THE TANGLIN EDITION
SINGAPORE BOTANIC GARDENS
HAILING FROM SINGAPORE, TANGLIN ORCHID GIN IS NAMED AFTER THE TANGLIN AREA, WHICH NOW PLAYS HOST TO THE BOTANIC GARDENS. TO ENTER THE GARDENS YOU PASS THROUGH THE ICONIC TANGLIN GATE, WHOSE INTRICATE PATTERN IS FEATURED IN THE LABEL.
FOUNDER’S
WELCOME
This issue of the Gin Journal is a particularly special one as we’re celebrating our first birthday. What a huge and exciting year it’s been – a big thanks to you, our members, for being part of it! This past year we’ve delivered you gins from Australia, Italy, England, New Zealand, Spain and now Singapore. Tanglin Orchid Gin is a stunning spirit and the first of its kind from the island city-state. We spoke with Tanglin distiller and co-founder Tim Whitefield about this complex and smooth Asian gin, one he
OUR DECEMBER MEMBER GIN IS SINGAPORE’S VERY FIRST. TANGLIN’S 11 BOTANICALS CAPTURE THE ESSENCE OF THE ISLAND CITY-STATE.
describes as being “punched with flavour”. In this bumper issue, we show you the very best of Singapore. From its most iconic bars and secret drinking spots to the ultimate 48-hour guide to exploring all this buzzing metropolis has to offer. We also caught up with Jesse Vida, head bartender of Singapore’s renowned ATLAS bar – one of my all-time favourites. Plus, we get into the spirit of the festive season with a special gift guide for gin lovers and summer cocktail recipes specially crafted by a team of talented mixologists. You may have noticed that this delivery features an extra addition – a mini Tanglin Mandarin Chilli Gin. If that tickles your fancy be sure to check out our Gin List of other chilli spirits from around the world. Wishing you a wonderful festive season and a very happy start to 2020! Yours in gin,
Andrew Burge Founder, Gin Society
VISIT US AT WWW.GINSOCIETY.COM
Co
6 TANGLIN ORCHID GIN
distilling the spirit of Singapore
4 THE TIPPLE gin news
16 THE GINSIDER
21 BAR STARS
28 GIN LOVER’S GIFT GUIDE the ultimate gininspired goodies
iconic watering holes around the globe
The Gin Society team
Founders: Andrew Burge and Craig Hodges Director: Jagdev Singh General manager: Edwina Lawry Creative director: Annah Lansdown Editors: Lisa Cugnetto and Helen Alexander Sub-editor: Simon Jones
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32 IN THE SPIRIT
cocktails for the festive season
TANGLIN ISSUE
ontents 48
A SINGAPOREAN GIN JOURNEY
Singapore’s buzzing bar scene
40 48 HOURS IN SINGAPORE
53 THE GIN LIST 5 must-try spicy spirits
56 IN THE MIX
with Jesse Vida
stop for longer than a stopover
62 THE REVIEW
Get in touch Gin Journal is the bi-monthly members’ magazine of the Gin Society. Members Got a question or query about your membership? We’re here to help. Drop us a line – hello@ginsociety.com
Events Hosting an event? Looking for unique gins or an organised tasting? Let’s talk – events@ginsociety.com
Advertising We welcome enquiries about advertising and brand collaborations. Please contact sales – sales@ginsociety.com
Partnerships Launching a new gin? Opening a new venue or distillery? Let us know – partnerships@ginsociety.com
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THE
TIPPLE FOUR PILLARS TO OPEN SYDNEY OUTPOST
Victorian gin legends Four Pillars are opening up shop in Sydney. Housed in the gorgeous 1930s Bussell Bros. building on Crown Street in Surry Hills, the Four Pillars Gin and Drinks Lab will be – pending planning approval – ready for trade by early 2020. The Drinks Lab will incorporate a shop selling all manner of Four Pillars goods, a small bar and, anchored by Eileen – their 70-litre Carl still being relocated from their Victorian HQ – they will also be offering tastings, masterclasses and events. At the same time, Four Pillars will also be expanding their Healesville base. Set to open in late 2020, it will see the space doubled in size and include a gin garden. www.fourpillarsgin.com.au
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GINGLE ALL THE WAY Put a gin spin on your Christmas decorating this year with the very fun Gingle Bells. Handmade by the NSW-based Wild Hibiscus Flower Company, each bauble contains Australian dry gin made on-site at their distillery and has been infused with a different botanical to render it a unique colour and flavour.
E
A LIGHTER TAKE ON GIN
In a season filled with endless Christmas parties and New Year gatherings, the launch of a tasty spirit with a lower alcohol beverage volume (ABV) may be welcomed by some lovers of gin – even if it’s not technically gin. Conceived and crafted in South London, Trinity25 is the inaugural drink from Spirit of Bermondsey. “At its heart, gin is a very simple and elegant drink, but recent trends have seen overcomplex mixes with 10, 15 or even 20 botanicals fighting for attention. It has also become overly strong, with up to 50% alcohol not uncommon,” explains Nick Johnson, Spirit of Bermondsey founder.
Lee Etherington, managing director of Wild Hibiscus Flower Company, has been working with Australian native botanicals and edible flowers for over 20 years and has served as a consultant to 30 distilleries around the world on how to naturally colour their gin and vodkas. The botanicals used in Gingle Bells include finger lime, pepperberry, wattleseed, wild hibiscus, snow chrysanthemum and butterfly pea. Available in packs of six with an accompanying cocktail guide, each bauble is threaded with a silver ribbon so it can be hung plus a screw top so you can enjoy a sneaky sip on https://ginglebellsgin.com Christmas Day!
It’s what inspired the long-time gin lover to create a botanically infused spirit that offered a simple and lighter alternative to conventional gins. With an ABV of 25%, it’s made with 100% English grain spirit and cold-infused with juniper and a ‘trinity’ of spices – cardamom, coriander seed and black pepper. “It fills a clear gap in the market for a lower-alcohol spirit which will appeal to those who want to enjoy a few drinks, but also watch their alcohol intake.” A classic, light spirit that is slightly spiced and citrusy, Trinity25 is a versatile drink that can be enjoyed on the rocks, in a G&T (ideally with a 50/50 serve) or classic cocktails like a Negroni, Martini or Spritz. www.spiritofbermondsey.com
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M E M B E R G I N
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DISTILLING THE SPIRIT OF SINGAPORE
M E M B E R G I N
For a place with such close ties to gin, it’s astounding it took until 2018 before Singapore had its first local drop. Tim Whitefield, distiller and co-founder of Tanglin Gin, explains what makes this issue’s featured gin so special. 7
A LONG TIME IN THE MAKING TANGLIN GIN WAS AN IDEA BORN ON A ROOFTOP BAR IN SINGAPORE WHEN TIM WHITEFIELD, ANDY HODGSON, CHARLIE VAN EEDEN AND CHRIS BOX WERE ENJOYING A FEW DRINKS. “We were working our way through the gin list and lamenting the fact that we were in Singapore – the only country in the world to have a cocktail named after it, the Singapore Sling – and it didn’t have a local gin to put
in it,” explains It was then the friends decided would establish island city-state’s gin distillery.
Tim. four they the first
From that conversation, journey took
initial the them
three years and plenty of hard work. The foursome had to work closely with the government to address many legal requirements never detailed before – as it was a venture that until then hadn’t existed.
TANGLIN ORCHID GIN TASHING NOTES: NOSE: Gentle citrus nose followed by a herbal and spice note. PALATE: Smooth and creamy. Held over the tongue, an earthy herbal flavour appears with a slight sweetness. FINISH: Long and herbal with a slight peppery warm finish that lingers.
