Range·87 products

Gin

Bouchon's gin range spans Australian craft distilleries, a Scottish coastal operation, and French botanical specialists. The unifying commitment across the range is botanical specificity each house builds its recipe around a particular ingredient logic rather than brand positioning. The result is a catalogue with more variation between producers than most categories: the difference between a Burgundy liqueur house extending into gin (Gabriel Boudier) and a purpose-built Melbourne distillery (Nosferatu) is more than style it's a different conception of what the spirit should taste like.

Nosferatu Distillery is the largest Australian house in the catalogue, with the broadest expression range. Eden Mill (St Andrews, Scotland) distils on a former paper mill site on the Fife coast, using botanicals including sea buckthorn and locally grown grain. Taylor & Smith and Antipodes represent the contemporary Australian wave both small-batch and on-premise oriented. Gabriel Boudier (Dijon, Burgundy) and Massenez (Alsace) come from the French fruit-liqueur tradition: both have distilled eau-de-vie and liqueurs for generations and brought that precision to gin production.

Cocktails

80 cocktails — hover for the recipe

Build

30 ml Dry gin
30 ml Dolin Bitter
30 ml Dolin Rouge Vermouth
Garnish: orange peel
Method

Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a wide strip of orange peel over the surface; drop it in. Same architecture as a classic Negroni — but the Chambéry house build, lighter and floral where Campari is sharp.

Chambéry Negroni
Build

30 ml Dry gin
30 ml Dolin Bitter
30 ml Dolin Blanc Vermouth
Garnish: lemon peel, green olive
Method

Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a lemon peel over the surface and discard. Drop a single green olive into the glass on a pick. Visually pale, structurally a Negroni — bracing and aromatic.

Negroni Bianco
Adam's choice
Atlantic 44
Caquot Martini
Dako Sour
Fizz Dans La Pomme
Japanese Inspiration
Le Reviver
Méhari Drive
Mise À L'Amande
Orchard street
Pommeraie
Sous Les Pommiers
Build

30 ml Dry gin
20 ml Blackberry eau-de-vie
20 ml Fresh lemon juice
10 ml Simple syrup
15 ml Crème de Mûre (to float, optional)
Garnish: fresh blackberries, lemon wheel
Method

Shake gin, blackberry eau-de-vie, lemon and syrup with ice for 8 seconds. Strain over crushed ice in a rocks glass. Drizzle the crème de mûre slowly across the top (skip if you want it bone-dry). Garnish with fresh blackberries and a lemon wheel. The eau-de-vie does the lifting; the crème adds colour and a touch of sweetness.

Bramble d'Alsace
Build

60 ml Dry gin (or vodka)
5 ml Mette Truffle eau-de-vie
10 ml Dry vermouth
Garnish: olive on a pick, or a paper-thin truffle shaving (rare/luxe)
Method

Stir gin (or vodka), truffle eau-de-vie and dry vermouth in a mixing glass with ice for 25 seconds. Strain into a chilled, deeply frozen martini glass. Garnish minimally — a single Castelvetrano olive, or a real truffle shaving if the occasion warrants. Five millilitres of truffle eau-de-vie is enough to perfume the whole drink. Trust the restraint.

Truffle Martini
Build

30 ml Dry gin
15 ml Williams Pear eau-de-vie
30 ml Italian bitter (Dolin Bitter)
30 ml Sweet vermouth
Garnish: thin pear slice, orange peel
Method

Stir all four with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Lay a thin pear slice on the surface and express an orange peel over the top. The pear eau-de-vie lifts the Negroni's heaviness — drier and more aromatic.

