[ruby_title]David Kim, Chihuly Lounge at The Ritz-Carlton, Millenia Singapore[/ruby_title]
Winner of the Best Gin & Tonic in Singapore
Cocktail
High Five (click here for the recipe)
“I am using Sipsmith Gin and East Imperial Burma Tonic for my cocktail, with the addition of omija berries (also known as five flavours berry). Omija is usually used to create home made soju in Korea, and it packs five distinct flavours – sweet, spicy, salty, bitter and sour – in one berry. I infuse them in soju and Sipsmith Sloe Gin to enhance the flavours of my G&T, which gives it more depth and intensity, while not overpowering the flavours of the classic cocktail.”
