3 cocktails inspired by romeo's gin V
This lime, honeydew melon and green grape flavored gin, with its taste loaded with citrus and racy, fruity notes, has inspired us to make some wild and visionary cocktails. romeo's gin V's signature cocktail, very easy to execute, is a gin and tonic, and we invite you to discover the other cocktails, which are high-flying creations, just as sick as Fvckrender's artwork featured on the bottle!
romeo’s gin V Tonic - Perfect Serve
INGREDIENTS
- 2 oz of romeo’s gin V
- 4 oz of Fever-Tree Refreshingly Light Cucumber Tonic Water
- Garnish: Basil leaf
YOU WILL NEED
- Old Fashioned glass
- Ice
- Bar spoon
- Jigger
PREPARATION
Cocktail
- Fill an Old Fashioned glass with ice.
- Add romeo’s gin V and the Fever-Tree cucumber tonic water.
- With a bar spoon, gently stir the cocktail.
- Garnish with a basil leaf.
Meet me in the Metaverse
INGREDIENTS
Cocktail
- 2 oz of romeo’s gin V
- 1 oz of fresh green grape juice
- ¾ oz of pandan & wasabi syrup*
- ⅓ oz of fresh lime juice
- 1 dash of Angostura
*Pandan and wasabi syrup
- 100 g chopped pandan leaves
- 100 ml cold water
- White sugar
- 2 tablespoons of wasabi powder
Notes:
You will find pandan leaves and wasabi powder in traditional Asian markets.
We strongly recommend that you fresh-press your green grape juice to optimise the flavour profile of the drink as well as to control the sugar levels.
YOU WILL NEED
- Highball glass
- Shaker
- Jigger
- Cocktail strainer
- Cocktail sieve
- Juicer
- Blender
- Saucepan
- Cheesecloth
PREPARATION
Cocktail
- Add all ingredients to a shaker, filled with ice.
- Shake vigorously for 10 seconds.
- Double strain with a cocktail strainer and sieve into a highball glass filled with ice.
- Garnish with fresh pandan leaves (optional).
*Pandan and wasabi syrup
- In a blender, put 100 g of chopped pandan leaves with 100 ml of cold water.
- Blend until completely homogenized.
- Let the pandan juice rest in the refrigerator for a few hours to keep the liquid as green as possible.
- In a saucepan over low heat, pour the pandan juice in equal parts with white sugar.
- To this, add 2 tablespoons of wasabi powder.
- Stir until the sugar is completely diluted, but do not bring to a boil. (2 minutes maximum)
- Fine strain through a cheesecloth.
- Bottle and keep in a refrigerator.
OBLIQUE
INGREDIENTS
Cocktail
- 2 oz of romeo’s gin V
- 1 oz of shiso leaf infused extra dry vermouth*
- ¾ oz of fresh lime juice
- ½ oz of honey syrup**
- 1 dash of Shiso bitters from The Japanese Bitters
- Garnish: fresh shiso leaf (optional)
*Extra dry vermouth infused with shiso leaves
- 250 ml of extra dry vermouth
- 50 g of torn shiso leaves
**Honey syrup
- 1 part water
- 1 part honey
YOU WILL NEED
- Old Fashioned glass
- Shaker
- Jigger
- Cocktail strainer
- Cocktail sieve
- Saucepan
PREPARATION
Cocktail
- Add all ingredients to a shaker filled with ice.
- Shake vigorously for 10 seconds.
- Double strain through a cocktail strainer and sieve into an Old Fashioned glass filled with new ice.
- Garnish with fresh shiso leaves (optional).
*Extra dry vermouth infused with shiso:
- Infuse 50g of torn shiso leaves in 250 ml of extra dry vermouth.
- Leave to macerate for 6 hours and then double strain into a new container.
- Can be kept for 1 week in the refrigerator.
Honey Syrup:
- In a saucepan, stir in 1 part water to 1 part honey.
- Heat until smooth, but do not bring to a boil.
- Remove from heat and bottle.
