A quick and very popular way to brighten up gin is to squeeze in a bit of lime. But if you are time starved or have no idea of how much juice to use, you can simply buy a bottle of Tanqueray Rangpur Gin.
The Tanqueray Rangpur Gin was recently launched in Asia. It is now available across selected bars and restaurants in Singapore.
As its name would suggest, this is a Tanqueray Gin infused with Rangpur lime, which comes from the Indian Rangpur tree. What’s special about this species is that it has the zestiness of lime and the juiciness of a Mandarin orange. Apart from juniper berries (that gin is distilled from), other botanicals that go into the gin include bay leaf and ginger. The flavours give familiar favourites such as a classic martini an interesting Asian Twist.
As for us, we liked it on the rocks; it’s great on its own.
But for those of you who love cocktails and have everything necessary to make them, here are few recipes from David Rios, winner of the 2013 Diageo World Class. He was in Singapore as part of the launch festivities.
- 50 ml Tanqueray London Dry
- 10 ml La Quintinye extra dry vermut
- 15 ml lime juice
- 5 ml sugar syrup
- 1 dash Bergamot bitter**
- Top up Fever Tree ginger beer
- Lemon wheel, ginger slice, red grapefruit twist served on highball glass
Remember the Year
- 45 ml Tanqueray Rangpur
- 30 ml pineapple juice
- 10 ml lemon juice
- 10 ml simple syrup
- 1 barspoon mandarin marmalade
- 2 mint leaves
- Lime twist, mint leaf served in a martini/coupe glass
Bitter Sweet Fizz
- 50 ml Tanqueray Rangpur
- 20 ml campari
- 15 ml pink grapefruit juice
- 10 ml yuzu syrup
- 2 mint leaf
- Top soda water
- Glass- Highball or old fashioned
- Pink grapefruit and mint