Inspired by Singapore’s garden city setting, this gin cocktail uses urban foraged wild torch ginger with gin from a local distillery that champions craftsmanship, Brass Lion. It is then combined into a refreshing cocktail with pandan kombucha.
Gin CocktailIngredients
30ml Brass Lion Gin (can be replaced with a regular house gin e.g. Tanqueray)
15ml pandan kombucha
4–5 sprigs of pandan leaves o 1 Lofwater
200g of Trigona honey
10–12 calamansi
25g of wild ginger flower
handful of blue pea flowers
30ml tonic water
Edible flowers
Whisky chunk ice
Rocks glass
MethodKombucha infused with blue pea flowers:
Break fresh pandan leaves, approximately 4–5 sprigs
Make a pandan tea and boil down with water and a touch of honey for approximately 15 minutes at low heat
Ferment with kombucha for about 4–7 days in a warm environment
When ready, roughly cut calamansi and ginger flower
Then reduce the kombucha for approximately 45 minutes with a handful of blue pea flowers, torched ginger flower and calamansi
Cocktail:
1. Pour 15ml of pandan kombucha into a mixer 2. Add 30ml of Brass Lion Gin (or equivalent) and shake 3. Pour mixture into a circular rocks glass over a whisky chunk ice 4. Add 30 ml of tonic water and decorate with edible flowers before serving