Williams Pear Negroni
1922 Martini
67 PINK SPRING FIZZ by @servedbysoberon
7pm Sunset
Build

60ml Gin
30ml Passionfruit Juice
15ml Fresh Lime
15ml Lavender Syrup
30ml Egg White
Method

Combine all ingredients into tin and dry shake (no ice) for 10 seconds to froth the foam. Add in a few cubes and whip shake for 5 seconds. Double strain into a coup glass and garnish with edible glitter. Photo credit: @muddlingmemories @mathewsfoodanddrink

80's Glam
A Royal Sea
A Tropical Gem
Acts of Violets
Adios MF
Alabama Slammer
Build

30ml Gin
30ml Triple Sec
45ml Single Cream (Cream in a relationship isn’t any good for this recipe)
7ml Grenadine
Method

Place all ingredients in a shaker and dry shake. Add ice and mix it all up again. Strain into a chilled glass and garnish as desired. Recipe from The Big Book of Gin. Photo credit: @thepatronsaintofgin

Angel's Delight
Aperol Sour
Apricot Rose Bramble
Build

45ml Empress Gin
30ml Young Coconut Juice
22ml Coconut Cream
15ml Yuzu Juice
15ml Pineapple Cordial
Method

3 Sage Sprigs, to muddle Combine sage and gin into shaker tin. Lightly muddle sage then add the rest of ingredients. Fill with ice and shake for 5 seconds. Strain into another shaker tin and dry shake for about 60 seconds straight. Strain into coupe glass and garnish with sage leaves! Photo credit: @muddlingmemories @gilliehouston

Aren't You Empressed
Aromatherapy
Autistic Pride Cocktail
Build

45ml Nosferatu Dead Dry Gin @nosferatu_distillery
15ml Fresh Lemon Juice
15ml Maraschino Liqueur
20ml Vedrenne Violette Liqueur @vedrenne_liqueurs_syrups
30ml Aquafab
Method

Garnish: Dehydrated Lemon Add all ingredients to a shaker with a large ice cube and shake vigorously hard. Double strain into a chilled coupe and garnish with dehydrated citrus. Cheers!

Aviation Sour
Azura
Baby Dragroni
Backgammonist
Build

60ml Tiny Bear Gingerbread Gin @tbdistillery
3 dashes Angostura Bitters
Method

Pour all ingredients over cubed ice and stir down until balanced (around 20 seconds if ice is dry). Double strain into and Old Fashion glass over whiskey cubes. Garnish to finish. In a small pot, add a whole banana skin, one cup of sugar and another of water. Heat over low flame, stir to dilute. Sit aside to cool. Strain before use.

Banana Ginger Old Fashion
Bathtub Sour
Bears. Beets. Botanicals.
Build

120ml Yeastie Boys Gunnamatta IPA
30ml East India Company Gin
15ml Italicus Rosolio di Bergamotto Liqueur
15ml Massenez Apricot Liqueur @distilleriemassenez
15ml Freshly Squeezed Lime Juice
3 drops Ms Betters Bitters Tonic Bitters
3 drops Homemade Habanero Tincture
Method

Garnish: Rosemary and Luxardo Cherry Combine all in a mixing glass with ice, stir for 20-30secs. Strain into a tall glass half filled with cracked ice. Top with IPA and add more ice as required. Garnish and watch the maraschino cherry syrup gradually plume to the bottom like a lava lamp!

Beast From The Y-East
Betsy Ross
BIRD OF PEARADISE by @servedbysoberon
Bittersweet Fluff
Build

30ml Prosecco Syrup
30ml Lemon Juice
60ml Gin
30ml Chambord
50ml Lemon, Lime and Bitters Soda
50ml Soda Water
Method

Muddle blackberries in shaker with syrup then add all other ingredients. Shake hard with ice until super cold then pour into a glass. Add lemon, lime and bitters Soda, as well as Soda water. Serve with fresh blackberry to garnish!

