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.
Make your happy hour brilliant
with a signature Boodles cocktail
2 oz Boodles Rhubarb & Strawberry Gin
¾ oz lemon juice
½ oz simple syrup
1 egg white
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.
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.
1½ ounces Boodles Gin
¾ ounce Sweet Vermouth
¾ ounce Bitter Liqueur (eg Campari)
1 ounce Grapefruit Juice
2 ounces Soda Water
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.
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.