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FOR G&T FANS, TIM SAYS THERE ARE PARTICULAR TONICS THAT BEST COMPLEMENT ORCHID’S FLAVOUR PROFILE. AMONG THEM, HE SUGGESTS CAPI INDIAN TONIC, FEVER-TREE MEDITERRANEAN TONIC, EAST IMPERIAL YUZU TONIC AND FOLKINGTON’S ENGLISH GARDEN TONIC.
M E M B E R
SUPERTREE GROVE IS ONE OF SINGAPORE’S MOST POPULAR TOURIST DESTINATIONS
G I N
“It was a momentous occasion when we eventually got our permit. It was 18 months in the making working with the government,” says Tim. “We made Tanglin Orchid Gin legally in Singapore for the first time on the 1st of July 2018.”
Tanglin Distillery
Tim cites factors such as gin being classified as food as an example. This meant the distillery had to be established in a food zone, which pretty much negated the chance to set up a ‘destination location’ for both locals and visitors.
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A
W I N N I N G F O R M U L A
TANGLIN NEGRONI
TIM’S SUGGESTED SERVES: TIM SAYS HE MADE ORCHID TO BE ENJOYED NEAT – “BECAUSE THAT’S HOW MANY PEOPLE IN SINGAPORE DRINK THEIR SPIRITS” – AND IN NEGRONIS “BECAUSE THAT’S MY FAVOURITE COCKTAIL”. 10
TIM
CHARLIE
ANDY
TANGLIN NEGRONI
• 30mL Orchid Gin • 30mL Sweet vermouth (try Carpano Antica or MAiDENii for an Aussie twist) • 30mL Bitter orange aperitif (try Campari or Okar for an Aussie twist)
Combine ingredients into a cocktail shaker. Shake. Pour into a classic whisky tumbler glass filled with ice. Garnish with orange slices or orange zest.
TIP: To create a Singapore Negroni, follow the recipe above but add 10mL of bitter gourd (karela) juice to create a rounded, silky-smooth Negroni.
The diverse professional backgrounds of the four founders were highly complementary and saw each take on a key role in the business. Andy oversees operations and deals with customs, Charlie manages marketing and branding, Chris is responsible for accounts and finances, and Tim, a former architect “who liked to make salami and cheeses”, is distiller.
Describing
himself
as
a
“This involved tasting other gins and identifying the Asian botanicals we wanted to use. Then we started playing around with the quantities.” Much of the experimentation phase took place using a fivelitre pressure cooker still Tim bought online. “It was a backwards-andforwards process. It was just about getting the balance right,” he says.
M E M B E R
“We all kind of naturally fell into different areas of the business, which was good,” notes Tim.
“completely self-taught” distiller, he spent about a year developing the flavour profile of Tanglin’s first spirit, the Orchid Gin.
G I N
CHRIS
“THEN WE DID LOTS OF BLIND-TESTING AGAINST A RANGE OF COMMERCIALLY AVAILABLE GINS. I WAS THE ONLY ONE WHO KNEW THE NUMBERING AND WE BASICALLY DECIDED THAT ONCE WE GOT INTO THE TOP THREE, WE’D BE DONE.”
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THE WORLD HERITAGELISTED SINGAPORE BOTANIC GARDENS
With the recipe finalised, they invested in a 250-litre still, and all the other equipment that needed to be imported into Singapore. Tim says they made small tweaks to the final formula, largely playing with the citrus note, but otherwise “we were very happy with the outcome pretty much from the first batch”. “We actually entered a bottle from our very first batch into the 2018 International Wine & Spirit Competition (IWSC) in Hong Kong and won silver.” In 2019, Tanglin Orchid Gin also took out silver medals at the San Francisco World Spirits Competition and the Singapore World Spirits Competition. “I’m still looking for that gold,” muses Tim.
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BOTTLING THE ESSENCE OF SINGAPORE From the outset, Tanglin’s founders were committed to creating a gin that captured the essence of Singapore. Central to this was a name that reflected its connection to both Singapore’s past and present. They found this in the area of the island named Tanglin. This is thought to be derived from its Chinese name, twa tang leng, translating to ‘great east hill peaks’. The former jungle where tigers once roamed was cleared for spice plantations in the 19th century, and later, in 1959, became home to the UNESCO World
Heritage-listed Botanic Gardens. The garden’s main entrance is known as Tanglin Gate. “The dye line cut of the label on the front of our bottle is a representation of the shape of Tanglin Gate,” notes Tim. The Orchid Gin is made with a wheat grain base ethanol (imported from the Manildra Group in New South Wales) and 11 botanicals, most of which are imported due to the scarcity of land in Singapore. M E M B E R G I N
They include traditional London Dry-style botanicals such as Macedonian juniper, Bulgarian coriander, angelica and Java pepper (cubeb), alongside the more unique whole vanilla beans from India, amchoor (dried green unripe mango) and homegrown oranges from Tim’s garden. The Tanglin still is set up as both a pot and a column. “So for the Orchid, all the dry ingredients are in the pot bubbling away with the ethanol as it is coming up to temperature. The column sits directly above the still; a series of glass gin baskets sit one on top of another. So as the alcohol vapour starts moving up the column, it passes through three ingredients: additional juniper, oranges and, lastly, the delicate and super-expensive vanilla beans – one kilogram of vanilla costs more than one kilogram of silver! We then use distilled water to reduce the Orchid ABV from around 65-68% down to 42%.”
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TANGLIN MANDARIN CHILLI GIN TASHING NOTES: Fresh, natural, sweet mandarin citrus characters and a hint of orange blossom and kaffir lime. PALATE: Sweet mandarin orange citrus with a warm heat that tingles on the tongue and lips. FINISH: The citrus is joined by ginger, kaffir lime and a gentle pepper note to add spice combined with the young ginger to create a lingering heat. NOSE:
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TIM’S SUGGESTED SERVES:
TANGLIN SINGLA
“A REALLY SIMPLE SERVE IS A DOUBLE SHOT OF MANDARIN CHILLI GIN, SOME ICE AND SODA AND YOU’VE GOT YOURSELF AN INTERESTING INSTANT SUMMER DRINK. SERVE WITH A LIME WHEEL AND, TO DRESS IT, POP IN A WHOLE CHILLI.”
Combine the gin, sugar syrup and lime juice in a champagne flute and top up with Prosecco.
• • • •
45mL Mandarin Chilli Gin 30mL Simple sugar syrup 20mL Lime juice Prosecco
The end result is a gin that Tim describes as “punched with flavour”, with an earthy profile that’s layered, complex and changes from start to finish.
As its first gin, Tanglin has been embraced by Singapore, proudly stocked in many of its best bars and hotels. It’s also sold through Changi Airport Duty Free, and is quickly becoming a go-to gift for Singaporeans wanting to showcase their home country and a popular
souvenir for tourists to take home with them. “What makes it an Asian gin is the narrowness of only selecting botanicals that represent the IndoChina region, the people of Singapore – because that’s our home – and the actual impact of Singapore’s climate,” says Tim. “Singapore’s a small island, so it has a salty air environment. We work with our location’s elements
of consistent 365-day heat, humidity and salt, and it creates a uniqueness, almost a ‘terroir’ that helps create Orchid’s particularly interesting flavour profile. “The Mandarin Chilli Gin is even punchier in flavour,” he says. “It’s definitely an Asian gin. People drink it and they are immediately taken to Thailand sitting on the beach or a holiday in Bali. It’s a really bright summery drink and our nod to a modern citrus gin.” www.tanglin-gin.com
G I N
CRAFTING AN ASIAN GIN
M E M B E R
“There’s a slight citrus on the nose, a herbal on the palate at the beginning, and if you let it warm in the mouth the profile changes. You get the complexity of all the different flavours coming through. But it has a long finish and a slight creaminess to it that comes from the vanilla.”
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THE GINSIDER The Gin Society is celebrating our first birthday, so it seemed only fitting that we featured our very own founder, Andrew Burge, as this issue’s Ginsider. Truly passionate about gin and sharing his experiences with like-minded individuals, Andrew spoke to us about his favourite spirit and what compelled him to create a business around it.
