Botanalytics: Some botanical-inspired cocktails using Colombo No. 7 Gin

Just over a year ago I published a feature covering the history and, let's say, 'botanical make-up' of Colombo No. 7 Gin. I can honestly say I think about that feature every time I reach for my bottle, and I can assure you that it's not because it's especially well-written.

No, I've always been intrigued by Colombo No. 7's botanicals, four of which hail from its native Sri Lanka - cinnamon bark, curry leaves, ginger root and coriander seeds - which give the gin a unique spiciness.

So, with a new bottle in my collection and inspired by the gin's Asian heritage, I turned my shaker onto making a few drinks designed around similar botanical flavours. Basically, here are some savoury drinks made with typically asian ingredients, and that include kaffir lime, which might just be my favourite type of leaf in the world. And yes, I think I like it even more than 'tea'.

Here are some drinks then.

Colombo Martini

2.5oz Colombo No.7 Gin
1/2oz Noilly Prat Dry Vermouth
2 drops Curry Leaf Bitters

Method: Stir all ingredients with ice, strain into a martini glass and garnish with a fresh curry leaf.

Kaffir Collins

4 Kaffir Lime Leaves
2oz Colombo No.7 Gin
1/2oz Lemon Juice
1/2oz Lime Juice
1/4oz The King's Ginger Liqueur
1tsp Demerara Sugar
Soda Water

Method: In the bottom of a tall glass, muddle the leaves with the sugar and half of the juice, then add ice and the other ingredients and stir. Then add more ice and top with soda water. Garnish with more leaves.


10-12 Coriander Leaves
1.5oz Colombo No.7 Gin
1oz Mango Juice
1/2oz The King's Ginger Liqueur
1/2oz Lime Juice

Method: Shake all ingredients with ice and fine strain over crushed ice. Garnish with more coriander.
That's all for now, although I suspect I will follow this up with even more botanical-themed Colombo No. 7 Gin as soon as I get hold of another bottle. Has anyone ever used mango chutney in a cocktail before? Just a thought...

Tags: Gin, Colombo No. 7 Gin, Rockland Distilleries

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