Blue Bottle Bartender: 3 Classic Gin Cocktails from Guernsey with James Gallez of Apéritif

Our Club Members are loving their Blue Bottle Gin this October - but we've completely sold out! To reserve your bottle of November's exclusive Gin of the Month join the Craft Gin Club. Get £10 off with the code NOVGIN10 when you sign up today!

Below is an excerpt from the October 2015 edition of GINNED! Magazine about Blue Bottle Gin from Guernsey. Every month, Craft Gin Club Members receive a bottle of amazing small-batch gins and gin complements accompanied by GINNED! Magazine which is full of information about the gin, the distillery and loads of fascinating features.

blue bottle dry gin

Guernsey cocktail bartender James Le Gallez worked with our October 2015 Gin of the Month Blue Bottle Gin to contribute the original cocktail recipes, A la Perchoine and Victouaire Gin Fizz. Le Gallez is the owner of Apéritif, a luxury mobile bar that caters to corporate clients and high net worth individuals around the Channel Islands, UK and Europe. Le Gallez participates in numerous cocktail competition and has been a finalist at the Belvedere Ultimate Martini Challenge, the Spirits Business Gin Masters 2015 and the Funkin Innovation Challenge 2015 where he entered with page 10’s cocktail, A La Perchoine.

Here, Le Gallez shares with Craft Gin Club Members three classic cocktail recipes that are easy to make at home.

Basil Gin Fizz

blue bottle dry gin basil gin fizz


  • 50ml Gin
  • 25ml Fresh Lemon Juice
  • 10ml Sugar Syrup
  • 1 Egg White
  • 3-4 Basil Leaves
  • Soda Water

Shake all ingredients except soda water in a cocktail shaker with ice. Pour into a long glass over ice and top with soda.


negroni gin cocktail


  • 25ml Gin
  • 25ml Campari
  • 25ml Martini Rosso

Add all ingredients to a mixing glass and stir with ice. Pour over fresh ice in a rocks glass.


aviation gin cocktail

35ml Gin
10ml Maraschino
5ml Creme de Violette
15ml Fresh Lemon Juice


Add all the ingredients to a cocktail shaker and shake with ice. Fine strain into a cocktail glass and garnish with a maraschino cherry.