This Singapore craft was one of the initial ones which started my foray into the world of gin and still sits grandly on my shelf.

The Sichuan Pepper has a rice based spirit and the following botanical recipe: juniper, ginger, galangal, lemongrass, makhwaen(Thai pepper), Sichuan pepper and longan, all largely foraged in Asia.

This gin is very aromatic and I could pick out the pepper and a hint of lemongrass lending that earthy tone. At first sip, it’s spicy but as the gin develops, the beautiful flavours of ginger, lemongrass and galangal emerge. The fruity and woody overtones are pleasingly inviting, rolling off with a sweet peppery finish.

I had it with soda as I always feel it gives the gin an opportunity to hold on its own and garnished with strawberry as the tartness complements the gin so well.

Try it yourself and get 10% off using the code GINTHANNI10. Let me know what you think!

Image courtesy of @Ginthanni.

@Ginthanni

Rajita - all things gin!

A wife, a mother and a gin lover! 📸all mine.

Living in Singapore.