BUGIN at TheGINDay 2024 in Milan!
BUGIN at The Gin Day 2024 in Milan! Discover the universe of BUGIN, including street food, aperitifs, masterclasses and the entire range for
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Jul 13
The new Italian GIN TONIC in a can: Ready To Drink!
The new GIN TONIC in a can: Ready To Drink! Unmissable news from BUGIN for outdoor parties and barbecues. No ice needed.
Jun 26
Two new barrel Limited Editions of the BUGIN gin
A super limited production for two BUGIN gins aged in ex thyme oak barrels and ex Old Tom Vermouth.
May 31
Gazpacho with GIN MULE and prawns with MOJITO
Follow Italian chef The Lone Griller's instructions to prepare a simple yet high-impact recipe!
Apr 24
Duck breast lacquered with Negroni BBQ sauce
Simple and delicious recipe to make your duck breast unique: lacquer it with BUGIN's artisanal Negroni-flavoured barbecue sauce
Mar 29
Gin Mule cocktail flavored salmon
Discover how to cook salmon in a pan in a truly new way: use the BUGIN cocktail rub to give it the taste of Gin Mule and its delicate note o
Feb 26
BUGIN, the Italian project that combines cocktails with cooking and barbecue
BUGIN, il progetto che unisce i cocktail. Le proposte di BUGIN, tra distillazione, spezie, cotture, Cocktail rub e salse barbecue.
Feb 26
Negroni and Gin Tonic barbecue sauces
Le salse barbecue al Negroni e Gin Tonic. Intervistiamo l'ideatore delle salse BBQ in stile americano che rivoluzionano mixology e cucina.
Feb 23
Gin Tonic Club Sandwich
Dai il gusto del cocktail Gin Tonic al tuo Club Sandwich, per ritrovare nel tuo panino i profumi e i sapori del cocktail più popolare.
Jan 16
Beef Ribs with Martini Cocktail rub
Give the taste of the Martini cocktail to your beef ribs, to rediscover the aromas and flavors of the most elegant cocktail in the world.
Dec 18, 2023
Cocktail BBQ Sauces for extraordinary combinations
Le prime e uniche salse bbq in stile americano che uniscono i mondi della mixology e del barbecue: le salse al Negroni e al Gin Tonic.
Dec 18, 2023
How to marinate meat with gin
Scopri come usare il gin BUGIN in cucina, sfruttando le sue botaniche complementari a quelle di solito utilizzate nelle cotture.
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