Third Eye Distillery’s constant desire for innovation went hand-in-hand with the Australian distillery, Four Pillars’ creativity, leading to the creation of two unique gins that will soon launch in India, Thailand, Singapore and the UK.
With turmeric, finger lime, teppal, long peppers, red chilli and black cardamom, Four Pillars created Spice Trade Gin, its take on modern India.
With Australian lemon myrtle, anise myrtle and river mint, and the Indian flavours of mangosteen, kokum and tamarind, Stranger & Sons crafted Trading Tides, a coastal dry gin.
Trading Tides G&T
A vibrant G&T beautifully complemented by a wedge of pink grapefruit, which highlights the Australian citrus flavours.
Trading Tides Gin: 60ml
Light tonic water: 120ml
Pink grapefruit wedge
Keep a Highball glass in the freezer to chill (a few hours prior). Pour 60-ml of Trading Tides Gin. Add ice and top with 120-ml light tonic water. Give it a light stir, garnish with a wedge of pink grapefruit and serve immediately.
A tall, refreshing cocktail; citrusy flavours are balanced by a touch of zest and spice.
Trading Tides Gin: 60ml
Fresh raspberries: five
Fresh lime juice: 10ml
Dry ginger ale: 120ml
Place three raspberries in a Highball glass and add Trading Tides gin. Fill the glass with ice and add dry ginger ale. Gently stir so that the raspberries do not float to the top. Garnish with two raspberries and serve immediately.
Spice Trade G&T
A bright, savoury G&T balanced by a twist of lime and a pinch of salt.
Spice Trade Gin: 45ml
Tonic water: 90ml
Green lime wedge
Keep a Highball glass in the freezer to chill (a few hours prior). Pour 45-ml of Spice Trade Gin. Add ice and top with 90-ml tonic water and add a pinch of sea salt. Give it a light stir, garnish with a lime wedge and serve immediately.
Give it a Goa
A long, cooling cocktail; the fresh lime and watermelon provide a savoury contrast to the curry leaves.
Spice Trade Gin: 50ml
Fresh lime juice: 15ml
Sugar syrup: 15ml
1-inch watermelon cubes: two.
Watermelon wedge: one
Curry leaves: six
Place watermelon cubes in the base of a Highball glass and gently press with a bar spoon. Add a small amount of crushed ice, then add the gin, lime juice, sugar syrup, four curry leaves and churn with a bar spoon. Top up with more crushed ice. Garnish with a watermelon wedge and remaining curry leaves.
Note: To crush ice, place cubes in a dry tea towel and break with a rolling pin. Ice should be flaky, not wet.