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DUKES BAR
How did you come to start the Gin Society? I have a real love and appreciation of gin. About a year before launching the Gin Society, I started broadening the types of gin I was drinking and ended up trying lots of quirkier, craft gins. Once you go down that rabbit hole, a whole new world opens up.
Gin is a compelling spirit. There’s a lot of noise around the whole market – so many people are discussing it and so many new distilleries have opened in Australia in recent years. I’m just fascinated by the whole industry. So, my passion for gin and my background selling subscriptions – which
“
A N DR EW BUR GE
EVERY GIN I TRY I HAVE NEAT – TO PAY DUE RESPECT TO THE DISTILLERS AND THE EFFORT, CRAFT AND PASSION THEY PUT INTO THEM. I’M NOT TECHNICAL ABOUT WHY I LIKE A GIN. FOR ME, IT ALWAYS COMES DOWN TO FLAVOUR.
DUKE’S BAR My favourite bar in the world to drink gin, absolutely without a doubt, is Dukes Bar in London. I lived in London for 10 years and I have been there so many times. Alessandro Palazzi, the head bartender, is always there, and he makes the best Martinis. Dukes has a maximum twoMartini rule and they police it!
is what we do at isubscribe, which I started in 2000 – came together in this new business idea. I had a look around at the market, thought it was a good opportunity and away we went. What do you love most about the Gin Society? There are a few things. There’s the challenge of creating something new, of starting a business and doing something that no one else has really done in Australia. Then there’s the passion I have for the gins we’re trying and the experiences we’re creating for our members.
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ANDREW’S DESERT ISLAND GINS
THE BOTANIST Scotland “It’s such a versatile gin you can have it with anything. I particularly like it with an Aperol ice block, Fever-Tree Aromatic Tonic and a wedge of lime.“
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This is a unique dry gin made in Islay, a remote island off the west coast of Scotland. The Botanist features 22 wild foraged botanicals from the island, including water mint, chamomile, downy birch, meadowsweet and wood sage. Rich and mellow to taste, this it is a versatile and complex gin.
AUDEMUS PINK PEPPER GIN
MELBOURNE SINGLE SHOT GIN
France “An outstanding and unique gin created by an Aussie, Miko Abouaf of Audemus Spirits in Cognac.”
Australia “An artisan gin made by Andrew Marks, a master distiller and winemaker from Victoria’s Gembrook Hill.”
The first gin created by the dynamic French distillery Audemus Spirits. Made with nine botanicals including pink peppercorn (of course), cardamom, juniper, honey, vanilla, tonka bean and three secret ingredients, Pink Pepper is a new-style gin that is aromatic, complex and bold.
A gin that we shared with Gin Society members this year, Melbourne Single Shot Gin is a juniper-forward, full-flavoured gin. This impressive spirit is made with seven botanicals – juniper, orange peel, angelica root, cardamom, lavender, Tasmanian leatherwood honey and Australian bergamot – in a single distillation.
I’m also really enjoying being involved in the alcohol industry because it is hugely collaborative. Every distiller, distributor and bar owner I’ve spoken to has been so open and honest, and very generous with their ideas and thoughts. What do you look for in a gin? I’m not technical about why I like a gin. It’s not necessarily about the mouthfeel, the heat or the spice. For me, it always comes down to flavour. Every gin I try I have neat – to pay due respect to the distillers and the effort, craft and passion they put into them. When it comes to choosing a gin, it’s really about what appeals to me. I see similarities between gin and abstract art. With abstract art, if you’ve got a good eye and you’re drawn to it, there doesn’t have to be an underlying reason why you like it. I think it’s the same with gin. The more you try, the better your palate gets. You can tell straight away whether it’s for you. The Gin Society turns one this month. What have been some highlights from this first year? There have been so many! The top three would have to be seeing the business grow, importing two fabulous gins that have never been drunk here before – Juno Gin from New Zealand and Le Tribute from Spain – and putting on events where we get to meet the members, which is the whole purpose of the Gin Society. What’s the response been like from Gin Society members? It’s been really humbling and encouraging. Everyone has been so supportive and the feedback has been very positive. The members I’ve spoken with have loved the range we’ve provided so far and really enjoy the informative and educational element of the Gin Journal as well. Do you have a preferred way to drink gin? It can be influenced by factors like weather, mood, environment and whatnot, but I tend
to only drink gin in four ways. I often sip it neat on a cold winter’s day – like you would a whisky – in a G&T, in a Dry Martini with a twist, and also a Negroni. I don’t really broaden my horizons past those four. What’s the best gin experience you’ve ever had? In February this year, I spent a night exploring the gin scene in Singapore. The highlight was spending a few hours at ATLAS bar, which is probably recognised as the world’s best gin bar. Head bartender Jesse Vida gave me a peek at their gin collection, which has more than 1300 diverse and obscure gins. What are some of your current favourite gins? At the moment, I’d say KI NO BI Gin. It’s an amazing dry gin made in Kyoto with lots of Japanese botanicals. The other one I just discovered at my local bottle shop Chambers Cellars in Mosman. The manager there regularly rotates his gins and he always has some fascinating drops I’ve never heard of. I’m currently enjoying a bottle of Gin & Jonnie by GastroGin – it’s a great Dutch gin that was created by a three-star Michelin chef called Jonnie Boer. What do you think makes Australian gins special? Australia’s gin industry is quite young, so distillers aren’t bound by any traditional constrictions – outside of needing to have a certain level of juniper – on what a gin should be. The other thing is the broad range of really unique botanicals in Australia that you can’t find anywhere else in the world. Many distillers are also creating their gins with botanicals drawn from the regions they’re based in, all of which makes for some really exciting and different gins. It’s an exciting time for gin in Australia. A decade ago there was only a handful of gin distilleries and there are now around 180 distillers making more than 700 different gins.
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What does your personal gin collection look like? It’s growing reasonably quickly! I’d say there are around 70 or 80 bottles with different types of gin from around the world. I’m sure there would be Gin Society members with many more gins than that at the moment. The problem is the better the gin, the faster it gets finished – especially when I have friends around. A lot of it is obviously research! I’m fortunate to be creating a business around what I love. Has there been a place you’ve visited that really impressed you with their gin? Tasmania, for sure. It’s home to so many great distilleries and passionate, creative makers who are also big foodies. I’ve thoroughly enjoyed my visits to Tassie and was there in January for Gin-uary, a gin festival in Hobart where local distillers all showcase their products. Is there a country whose gin scene you’d like to explore? I’d love to visit Scotland and Spain to learn more about their amazing gin scenes. Any future plans for the Gin Society that you can share with members? We have lots in store. Next year, we want to have a greater focus on member events – we’re currently in talks with some Australian distillers to host
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masterclasses with us – and we want to bring more exquisite gins to Australia that members have never seen before. We’re working on redesigning the website and want to include more content and a members-only section. We’re also exploring different publishing angles, potentially around gin guides. We really want the Gin Society to go above and beyond just being a subscription. Anything you’d like to add? We’re so excited for 2020. The momentum has been building – particularly in Australia – over the last few years. We’ve seen an explosion of smaller distilleries open. We’ve seen the range of gins sold in bigger A N DR EW’ S L AT EST NEW liquor retailers almost FIN D IS GAST ROG I N GIN & JO NNI E double in the past 12 months. Australian consumers are only now really opening up to this amazing world of gin. The next few years are going to be huge for gin. The UK, for example, is one of the first countries that comes to mind when I think of gin – and its popularity is still growing there. Recent research found that gin is forecast to surpass vodka and become the biggest spirits category in the UK in 2020, with gin growing 45% in the year to June 2019. So it’s bound to be a huge few years for Australia.
BAR STARS HOME TO CL ASSIC COCKTAILS AND MASTER MIXOLOGISTS, THESE ICONIC WATERING HOLES ARE STILL SHINING BRIGHT YEARS AFTER THEY OPENED.
