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 co*cktail shaker and shake over ice.
2. Strain and serve into a chilled co*cktail 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 150ml 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 co*cktail 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.
honey martinez
honey martinez
45ml Paper Lantern Gin
10ml Mancino Bianco Vermouth
10ml Mancino Secco Vermouth
5ml honey
3ml Peychaud’s bitters
1. Add all the ingredients into a tall ice-filled glass or co*cktail mixer. Stir gently to prevent over dilution.
2. Fine strain into a chilled glass.
3. Garnish with a lemon twist.
Tropical sling
tropical sling
45ml Paper Lantern Gin
10ml Mathilde de Peche
30ml fresh pineapple juice
20ml fresh grapefruit juice
10ml simple syrup
1. Add all the ingredients in a tall glass with ice. Stir well to incorporate. You may also shake the co*cktail if you have a shaker.
2. Fine strain into a glass filled with ice.
3. Garnish with fresh pineapple and mint.
red lantern
red lantern
45ml Paper Lantern Gin
20ml TWG Tea Red Christmas Tea syrup*
20ml fresh lemon juice
30ml champagne/sparkling wine
1. Add all the ingredients except for the champagne/sparkling wine to a shaker with ice and shake.
2. Fine strain into a chilled glass. Top up with champagne or sparkling wine.
3. Garnish with rosemary.
**TWG Tea Red Christmas Syrup
1. Add 200 ml of hot water to 10 grams of tea.
2. Let sit for 15 minutes.
3. Strain tea and add equal amounts of sugar (200 grams) to tea.
4. Stir until dissolved. The syrup will be good for up to 4 weeks in the refrigerator.
20th century
20th century
425ml Paper Lantern Gin
20ml Bianco Vermouth
20ml Creme de Cacao
20ml fresh lemon juice
1. Add all the ingredients to a shaker with ice and shake.
2. Fine strain into a chilled glass.
3. Enjoy with chocolate on the side
gin spritz
Gin spritz (serves 5)
150ml Paper Lantern Gin
250ml Rosso Vermouth
250ml Campari
750ml Prosecco
1. Build all the ingredients in an ice-filled jug. Stir gently to prevent over dilution.
2. Garnish each glass with orange peel.
Cloudy orchard
cloudy orchard
45ml Paper Lantern Gin
25ml cloudy apple juice
10ml fresh lemon juice
10ml Green Chartreuse
10ml simple syrup (equal parts sugar and water dissolved over medium heat)
1. Build all the ingredients in an ice-filled glass. Stir gently to prevent over dilution.
2. Garnish with dried rosebuds and mint.