Blackberry Delight
Blackberry Negroni
Blood Lust
BLOOD MOON - Stella Original Recipe
Build

30ml London Dry Gin
30ml Blood Orange Liqueur
30ml Heavy Cream
15ml Lime Juice
15ml Lemon Juice
15ml Maraschino Cherry Syrup
3 dash Orange Flower Water
60ml Club Soda
Method

Add all ingredients except soda into a shaker. Dry shake for 2 mins, then add 4 small ice cubes and shake until fully dissolved. Pour club soda into a chilled Collins glass, then pour cocktail on top. Put drink in freezer for 3-4 minutes. Take out of freezer and pour remaining cocktail on to lift foam. Garnish with a dried citrus wheel.

Blood Orange Gin Fizz
Build

60ml Gin
15ml Blood Orange Juice
7ml Lemon Juice
22ml Simple Syrup
2 tbsp Aquafaba
3 dashes El Guapo Love Potion Bitters
Method

Add all ingredients into a shaker tin. Dry shake for 15 seconds. Add ice into the shaker and shake until completely chilled. Strain into a rocks glass and garnish with a slice of dried orange or orange peel.

Blood Orange Gin Sour
Blood Orange Negroni
Blood Orange Sloe-Groni
Blood Orange Spritz
Build

30ml New England Dry Gin
30ml Lanique Spirit of Rose
30ml Freshly Squeezed Lemon Juice
15ml Simple Syrup
Method

In a cocktail shaker dry shake all ingredients first then add ice and shake. Strain into a rocks glass with block ice and garnish with a rose. Recipe (gin adjusted) by: @foodandwine Photo credit: @thepatronsaintofgin

Blooming Rose
Blorg
Blue Gin Sour
Blue Meanie
Build

45ml Gin
7ml Limoncello
30ml Freshly Squeezed Lemon Juice
30ml Simple Syrup
90ml Club Soda is Sparkling Water
Method

Muddle the blueberries, basil and simple syrup together in a shaker. Add lemon juice and gin and some ice. Shake to mix. Strain over ice in a rocks glass or highball. Add some Soda or sparkling water. Garnish with extra blueberries, basil leaves or a lemon slice. Cheers! Photo credit: @gastronomcocktails

Blueberry Basil Lemonade
Blueberry Gin Tonic
BlueBird Sour
Build

50ml Gin
30ml Fresh Lime Juice
25ml Homemade Basil Syrup
20ml Triple Sec
100ml Seltzer
15ml Blue Curaçao
5 drops Jalapeño Hot Sauce
Method

Add the first 5 ingredients to a shaker, gently muddling the leaves. Add ice and shake. Double strain into a glass filled with ice. In a seperate glass, stir to combine the remaining 3 ingredients. Top off with the blue, spicy seltzer. Garnish with dehydrated citrus wheel and a basil sprig.

Blues Basil Bash
BouleNegroni
Caustic Angel
Chai Ginks
Build

60ml Highclere Castle Gin
15ml Delord Blanche Armagnac @armagnac_delord
7.5ml TBT Violette Liqueur
7.5ml Citric Water
Method

Stir all ingredients (including sage leaf) until properly diluted and chilled. Strain and garnish with lemon peel and sage flowers. Citrix Water* : Take 7.5ml of Water and dissolve a tiny pinch of citric acid in it. Balance is everything, be careful.

CHATEAU VIOLETTE by @servedbysoberon
Cherry Blossom
Cherry G&T
Chocolate Negroni
Christmas Gin 75 Cocktail
Classic and Beautiful
Classic Dirty Martini
Cold Brew
Concord Negroni Flip
Corpse Reviver 86
Cranberry, Hibiscus & Gin
Cucumber Cooler
Build

45ml Cucumber & Mint Gin @nosferatu_distillery
22ml Elderflower Liqueur
90ml Prosecco
7ml Sugar Syrup
1/3 cup Chopped Cucumber
Method

Muddle cucumber and sugar syrup. Add gin and Elderflower. Shake with ice. Double strain into glass filled with ice. Add the Prosecco and top with Soda. Stir and garnish with a ribbon of fresh cucumber and some dehydrated cucumber. Fresh AF!

Cucumber Gin Spritz
Damn the Weather
Dangerous Lover
Delicious
Devil's Own