distinct flavor of ginger.

The peppery yet slightly sweet bite of ginger combines beautifully with the rounded harmonies of blueberries and blackberries, the bottom note of juniper berries, and the dry, bittersweet peel of Valencian oranges found in Brockmans Gin. They provide bars and restaurants with superb seasonal cocktails to add to their fall cocktail menus.

“Brockmans is a contemporary reinterpretation of gin that is so smooth, it can be enjoyed over ice or in cocktails that complement the mood and the moment,” Neil Everitt, a Co-Founder and CEO of Brockmans Gin, said in a release. “These signature recipes feature the distinctly sweet, spicy warm flavor of ginger while highlighting the unique combination of botanicals expressed in our gin. They are a must try.”

Brockmans Gin & Ginger

Brockmans Gin & Ginger

Brockmans Gin & Ginger

Brockmans’ Gin & Ginger combines Brockmans Gin and premium ginger ale, along with a slither of fresh ginger and blueberries to garnish, creating an elegant cocktail with a warm yet refreshing bite.

Ingredients:

  • 2 oz. Brockmans Gin
  • 4 oz. Premium Ginger Ale
  • Slither of Fresh Ginger (to Garnish)
  • 2 Blueberries (to Garnish)

Preparation: Pour Brockmans into a tall glass with ice. Add a slither of fresh ginger and two blueberries, and top with ginger ale.


Brockmans Hot Ginger Toddy

Brockmans Hot Ginger Toddy

Brockmans Hot Ginger Toddy

For a warm and spicy alternative, Brockmans Hot Ginger Toddy marries Brockmans Gin with orange bitters and gently warmed premium ginger beer. Garnish with a cinnamon stick and orange peel studded with cloves for the perfect cozy cocktail to warm up on a chilly evening.

Ingredients:

  • 2 oz. Brockmans Gin
  • 6 dashes Orange Bitters
  • 4 oz. Gently Warmed Ginger Beer
  • Cinnamon Stick (to Garnish)
  • Clove-Studded Orange Peel (to Garnish)

Preparation: Combine first three ingredients and serve in a glass mug. Garnish with a cinnamon stick and a clove-studded orange peel.