CALAMANSI CITRUS GIN

Our third destination in the Backpacker Series is the Philippine island of Bohol; home to tarsier primates, tropical jungles, and white sandy beaches.

Calamansi is a citrus fruit native to the Philippines, bursting with bright zesty notes of lime and mandarin. The exotic citrus of Yuzu and Kaffir Lime add depth of flavour, balanced with the floral sweetness of Jasmine.

Fresh, juicy notes of calamansi come alive with the addition of tonic, whilst aromatic kaffir, vibrant yuzu and subtle floral tones of jasmine combine for a layered, vibrant citrus flavor profile. Unlike any citrus gin you’ve ever tasted!

SIGNATURE BOTANICALS: Calamansi, Yuzu, Kaffir Lime Leaf, Jasmine

TASTING NOTES: Bright zesty notes of calamansi on the fore, developing into soft undertones of juniper, aromatic kaffir, vibrant yuzu and subtle floral tones of jasmine, combining for a layered, fresh citrus flavor profile.

PERFECT SERVE: Classic Indian tonic, garnished with grapefruit peel and a sprig of fresh thyme

COCKTAILS: Coming Soon…

Volume: 700ml
ABV: 40%
Price: £35.99

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CALAMANSI CITRUS GIN

INSPIRED BY THE TROPICAL SUNSHINE OF THE PHILIPPINES

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boracay-philippines
Philippines-Bohol-Flat
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COCKTAIL RECIPES

HALONG BAY GARIBALDI
TIKI THAI
THE SATURN
PACIFIC ROSE

HALONG BAY GARIBALDI

INGREDIENTS

30ml Southeast Asian Dry Gin

30ml Campari

120ml Fresh Orange Juice


GLASS: Wine Glass

GARNISH: Orange Wedge

METHOD

1. Add all ingredients to a wine glass filled with ice.

2. Stir well to mix.

3. Garnish with orange wedge.

TIKI THAI

INGREDIENTS

50ml Southeast Asian Dry Gin

10ml Simple Syrup (2:1)

20ml Lemon Juice

10ml Coconut Rum

 

GLASS: Collins Glass

GARNISH: Pineapple Leaves, Edible Flowers, Lemon

METHOD

1. Add all ingredients into a cocktail shaker.

2. Shake and strain into a collins glass filled with ice.

3. Top with crushed ice.

4. Garnish with pineapple leaves, edible flowers and a slice of lemon.

THE SATURN

INGREDIENTS

45ml Southeast Asian Dry Gin

15ml Lemon Juice

15ml Orgeat Syrup

10ml Passion Fruit Purée

10ml Velvet Falernum

 

GLASS: Rocks Glass

GARNISH: Lemon Peel, Cherry

METHOD

1. Add all ingredients in a cocktail shaker.

2. Shake and strain into a rocks glass with ice.

3. Top with crushed ice.

4. Garnish with a ribbon of lemon peel wrapped around a cherry and secured with a cocktail stick.

PACIFIC ROSE

INGREDIENTS

50ml Southeast Asian Dry Gin

10ml Simple Syrup (2:1)

20ml Lemon Juice

20ml Chardonnay Wine

20ml Grapefruit Juice

2 drops Rose Water

1 Egg White

 

GLASS: Coupe Glass

GARNISH: Edible Flowers

METHOD

1. Add all ingredients into a cocktail shaker with ice.

2. Dry shake to foam egg white.

3. Add ice and shake hard until well chilled.

4. Double strain into a chilled coupe.

5. Garnish with edible flowers.