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LONG BAR AT RAFFLES
328 NORTH BRIDGE ROAD SINGAPORE 188719
Raffles started welcoming guests in 1887 and, following a recent restoration, it’s safe to say the hotel is wearing its old-school charm well. The update is best admired at the historic counter of the two-storey Long Bar, which is surrounded by plantation-inspired cane furniture, green lampshades, tropical plants and rattan ceiling fans. It’s hard to imagine today, but this historic haunt had some pretty humble beginnings. In the early 1900s it was just a collection of tables and chairs set up alongside the hotel on Cad’s Alley, which earned its nickname as the spot where rubber and palm-oil traders would admire passing women. A century later and one important tradition survives: guests are invited to brush peanut shells off the bar and onto the floor, which might just make Long Bar the only place in Singapore where dropping litter is actively encouraged. www.raffles.com/singapore
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Grand Lobby, Raffles Hotel
WE CAN’T TALK ABOUT SINGAPORE WITHOUT PAYING TRIBUTE TO RAFFLES’ LONG BAR, WHICH INSPIRED US TO TAKE A LOOK AT SOME OF THE OTHER FAMOUS WATERING HOLES AROUND THE WORLD THAT CONTINUE TO STAND THE TEST OF TIME.
The famous Singapore Sling
BAR STARS ICONIC WATERING HOLES
SIP A SINGAPORE SLING juice, curaçao and Bénédictine. So, while AT ITS SOURCE Widely regarded as the national drink, it was a Hainanese bartender working at Raffles who created the famous concoction in 1915. At the time, strict etiquette meant it was forbidden for women to consume alcohol in public, but the ever-entrepreneurial Ngiam Tong Boon came up with a solution in the form of a pastelpink blend of gin, pineapple juice, lime
the drink looked like a socially acceptable fruit juice, the glass did in fact contain a delicious alcoholic infusion. The word ‘sling’ originated in America and refers to any drink made with sweetened and flavoured spirits. It quickly caught on and become known as the Singapore Sling – the bartenders at the Long Bar shake and serve thousands of them every year.
Long Bar at Raffles
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The American Bar at The Savoy
THE AMERICAN BAR AT THE SAVOY STRAND LONDON WC2R 0EZ
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The longest-standing cocktail bar in London has survived two World Wars and served countless famous faces, from Winston Churchill (who was rumoured to have his own private whisky collection stashed behind the bar) to Neil Armstrong (who enjoyed a specially created Moon Walk cocktail on his return to Earth). But perhaps it’s bestknown for the classic concoctions that were recorded in legendary barman Harry Craddock’s Savoy Cocktail Book, which features recipes for world-famous drinks
including the White Lady and Corpse Reviver #2. The spirit of invention continues with the recent release of a new drinks list called the Savoy Songbook, which features 20 cocktails inspired by 20 songs and pays tribute to the some of the talented people who have performed in the American Bar over the years. A pianist is in-house seven days a week, which is the perfect backdrop to a Concrete Jungle cocktail dedicated to Jay Z and Alicia Keys, or the Fred Astaire homage, Breathless Charm. www.thesavoylondon.com
PEGU CLUB
EL FLORIDITA
Not to be confused with the Pegu Club in Yangon, an officers’ club established in 1882 when Burma was under British rule, this pioneering Soho spot was founded by mixology legend Audrey Saunders in 2005. While bartenders will whip you up a traditional Pegu Club cocktail (gin, orange curaçao bitters and lime juice), Audrey is widely credited with helping make gin fashionable again, so it would be rude not to try her Earl Grey-infused MarTEAni. It’s not a stretch to say that many of the world’s best bartenders are born at Pegu Club and have gone on to open a number of other iconic institutions in Manhattan, including Death & Co. and Please www.peguclub.com Don’t Tell.
Make like Ernest Hemingway while sipping a daiquiri at his favourite Havana hangout. The rum-based cocktail was created by bartender Constante Ribalaigua in the 1920s, but El Floridita has been serving thirsty customers – mostly expat Americans, hence the name that means ‘little Florida’ – since it opened in 1817. Stand next to the Hemingway statue at the corner of the bar and raise a Papa Special to the literary legend. This grapefruit-flavoured daiquiri features two shots because, well, that’s how he liked it. While in town, check out another of the author’s beloved watering holes – La Bodeguita del Medio (Empedrado, 207) – which is allegedly where the first-ever mojito was made. Look around and you might just spot Fidel Castro’s signature among the names scrawled on the bar’s walls.
77 W HOUSTON STREET NEW YORK 10012, UNITED STATES
Pegu Club El Floridita
Pegu Club
BAR STARS ICONIC WATERING HOLES
OBISPO, 557 HAVANA, CUBA
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HARRY’S BAR
CALLE VALLARESSO, 1323 30124 VENICE, ITALY
www.cipriani.com
Harry’s Bar
Declared a national landmark by the Italian Ministry for Cultural Affairs in 2001, Harry’s Bar occupies a stunning spot just off St Mark’s Square. It’s was opened in 1931 by Giuseppe Cipriani, who named it after the American student who lent him the money to get his venture started. More than 80 years later and the canal-side restaurant and bar is still going strong, and
has won worldwide acclaim for inventing the Bellini cocktail (Prosecco and whitepeach juice). Like a few of the bars on our list of icons, Hemingway was a regular (we are spotting a trend here) as well as many other rich and famous patrons, including Charlie Chaplin, Orson Welles and Peggy Guggenheim.
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BAR STARS ICONIC WATERING HOLES
Baxter Inn
HOME-GROWN HEROES
You don’t need to get on a plane to discover two bars that are busy establishing their own loyal following. Placed 79th and 80th in this year’s World’s 100 Best Bars list, you can be guaranteed a good time at these Aussie icons. It might be hard to find, but once you descend into Sydney CBD basement bar The Baxter Inn (152156 Clarence Street, 2000) you’ll be rewarded with a huge range of singlemalt whiskies. This place channels a 1930s-era Boston speakeasy, and the smart seven-tier back-bar stocks plenty of liquid inspiration, whatever your tipple of choice might be.
