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

97 cocktails — hover for the recipe

Earth Day G&T
Build

40ml Jilungin Dreaming Hemp Gin @cannacoaus
20ml Lime Juice
12.5ml Kaffir Lime Syrup
2 Drops Saline Solution
Method

Cut 2-3 slices of cucumber, add it to a shaker and muddle until juices are released. Continue to pour the rest of the ingredients and then add ice. Shake vigorously. Strain into a cocktail glass. Serve with edible flower or a mint leaf.

Eastside Kimberley Twist
Elysian Fields
Empress Negroni
Build

60ml Empress 1908 Gin
15ml Pamplemousse Grapefruit Liqueur
22.5ml Fresh Lime Juice
15ml Earl Grey Cordial
Method

Add all ingredients to a shaking tin and then add ice. Shake well and strain into a chilled coupe. Garnish with a half slice of grapefruit. Earl Grey Cordial*: Combine equal parts earl grey tea leaves and honey, the zest of 1 lime and a few dashes of Orange juniper Bitters. Filter out the tea and lime and keep refrigerated.

Empressivegimlet
English Summer Picnic
FEELING PEACHY by @servedbysoberon
Fig & Cardamom Cocktail
Flabbergast
Floral Fizz
Flossy Lady Cocktail
Fluffy Slow Duck
Flutter At Flemington
Frozen Bloody Collins
Build

50ml Brentingby Gin
20ml Lemon Juice
20ml Beetroot Syrup
Method

1 BS Dolin Dry Vermouth @vermouthdolin Top with Indian Tonic Garnish: Lemon, Beet Chips and Thyme Beetroot Syrup*: steamed beets, extract juices. Simmer juices until a syrupy consistency. Bottle, ready for your savoury cocktails or add to morning juices and smoothies.

Funky Beet GnT
G&T
Gastro Martinez
Gembrook Martinez
Genus Rosa Vesper
Build

60ml Gin
30ml Fresh Lemon Juice
2 tsp Dragonfruit Jam
15ml Simple Syrup (optional if your jam choice is super sweet)
Method

Aquafaba (optional, because its not necessary to have foam to enjoy this) Shake up ingredients without ice, to emulsify if using aquafaba, then add the ice to chill it down as you shake it again. Strain into a coup and garnish on a whim🌸 Base recipe from the Big Book of Gin Photo credit: @thepatronsaintofgin

Gin and Jam
Build

30ml Suntory Roku Gin
30ml Fresh Lemon Juice
30ml BK Berry Liquor
1 tsp Swerve Sweetie Confectioners (if you haven’t sweetened your berry liquor much)
2 drops Rosewater - no more than that. Also optional
Method

Combine everything into a shaker or mason jar. Grate Ginger into the jar with the finest part of your grater. Shake vigorously with ice, then strain into your ice filled glass. (The straining gets out all the Ginger bits) BK Berry Liquor* - Fill a jar halfway with half blackberries and half raspberries. Make sure they are extra juicy (frozen works too!). Cover with 60ml Vodka and 60ml Brandy. Let it sit for 3 weeks shaking occasionally, and strain. Sweeten your taste and shake vigorously until dissolved). You can also add some vanilla - optional.

Gin Blossoms
Gin Martini
Gin Sour & Lime
Gin Southern
Ginger Bramble
Ginger-Kiwi Martini
Gingered Ruby
Build

45ml Oak Aged Gin
25ml Blend of Campari & Aperol (to lessen the bitterness)
25ml Ginger & Hibiscus Syrup
25ml Organic Habanero Chilli & Lime Juice
15ml Supasawa Sour Mix
Method

Stir with plenty of ice. Pour all into a highball. Add more ice. Top with Black Pepper with Bergamot Tonic. Give it a gentle stir. Garnish with mini flowers of the day. Enjoy using a earth friendly straw! Photo credit: @thecocktail.blog

Ginuman
Going Green
Build

45ml Nosferatu Dead Dry Gin @nosferatu_distillery
15ml Massenez Elderflower Liqueur @massenez_au
15ml Fresh Lime Juice
Method

Splash of Fresh Grapefruit Juice Top with Strange Love Salted Grapefruit Soda @lovestrangelove Garnish: Grapefruit Slice Add all ingredients except the soda to a shaker with ice and shake until well chilled. Fill a tall glass with ice and double strain cocktail into the glass. Top up with Salted Grapefruit Soda and garnish with a slice of Grapefruit.

