5cl Kimerud collector’s Pink Gin 20cl Classic Tonic water Ice Garnish with raspberries and blueberries, about three of each berry.

4cl Kimerud Pink Gin 2cl Cointreau 2cl Lemon juice 1,5cl raspberry syrup* Pour all ingredients into the glass, add ice cubes and shake well for

4cl Kimerud Pink Gin 5-6 Fresh raspberries 4cl Lemon juice 3 tablespoons of sugar 1 handful of icecubes Blend everything together in a blender. Garnish

5cl Kimerud Botanical Gin 20cl Tonic water Ice and garnish with raspberry, blackberry and lime peel.

Icecubes 2cl Sugar syrup 3cl Lemon juice 5cl Kimerud Botanisk Gin Shake all ingredients with ice. Fine strain into long drink glass. Garnish with basil

6cl Kimerud Navy Strength Gin 1cl Dry Vermouth 2 Pearl Onions Combine gin and vermouth in a cocktail mixing glass. Add Ince and stir until

4cl Kimerud Pink Gin 2cl Lemon juice 1cl Suger syrup 1cl Chambord (raspberry liqueur) Stir all ingredients gently over cracked ice. Strain over a large

5cl Kimerud Hillside Gin 20cl Ginger beer Crushed ice Garnish with dried lemon slices.

5cl Kimerud Gin 20cl Tonic Schweppes Premium 2 dashes of Bitter Truth Blossom Garnish with dry bergamot slice, pairs well with pistachio flavoured Turkish delight.

6cl Kimerud Wild Grade Gin 1cl Dry Vermouth Shake with ice and garnish with an olive or lemon peel.

3cl Kimerud Wild Grade 2cl Cocchi Bianco 0,5cl St-Germain 1 dash of orange bitters (pref. Scrappy’s) Stir all ingredients gently over cracked ice. Strain into

2cl Kimerud Wild Grade 2cl Sweet Vermouth (pref. Antica Formula, Mancino) 2cl Campari Stir all ingredients gently over cracked ice. Strain over a large piece

Icecubes 5cl Kimerud Gin 20cl Tonic Schweppes Premium Garnish with rosemary and lemon peel.