Cocktails

Made with fresh fruit and botanicals.
The colour and flavour are the result of a natural maceration process with fresh ingredients,
resulting in a beautiful range of gins that is delightfully full, elegant and amazing to look at!

TRUE BELGIAN PREMIUM QUALITY 
Inspired by passion and craftsmanship, from the harbour city of Antwerp.


BussN°509 Perfect Serve Buss N°509 Belgian apple Perfect Serve

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Ingredients

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Serving steps for 1 glass:

  1. Pour all ingredients into a tumbler glass
  2. Fill up the glass with large ice cubes Stir well
  3. Top off the glass with the tonic
  4. Garnish with a slice of apple and the sprig of mint leaves.

BussN°509 Perfect Serve BUSS N°509 BELGIAN APPLE PERFECT SERVE Summer Calling

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Ingredients

Cocktail made by
Hammonds of Knutsford. Picture by iainjackphotography 

Serving steps for 1 glass:

  1. Fill high ball glass with ice cubes
  2. Pour the BusN°509 Belgian Apple gin, elderflower liqueur and lemon juice into the glass
  3. Fill up with soda
  4. Softly Stir
  5. Garnish with a fresh sweet apple

BussN°509 Perfect Serve Buss N°509 White Rain Perfect Serve

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Ingredients

Serving steps for 1 glass:

  1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes
  2. Pour the BUSS N°509 White Rain Gin over the ice cubes
  3. Stir the ice and the gin in the glass to blend and cool
  4. Pour the tonic slowly onto the mix
  5. Stir once (gently)
  6. Garnish with liquorice and lime

 Asia Mule

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Ingredients

  • 40 ml BUSS N°509 White Rain
  • 30 ml Lemon juice
  • 10 ml Monin Ginger Syrup
  • 10 ml Double Syrup
  • 50 ml Finley Ginger Ale

Origin: Variation on a Moscow Mule by Carl Van Droogenbroeck.

The classic Moscow Mule dates back to 1941 when to men met at New York City’s Chatham Bar. One was John Martin, owner of Smirnoff, and the other gentlemen was Jack Morgan who was trying to launch his ginger beer. It was here that they hit on the idea of mixing both products, thus creating the Moscow Mule.  

Serving steps for 1 glass:

  1. Pour all ingredients in the glass and fill with crushed ice.

  2. Top with Ginger Ale & garnish with Coriander.


 Buss My Passion

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Ingredients

  • 40 ml BUSS N°509 White Rain
  • 20 ml Lime juice
  • 40 ml Coconut milk
  • 10 ml Passion Fruit syrup
  • 10 ml Double syrup

Origin: Created for Ozzo Restaurant by Carl Van Droogenbroeck

Serving steps for 1 glass:

  1. Pour all ingredients in the glass and fill with crushed ice.

  2. Garnish with ½ passion fruit


 White Lady

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Ingredients

Origin: In 1919 Harry MacElhone, while working at Ciro’s Club, London, created his first White Lady with 2 shots triple sec, 1 shot white crème de menthe and 1 shot lemon juice. 1923, he created the White lady above at his own Harry’s New York Bar in Paris. Originally with egg white.

Serving steps for 1 glass:

  1. Shake all ingredients and double strain into a chilled martini glass.

  2. Garnish with lemon zest


BussN°509 Perfect Serve Buss N°509 master cut Perfect Serve

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Ingredients:

Serving steps for 1 glass:

  1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
  2. Drain excess melting water from the glass
  3. Pour in the BUSS N°509 Master Cut Gin
  4. Add lemon zest
  5. Stir gently
  6. Top off the glass with the Indian tonic
  7. Decorate with small pieces of lemongrass

 Buss N°509 master lemon

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Ingredients

  • 50 ml BUSS N°509 Master Cut Gin
  • Raw indian tonic
  • 20 ml of orgeat or almond syrup
  • 20 ml of lemon juice
  • 3 to 4 almonds
  • 2 pieces of lemon zest

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Serving steps for 1 glass:

  1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
  2. Drain excess melting water from the glass
  3. Pour in the BUSS N°509 Master Cut Gin
  4. Add the orgeat or almond syrup and the lemon juice
  5. Add 3 to 4 almonds and the pieces of lemon zest
  6. Stir gently as not to submerge the almonds and zest into the gin
  7. Top off the glass with the indian tonic
  8. Serve with a meringue if possible for flavour contrast

 Buss N°509 ramos gin fizz cocktail

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Ingredients

  • 60ml BussN°509 Master Cut
  • 15ml freshly squeezed lemon juice
  • 15ml freshly squeezed lime juice
  • 20ml sugar syrup
  • 5ml orange flower water
  • 3 drops of vanilla extract
  • 1 egg white
  • 25ml double cream
  • Sparkling water

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Serving steps for 1 glass:

  1. Add all ingredients – without the sparkling water  – to a cocktail shaker shake hard but without ice; This part is essential (and called dry shaking)!
  2. Open the shaker, add ice and shake again.
  3. Strain into a chilled glass and top up with sparkling water.
  4. Add a slice of orange to garnish

 Coco Loco

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Ingredients

Origin: By Carl Van Droogenbroeck

Serving steps for 1 glass:

  1. Shake all ingredients and double strain into a Coupette.
  2. Garnish with an edible flower

 Master Negroni

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Ingredients

Origin: Variation of a Negroni by Dries Vanlerberghe, Barr for Venuez 2017.

