Cocktail recipes

Sensation: Lively dry

Meet me in the Metaverse

A cocktail for the (very) motivated at-home bartender. Meet me in the Metaverse will surely transcend your palate with a culinary trip to another universe.
Bright, complex, and multi-faceted, this libation requires some funky ingredients and a bit of willpower to execute.
Impress your guests by flaunting your bartending skills and pairing this fabulous cocktail with sushi, Izakaya style grills or Indian cuisine.

OBLIQUE

Meet the fragrant brother of the classic Gimlet: the OBLIQUE cocktail. We named this cocktail the OBLIQUE due to its complex flavours which are neither parallel nor at a straight angle. romeo’s gin V will shine right through this cocktail which is supported by ingredients complementary to its flavour profile: lime for lime, honey for honeydew and shiso to liven up the green grapes, releasing the distinct smell of a mountain meadow after a rainstorm.
Created for the intermediate at-home bartender, you will need a bit of planning to execute this drink; but when you do, be sure to tag us so we can celebrate your achievement! #artofgin

Flower Gin Power

Here is a floral and delicate cocktail with pink grapefruit and orange flower and tonic!

Belle Poire

Discover a mineral and dry cocktail with pear liqueur, super easy to make and simply delectable!

Electric cherry

Electric Cherry is a dry, tangy cocktail with wine notes and port! A creation of our ambassador in France, Mathieu Obringer!

Presqu’à Cuba

The cocktail Presqu’à Cuba, in collaboration with Cheaper Vacations, will make you want to fly to Cuba with its tropical aromas inspired from a mojito.

Mango Canal

Mango Canal is a refreshing cocktail made with romeo’s gin.

romeo's gin romeo's penthouse Cocktail

romeo’s penthouse

romeo’s penthouse is a cocktail with romeo’s gin and orgeat syrup created by Stephane Duval from Field Guide in Halifax.

romeo's gin Verona’s Mistress Cocktail

Verona’s Mistress

Verona’s Mistress is a cocktail with romeo’s gin and blood orange created by Mathieu Aucoin from Third Glass in Moncton.

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