DIY: Five cocktails using The Botanist Gin

The Botanist Gin

Mixing with the best

Initially passed off as an idea far too quixotic, The Botanist Gin became Islay’s first and only gin when it was realised in 2009. Distilling a gin in the same House of Bruichladdich alongside some of the most acclaimed whiskies, The Botanist Gin was eventually embraced as a unique, multi-dimensional gem. Possessing a flurry of flavours that translate to a cavalcade of cocktail options, The Botanist has been winning hearts over around the world since its inception. Showcasing the rich allure of 22 hand-foraged botanicals that include juniper, apple mint, aniseed, coriander, elder and thistle, this uncanny gin charms the palate with a memorable depth and poignancy.

For the betterment of gin connoisseurs, casual drinkers and the uninitiated alike, we’ve gathered some of the local nightlife scene’s most revered names and asked these local luminaries to shake the best cocktails that they can muster, capitalising on the variety of notes that permeate The Botanist Gin. So for the love of gin, give these reasonably simple recipes a shot in your kitchen, and let us know if they successfully convert you into a gin-lover.

 

Bee-Ness #2 by Symphony Loo of Neon Pigeon

“Light, refreshing, sweet, sour, with a bit of fizz from the ginger ale, Bee-Ness #2 is perfect for a hot summer’s day." — Loo

Ingredients:
30ml The Botanist Gin
15ml Sake (optional, can be replaced with gin)
25ml Chamomile honey (1 part honey with 1 part water, 1 chamomile tea bag, cook over low heat for about 15 minutes, or until the texture texture thickens)
20ml lemon juice
2 sweet basil leaves
15ml ginger ale

Mix gin, sake, chamomile honey and lemon juice together. Shake for 15 counts and spank the basil leaves. Strain and serve in a rock glass with ice cubes. Garnish with one basil leaf.

Berry Pleasure by Edwin Poh of Ah Sam Cold Drink Stall

“Fruity, sweet, sour and refreshing, Berry Pleasure is my ideal summer drink on the beach." — Poh

Ingredients:
45ml The Botanist Gin
15ml vanilla liqueur
2 tablespoons icing sugar
Half a lime
3 raspberries

Muddle the raspberries, lime and icing sugar. Top up with the gin, vanilla liqueur and crushed ice and stir.

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Beat the Heat by Joshua Phua of Bitters & Love

“Refreshing and sour with notes of cucumber and calamansi." — Phua

Ingredients:
45ml The Botanist Gin
10ml fresh lime juice
10ml simple syrup (1 part sugar to 1 part water)
4 pieces of thumb-sized Japanese cucumber Slices
2 pieces of calamansi, halved, squeezed and strained of its seeds
1 handful of mint leaves

Muddle the Japanese cucumber and squeezed calamansi into the glass. Bruise the mint leaves and place it into the glass. Add gin, lime juice, simple syrup and crushed ice.

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East Side by David Quek of Nutmeg & Clove

“Refreshing, floral and uses an easy-to-find Asian ingredient." — Quek

Ingredients:
45ml The Botanist Gin
20ml lemon juice
1ml homemade Chrysanthemum syrup (Boil 75ml water, add 10g dried chrysanthemum buds and simmer for 10 to 15 minutes. Turn up the heat and add 75g sugar. Stir to dissolve.)
4 to 6 mint leaves

Build all ingredients into shaker, fill with ice and shake hard, then fine strain into a coupe or martini glass. Garnish with mint sprigs and chrysanthemum buds.

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Mama With Love by Zack Lee of Tess Bar & Kitchen

“Refreshing, sweet and aromatic, Mama With Love oils the mouth with an uncommon texture." — Lee

Ingredients:
45ml The Botanist Gin
15ml Cointreau
30ml homemade pomegranate syrup with spring onions (1 part pomegranate juice to 1 part caster sugar, six stalks of spring onions, muddle. Add all ingredients to a pot and cook over low to medium heat till the sugar dissolves. Strain.)
15ml fresh lime juice
3 drops of walnut or olive oil

Shake gin, Cointreau, syrup and lime hard for six to eight seconds, then strain. Add oil and garnish with spring onions and seaweed.

The Botanist Gin

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Published 29th September 2016
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