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 Cocktail Ingredients
- 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
- Method Kombucha 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