Black Pearl
Open till 3am every night, neighbourhood bar Black Pearl in Melbourne (304 Brunswick Street, Fitzroy 3065) has been serving expertly crafted cocktails for more than 15 years. Some of the country’s best bartenders started out here and the team are always refining and reworking their menu. Counter summer heatwaves with a frozen Cosmopolitan or snuggle up in the cosy upstairs attic come winter. www.thebaxterinn.com www.blackpearlbar.com.au
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LUMIRA Tonic of Gin Candle Lifestyle brand LUMIRA teamed up with Erina-based distillery Garden Grown Gin (formerly Distillery Botanica) to create the Tonic of Gin Candle. Inspired by the botanicals found in the Garden Grown Gin, this lovely scented candle has top notes of juniper berries, chamomile, sage, and citrus and an 80-hour burn time. $69, 300g candle www.atelierlumira.com https://gardengrowngin.com.au
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Gift Guide for gin lovers
Stuck for what to give the gin lover in your life this Christmas? Or maybe you just want to treat yourself? Check out our gift guide for the ultimate gin-inspired goodies. 28
Fortnum & Mason Gin & Tonic Tea When it’s too early in the day for a gin, why not go a Fortnum & Mason Gin & Tonic Tea instead? Blending green tea, juniper berries and botanicals including coriander, fennel and lemon balm, it makes for a refreshing and gin-free cuppa. Once brewed, strain and pour the tea over ice for a cool summer sip. £6.95 (approximately AU$12.60) for 15 tea bags www.fortnumandmason.com
Christmas Prohibition Gin Adelaide-based distillery Prohibition Liquor Co. has bottled the essence of the festive season in their special limited-release 2019 Christmas gin. Prohibition’s head distiller Sam Lissner says this year’s gin is made with macerated cherries, figs, cinnamon, nutmeg, cloves and a gentle anise, with extra botanicals, including vanilla to add softness and spice. Packaged in a beautiful black ceramic bottle made by British company Wade Ceramics, it’s a fruity, spicy tipple that will sell out fast. https://prohibitionliquor.co
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Demeter Gin & Tonic Fragrance A crisp and zesty unisex fragrance inspired by the humble G&T. Blending juniper with a citrus twist, Demeter’s Gin & Tonic is both sweet and strong with a unique and uplifting scent. An ideal summer fragrance. US$40 for 3.4oz cologne spray (approximately AU$59 for 100mL) https://demeterfragrance.com
SPIEGELAU Special Glasses Gin & Tonic More than a few gin experts have shared with us the virtues of drinking G&Ts from a copa-style glass, and the SPIEGELAU Special Gin & Tonic Glass by Riedel fits the bill perfectly. Fill these crystal beauties to the top with quality ice cubes to keep your G&T cold and take in the full scent and flavours of your chosen craft gin. $79.95 for a set of four glasses www.riedel.com
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Just Bliss Gin & Tonic Truffles What’s not to love about chocolate truffles handmade from dark chocolate ganache and a splash of gin layered with kalamansi lime confit? These tasty truffles are made on-site at Just Bliss, a boutique chocolatier located in Adelaide’s Rundle Mall. Beautifully packaged in a box of 16, they can be shipped Australia-wide. $41 for a box of 16 truffles www.justbliss.com.au
Everlong Print Co. Gin & Tonic Garnish Guide Poster The Everlong Print Co. is a long-running family printworks business based in the English Lake District. They create modern prints with a minimal aesthetic – among them, the Gin & Tonic Garnish Guide Poster. One for the kitchen or bar, this poster is a beautifully illustrated guide and cheat sheet to garnishes for G&Ts. Prices vary based on print size. https://everlongprintco.com
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In the COCKTAILS FOR THE FESTIVE SEASON 32
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The onset of summer means warm, long nights and boozy Christmas parties. It’s a busy time of year, but gin always makes things better – and it’s the perfect base spirit for creating summer-inspired cocktails. Clear, light and delicious, gin is an approachable spirit that offers variety and versatility alongside a diverse and complex array of flavours. Here, some of Gin Society’s friends share their Christmas cocktail picks to wow your guests this festive season.
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Three Kings
Tip If you need an alternative gin to We Three Kings Gin, look for a spicy (packed with cinnamon and cloves) or barrelaged gin.
“
This cocktail is made festive using typical Christmas-y flavours, such as white chocolate and ginger. This is all brought together with an Amontillado sherry but still allows the gin to shine through and be the star of the show.” KIERAN LEE
BAR MANAGER, THE BARBER SHOP
https://thisisthebarbershop.com
Ingredients 40mL We Three Kings Gin 15mL fresh lemon juice 10mL ginger syrup (Monin do a nice one that’s available from most bottle shops) 5mL white cacao liqueur 15mL Amontillado sherry Rosemary sprig and cherry to garnish
Method Shake with ice, double strain into a Nick and Nora glass [a spill-proof stemmed cocktail glass] and garnish with a sprig of rosemary and cherry. 35
“
Negroni Blanco
Italy’s gift to the cocktail world, the Negroni, which turned 100 this year, is still the perfect aperitif that is a balance of bitter and sweetness. Traditionally made with gin, Campari and sweet vermouth, I’ve switched it over to feel a little more Australian. Ideal for summer sipping and so easy to make.”
PHILLIP JONES
THE MARTINI WHISPERER
https://martiniwhisperer.com
Ingredients 60mL McHenry Distillery Navy Strength Gin 10mL Amaro Nonino 30mL Regal Rogue Daring Dry Vermouth Lemon peel to garnish
Method In a mixing glass, add ingredients and stir until chilled over ice. Then strain and pour into a glass with fresh ice, and add a generous lemon twist. You can also make a bunch of these in a jug for friends by scaling up the amounts. 36
Tip Don’t have McHenry Distillery Navy Strength Gin on hand? You can use either a Navy Strength or Distiller’s Strength Gin – both usually have a 52% ABV or higher. Failing that, choose a spicy London Dry gin that will cut through. Need to substitute the Amaro Nonino? Use an Amaro by itself for a very dry spicy marzipan flavour or dry sherry (Fino, preferably) or even Amaretto. Just use half of what the recipe says and add more gin!
Ingredients 50mL Juno Spring Edition Gin 30mL fresh pink grapefruit juice 15mL fresh lemon juice 10mL agave syrup 3-4 pink peppercorns Dehydrated pink grapefruit for garnish
Method Stir ingredients into a cocktail shaker. Strain into a chilled coupette glass. Garnish with dehydrated pink grapefruit.
Citrus Kiss
“
Impress your friends this summer with a refreshing and elegant Citrus Kiss cocktail featuring Juno’s latest seasonal gin.” AMY JARVIS
RESTAURANT AND BAR MANAGER, SNUG LOUNGE AND ITCH WINE BAR http://itchwinebar.co.nz www.snuglounge.co.nz
Tip If you don’t have Juno Spring Edition Gin, opt for a citrus-driven gin. Some of our favourites are Black Robin Gin, Tanqueray No. Ten and The Source Gin from Cardrona Distillery. 37
VICTORY Gin Clementine and Lime Gimlet
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I love a Gimlet and they’re so easy to make. It’s one of the oldest gin drinks around and has a pretty cool history linked to Admiral Gimlette and the British Navy. The clementine gives it that festive touch – it’s a proper adults’ drink.”
Tip You can use Plymouth Gin and mandarin if you don’t have VICTORY Gin or clementines at home.
LEON DALLOWAY
FOUNDER AND OWNER OF GIN JOURNEY (UK AND SINGAPORE) www.ginjourney.com
Ingredients 50mL VICTORY Gin 20mL house-made clementine and lime cordial
Method Make the cordial by leaving granulated sugar over lime and clementine zest overnight. The result will be a sludgy, flavoursome, thick syrup. Filter into a pan, making sure you keep all the sugary bits but get rid of the zest. Add equal parts of water and heat until it reaches a warm temperature. Cordial done. Pour the ingredients over ice in a mixing glass and stir. Strain into a chilled cocktail glass, option to garnish with clementine or lime zest. 38
Ingredients Two Accents Shiraz Gin Fever-Tree Naturally Light or Clementine Tonic Water
Method
Tip For a more robust version, try Fever-Tree Spiced Orange Ginger Ale.
Build ingredients in a highball glass, based on your preferred ratio of gin to tonic. Garnish with grated cinnamon, bright citrus and your favourite green herb.
Festive G&T
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“This wonderfully dry Shiraz Gin from McLaren Vale works harmoniously with the baking spice and orange character in the new Fever-Tree Clementine Tonic and Spiced Orange Ginger Ale mixers. These simple yet delicious combinations will ensure you are spending less time behind the bar and more time with the ones you love this festive season.”
TRISH BREW,
NATIONAL BRAND AMBASSADOR FOR FEVER-TREE MIXERS www.fever-tree.com
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Singap 4 8
H O U R S
I N
Packed with things to see and do, the island city-state is much more than a stopover on the way to somewhere else. From restaurants and boutiques to parks and cultural attractions, there’s a neighbourhood for every kind of holidaymaker. 40
pore SHOPPING HE AVEN Orchard Road and surrounds 2
Grab your credit card and head to Orchard Road’s concept stores and shopping malls for some retail therapy. Start at ION Orchard Mall 1 for an arty experience – not only is the sprawling space home to hundreds of shops and a buzzing food hall, level four is filled with sculptures and installations showcasing the talents of both emerging and established artists and designers. When you’ve finished flashing the cash, head up to ION Sky for panoramic views and a multimedia retelling of Singapore’s fascinating history. A little further along the street,
Design Orchard specialises in independent Singaporean brands and home-grown designers. Check out Matter’s jumpsuits and dresses, which draw on heritage prints and patterns, socially conscious jeweller Eden + Elie, and RE:ERTH’s nature-inspired skincare products. It’s worth a short detour to Funan Mall 2 for a flavour of just how futuristic Singapore’s shopping scene actually is. This newly opened retail destination features augmented reality runways and an infinity mirror room, which lets you snap selfies from every 41 angle.