Grapefruit Fizz
Build

50ml Ludlow Dry Gin
25ml Lemon Juice
15ml Monin Guava Syrup
Method

Gently muddle basil leaves in the shaker. Add gin, lemon juice and syrup, shake well with ice. Strain into a glass with plenty of ice and garnish with Basil. If you don’t have Guava syrup, Simple syrup will be just as lovely to make a classic Basil smash.

Guava Basil Smash
Happy
Happy ! DIRTY MARTINI
Heart Of City
Heering Negroni
Build

120ml Hibiscus Gin
37ml Fresh Lemon
37ml Fresh Grapefruit Juice
60ml Erythritol Simple Syrup
Method

Place all ingredients in a shaker (a mason jar with a lid would work too) and shakes for 30 seconds. Add ice and shake for another 30 seconds. Pour into two glasses, dim the light and enjoy! ❤️ Happy Valentines Day ❤️

Hibiscus Gin Sour
Hibiscus Gin Sour with Campari Foam
Hibiscus Punch
Home Again
Honey & Lavender Sour
Build

30ml Fifty Pounds Gin
25ml De Kuyper Peach Liqueur
10ml Bols Blue Curaçao Liqueur
10ml Monin Lavender Syrup
200ml London Essence White Peach & Jasmine Soda
2-3 dashes Peach Bitter
Method

Build directly in your glass with plenty of ice. Give a gentle stir and drop some juniper berries in the mix. Garnish with dehydrated lemon wheel. Serve with a glass straw.

Horizon
Huerta
Indi She Goes
Indigo Empire
Ink-Pea Gimlet
It's Summer Somewhere
Italian Red
Kaffir-Lemon Martini
Kiwi Watermelon Cocktail
Kumquat Spritz
Build

60ml Gin
15ml Triple Sec
22ml Watermelon Syrup
22ml Lime Juice
Method

Muddle a piece of rosemary and blueberries in a shaker. Add rest of ingredients except Soda. Add ice and shake until chilled. Double strain into a funky Collins glass over crushed ice and top off with club Soda. Garnish with Sprig of rosemary and some blueberries.

Lady in Pink
Lady Magenta
Laphdance
Build

60ml Prohibition Moonlight Gin @prohibitionliquor
30ml Fresh Lemon Juice
20ml Goji & Basil Syrup
10ml Aquafaba (or 1 egg white)
Method

Combine ingredients without ice in cocktail shaker and shake with a whipping motion. Ad ice and shake until chilled. Fine strain into a chilled coupe or martini glass. Garnish with a fresh basil leaf.

Last Call
Lavender Baths
Build

60ml Gin
20ml Lavender Syrup
30ml Fresh Lemon Juice
15ml Aquafaba/Egg White
Method

Garnish: Lavender and Dehydrated Lemon Wet and then dry shake all ingredients and strain into your favourite stem glass. *For the Lavender Syrup, simply combine equal parts hot water and sugar, and a pinch of CG Gin Co. Lavender, stir and let sit until dissolved and sufficiently lavender flavoured.

Lavender Love Sour
Lavender Sour
Build

60ml Gin infused with Fennel Seeds & Dried Marigold
20ml Massenez Garden Party Basil Liqueur @gardenpartyfrance
7.5ml Fernet Branca
7.5ml PX Sherry
60ml Beetroot Juice (blend 8x1cm cubes of beetroot, 4 blackberries, 20ml lemon juice, 20ml water and fine strain)
10ml Lemon Juice
20ml Rosemary Ginger Honey Syrup (1:1:0.5 cups Raw cane sugar to water to acacia honey, 3 slices of fresh ginger and 3 sprigs of rosemary, add the honey in when you take syrup off the heat, leave to infuse for 30 mins before straining.
Method

Ms Betters Bitters Miraculous Foamer Combine all in a shaker, reverse shake, strain into a chilled coupe, then add an unbeetable garnish!

