London Dry Cocktails

Our award-winning World’s Best London Dry gin mixed in these delicious cocktails equals winning combinations to delight your guests.

Gimlet

  • 50ml Bullards London Dry Gin
  • 15ml Freshly Squeezed Lime Juice
  • 15ml Simple Syrup
  • Garnish: Lime Wheel

Combine all ingredients in a shaker with ice.
Shake until chilled and strain into a chilled coupe or martini glass.
Garnish with a fresh lime wheel.

Fitzgerald

  • 50ml Bullards London Dry Gin
  • 25ml Freshly Squeezed Lemon Juice
  • 15ml Pure Cane Sugar Syrup
  • 2 Dashes of Angostura Bitters

Pour all ingredients into a shaker with ice. Shake well until chilled and strain into an ice-filled short glass. Garnish with a wedge of lemon.

Pomegranate & Basil Spritzer

  • 50ml London Dry Gin
  • 50ml Fresh Apple Juice
  • 1 tbsp Pomegranate Syrup
  • Double Dutch Pomegranate & Basil Soda
  • Pomegranate Seeds
  • Fresh Basil

Add the gin, apple juice and pomegranate syrup to a cocktail shaker with ice. Shake well until chilled and pour into an ice-filled glass. Top with Double Dutch Pomegranate & Basil mixer. Add a handful of pomegranate seeds and 2-3 leaves of basil to garnish.

Blueberry Gimlet

  • 50ml Bullards London Dry Gin
  • 25ml Freshly Squeezed Lime Juice
  • 100ml The Berry Company Blueberry juice
  • Cucumber
  • Ice

Add the lime juice and 2-3 slices of cucumber to a shaker and muddle. Add the gin, juice and ice to the shaker. Shake until chilled through. Strain into an ice-filled rocks glass and garnish with a slice of cucumber.

Dry Gin Martini

  • 50ml Bullards London Dry Gin
  • 15ml Dry Vermouth

Combine the gin, dry vermouth and a little ice together in a cocktail shaker. Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.

Gin-Gin Mule

  • 50ml Bullards London Dry Gin
  • 25ml Ginger Ale*
  • 1 1/2 Tbsp Sugar Syrup
  • 25ml Fresh Lime Juice
  • Fresh Mint

Using a muddler and cocktail shaker, muddle the sugar syrup, lime juice and fresh mint. Add the gin, ginger beer, ice and shake well.

Strain into a high-ball glass over fresh ice. Garnish with fresh mint.

*Homemade ginger ale won’t be fizzy, perfect for shaking. If you’re using bubbly ginger ale, hold this back and use to top up the glass once the cocktail has been poured.

Negroni

  • 25ml London Dry Gin
  • 25ml Campari
  • 25ml Sweet vermouth
  • 2 Dashes of Angostura bitters

Pour the gin, vermouth, Campari and bitters into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.

Strain into a tumbler and add some fresh ice. Garnish with an orange slice, using a blood orange when in season.

Red Snapper

  • 50ml Bullards London Dry Gin
  • Tabasco Sauce (add to taste)
  • Worcester Sauce
  • Celery Salt
  • Ground Black Pepper
  • 200ml Tomato Juice

Pour the celery salt and pepper onto a small plate. Rub the juicy side of a lime wedge along the lip of a pint glass. Rim the glass with the salt and pepper mixture and fill the glass with ice.

Add the gin, tomato juice, Tabasco and Worcestershire sauce into a shaker with ice, and shake until well-chilled.

Strain into the prepared glass, and garnish with a celery stalk and lime wedge.

Bebbo

  • 50ml Bullards London Dry Gin
  • 25ml Fresh Lemon Juice
  • 2 Tsp Fresh Blood Orange Juice
  • 2 Tsp Honey
  • Lemon Peel

Add all ingredients into a cocktail shaker with ice and shake until well-chilled. Finely strain into a chilled coupe glass.

Garnish with a twisted lemon peel.

Gin Rickey

  • 50ml Bullards London Dry Gin
  • 15ml Freshly Squeezed Lime Juice
  • 10ml Sugar Syrup
  • 15ml Sparkling Water
  • Lime Wedges

Fill a tall glass with ice, add the lime wedges and stir. Add the gin, lime juice and syrup into a shaker. Shake well over ice and strain into the glass. Top with sparkling water.

Holiday Negroni

Serves 8

  • 250ml Bullards London Dry Gin
  • 250ml Campari
  • 250ml Sweet Vermouth
  • 2 Cinnamon Sticks
  • 2 Star Anise Pods
  • 5 Whole Cloves
  • 8 Charred Orange Slices

Toast cinnamon sticks, star anise and whole cloves until fragrant, then transfer into a large jug. Add London Dry Gin, Campari and Sweet Vermouth and leave to infuse for at least 4 hours (max 24 hours).

Fill 8 short glasses with ice and add the charred orange slices. Strain over the Holiday Negroni blend and serve.

Jubilee Ginboree

  • 50ml Bullards London Dry Gin
  • 10ml Freshly Squeezed Lemon Juice
  • 1 Tsp Strawberry Jam
  • 25ml Martini Rosato
  • Prosecco
  • Strawberries
  • Ice

In a cocktail shaker, combine the gin, lemon juice, Martini Rosato and strawberry jam. Add ice and shake until chilled and well combined. Add ice to a rocks glass, then strain from the shaker. Top with prosecco, and garnish with fresh strawberries.

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