Tarsier Southeast Asian Dry Gin 70cl

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

INSPIRED BY CULINARY ADVENTURES ACROSS SOUTHEAST ASIA

COCKTAIL RECIPES

HALONG BAY GARIBALDI	TIKI THAI	THE SATURN	PACIFIC ROSE

HALONG BAY GARIBALDI

INGREDIENTS

30ml Southeast Asian Dry Gin

30ml Campari

120ml Fresh Orange Juice

GLASS: Wine Glass

GARNISH: Orange Wedge

METHOD

1. Add all ingredients to a wine glass filled with ice.

2. Stir well to mix.

3. Garnish with orange wedge.

TIKI THAI

INGREDIENTS

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

METHOD

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.

THE SATURN

INGREDIENTS

45ml Southeast Asian Dry Gin

15ml Lemon Juice

15ml Orgeat Syrup

10ml Passion Fruit Purée

10ml Velvet Falernum

GLASS: Rocks Glass

GARNISH: Lemon Peel, Cherry

METHOD

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.

PACIFIC ROSE

INGREDIENTS

50ml 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

METHOD

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.