Pippa Guy’s Top 5 Tanqueray Cocktails  

Tanqueray Gin

You can’t go wrong with a classic Gin

You’ll need:

• 50ml (1.75oz) Tanqueray London Dry Gin or Tanqueray 0.0%

• 150ml (5oz) premium tonic water

• 1 pink grapefruit wedge

• Ice

To make:

• Fill a highball glass with ice and add the gin

• Top with the tonic water and garnish with the grapefruit wedge

Tanqueray Tiny Ten

The ultra-premium Tanqueray No. Ten is uniquely distilled in a copper still called the Tiny Ten, which is what produces the citrus heart of this refined bottle and gives this cocktail its moniker. A fresh and fruity twist on the Martini, this sophisticated pink blush cocktail will elevate the senses and enliven your palate. Mixed with tartly bittersweet grapefruit juice and syrup, the naturally occurring citrus essences are sweetly teased out for a remarkably refreshing cocktail.

You’ll need:

• 30ml (1oz) Tanqueray No. TEN or Tanqueray 0.0%

• 20ml (0.6oz) grapefruit cordial

• 50ml (1.75oz) sparkling wine

• Pink grapefruit peel coin

• Ice

To make:

• Pour the gin and cordial into a mixing glass filled with ice and stir

• Strain into a coupe glass and top with sparkling wine

• Garnish with a pink grapefruit peel coin

Tanqueray Rangpur Gimlet

According to Pippa, "Tanqueray Rangpur is the most underrated of the Tanqueray distilled gins. The ginger, lime and bay leaf make an incredible palette cleanser." It's easily enjoyed with plenty of ice, premium tonic water, and a wedge of lime, but if you really want to make it shine, try this remarkable gimlet recipe. Simple to make, it’ll play out its complexities on your palate as the punchy citrus flavours of mandarin orange and zesty lime are rounded out with a smooth finish of earthier notes.

You’ll need:

• 50ml (1.75oz) Tanqueray Rangpur Gin

• 15ml (0.5oz) lime cordial

• Lime peel twist

• Ice

To make:

• Pour the gin and cordial into a mixing glass filled with ice and stir

• Strain into a martini glass

• Garnish with a twisted lime peel

Tanqueray Flor de Sevilla Negroni

Zesty, bold, and bittersweet, the Tanqueray Flor de Sevilla is a light orange, sun-soaked gin that’ll make you feel as though you’ve just sat down at a cliff-side bar overlooking the Mediterranean Sea. Pippa recommends using it in a Negroni for a vibrant, juicy twist on the classic cocktail. It also works wonderfully with a simple soda, which allows it to show off its fresh, fruity character. And if you're not drinking, worry not, there's a 0.0% version too, so you don’t have to miss out on this bottle of sunshine.

You’ll need:

• 25ml (0.75oz) Tanqueray Flor de Sevilla

• 25ml (0.75oz) sweet vermouth

• 25ml (0.75oz) bitter aperitif

• Orange peel twist

• Ice

To make:

• Add the gin, bitter aperitif, and sweet vermouth to a mixing glass filled with ice

• Stir well and strain into a rocks glass with ice

• Garnish with an orange peel twist

Tanqueray Blackcurrant French 75

The Tanqueray Blackcurrant Royale pays homage to Charles Tanqueray’s heritage with the finest French blackcurrants, the delicate sweetness of vanilla, and the bold decadence of France. Rooted in the four cornerstone botanicals of the London Dry, it’s a beautifully rich gin that lends itself wonderfully well to classic cocktail recipes. Pippa’s preference is to enjoy this complex, fruity gin with a balance of citrus and sparkles. She also suggests adding a drop or two of absinthe, if you’re feeling daring and experimental.

You’ll need:

• 50ml (1.75oz) Tanqueray Blackcurrant Royale

• 30ml (1oz) lemon juice

• 15ml (0.5oz) sugar syrup – 2 parts sugar dissolved over heat into 1 part water

• Sparkling wine

• Lemon peel twist

• Optional – two drops of absinthe

• Ice

To make:

• Add the gin, lemon juice, sugar syrup and (optional) absinthe to a shaker filled with ice and shake well

• Strain into a coupe glass and top with sparkling wine

• Add a twist of lemon peel to garnish