Let The Beet Drop
Limited Resources
Build

30ml Hendricks Gin
15ml St Germain
148ml Strawberry, Raspberry, Supasawa Cordial
Method

Cordial: Let whole raspberries and strawberries sit in cold water. Leave it long enough for the water to take on their flavour but not the colour of the berries. Afterwards, add the supasawa and Simple syrup to Cordial. The process: Coat the top of a Collins glass with icing and rim with shaved coconut. Then skewer 3 small marshmallows with a toothpick to make the snowman and add two cloves for the arms. Stick the exposed end of the toothpick (which should be on the bottom) into a large marshmallow along with a sprig of rosemary and place at the bottom of the rimmed Collins glass with just a splash of water. Set in freezer and let freeze. After it’s frozen, just pour mixture with some loose coconut shavings and enjoy!

Little Snowflake
Little Yellow Daisy
Love Gin Bramble
Magic Carpet Ride
Mango Buzz
Marsh-Mallow Mathers
Mediterranean Waters
Melon Me
MGC Bramble
Middlepenny Peach
Build

60ml High Seas Hemp Gin @cannacoaus
20ml Sugar Syrup
30ml Lime Juice
5ml Pastis
Method

Squeeze 2 lime wedges into a tall glass of choice and add a mint twig. Muddle the ingredients for the aromas fo be realised. Add the remaining ingredients and fill with crushed ice. If you love the fizzle, add a dash of Soda Water. Garnish with a mint twig and slices of capsicum.

Mojito on the High Seas
Monday Blue
Build

40ml Mandrake Cucumber & Mint Gin @nosferatu_distillery
30ml Massenez Creme de Violettes @distilleriemassenez
20ml Simple Syrup
20ml Lemon Juice (freshly squeezed)
Method

Combine all the ingredients except cucumber and Soda Water into a shaker and shake. Fine strain into a wine glass with ice. Top with Soda. Garnish with mint sprig and cucumber roll. Dust mint with fine icing sugar.

Moon River
Morning Glory
Mulberry Brunch
Mulberry Gin Cocktail
Munich Thyme Mule
My Muse
Build

60ml Myrcene Hemp Gin
10ml Saline Solution
Method

** Make your own saline solution by combining 100ml of water with a half teaspoon of salt. We recommend starting with just a drop or two of saline. Test it as you go, and increase it as far as 10ml based on personal preference. Stir ingredients together over plenty of ice and serve in a martini or coupe glass. Photo credit: @endsandmeansfitzroy @longboymedia @cannaco

Myrcene Martini
Navy Basil Smash
Negroni 1884
Negroni Frappe
Noble Orchid
Not Your Average Gin Fizz
Opaka Fizz
Orange G&T - Perfect on this 34 degree day!️
Orange & Rosemary Sour
Pacific Blue-Moon Coconut Margarita
Pav and Tonic
Pavlova Sour
Peach & Thyme Fizz
Build

37ml London Dry Gin
22ml RinQuinQuin @distilleries_provence
22ml Thyme Simple Syrup
30ml Freshly Squeezed Lemon Juice
15ml Heavy Cream (35%)
1 dash Angostura Bitters
30ml Club Soda
Method

Grab a shaker and muddle peach to a pulp. As everything but the Soda and dry shake. Fill shaker with ice and give another generous shake. Strain over Collins glass filled with ice. Let it sit for 30 seconds before topping it with Soda. Garnish with peach slices and/or fresh thyme.

Peaches and Cream 2.0
Pennsylvania Punch
Pineapple Pampelle Spritz by @cocktails_by_nat
Pineapple Persuasion
Pink Bits
Build

50ml Pink Marmalade Gin
25ml Lime Juice
25ml Pink Peppercorn Syrup
75ml Soda Water
10ml Curaçao
Method

A few drops of Grapefruit Bitters Combine the pink ingredients in a shaker with ice and shake well. Strain into a glass filled with ice. Top with crushed ice. Mix in the Blue ingredients and slowly pour into the glass. Garnish with grapefruit peel twist and pink peppercorns. Mix before drinking and enjoy! Recipe & photo: @the.gin.couple

Pink 'N' Blue
Pink Negroni Sour