Perfect serves
Some ideas for DIY cocktails. Nothing too complicated.
2 shots of Bigourdan Gin + 1 shot of Vodka + 1/2 shot of Lillet Blanc. Garnish: lemon zest.
Shake with ice cubes and pour into a martini glass, adding a lemon twist to the rim of the glass. Drink very slowly.
1/3 Bigourdan Gin, 2/3 tonic. Ice, depending on your need for freshness. Garnish: verbena sprig or lemon slice
For the tonic, we like it not too sweet, with a nice bitterness, and without any other flavoring to fully enjoy the Gin Bigourdan.
In the glass, fill with ice cubes as needed, pour in the gin, then top with tonic. Add the garnish.
3 cl of Bigourdan Gin + 3 cl of Campari + 3 cl of red Vermouth. One large ice cube. Garnish: orange zest.
We like it in that order: bitter, powerful, charming, served in a whiskey glass, poured gently over a large square ice cube; the kind that melts slowly without dulling. If you have an organic orange handy, remove and squeeze a zest before placing it astride the rim of the glass.
Be careful, it's very good.
3 cl of Bigourdan Gin + 3 cl of Suze + 3 cl of white Vermouth. Ice cubes or crushed ice. Garnish: orange slice.
A lemon-yellow color and a strong emphasis on floral notes are a surprising addition to the Negroni family. At first sip, the Soho surprises again with a very fresh mouthfeel and that little thrill that precedes the happy marriage of bitterness, spice, and sweetness. To serve it, a juicy slice of orange is very pretty and even better.
5 cl of Gin Bigourdan L'Été 23 + 2.5 cl of lemon juice + 1.5 cl of sugar syrup + 8 beautiful basil leaves.
Gently crush the basil leaves at the bottom of the shaker. Pour in the gin, then the lemon juice, then the sugar syrup. Shake vigorously and strain into a tumbler glass filled with ice. Garnish with a basil leaf.
6 cl of Bigourdan Gin + 1.5 cl of red Vermouth + 1 cl of Maraschino liqueur + 1 dash of bitter.
In a shaker, combine all ingredients. Shake and strain into a martini glass.
Garnish with orange zest.
6 cl of Bigourdan L’Été 23 Gin + 100 g of watermelon + 1 lime + lemonade.
In a shaker, squeeze the watermelon pulp to obtain a seedless juice, pour in the gin, lime juice and crushed ice. Shake. Strain into a large balloon glass and top with lemonade.
3 cl of Bigourdan Gin + 1 cl of lemon juice + 1 cl of sugar syrup + champagne.
In a shaker filled with ice cubes, combine the gin, sugar syrup, and lemon juice. Shake vigorously for about 10 seconds.
Strain into a champagne flute. Top with the champagne. You can garnish with a lemon zest.
3 cl of Bigourdan Gin + 3 cl of Amour Matador liqueur from H.Theoria + 2 cl of red Vermouth. A large ice cube. Garnish: black olive.
Don't be put off by its dark color and thick core. It's the velvety texture of the liqueur, enhanced by the Arlesian London Dry, whose round, rich notes of vermouth calm the impetuosity.
5 cl of Bigourdan Gin + 1 cl of dry Vermouth. Garnish 1 green olive.
In a shaker, combine the gin, dry vermouth, and 5-6 ice cubes. Stir with a spoon for 10 to 15 seconds. Strain into a chilled martini glass. Add a green olive.
Another option: Place the gin bottle in the freezer. Pour 1 cl of dry vermouth into the martini glass, stir so the vermouth coats the sides of the glass, and discard. Pour the iced gin directly into the glass and the green olive. You can also add a teaspoon of the olive's brine to make a Dirty Martini.
5 cl of Bigourdan Gin + 2 cl of crème de mûre + 2 cl of lemon juice + 1 cl of sugar syrup. Crushed ice. Garnish: a blackberry.
In a shaker, combine the gin, lemon juice, sugar syrup, and a few ice cubes. Shake for about 10 seconds.
Strain into a tumbler glass filled with crushed ice. Drizzle the crème de mûre over the top of the cocktail and garnish with a nice blackberry.
5 cl of Bigourdan Gin + 2.5 cl of lemon juice + 2.5 cl of sugar syrup + 5 cl of sparkling water + 1 egg white (optional). Garnish: a few drops of bitters.
In a shaker, combine the gin, lemon juice, syrup, and egg white (which strengthens the emulsion). Shake for a few seconds, then add ice cubes and shake again.
Strain into a pretty glass, top up with sparkling water. Pour a few drops of bitters on top.
6 cl of Bigourdan Gin + 3 cl of 20-year-old Tawny Port + 1 teaspoon of caper brine. Garnish: caper flower.
Prepare like a Dry Martini, in a shaker filled with ice cubes and stir for 10-15 seconds. Pour into a Martini glass. Add a teaspoon of brine and a caper flower as a garnish. (Recipe Jean Dusaussoy / Septième Goût)