CULINARY EXTRAVAGANZA
C hinatown and Amoy Street For contemporary cooking and stylish cocktail lounges in an old-school neighbourhood, make a beeline for Chinatown 3 . Start your eating explorations at Nylon Coffee Roasters, which is hidden behind some turquoise sliding doors in Everton Park housing estate, before checking out Duxton Hill’s heritage buildings. In between you’ll find acclaimed Australian barbecue joint Burnt Ends 4 and Lucha Loco’s Mexican street food-inspired menu. For something a little more local and very down to earth,
swing by Maxwell Food Centre 5 for a plate of the local favourite, Hainanese chicken rice, then continue to Sri Mariamman Temple 6 , the oldest Hindu temple in Singapore. As the sun sets, Amoy Street comes to life at some of the best bars in the world – Native 7 placed 12th on the recent World’s Best 50 Bars list for 2019. Expect hyperlocal and foraged ingredients like mango, cinnamon and weaver ants. Around the corner on Ann Siang Hill, visit Operation Dagger 8
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(placed 30th) for flavourforward cocktails made from the contents of an array of unmarked apothecary-style bottles and Nutmeg & Clove (placed 90th in the expanded list) for quirky glassware and a Singaporean twist on some classic cocktails. Grab dinner at bright and bold Southeast Asia eatery Ding Dong for pork char siew with caramelised pineapple, beef rendang and green curry clams.
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WHERE TO STAY
Boutique gin lovers deserve boutique bedrooms, so make one of the city’s stylish design hotels your base. Soak up the seriously chic surrounds of Naumi Hotel 15 from the rooftop Cloud 9 infinity pool and bar. Rooms have a mid-century yet modern vibe, while the contemporary Indian cuisine served at Table should not be missed. Or for a taste of Singapore’s heritage buildings, bed down amid the original features and freestanding bathtubs of the beautifully restored rooms at Ann Siang House 16 in Chinatown. Grab a teafinished spirit or cocktail upstairs at The Other Roof or head downstairs to Blue 44 Label Pizza & Wine.
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with its shops selling handknotted Persian rugs, past the famous Raffles Hotel 11 and onto Beach Road in the Downtown Core of the city.
CULTURAL HUBS
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Now’s the time to enjoy some art appreciation at the Singapore Art Museum and the National Gallery Singapore 12 , where acclaimed chef Violet Oon has a restaurant. Make a short detour to Fort Canning Park, across the road from the National Museum of Singapore 13 , and finish up next to the symbol of Singapore – the iconic Merlion statue 14 . From here, it’s easy to spot the striking ArtScience Museum across the water. 12
Kampong Glam and Haji Lane From the huge golden dome of Sultan Mosque 9 to the murals that pop up between the boutiques and cafes lining Haji Lane 10 , Kampong Glam (also known as Singapore’s Malay quarter) is full of sites worth snapping. Explore the area and get a history lesson at the same time by downloading the Singapore Heritage Trails app and following the twokilometre signposted trail that leads from Arab Street,
9
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RING IN 2020 Singapore celebrates the start of every new year with a fireworks display, and it’s estimated that more than 250,000 people congregate in the Marina Bay area to witness the extravagant show. But why stand in a crowd when you can watch rockets soar above the skyline from one of the city’s rooftop bars?
On the 39th floor of Andaz Singapore, Mr Stork 17 has 360-degree views of the city. Surrounded by lush, tropical plants, we recommend
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setting up camp in one of the 10 tipis 18 dotted around the bar’s central bronze pavilion. Or start your evening by choosing
GREEN SPACES AND OUTDOOR LIVING Marina Bay
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For a breathtaking waterfront walk, it has to be Gardens by the Bay 18 – a nature park that’s the result of turning 101 hectares of reclaimed land into a foliagefilled urban oasis. Survey your surroundings from the 22-metre-high Skyway
from more than 160 gins at the Gin Parlour in the Fullerton Bay Hotel before heading up to Lantern 19 on the 6th floor. It might not be that high, but unobstructed waterfront views mean it’s a great spot for NYE fireworks as well as Spectra, the Marina Bay Sands light show, which takes place every other night of the year. For inventive cocktails, make it Smoke & Mirrors in the National Gallery, where the drinks list is inspired by the artistic masterpieces housed in galleries below.
17 19 18
and enjoy the Supertrees’ atmospheric sound and light show come nightfall. From the Cloud Forest to Dragonfly and Kingfisher Lakes, the gardens are also home to more than 40 sculptures from around the world.
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There’s even more greenery to explore across the water at Bay Central and Bay East, and you can rise above them both with a turn on the city’s big wheel, the Singapore Flyover 22 . However, if you really want to get away from the hustle and bustle, the 10-kilometre trail that criss-crosses the Southern Ridges 23 is just a short taxi ride away. 47
A SINGAPOREAN GIN JOURN
THERE ARE COUNTLESS SPOTS THAT MAKE UP SINGAPORE’S BUZZING BAR SCENE, SO YOU NEED SOME INSIDER KNOWLEDGE TO FIND THE REAL HIDDEN GEMS. LEON DALLOWAY OF GIN JOURNEY, A SPECIALIST GIN TOUR BUSINESS THAT OPERATES THROUGHOUT THE UK, PRAGUE AND SINGAPORE, SHARES WHAT MAKES IT SO SPECIAL – AND REVEALS HIS FIVE MUST-VISIT GIN BARS.
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N NEY WHAT MADE YOU CHOOSE SINGAPORE AS A GIN JOURNEY CITY? Singapore was the first place we launched the Gin Journey outside of the UK. For years, I used it as a stopover whenever I visited Australia. Over time, I got to know the city, the people and the culture. However, the real eureka moment came when I was attending the 50 Best Bar Awards in 2017. I realised as they were reading out the names that a shedload were from Singapore! At that point,
I knew I had to make it happen. Singapore’s got a buzzing bar and restaurant scene, the locals love to go out and it’s all topped off with a historical link to gin and the Singapore Sling. Right then and there, I knew it would be a winner.
WHAT MAKES SINGAPORE A UNIQUE GIN DESTINATION? When we launched there were no distilleries in Singapore – because the tax to make booze is skyhigh – but now there are two (and perhaps more to come). That said, the thing that sets Singapore
CONTINUED ON PAGE 52
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28 HongKong St
Native
28 HongKong Street, Singapore 059667
52a Amoy Street, Singapore 069878
Head upstairs and you’ll be greeted by a bar with a difference. Native, as you may have guessed, focuses on pouring strictly native ingredients. They support regional craftsmen and producers when it comes to liquid, glassware, music – everything. Try the Sarapan, which is created using coconut distillate, cold brew coffee, soy molasses, bread ferment and a ‘kaya toast’ garnish. Is your mouth watering yet?
Sarapan
This one is a staple of our tour and we’ve been going here since day one of Gin Journey Singapore. A secret hideaway off HongKong Street, knock on number 28 and you’ll find yourself in one of the best bars in Asia. Although the cocktail list here is exceptional, you needn’t mess about – for me, it’s a Gin Martini and a bowl of mac and cheese. Done.
