Brockmans Gin Hosts Live & Virtual Tasting Event With Brand Ambassador Matthew Hart

Brockmans Gin hosted a special live event and tasting program led by brand Ambassador Matthew Hart.

The event, which was broadcasted virtually as well as being held for in-person guests at mid-town Manhattan’s’ Tara Rose, walked participants through how to make two cocktails. Each virtual guest was sent a Brockmans Gin and Botanical kit so that they could participate in real-time, mixing up their cocktails from all around the country.

Matthew Hart Shaking Drinks For Brockmans

The unique gin has been growing rapidly as bartenders and drinkers discover its unique flavor profile and premium quality. Earlier this year the line announced that it would be expanding distribution throughout the US and introducing a new gift set in advance of the holiday season. With notes of blueberries, blackberries, and dry, bittersweet Valencian orange peel, Brockmans is a must-try for all gin enthusiests.

Brockmans Live Tasting Cocktails

Brockmans Perfect Serve

Ingredients:

• 1 1/2 oz. Brockmans Gin
• Premium Tonic
• A peel of pink grapefruit
• Two fresh blueberries

Preparation:

1. Fill your chilled glass with big ice cubes.
2. Add a double measure of your favorite gin.
3. Pour the tonic gently on a bar spoon to keep the fizz.
4. Twist the pink grapefruit peel over your drink.
5. Garnish with a couple of fresh blueberries.

Brockmans Wet Dog

• 1 1/2 oz. Brockmans Gin
• 1 tsp. Jasmine tea
• 1/2 oz. Dry Vermouth
• 3/4 oz. Lemon Juice
• 3/4 oz. Simple Syrup
• 1 Egg White (or 1/2 oz Pineapple Juice, vegan substitute)
• Grated Anise

Preparation: Crack egg and pour egg white only (or pineapple juice substitute for vegans) into a mixing glass. Add Brockmans gin, jasmine tea, dry vermouth, lemon juice and simple syrup with ice and shake vigorously. Strain into separate glass and dispose of ice and tea leaves. Shake again in mixing glass without ice and then strain into serving glass, allowing the foam to be poured on top. Lightly grate anise on top.