Jaisalmer City

JAISALMER INDIAN CRAFT GIN

BRINGS YOU AN AUTHENTIC EXPERIENCE FROM JAISALMER - THE LAND OF GOLDEN SANDS, GLORIOUS HISTORY AND FASCINATING STORIES.

EXPERIENCE THE EXQUISITE TASTE OF INDIAN BOTANICALS CRAFTED WITH CARE TO PERFECTION.

JAISALMER INDIAN CRAFT GIN IS AS ROYAL AND SPECTACULAR IN IT'S LINEAGE AS THE NAME SUGGESTS.

A triple-distilled neutral grain spirit and re-distilled in a traditional copper pot still; the recipe is handcrafted in a time-honoured way.

Derived from the ancient Indian knowledge of herbs; retaining the classic gin flavour of juniper berries; a refreshing twist has been added with hand-picked Indian botanicals. Of the 11 botanicals used in the distillation, 7 have been sourced from all four corners of India. The Coriander and Vetiver, a complex spice with intriguing peppery notes, are grown in the fields around Jaisalmer in Northern India.

The sweet Orange Peel, which complements the citrus and floral tones of the gin, comes from Central India. Cubeb Berries and Lemon Grass from Southern India, Darjeeling Green Tea leaves from Eastern India and Lemon Peel from Western India.

Other botanicals include Angelica roots, liquorice and caraway seeds lending a spicy, slightly anise-tinged flavour to the gin.

Jaisalmer Indian Craft Gin is like an oasis in the desert, with an elegant refreshing finish that lingers long after.

THE JAISALMER NEGRONI

Combine 1 part Jaisalmer Indian Craft Gin, 1 part Martini Rosso, 1 part Campari, over ice in a rocks glass and stir.

THE JAISALMER INDIAN G & T

Fill a Copa glass with ice. Add 50ml Jaisalmer Indian Craft Gin and top with 125ml Fever Tree Indian Tonic Water. Garnish with orange peel twist and serve.

THE MAHARAJA MOJITO

Fill up a glass with ice, pour 50ml Jaisalmer Indian Craft Gin, clap 6 mint leaves and add to the glass. Add 15ml fresh lemon juice, 50ml bitter lemon and 20ml agave syrup. Stir gently and garnish with a mint sprig.

THE JAISALMER PEPPERTINI

Pour 50ml Jaisalmer Indian Craft Gin, 20ml peppercorn syrup, 20ml lemon juice and 40ml pink grapefruit juice into a shaker. Shake and double strain into a pre-chilled coupe glass.

Peppercorn syrup recipe:
Add crushed pink peppercorns to a simple Monin sugar syrup to infuse.

THE BLACK BUCK G & TEA

Fill a Hi Ball glass with ice and pour in 50ml Jaisalmer Indian Craft Gin. Add freshly brewed 100ml cold Darjeeling tea, lemon juice and top with 15ml homemade lemongrass syrup and a pinch of matcha green tea powder. Stir gently.

Lemongrass syrup recipe:
Add 500g of sugar to 500ml hot water and add 2 sticks of lemongrass into syrup to infuse.