SINGAPORE’S HIDDEN GEMS 50
The Tippling Club 38 Tanjong Pagar Road, Singapore 088461
It may not be underground or off the beaten track, but let’s get this straight – it’s banging! The Tippling Club is a great restaurant, but the bar is a find in its own right. Pull up a stool and let head bartender Andy and his crew look after everything. I guarantee you’ll have an incredible night. The current menu is inspired by the cooking of legendary French chef Auguste Escoffier. Try the Velouté, which is gin, pistachio, lemon balm and carrot. Although I must confess, I usually drink a Four Pillars Martini.
Velouté
Junior 43 Tanjong Pagar Road, Singapore 088464
Imagine Tokyo’s Golden Gai made it to Singapore and got classy. You can fit about 10 people in Junior, so it’s super intimate. They change their theme regularly, keeping the bar team on their toes. At the time of writing, it’s running an Alpine theme called Petite Chalet. “I didn’t order the Jäger – you did!”
Employees Only 112 Amoy Street, Singapore 069932
Death in the Treeline
Swinging from light bulbs dressed in pyjamas while belting out Aerosmith and sipping fancy drinks. Does that sound like the best Sunday night ever? Well, it bloody is, and it happens every Sunday at Employees Only. For that reason alone, it’s on my list and should be on everyone’s. 51
apart historically is the Raffles Hotel and its signature cocktail, the Singapore Sling.
RUMOUR HAS IT YOU’LL SOON BE BRINGING GIN JOURNEY TO AUSTRALIA. WHAT CAN YOU TELL US ABOUT THAT?
In addition, Singapore has a unique bar scene right now and probably the greatest gin bar in the world, ATLAS Bar. For me, drinking a Martini looking up at the gin tower is one of life’s greatest pleasures.
It’s on the cards but I can’t say too much. The plan is to launch in Australia soon, and we’ll be teaming up with Gin Society to offer members something extra special. Watch this space.
WHAT CAN PEOPLE EXPECT OF A GIN JOURNEY TOUR OF SINGAPORE? They can expect to be whisked around by ‘gini-bus’ to five of S i n g a p o r e ’s best bars. This includes a distillery tour, sampling five craft gins, quaffing five delicious gin cocktails and generally having a wonderful time. No better way to see a city than with a gin in your hand – they may even learn a thing or two as well!
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ANYTHING YOU’D LIKE TO ADD? I’m so excited about the Australian gin scene. This country has something unique going on with its native botanicals and correlating style of gin. I’m pumped to be a part of it and the people are ready for it. Bring on the gin! LEON’S BAR GUIDE Gin Journey – www.ginjourney.com ATLAS Bar – http://atlasbar.sg Native – http://tribenative.com 28 HongKong Street – www.28hks.com Employees Only – http://employeesonlysg.com Junior – www.facebook.com/JuniorThePocketBar The Tippling Club – www.tipplingclub.com
The Gin List MUST-TRY SPICY SPIRITS With a nod to the blend of chilli, Kampot black pepper and ginger that’s distilled to make Tanglin’s Mandarin Chilli Gin, we’ve selected five more spicy spirits that promise to pack a punch.
GIN BOTHY CHILLI-INFUSED LIQUEUR
The fruits of Scotland’s first chilli farm (located in Fife) are put to good use in this chilli-infused liqueur. Nestled in the Angus Glens, Gin Bothy distillery takes its name from the Scottish term for a cottage that’s used as a mountain refuge when the weather’s bad, so trust them to know a thing or two about how to keep warm (and what to fill up their hip flask with). Handmade in small batches, each bottle is individually numbered and, at 20% ABV, it makes for a refreshing sip when mixed with tonic and fresh lime. It’s also worth checking out their award-winning Gunshot gin, which is infused with cinnamon, cloves and mixed spices.
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DEATH GIN – CHILLI
Don’t let the ominous name and sinister skull on the label put you off, this bird’s-eye-chilli-infused creation will leave you feeling very much alive and alert. Made in Rutherglen in Victoria, the makers took inspiration from the small cemetery at the end of Distillery Road on the outskirts of town. Featuring juniper berries from Macedonia, Egyptian coriander seeds, local citrus and peppercorns, and a blend of Australian aromatics, this limited edition is for gin lovers looking for something totally unforgettable.
td
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Spice meets smoke with this hot release from Scottish distillers Dale and Vicky McQueen. Combining chipotle, smoked chilli and coriander, the gin’s dry, savoury-spicy notes are best savoured neat or given an extra kick when served with a splash of ginger beer and a slice of green or red chilli. Based in Callander, next to the stunning Trossachs National Park, the pair aren’t averse to exploring other full-flavoured bottlings – their range also includes Mocha, Chocolate Mint and Spiced Chocolate Orange.
L n Gi Gin on ts gt ra lin c el au W re e Bu nn t: ye di Do re e ec Th ag Im
MCQUEEN SMOKEY CHILLI GIN
HOT SAUCE GIN
“Curiously spicy and with more depth than the Mariana Trench.” That’s how the label describes fiery Hot Sauce Gin, which is made by FEW Spirits in Illinois and bottled in Britain. The complex flavours are a result of the spirit’s journey from a bourbon that’s been stored in old barrels that once held hot sauce to being re-distilled with juniper, Guajillo peppers and Ancho chillies. Forget vodka – gin’s answer to the Bloody Mary is a Red Snapper. The first recipe for this fiery concoction was published in London in the 1960s and features gin (we suggest Hot Sauce Gin), tomato juice, Tabasco, Worcestershire sauce and a healthy grind of black pepper.
GINIFER CHILLI-PINEAPPLE GIN
ry lD ca o. ni C ta ing Bo ill st ist oa D t C ton es eef yW :R dd it Bi ed e cr ttl ge a Im
Li n Gi
Carefully crafted in small batches and copper-distilled in Linbro Park, Johannesburg, the team at Ginifer have created not one but three spicy gins. The Chilli Gin features 13 botanicals, which includes a fragrant blend of native African medicinal herbs sourced from the city’s famous Faraday Muthi Market. The barrelaged version of their Chilli Gin adds an extra dimension, while the latest addition to the range is the ChilliPineapple Gin. The makers say they were inspired by childhood memories of eating pineapple chunks rolled in masala spice on KwaZulu-Natal’s beachfront. Queen pineapples are used in the slow extraction to balance out the spiciness with a sweet twist.
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In the Mix
WITH JESSE VIDA Moving from New York to Singapore in 2018, Jesse Vida has quickly made his mark on the city’s drinks scene. We caught up with the head bartender to talk about his plans for ATLAS and life in the fast-paced Asian metropolis. 56
American mixologist Jesse Vida might have made a name for himself at some of New York’s most-respected bars,
b
ut since his move to ATLAS in Singapore it’s clear he’s at the top of his game – the Bugis bar was recently named the eighth best in the world.
Jesse started out working in entry-level positions at a number of restaurants. “My career started in 2007 as a food runner and barback at a new restaurant in San Francisco,” he says. “At that time, I was just working a job to make some money, but I immediately fell in love with the culture of the food and beverage industry.” Witnessing the bartenders around him, Jesse was inspired to learn AT L AS BA R , SIN GA POR E more about the art of crafting and creating cocktails. “The bartenders just seemed to have a cool job, and I perceived them to be the life of the party and fun people to be around,” he remembers.
Moving from San Francisco to New York, Jesse worked at Jack McGarry and Sean Muldoon’s famous Dead Rabbit – during which time it was named World’s Best Bar at the Tales of the Cocktail’s Spirited Awards – before opening the pair’s second NY venture, the Cubanthemed BlackTail, in 2016. He says he’s had lots of mentors in the business and that “along with these people have come many amazing lessons that have shaped the bartender I am today”. And, when it comes to drinks, Jesse believes the most important lesson he’s learnt is to “start simple, know your classic cocktails, remember that flavour balance is paramount, and use the bestquality spirits and ingredients that you can find”. After two years at BlackTail, Jesse found a new challenge in the form of ATLAS Bar, which meant a move to the other side of the world. 57
French 75 1 DASH SALINE 20mL LEMON JUICE 15mL SIMPLE SYRUP 10mL CRÈME DE PEACH 40mL CITADELLE GIN
COMBINE ALL THE INGREDIENTS IN A MIXER AND SHAKE. POUR INTO A CHAMPAGNE FLUTE AND GARNISH WITH CANDIED KUMQUAT.
