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Its delicacy and perfection make you want to drink GINRAW neat. But we’ve come up with some great company for it. Playing with the concept of Mexican sangrita, we’ve swapped the tequila for GINRAW. A sip of GINRAW followed by one of sangrita leaves a very interesting mix on the palate.
Ingredients
1 bottle GINRAW / 300 ml orange juice / 210 ml lime juice / 150 ml grenadine / Salt and black pepper to taste / Drops of Tabasco (optional).
Preparation
Mix the juices, grenadine, salt, pepper and Tabasco, if used, and chill. Serve in a shot glass along with another small glass of previously chilled GINRAW.
By Javier Caballero
Ingredients
50 ml GINRAW / 100 ml tonic water / Twist of lemon.
Preparation
Serve GINRAW and tonic with ice in a previously chilled glass. Finish with a twist of lemon or citrus notes to taste (lime, kaffir lime leaf, lemon leaf…).
By Javier Caballero
The difference is in the nuances. The simple complexity of GINRAW, the perfect balance between its botanicals distilled to the essence at low temperature, means it can be savoured quite smoothly, just like other distilled spirits. This is the conceptual starting point of this cocktail: combining citrus notes with grapefruit bitters and floral notes of lavender or chamomile.
Ingredients
60 ml GINRAW / 1 sugar cube / 2 dashes of grapefruit bitters / Aromatic spray.
Preparation
Dissolve the sugar in the bitters and GINRAW in a shaker. Add ice and shake until desired temperature and consistency. Strain into a glass previously chilled and spritzed with the spray of the customer’s choice: lavender or chamomile. Finish with a twist of lemon.
By Javier Caballero
A slight smoky touch to preserve the essence of a classic.
Ingredients
60ml GINRAW gin / 15ml dry white vermouth infused with tea Lapsang shouchong* / 1 orange twist.
Preparation
We fill the mixing glass previously cooled with ice. Add the gin and dry vermouth infused with tea Lapsang shouchong and stir until desired temperature and dilution is achieved.
Strain in a chilled cocktail glass.
Finish with the orange twist, to extract the essential oils. Discard the rind.
By Javier Caballero
The Falernum ginger complements the fresh citrus character of GINRAW.
Ingredients
60ml GINRAW gin / 20ml Falernum / twist of lime / candied ginger.
Preparation
Pour the GINRAW and Falernum into a mixing glass. Add ice to chill and dilute the mixture as desired. Pour the mixture into a previously chilled cocktail glass. Finish with the lime twist and candied ginger.
By Javier Caballero
The sourness of pineapple, raspberry and cava, combined with the structure and aromatic complexity of GINRAW defines an elegant and sophisticated cocktail.
Ingredients
50ml GINRAW gin / 15ml pineapple juice / 20ml raspberry syrup / cava /
rose petals.
Preparation
Pour the GINRAW gin, pineapple juice and raspberry syrup into a cocktail shaker and shake well. Pour the mixture into a previously chilled cocktail glass and finish with cava. Garnish with a rose petal.
By Javier Caballero
A G&T with character: the ginger adds fresh, spicy notes, and the apple brings a light sharpness to round the drink off nicely.
Ingredients
50ml GINRAW gin / 200ml tonic water / twist of lime / slice of Granny Smith apple / slice of fresh ginger.
Preparation
Fill a lowball chilled glass with ice, add GINRAW, twist the lime to extract the essential oils and discard the rind. Add tonic water, pouring carefully to preserve the bubbles. Run the ginger round the rim of the glass, and finish with the slice of apple.
By Javier Caballero
The classic G&T with an original touch that enhance the citrus and floral aromas of GINRAW. Add a kaffir lime leaf for a more intense and exotic result.
Ingredients:
50ml GINRAW gin / 200ml tonic water / twist of lime / lemon leaf or kaffir lime leaf.
Preparation:
Fill a highball chilled glass with ice, add GINRAW, twist the lime to extract the essential oils and discard the rind. Add tonic water, pouring carefully to preserve the bubbles. Finish with lemon leaf. For a more exotic and intense result we will use a kaffir lime.
By Javier Caballero
Revision of a classic, the Bramble, with a fresher and herbal twist.
Ingredients
45ml de GINRAW / 30ml of freshly squeezed lime juice / 15ml of sugar syrup (1:1) / 4 leaves of basil / 30ml of Perrier water / Flot de Crème de Mûre Sauvage Merlet ((blackberry liqueur) / Crispy basil* / Blackberry.
Preparation
Put the basil with Perrier water in the glass and give it a tap with the back of spoon bar. Let it infuse for about 30 seconds.
Fill the glass with crushed ice and add the other ingredients except the blackberry liqueur. Stir well, complete with more crushed ice if necessary.
Finish with the Merlet Creme de Mûre and garnish with a blackberry and a slice of crispy basil.
By Javier Caballero
Just like GINRAW, Golden Era is a classic, deconstructed to the tiniest element to bring it bang up to date. This cocktail has a touch of bitters that eschew classic flavours combined with wines: a fino that lends complexity and an ice wine that sweetens and gives it body.
Ingredients
30 ml GINRAW / 25 ml Suze / 20 ml ice wine / 10 ml fino / Twist of lemon.
Preparation
Mix the ingredients in a shaker. Strain into a previously chilled coupe glass with a large ice cube. Finish with a twist of lemon. Place the lemon peel around the stem of the glass.
By Javier Caballero
The sweet cherry entry and the marked orange acidity of BONANTO, offer a fantastic version of the classic Martinez.
Ingredients
45ml GINRAW gin
30ml BONANTO
6ml Maraschino
Bitter Orange Dash
Orange peel
The perfect balance between intense and fresh. Its notes of honey and almond give density and depth on the palate without smothering GINRAW’s own notes, while ginger and lemon juice lend a hint of freshness that balances this cocktail perfectly.
Ingredients
50 ml GINRAW / 30 ml honey syrup / A bit of ginger and almond / 20 ml lemon juice / Twist of lemon / Obulato with lemon zest, almond, honey, candied ginger and GINRAW.
Preparation
Blend the GINRAW, syrup, ginger and the almond together with ice. Strain twice into a tall, thin, previously chilled wine-tasting glass. Add a twist of lemon, and discard the rind. Decorate with an obulato previously moistened with GINRAW covered in lemon zest, chopped almond, dehydrated honey and candied ginger.
By Javier Caballero
