SERVE SUGGESTIONS
TANQUERAY NO 10 50/50 MARTINI
INGREDIENTS
TANQUERAY NO TEN GEN - 45 ml
DRY VERMOUTH - 45 ml
PEATED WHISKEY
TIMUR PEPPER ESSENTIAL OIL
PESCHIOLA
HOW TO PREPARE
Fill a cocktail shaker with ice chunks and add 45ml Nº TEN and 45ml of dry vermouth/fino sherry blend
Shake well and strain into a chilled coupe glass coated with 2 dashes of peated whiskey
Finish with a spray of Timur Pepper essential oil and garnish with a peschiola on a stick
THE GIN RICKEY
INGREDIENTS
TANQUERAY NO TEN GEN - 40 ml
CLARIFIED CITRUS JUICE MIX (ORANGE, PINK GRAPEFRUIT) - 20 ml
SUNDRIED TOMATO/MIRTO DISTILLATE - 10 ml
VEGAN AGAR AGAR MAKE - 1
HOW TO PREPARE
Add 40ml Tanqueray No. TEN, 20ml clarified citrus juice mix and 10ml sun dried tomato/mirto distillate to a tin shaker filled with ice
Shake to mix well and pour in a rock glass over a big ice cube
Top up with 30 ml soda water and spray a coin of pink grapefruit peel and discard
Garnish with a vegan agar agar make to finish
TANQUERAY NO TEN GIN & TONIC
INGREDIENTS
TANQUERAY NO TEN GIN - 50 ml
PREMIUM TONIC WATER - 150 ml
WEDGE OF GRAPEFRUIT
HOW TO PREPARE
Pour 50ml of Tanqueray Nº TEN Gin into a glass and fill with ice
Mix with 150ml of premium tonic water
Stir and garnish with a wedge of fresh grapefruit
TANQUERAY FLOR DE SEVILLA & TONIC
INGREDIENTS
TANQUERAY FLOR DE SEVILLA - 50 ml
PREMIUM TONIC WATER - 150 ml
WEDGE OF ORANGE
HOW TO PREPARE
Pour 50ml of Tanqueray Flor de Sevilla Distilled Gin in to a copa glass and add plenty of ice
Top up the glass with 150ml of premium tonic water
Stir and finish with a wedge of fresh orange to garnish
TANQUERAY FLOR DE SEVILLA SPRITZ
INGREDIENTS
TANQUERAY FLOR DE SEVILLA - 30 ml
ORANGE JUICE - 45 ml
SPARKLING WINE - 45 ml
SODA WATER - 15 ml
SLICE OF FRESH ORANGE
HOW TO PREPARE
Fill a wine glass with ice and pour in 30ml Tanqueray Flor de Sevilla Distilled Gin
Next add 45ml orange juice, 45ml sparkling wine, and 15ml soda water
Stir well and garnish with a slice of fresh orange
SERVE SUGGESTIONS
TANQUERAY FLOR DE SEVILLA SPRITZ
INGREDIENTS
TANQUERAY FLOR DE SEVILLA - 30 ml
ORANGE JUICE - 45 ml
SPARKLING WINE - 45 ml
SODA WATER - 15 ml
SLICE OF FRESH ORANGE
HOW TO PREPARE
Fill a wine glass with ice and pour in 30ml Tanqueray Flor de Sevilla Distilled Gin
Next add 45ml orange juice, 45ml sparkling wine, and 15ml soda water
Stir well and garnish with a slice of fresh orange
THE GIN RICKEY
INGREDIENTS
TANQUERAY NO TEN GEN - 40 ml
CLARIFIED CITRUS JUICE MIX (ORANGE, PINK GRAPEFRUIT) - 20 ml
SUNDRIED TOMATO/MIRTO DISTILLATE - 10 ml
VEGAN AGAR AGAR MAKE - 1
HOW TO PREPARE
Add 40ml Tanqueray No. TEN, 20ml clarified citrus juice mix and 10ml sun dried tomato/mirto distillate to a tin shaker filled with ice
Shake to mix well and pour in a rock glass over a big ice cube
Top up with 30 ml soda water and spray a coin of pink grapefruit peel and discard
Garnish with a vegan agar agar make to finish
TANQUERAY FLOR DE SEVILLA & TONIC
INGREDIENTS
TANQUERAY FLOR DE SEVILLA - 50 ml
PREMIUM TONIC WATER - 150 ml
WEDGE OF ORANGE
HOW TO PREPARE
Pour 50ml of Tanqueray Flor de Sevilla Distilled Gin in to a copa glass and add plenty of ice
Top up the glass with 150ml of premium tonic water
Stir and finish with a wedge of fresh orange to garnish
TANQUERAY NO TEN GIN & TONIC
INGREDIENTS
TANQUERAY NO TEN GIN - 50 ml
PREMIUM TONIC WATER - 150 ml
WEDGE OF GRAPEFRUIT
HOW TO PREPARE
Pour 50ml of Tanqueray Nº TEN Gin into a glass and fill with ice
Mix with 150ml of premium tonic water
Stir and garnish with a wedge of fresh grapefruit
TANQUERAY NO 10 50/50 MARTINI
INGREDIENTS
TANQUERAY NO TEN GEN - 45 ml
DRY VERMOUTH - 45 ml
PEATED WHISKEY
TIMUR PEPPER ESSENTIAL OIL
PESCHIOLA
HOW TO PREPARE
Fill a cocktail shaker with ice chunks and add 45ml Nº TEN and 45ml of dry vermouth/fino sherry blend
Shake well and strain into a chilled coupe glass coated with 2 dashes of peated whiskey
Finish with a spray of Timur Pepper essential oil and garnish with a peschiola on a stick