COCKTAIL COLLECTION

Inspired by the cuisine that we encountered on our travels, we have crafted a collection of bottled cocktails that will introduce you into the diverse flavours and food of Southeast Asia…

LYCHEE & RASPBERRY BONBON

Inspired by the patisseries we frequented in Ho Chi Min City in Vietnam, where French influences met eastern flavours; Macaron Framboise Litchi and Tarte Au Citron were two that stuck in our memories. We have combined these flavours –  lychee, raspberry, lemon and buttery pastry – to create a perfectly balanced, indulgent cocktail.

Our oriental pink gin is the perfect addition for this cocktail with its flavours of raspberry and lychee. For the lemon element we tried a lot of limoncellos, but it was the natural and fresh flavours of Staibano Limoncello that won us over. It was a massive plus that they are an independent producer just like us. For the pastry element, butterscotch syrup perfectly embodies that buttery biscuit base you get from a great patisserie.

This is a very classy martini style drink with the perfect balance of sweet lychee and butterscotch, and sharp raspberry and lemon.

Contains 4 – 6 servings

TO SERVE: simply chill the bottle (ideally in the freezer – you want it super cold), gently shake the bottle and pour 75ml – 125ml into a martini glass (don’t add any ice!). Garnish with lemon peel.

CALAMANSI NEGRONI

Inspired by the food of the Philippines and using the flavours of Adobo and Toyomansi, we’ve taken the classic Negroni and put a Filipino twist on it. 

Every Filipino has their own recipe for an adobo (which is a classic Filipino meat stew with vinegar, soy sauce, bay, garlic and pepper). Sherwin uses balsamic vinegar in his, so we have sourced a balsamic vermouth from Modena. Toyomansi is a dipping sauce that is served with literally everything. The key ingredient, as the name suggests, is Calamansi – the small citrus that we use in our gin. We wanted to release the fresh vibrant flavours of the Calamansi so we vacuum distil it at room temperature as a single distillate. Finally, we infuse the Campari with lemongrass to add depth to the citrus.

This is a serious cocktail with the sweet citrus of Calamansi, the sharp richness of Balsamic and the bitter notes of Campari. Just like the food of Southeast Asia, it has depth of flavour and balance.

Contains 4 – 6 servings

TO SERVE: simply chill the bottle (ideally in the freezer – you want it super cold), fill a rocks glass with ice, gently shake the bottle and pour 75ml – 125ml. Stir for 5 seconds and garnish with orange peel.

TROPICAL GIN OLD FASHIONED

Inspired by the tropical beaches of Thailand and a classic dessert that we ate many times on our travels; pandan sago with jackfruit in coconut milk.

Jackfruit is more widely know as a vegan substitute for meat as it has a fibrous texture when unripened. But when it turns ripe, it literally bursts with the tropical flavours of pineapple and mango. We’ve made our own syrup with jackfruit and pandan; the Southeast Asian vanilla which is an unassuming long leaf but packs a real punch of flavour. For the coconut element, we tried so many different ways to get the flavour but it always lacked the creamy texture.  We finally achieved our goal by “washing” our Southeast Asian gin with organic virgin coconut oil. A big hit of natural fresh coconut that you both taste and feel!

This is a luxuriously creamy cocktail with the fresh natural taste of coconut, the subtle tropical fruit flavours of jackfruit and the vanilla notes of pandan. Deliciously moreish and sunshine in a glass!

Contains 4 – 6 servings.

To serve: simply chill the bottle (ideally in the freezer – you want it super cold), fill a rocks glass with ice, gently shake the bottle and pour 75ml – 125ml. Stir for 5 seconds and garnish with orange peel.