Bloedlemoen is the first Blood Orange Gin in the world. This contemporary London Dry-style gin is distilled using 10 botanicals through a combination of maceration and vapour infusion. The result? A premium, small-batch gin that doesn’t cut corners when it comes to quality and consistency. Conceptualised in 2015 by a South African sommelier, chef and winemaker, this local trio wanted to create a deliciously refreshing gin that is layered with the warmth of select spices.
Balanced spices, local flavour and a flavourful twist
By developing a recipe that balances out spices (grains of paradise, coriander, cassia bark, nutmeg, liquorice root and cardamom) with classic gin botanicals (Juniper and Angelica root), adds local flavour and a unique twist with locally sourced Tarocco Blood Orange and orange peel.
Perfect for summer cocktails
Bloedlemoen Gin is perfect for long summer days by the pool or lunches with friends and family. And, the tantalising cocktails you can make with this gin are impressive enough to look at, and they taste as if they come from a top-notch bar!
Lucky League
- 2 tablespoons (30ml) Bloedlemoen Gin
- 4 teaspoons (20ml) Dry vermouth
- 2½ teaspoons (12,5ml) lemon juice
- 15ml raspberry syrup (1 cup sugar, 1 cup boiling water and 10 raspberries. Shake to dissolve sugar, then chill)
- 20ml egg white (Pro tip: The lemon will start to “cook” the egg.)
- Edible flower, for serving
- Mix all ingredients in a shaker, and shake thoroughly.
- Fine strain into a coupe or martini glass. Serve with an edible flower.
Bloedlemoen SAgroni
- 5 teaspoons (25ml) Bloedlemoen Gin
- 5 teaspoons (25ml) Campari
- 5 teaspoons(25ml) full cream sherry
- Orange peel, for serving
- Stir all ingredients together, and strain into a tumbler glass with a big block of ice. Squeeze the oil, form the orange peel, over the drink.
- Pro tip: Run the peel on the outside of the glass – it gives you a multi-sensory experience with the orange oil on your fingertips.
Sherbet around the clock
- 2½ tablespoons (37,5ml) Bloedlemoen Gin
- 4 teaspoons (20ml) vanilla syrup (Pro tip: You can find it in the baking section in most grocers)
- 4 teaspoons (20ml) lemon juice
- 14 teaspoons (70ml) cranberry juice
- Lemon wedges, for serving
- Shake all the ingredients thoroughly. Serve with two lemon wedges.
Bloedlemoen Mule
- 2½ tablespoons (37,5ml) Bloedlemoen Gin
- 15ml sugar syrup (Pro tip: 1 part sugar, 1 part boiling water. Shake to dissolve the sugar, then chill)
- ½ lime, squeezed (save shell for serving)
- Pour all ingredients into a tall glass with ice. Give a quick stir. Serve with the lime shell.
