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  • The first and only artisan rubs that combine the worlds of mixology and barbecue.

  • The botanicals of BUGIN gin in six different mixes of salt, spices and herbs to massage meat, fish, fruit or vegetables before cooking them.

  • After cooking on the barbecue, on the grill, in the oven or in a pan, you will smell the aromas and flavors of Gin Tonic, Negroni, Martini Cocktail, Spritz, Gin Mule and Mojito.​

  • They contain neither alcohol nor dyes nor preservatives.

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  • Just open the jar and put the rub on the delicacy you want to cook. The Rub BUGIN Shaker is a dispenser that has holes of different sizes.

  • Let's take a cut of meat for example.​ Massage it gently with the rub all over.

  • The time that the rub must rent on the meat to be cooked - and its quantity to be affixed - depend on the size of the cut of meat: for example, 15 minutes are enough on burgers and fine steaks, while on pork ribs at least 2 hours are recommended.

  • It is a high quality natural product: a small quantity is enough to obtain an excellent result.

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Cocktail rub BUGIN martini cocktail negroni mojito


  • The MARTINI COCKTAIL is delicate but, thanks to Timut pepper, it also has an elegant peppery note. It gives its best with red meats and shellfish.

  • The NEGRONI rub transforms your pork ribs into a work of art, where the botanicals of the BUGIN gin flirt with the strong and intense aromas of the Negroni cocktail.

  • With the MOJITO rub you transform your barbecue into a Caribbean party. Citrus notes and a pinch of mint to make the fish dance to the samba rhythm.

Cocktail rub BUGIN Gin Mule Gin Tonic e Spritz
  • GIN MULE rub enhances white meats and salmon. A fusion of flavors that combines freshness and depth, creating the perfect pairing for a classy barbecue.

  • With the GIN TONIC rub, to the taste and smell, the characteristics of the most popular cocktail are perfectly found. Multipurpose, elegant, between bitter and citrusy.

  • With the rub SPRITZ give an original and lively touch to your barbecue. Ideal for pork, especially pulled pork and burnt ends.



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