East Imperial Gin Jubilee 2017: High Five by David Kim
This recipe was first featured in our sponsored story on the East Imperial Gin Jubilee.
“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.” – David Kim, Chihuly Lounge at The Ritz-Carlton, Millenia Singapore.
50ml Sipsmith London dry gin
120ml East Imperial Burma Tonic
20ml Soju infused with omija berries
10ml Omija berry-infused Sipsmith Sloe gin
Stir gins and soju in a copa-style glass with ice, top with East Imperial Burma Tonic.