Made to mingle
Grab a drink, and let Boodles lead the way.
Brilliant British gin
Every batch of Boodles Gin is made with labour and patience. It begins as a clean spirit distilled from British wheat. The liquid is then redistilled in a Carter Head copper still, which allows the botanicals to gradually infuse into the spirit.
Our unique recipe contains botanicals sourced from the finest growers around the world. Interestingly, Boodles Gin contains no citrus – a practical decision made by original distillers who expected a brilliant drink to include a slice of lemon or lime.
The Boodles recipe also contains a number of traditional herbs and spices, including nutmeg, sage, and rosemary.
These ingredients add a mellow but herbal quality to Boodles, which balances out the essential piney notes from juniper.
A further five ingredients round out the recipe and achieve a forthright but subtle spirit, suitable for any brilliant drinks – martinis, Boodles & tonics, bucks, or further mixology, for those so inclined.
Cocktails
Make your happy hour brilliant
with a signature Boodles cocktail
Rhubarb Sour
2 oz Boodles Rhubarb & Strawberry Gin
1 strawberry
¾ oz lemon juice
½ oz simple syrup
1 egg white
Angostura Bitters
Muddle a strawberry in the bottom of a shaker. Add all remaining ingredients except the bitters. Shake without ice, then add ice and shake some more. Strain into a chilled coupe glass. Add a few dashes of bitters on top of the cocktail.
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Rhuby Bubbly
1 oz Boodles Rhubarb & Strawberry Gin
¼ oz fresh lemon juice
¼ oz simple syrup
Rosé sparkling wine, to top
Combine gin, lemon juice and simple syrup in a cocktail shaker with ice. Shake well and strain into a chilled champagne flute or coupe. Gently top with rosé sparkling wine. Garnish with a rhubarb candy spiral.
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Brilliant Martini
4 ounces Boodles Gin
1 ounce Dry Vermouth
Lemon peel, garnish
Fill mixing glass with vermouth and ice. Stir briefly and strain out the vermouth. Add gin to the glass and stir for about 10 seconds. Strain into chilled cocktail glass and garnish with a fresh lemon peel.
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Salted Negroni
1½ ounces Boodles Gin
¾ ounce Sweet Vermouth
¾ ounce Bitter Liqueur (eg Campari)
1 ounce Grapefruit Juice
2 ounces Soda Water
Sea Salt
Quickly shake gin, vermouth, bitter liqueur, grapefruit juice and a small pinch of sea salt. Strain in Collins glass over ice and 2 oz soda water. Add another small pinch of sea salt and garnish with long grapefruit peel.
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Prince of Orange
2 ounces Boodles
¾ ounce Blood Orange-Coriander simple syrup
¾ ounce Lemon
1 dash bitters
2-3 Mint leaves
Combine all ingredients into mixing vessel, shake, fine strain into large rocks glass, garnish on the rim of glass with mint sprig pulled through an orange peel, expressed. Serve in large rocks glass (low ball) with a large cube.
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Boodles On Ice
1 part Boodles Gin
2 parts Tonic Water
Shaved Ice
Peppermint Leaf
In a tumbler shave a handful of clear ice. Pour one part Boodles Gin and two parts tonic, then stir. Massage the peppermint to release the aromas, add to the glass and serve. An alpine sharpener delivering complete refreshment.
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Boodles Up The Amazon
1 part Boodles Gin
2 parts Tonic Water
5 Ice Cubes
Sliver of Guava
Pour one part Boodles Gin and two parts tonic into a highball glass over a squawk of ice, stir to a flourish. Add a sliver of guava and serve. A tropical quencher sure to keep you flowing in the most exotic conditions.
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Boodles Of Arabia
1 part Boodles Gin
2 parts Tonic Water
Shaved Ice
A Muddled Date
Gently muddle a plump date in a cocktail shaker with one part Boodles Gin and two parts tonic. Pour the precious liquid into an oasis of shaved ice and serve immediately to enjoy this shimmering mirage.
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Fennel Freeze
2 ounces Boodles Gin
½ ounce anisette (Sambuca, Ouzo, etc)
½ ounce fennel juice*
¼ ounce fresh lemon juice
¼ ounce simple syrup
1 dash celery bitters
Combine all ingredients in a cocktail shaker over ice and shake vigorously. Pour over fresh ice in a rocks glass. Garnish with a fennel top sprig.
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