RECIPES




OUR CROSS TECHNIQUE

Loopuyt's very own Bartender David Trampe guides you step-by-step towards creating your own perfect mixes.





Loopuyt Robert Roozenbeek

Photo: Robert Roozenbeek





GIN & TONIC




G&T

5 fluid steps


Method:
1. Take a big glass and fill it to the top with preferably double frozen ice

2. Add 50 ml of Loopuyt Dry Gin

3. Top it up with 3/4 of a bottle of Loopuyt Tonic

4. Bruise half a lemongrass stick on the top. Rub the edge of the glass with the bruised part.

5. Stir with the lemongrass stick and leave it in the glass.


Way of drinking: Like a gentleman, ladies first!






RASBERRY BERET




RASBERRY BERET

Cocktail


Glass: Cocktail

Garnish: 3 Raspberries on a stick and orange peel

Ingredients:
50 ml Loopuyt dry gin
25 ml Sour rhubarb liquor
5 ml Campari
25 ml Fresh lemon juice
12 ml Sugar syrup (2:1)

Method:
1. Chill the cocktail glass with crushed ice.

2. Add all ingredients to a shaker and shake with ice.

3. Discard the ice from the cocktail glass and double stain.

4. Spray orange zest over the glass and discard.

5. Garnish with raspberries on a stick over the glass.


Way of drinking: To be enjoyed!










NEGRONI




THE LOOPUYT NEGRONI

Apéritif


Glass: Tumbler

Garnish: Orange slice and grapefruit zest

Ingredients:
40 ml Loopuyt Dry Gin
20 ml Red vermouth
20 ml Campari

Method:
1. Add all ingredients to a mixing glass.

2. Fill the mixing glass with ice cubes and stir until the dilution is right.

3. Chop big chunks of ice from a big block if available, or else use cubes and add them to the tumbler.

4. Strain the mixing glass over the chunks.

5. Spray the grapefruit zest over the glass and rub it on the glass then discard.

6. Garnish with the orange slice.


Way of drinking: Like a bartender!






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©. P. LOOPUYT & CO SCHIEDAM HOLLAND
ESTD 1772