Created especially for ATLAS in 2019, this is Jesse Vida’s version of the classic cocktail that was created in 1915 at the New York Bar in Paris (later known as Harry’s New York Bar) by barman Harry MacElhone. If you ever fancy ordering one while in France, just ask for a ‘Soixante Quinze’ – you’ll fit right in with the locals. Citadelle gin is produced in Cognac, France.
EMBARKING ON AN ASIAN ADVENTURE “Living in Singapore honestly feels like a great privilege,” he says. “It’s a beautiful country with nice, courteous people and it’s super-safe and organised. Also, it’s a great travelling hub for South Asia and Asia-Pacific in general.”
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As for the cocktail menu, most are a twist on the classics, which is very much in keeping with the spirit of the Art Deco theme that defines ATLAS as a destination. Longstanding
favourites like the Atlas G&T, the Gin Tonica and the Atlas Martini remain, but Jesse is intent on shaking things up. His approach to creating cocktails on paper is fairly simple. “I choose a certain flavour, spirit, style or ingredient for inspiration. From there, I try and find a home for this inspiration that will suit the style in which it will be served. For example, if I’m making a drink around the flavour of ginger, I ask myself: ‘Will this be better served in a refreshing way or maybe
Martini
ATLAS
60mL FORD’S GIN 15mL MANCINO VERMOUTH BIANCO AMBRATO 5 DASHES CHAMPAGNE VINEGAR 2 DASHES SCRAPPY’S ORANGE BITTERS
COMBINE ALL THE INGREDIENTS IN A MIXING GLASS, ADD ICE AND STIR UNTIL ICE-COLD. STRAIN INTO CHILLED WATERFORD MARTINI GLASS AND GARNISH WITH A LEMON TWIST BEFORE SERVING.
You can’t go wrong with a Martini. This version, devised for ATLAS by master of gin Jason Williams in 2016, features a tangy twist of Champagne vinegar and orange bitters. Ford’s gin was made to be mixed and is the creation of master distiller Charles Maxwell of Thames Distillers and Simon Ford.
something stirred and bitter?’ Then I will apply that flavour in a simple format and build from there.” Despite only serving as head bartender at ATLAS for just under a year, Jesse and the team already have plenty of reasons to celebrate – the venue placed eighth on the 2019 edition of the World’s 50 Best Bar list. “What I enjoy the most about working at ATLAS is my journey in getting to know the
team and working closely with them every day. I believe we are in the business of people, who we work with, serve and host, and we should always try to create a special experience that will hopefully impact the guests we serve positively.” Following months of research and development, the team launched their current ‘Interbellum’ menu in August. “I’m glad to say it’s going very well. As for the following menu that we will launch next year – well, you’ll just have to wait for the surprise...”
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IS E H T N I G
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ATLAS BAR AND ITS IMPRESSIVE GIN COLLECTION
TH WO CO
S I T H S E B S ’ D L OR ? N O I T C E L L O o ces t esour Jesse r h ric nder uch ith s , it’s no wo ecessors’ W pred with floor have ound ugis play and his ions r g f e B th a creat as one o d on Square in thic- Vid tail e t a n I u S Sit Go cock ATLA he world. a kview d, d r e e a n t P o t n o e s n o in of in Ja r ourho er that’s onic cem best bars g b f h o ig ic ipe er ne tow ost ’s Jun ile , the ion, mast m r t ed a n ir b e s p ’ d s e it in ca th ore dd ns, wh ’s de wows a iams runs ingap sessio earcher l g of S s, ATLAS ior il in t W s g ay ta in res inter e minute nt buildin eco Tuesd ings of g a consta h t D s y l r d e g n e k in t r fi t r in a is A r e r he dr ning t surp eiling th athan Teo iration fo Gin r o e n c s is ’ c d sp on . It enter e soaring ll Gin J rce of in eath the oom they u h a o t t e s d e ne R n rn tr e der m. U Champag delicious 15-me s of mor – un a e t a d s ist r, the ucopia of n 270 stand that cons lly curate Towe orn tha . u s f r e ie e ld’s ntr car lso a c h more Tow u a o 0 is c 0 e wor d 3 0 it , h 1 4 d t w e r f e g n o ov an l-a tha inks me barre s from n dr ls from so s vintages e u bottle gins are e collectio b e la t prestigio s. h Some e, while t ic and rar se os r s n m ected hou o p in-hou ludes hist om auctio s e r c fr also in sourced ld. r o w s e bottle around th s e s u ho
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THE REVIEW
Each issue, a Gin Society expert reviews our featured spirit. This month it’s Rohit Suvarna, Assistant Venue Manager for WOOBAR at Singapore’s W Hotel.
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JUNIPER
CITRUS
FLORAL
HEAT
HERBAL
SPICE
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75
95
95
70
85
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“T
he idea of a career in the hotel industry began six years ago. I started off with Marriott International as Water Sommelier at the Marriot Marquis Qatar, and then managed an award-winning Italian restaurant – Alto Vino in India – before moving into my current role as the Assistant Bar Manager for WOOBAR at W Singapore, Sentosa Cove. I climbed this ladder with no secret recipe for success. Instead, I’m a true believer in sheer hard work and passion. I’m also a keen student of the art of service, which can only be mastered with an acute grasp of product knowledge. In the words of The Gin Guy (aka Richard Brandes), “There’s a sort of movement that says that when classics are bypassed, they can become cool again. That’s what’s happening to gin. It’s part of the whole retro cocktail culture.”
the dried stems of dendrobium orchids and vanilla pods. When it comes to cocktails, I admire classic gin-based cocktails, believing strongly in the saying “keep it simple, make a mark”. A Negroni or a Dry Martini have always made their presence felt in the world of bartending, and at WOOBAR we always aim to execute these to perfection. Having said that, I like to play with Tanglin. Not by complicating it, but by adding only two other ingredients and topping with a citrus garnish. With that, you still get a wide variety of flavours and sensations thanks to the assorted botanicals in the gin, and in some cases even the tonic.
TASTING NOTES
NOSE: Highly herbaceous profile with a twist that comes ROHIT SUVARNA from the Indian amchoor, a powdered form of unripe green mango. A Gin is becoming serious business in good amount of alcohol burn, which is quite Singapore. I was surprised when I came across pleasing to the nostrils. this artisanal botanically diverse gin known as Tanglin, the award-winning first of its P A L A T E : Quite floral at first, particularly kind in Singapore. It’s a gin that articulates orchids, then quickly leaning towards the the local flavours, bringing together 11 citrus end. All the citrus and herbaceous different botanicals that represent the botanicals present in the gin are quite disparate cultures and ethnicities that define prominent. the Singaporean identity. I believe Tanglin is the dark horse in a race with the rest of the gins available in the Singapore market. Its diverse flavours are exciting for budding bartenders to experiment with, flaunting Asian ingredients like angelica root, amchoor (mango powder),
F I N I S H : It’s intense towards the floral aspect. You’re left with juniper, the hero of the story, and citrus leads the charge; the warming burn of a slightly higher-alcohol gin is welcoming too. It’s quite a long finish as the ingredients are playful on your palate. 63
COCKTAIL RECIPE: THE LOCALE
This month’s resident expert, Rohit Suvarna, created a cocktail dedicated to the makers of Tanglin as a thank you for creating Singapore’s first gin with local Asian botanicals.
4 5 m L TA N G L I N O R C H I D G I N 15mL MARTINI ROSSO 2–3 DROPS ORANGE BITTERS ORCHID FLOWER AND ORANGE WHEEL TO GARNISH 64
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