Meanie G&T  

• 40 ml Meanie Gin
• 120 ml Tonic Water, your favorite
• Long lemon zest
• branch of rosemary

Glass type: Rocks

• Build in glass
• Add blocks of ice
• top off with Tonic Water
• Garnish with lemon and rosemary

Mean Streets

• 40 ml Meanie Gin
• 5 ml raspberry vinegar
• 100 ml Ginger Ale, your favorite
• 1 raspberry
• zest of orange

Glass type: Highball / Longdrink

• Build in glass
• Add ice blocks
• top off with Ginger Ale
• Stir
• Garnish with Raspberry and orange zest

la palma

• 40 ml Meanie Gin
• 10 ml lime juice
• 120 ml Ginger Beer, your favorite
• 2 dashes of rose water
• Lemon zest (round) and 2 dried rose buds

Glass type: Wineglass / Highball

• Build in glass
• Add ice blocks
• top off with Ginger Beer
• Garnish with lemon zest and rose buds

dry martini

• 60 ml Meanie Gin
• 8 ml dry vermouth
• 2 olives

Glass type: Coupe / Small Martini glass

• pre-Cool glassware
• Stir Meanie Gin and Dry Vermouth with ice cubes
• Remove ice cubes from the glass
• Strain the Meanie Dry Martini into the glass
• Garnish with 2 olives on a cocktail pick

belle emma

• 40 ml Meanie Gin
• 20 ml red Currants – Vanilleshrub *
• 10 ml lemon juice
• 10 ml St. Germain elderflower liqueur
• 20 ml Dry Vermouth Prosecco

Glass Type Flute / Coupe

• pre-Cool glassware
• Add all ingredients except the prosecco to the shaker
• Shake hard and fine strain in glass
• Top off with prosecco
• garnish with a nice lemon zest

* how to make the red Currants-Vanilla shrub

• 200 grams of red currants
• 200 grams of crystal sugar
• 1 vanilla stick
• 250 ml white wine vinegar

• Put the first 3 ingredients in a bowl and squash the currants with a fork
• Leave for a few hours until the sugar is dissolved
• Sieve the syrup and add the white wine vinegar
• Shelf life 2 months