Black Tea Bee's Knees

Black Tea Bee's Knees

50ml Paper Lantern Gin
25ml lemon juice
20ml honey & black tea syrup*

1. Add all ingredients to a cocktail shaker and shake over ice.
2. Strain and serve into a chilled cocktail glass.
3. Garnish with a twist of lemon zest.

*Honey & black tea syrup
1. Add two black tea teabags to 150ml of boiling water, steep before removing the bags.
2. Heat 500ml of honey on a stove until runny.
3. Add the black tea.
4. Stir and allow to cool.

Paper Lantern Gin & Tonic

Paper Lantern Gin and Tonic

60ml Paper Lantern Gin
Tonic water of choice

1. Fill a large, chilled Copa glass to the brim with ice.
2. Add Paper Lantern Gin.
3. Top up with your favorite tonic water (we recommend citrus tonic).
4. Garnish with a slice of grapefruit and cracked kaffir lime leaf, or a slice of ginger and cracked kaffir lime leaf.



Mekong Sunset

Mekong Sunset

30ml Paper Lantern Gin
30ml Suze Gentiane
30ml Mancino Secco Vermouth
2 dashes Orange Bitters


1. Add all ingredients to a mixing glass and stir with a bar spoon over ice.
2. Strain and serve in a rocks glass over ice.
3. Garnish with a twist of orange peel.



Jam n' Ginger

Jam n' Ginger

45ml Paper Lantern Gin
15ml Framboise liqueur
3 raspberries
25ml lemon juice
Ginger ale


1. Add raspberries to a cocktail shaker and muddle.
2. Add all ingredients except the ginger ale to the shaker and shake over ice.
3. Double strain into a highball glass filled with ice and top with ginger ale.
4. Garnish with a raspberry and a lemon twist.

Dragonfly Collins

Dragonfly Collins

50ml Paper Lantern Gin
20ml lime juice
25ml lemongrass & ginger syrup*
Soda water

1. Fill a highball blass with ice.
2. Add Paper Lantern Gin, lime juice & syrup.
3. Top up with soda water and stir.
4. Garnish with a lime wheel and a slice of lemongrass.

*Lemongrass & ginger syrup
1. Dice 2 sticks of lemongrass.
2. Peel then slice 1/2 a large knob of ginger (12-14 grams).
3. Add the sliced ginger & lemongrass to a bowl, cover with 500g of granulated sugar, and seal the bowl with cling wrap. Leave overnight.
4. Mix content of bowl with 500ml of boiling water and stir until sugar has dissolved fully.
5. Allow to cool and strain away lemongrass and ginger.

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