This recipe was first featured in our sponsored story on the East Imperial Gin Jubilee.
“When I was little, I bit on a piece of star anise and it literally tore me apart – it was horrible. My entire meal was over. But later, I began to love to work with different herbs and spices and incorporating them into my drinks. You won’t find them in a typically refreshing drink, but it definitely gives a G&T like mine character.” – Kazi Tanbir.
45ml Citadelle gin
120ml East Imperial Burma tonic
10ml St Germain elderflower liqueur
8ml Martini Extra Dry vermouth
1ds Angostura Bitters
1ds House made cardamom bitters
Stir and serve with ice in a copa de balon with orange and lemon peel, cloves, star anise, cardamom and a stick of cinnamon.
