Brought to you in collaboration with A.Muse Projects. Did you see? We just released a special gift set that includes our 200ml Mini Paper Lantern Gin bottle, 30g of Botanic Gardens tea and 30g of Earl Grey ~ both hand blended by A.Muse Projects here in Singapore.
Discover more about the Gin & Tea gift set here.
Botanic Gardens Tea Cocktail
- 45 ml of Paper Lantern Gin
- Botanic Gardens Tea
- 1 teaspoon of honey
- 10ml of lemon juice
- Bundaberg Lemon Lime Bitters or Soda Water
- Add 45ml of gin and 1.5 teaspoons of tea into a jar. Insert jar into a bowl of boiling hot water and let steep for 15 minutes
- Strain the infused gin and tea mixture into a glass.
- Add honey and lemon juice, Stir well before adding ice. Stir gently to prevent over dilution
- Top up with Bundaberg Lemon Lime Bitters or Soda Water
- Garnish with a slice of Grapefruit
Raspberry - Earl Grey Tea
- 60ml of Paper Lantern Gin
- Earl Grey tea
- 2 raspberries
- 2 lime wedges
- 15ml simple syrup
- Add 60ml of gin and 1.5 teaspoons of tea into a jar. Insert jar into a bowl of boiling hot water and let steep for 15 minutes
- Add raspberries, lime wedges and simple syrup into the cocktail shaker and muddle
- Strain the infused gin and tea mixture into a cocktail shaker then add ice
- Shake and strain into a rocks glass filled with ice
earl grey french 75
- 45ml of Paper Lantern Gin
- Earl Grey Tea
- 15ml simple syrup
- 15ml lemon juice
- Prosecco/Champagne top-up
- Add 45 ml of gin and 1.5 teaspoons of tea into a jar. Insert jar into a bowl of boiling hot water and let steep for 15 minutes
- Strain the infused gin and tea mixture into a cocktail shaker.
- Add simple syrup and lemon juice into a cocktail shaker filled with ice.
- Shake well and strain into a champagne flute
- Top up with Prosecco/Champagne
- Garnish with lemon peel
earl grey negroni
- 45ml Paper Lantern Gin
- Earl Grey Tea
- 15ml Campari
- 15ml Sweet Vermouth
- Add 45 ml of gin and 1.5 teaspoons of tea into a jar. Insert jar into a bowl of boiling hot water and let steep for 15 minutes
- Strain the infused gin and tea mixture into a mixing glass or straight to your preferred rock glass.
- Add Campari, Sweet Vermouth, and ice
- Stir 15 times to prevent dilution
- Garnish with orange peel