Serving steps for 1 glass:

  1. Fill the Old Fashioned glass with ice cubes and add all ingredients.
  2. Stir a few times, spray an orange zest over the drink and place an orange slice on top.
  3. Garnish with orange slice

 Master Martini

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Ingredients

Origin: A twist on the Monarch Martini which was created in 2003 by Douglas Ankrah at Townhouse, London. Original recipe calls for elderflower liqueur.

Serving steps for 1 glass:

  1. Shake all ingredients and double strain into a chilled martini glass.
  2. Garnish with a lemon zest.

BussN°509 Perfect Serve Buss N°509 rebel cut Perfect Serve

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Ingredients:

Serving steps for 1 glass:

  1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
  2. Drain excess melting water from the glass
  3. Pour in the BUSS N°509 Rebel Cut Gin
  4. Add lime zest & some juniper berries
  5. Stir gently
  6. Top off the glass with the Indian tonic
  7. Decorate with some extra juniper berries and a pinch of white pepper

 Buss N°509 END OF YEAR BOTANICAL GIN COCKTAIL

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Ingredients:

Serving steps for 1 glass:

  1. Fill a BussN°509 glass or another big bowl glass with ice to cool the glass down.
  2. Get rid of excess melting water from the ice.
  3. Add 5 cl of BussN°509 Rebel Cut premium gin.
  4. Crush the 6 juniper berries and mix them with the gin in your glass.
  5. Break the cinnamon stick in pieces and add to your glass.
  6. Put your star anise in your glass
  7. Gently mix everything without drowning the star anise and cinnamon pieces.
  8. Now add the floral premium tonic to the cocktail

 Buss N°509 The last rebel

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Ingredients:

Origin: Created at the Detroit Athletic Club in 1951 & revived by the team of Pegu Club in 2005.

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Serving steps for 1 glass:

  1. Shake all ingredients and double strain into a chilled martini glass.


 Buss N°509 Rebel's pleasure

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Ingredients:

Origin: Twist on a classic Tom Collins.

Serving steps for 1 glass:

  1. Muddle the raspberries in a highball glass, add Buss N°509 Rebel Cut, Lemon juice, sugar syrup and fill the glass with crushed ice.
  2. Top with sparkling water (e.g. Chaudfontaine Bruis) and stir gently for a few times.
  3. Garnish mint sprig and cucumber.

 Buss N°509 Female rebel

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Ingredients:

  • 50 ml of BussN°509 Rebel Cut gin
  • 30 ml Lemon juice
  • 20 ml Rose & Jasmin syrup (Combine 2 parts Monin Rose syrup and 1 part Monin Jasmin syrup together as one syrup.)

Origin: Created by Dries Vanlerberghe, Barr for Venuez 2017.

Serving steps for 1 glass:

  1. Shake all ingredients and fine strain into a chilled glass.
  2. Garnish with Rose petals.

BussN°509 Perfect Serve Buss N°509 Midi cut Perfect Serve

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Ingredients

Serving steps for 1 glass:

  1. Fill a Spanish bowl or Bourgogne (470ml) with large ice cubes to cool the glass down well
  2. Drain excess melting water from the glass
  3. Pour in the BUSS N°509 Midi Cut Gin
  4. Add orange zest
  5. Stir gently
  6. Top off the glass with the Indian tonic
  7. Decorate with a fresh branch of thyme

BussN°509 Perfect Serve Buss N°509 East meets West

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Ingredients

  • 50 ml BUSS N°509 Midi Cut Gin
  • 30 ml Lemon Juice
  • 20 ml Sugar syrup
  • 3 Drops Chili Tinctuur
  • 8 Basil leaves
  • 40 ml classic tonic (e.g. Finley Sea Salt & Lemon Tonic)

Origin: Variation on a Cooler by Carl Van Droogenbroeck
“A Cooler is a simple tall thing that are of little mixological interest but are mighty refreshing on a hot day” David Wondrich.

Serving steps for 1 glass:

  1. Add the basil to the glass, gently muddle and pour in the remaining ingredients.
  2. Fill the glass with crushed ice and top with Chaudfontaine Bruis.
  3. Garnish with Basil.


BussN°509 Perfect Serve Buss N°509 Midi Fizz

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Ingredients

Origin: This Gin Fizz adaptation was created circa 1880 at the St. Nicholas Hotel, New York City and originally made with Old Tom Gin.

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Why not send us your BussN°509 Midi Fizz!

Serving steps for 1 glass:

  1. Muddle the strawberry
  2. Fill the glass with ice cubes
  3. Add the remaining ingredients and top with sparkling water (e.g. Chaudfontaine Bruis.)
  4. Garnish with mint sprig

BussN°509 Perfect Serve Buss N°509 Barr Midi

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Ingredients

Origin: Variation on a Gin&Tonic by Dries Vanlerberghe, Barr & Carl Van Droogenbroeck for Venuez 2017.

Serving steps for 1 glass:

  1. Fill the glass with ice cubes and add the first three ingredients.
  2. Top with tonic and stir gently for a few times.
  3. Garnish with (preferable dried) orange slice

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