Tarsier Spirit Ltd
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TARSIER SOUTHEAST ASIAN DRY GIN
A contemporary style gin with Southeast Asian signature botanicals of Calamansi, Galangal, Thai Sweet Basil and Kampot Pepper.
VOLUME: 700ml
ABV: 45%
From the white sands of Boracay to the street food of Bangkok, the bustling streets of Saigon and the majestic temples of Angkor Wat, Tarsier Gin takes you on a journey of adventure and discovery.
Inspired by the cuisine of Southeast Asia, Tarsier is a citrus forward gin with aromatic & savoury mid-notes and a long peppery finish. Tarsier gin is smooth and moreish, equally enjoyable on the rocks or served in a G&T with lime or grapefruit and ginger.
Juniper, Coriander Seed, Cassia, Angelica, Orris Root, Liquorice Root and Bitter Almond provide a solid foundation for our five signature Southeast Asian botanicals:
Calamansi, Thai Sweet Basil, Galangal and Kampot Pepper deliver a flavour unlike any other. An authentic taste of Southeast Asia.
SIGNATURE BOTANICALS: Calamansi, Thai Sweet Basil, Galangal and Kampot Pepper
TASTING NOTES: Lime and mandarin at the fore. Herbaceous notes and ginger spice linger underneath, with a long peppery finish.
PERFECT SERVE: Premium Indian Tonic garnished with a slice of lime and slice of ginger
COCKTAILS: Halong Bay Garibaldi , Tiki Thai , The Saturn , Pacific Rose
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HALONG BAY GARIBALDI |
TIKI THAI |
THE SATURN |
PACIFIC ROSE |
30ml Southeast Asian Dry Gin
30ml Campari
120ml Fresh Orange Juice
GLASS: Wine Glass
GARNISH: Orange Wedge
1. Add all ingredients to a wine glass filled with ice.
2. Stir well to mix.
3. Garnish with orange wedge.
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
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.
INGREDIENTS45ml Southeast Asian Dry Gin
15ml Lemon Juice
15ml Orgeat Syrup
10ml Passion Fruit Purée
10ml Velvet Falernum
GLASS: Rocks Glass
GARNISH: Lemon Peel, Cherry
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.
INGREDIENTS50ml 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
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.
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