[ Glass: Ribbed tumbler ]
You need
- 50 ml Aubergin
- 150 ml tonic water
- Plenty of ice
- Lemon zest
Method
- Fill a tumbler with ice.
- Add Aubergin, then top up with tonic.
- Stir once and finish with a twist of lemon zest.
[ Cocktails · 12 serves ]
Shaken, stirred,
a little less innocent.
From a two-ingredient G&T to a silky sour. Serving suggestions, not a fixed recipe.
[ Taste ]
[ Level ]
[ Glass: Tumbler ]
You need
- 50 ml Aubergin
- Large ice cubes
Method
- Add one or two large ice cubes to a tumbler.
- Pour over the gin and give it a moment.
[ Glass: Tumbler ]
You need
- 40 ml Aubergin
Method
- Pour into a glass at room temperature.
- No ice, no water, no garnish.
[ Glass: Coupe ]
You need
- 50 ml Aubergin
- 20 ml fresh lemon juice
- 20 ml honey syrup (2 parts honey, 1 part warm water)
- Ice for shaking
- Lemon twist
Method
- Shake gin, lemon juice and honey syrup hard with ice.
- Strain into a chilled coupe.
- Finish with a lemon twist.
[ Glass: Coupe ]
You need
- 60 ml Aubergin
- 10 ml dry vermouth
- Ice for stirring
- Lemon twist
Method
- Stir gin and vermouth with plenty of ice for about 30 seconds.
- Strain into a chilled coupe.
- Express a lemon twist over the top.
[ Glass: Highball ]
You need
- 50 ml Aubergin
- 25 ml fresh lemon juice
- 15 ml sugar syrup
- Soda water
- Ice
- Lemon wheel
Method
- Shake gin, lemon juice and sugar syrup with ice.
- Strain into a highball over fresh ice.
- Top with soda and add a lemon wheel.
[ Glass: Coupe or flute ]
You need
- 30 ml Aubergin
- 15 ml fresh lemon juice
- 10 ml sugar syrup
- 60 ml brut sparkling wine
- Ice for shaking
Method
- Shake gin, lemon juice and sugar syrup with ice.
- Strain into a chilled glass.
- Top with sparkling wine.
[ Glass: Coupe ]
You need
- 50 ml Aubergin
- 20 ml fresh lime juice
- 15 ml sugar syrup
- 2 sprigs of thyme
- Ice for shaking
Method
- Gently press one thyme sprig in the shaker.
- Add gin, lime juice, sugar syrup and ice, and shake.
- Double strain into a coupe and garnish with the second sprig.
[ Glass: Tumbler ]
You need
- 50 ml Aubergin
- 150 ml tonic water
- Plenty of ice
- 1 sprig of rosemary
Method
- Fill a tumbler with ice and add the gin.
- Top up with tonic.
- Clap the rosemary between your hands and add it to the glass.
[ Glass: Coupe ]
You need
- 50 ml Aubergin
- 25 ml fresh lemon juice
- 20 ml honey syrup
- 1 egg white (or 20 ml aquafaba)
- Ice for shaking
- Freshly cracked black pepper
Method
- Shake all liquids without ice for 10 seconds.
- Add ice and shake hard again.
- Strain into a coupe and finish with a little cracked black pepper.
[ Glass: Tumbler ]
You need
- 30 ml Aubergin
- 30 ml sweet vermouth
- 30 ml red bitter aperitivo
- Large ice cube
- Orange peel
Method
- Stir all three with ice for about 20 seconds.
- Strain over a large ice cube.
- Express an orange peel over the glass.
[ Glass: Highball ]
You need
- 50 ml Aubergin
- 120 ml soda water
- Ice
- Long lemon peel
Method
- Fill a highball with ice and add the gin.
- Top with cold soda water.
- Add a long strip of lemon peel.
Nothing matches. Try fewer filters.