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Drinks & Recipes

This is not a recipe database scraped from the web. It is the bar menu of our distillery in Aschheim near Munich, written down by the people who have been distilling and pouring there since 2008. Every recipe was developed on our own distillates and is written with the measures used behind the bar. The recipes are sorted by effort, so you can see what is ready in three minutes and what calls for a shaker, a syrup or some lead time.

Where to start

Ten classics we have written up in full: origin, numbered steps, tips from the bar and answers to the questions we get asked about them. If you are new to gin, start here.

By occasion and ingredient

Four ways in, for when you already know what you are in the mood for. One click sorts the list below accordingly.

All recipes by effort

Quick to mix 67

No shaker, built straight in the glass. Usually done in three minutes.

With a shaker 80

Shaken and strained, often with muddled herbs. Allow about five minutes.

For the practised 51

Espuma, dry shake, infusions or homemade syrup. From eight minutes, some with lead time.

Common questions about gin cocktails

Which gin works best in cocktails?

It depends on the drink. Our Munich Dry Gin (45% ABV) is the house standard and appears in 71 of our recipes: strong and spicy, built on juniper, hops and malt. The Rough Gin (42% ABV) is fruitier and milder, with orange peel, and its juniper still carries a bittersweet mix such as the Negroni. The Wanderlust Gin (47% ABV) is floral and fruity, with raspberry and rose. For drinks without alcohol we use ENTGEISTERT at under 0.5% ABV, distilled with juniper, cloves and rosemary.

How much gin goes into one cocktail?

5 cl is the most common measure across our recipes, with 4 to 6 cl the usual range. Long drinks with tonic or ginger beer sit at the upper end because the filler dilutes them; drinks served straight up, such as the Gimlet or the Vesper, sit lower. Below 4 cl a gin rarely carries a drink.

What equipment do I need to mix cocktails?

Less than you might think. 60 of our 198 recipes are built straight in the glass and need nothing but a bar spoon and ice. A shaker with a strainer opens up another 93. A muddler and a fine strainer are worth adding once you make sours with herbs regularly.

Which cocktails work without alcohol?

9 of our recipes are made without alcohol, all of them based on THE DUKE ENTGEISTERT, a distillate at under 0.5% ABV with juniper, lemon, rosemary, cubeb pepper, cloves and nutmeg. That herbal backbone is what a Sober Negroni or a Sage Sour keeps, and what plain juice cannot give you.

How long does it take to make a cocktail?

Three minutes for a drink built in the glass, about five when it is shaken, and from eight minutes whenever a syrup, an infusion or an espuma has to be made first. 45 of our recipes need three ingredients or fewer.