After more than two years of pandemic disruptions, Ginebra San Miguel Inc. (GSMI), maker of the world’s no. 1 selling gin, returns to celebrate World Gin Day (WGD) in true Ginebra fashion. Held every second Saturday of June, WGD was first celebrated on June 13, 2009, in Birmingham, England.
To herald the return of World Gin Day celebrations, GSMI tapped 4 of the country’s top professional mixologists to create unique cocktail recipes using the different gin lines GSMI offers, namely Ginebra San Miguel, GSM Blue, GSM Premium Gin, and 1834 Premium Distilled Gin.
Clayton Munar of Crimson Hotel Alabang’s Alibi Lounge used Ginebra San Miguel Light Gin for his cocktail, Ginebra x Mangifera. Instead of using citrus as the sole souring agent, the use of green mango shrub added a different twist to the cocktail.
Co-founder and head mixologist of DrinkManila.com Icy Mariñas uses GSM Blue Cosmopolitan for her cocktail, The First of Many. Named after its relatively low alcohol content, The First of Many involves infusing coffee to a bottle of GSM Blue Cosmopolitan then tempered with cranberry juice. A cranberry juice reduction serves as a sweetener, rounding out and balancing the cocktail.
Alius Abrazaldo of Sheraton Manila Bay made a variation of a Tom Collins with his Tea Time Collins using GSM Premium Gin. A study in simplicity, the cocktail is created using gin, chamomile cordial, Martini Bianco, and soda water for a refreshing sipper.
Discovery Primea’s Lennon Aguilar channeled the Beatles with his drink, Strawberry Fields Forever. Here, fresh strawberries are first muddled before 1834 Premium Distilled Gin is added. This is then mixed with coconut rum, fresh lemon juice, and unsweetened pineapple juice before being topped with whipped cream and garnished with meringue for a summer-inspired cocktail.
GSM Premium Gin & 1834 Premium Distilled Gin Brand Ambassador Tabitha Rice also threw in a cocktail recipe into the mix. For her Basil Instinct, she used I834 Premium Distilled Gin and shook it along with basil-sugar syrup, fresh lime juice, wasabi paste, and egg white.
Ice was added to chill and dilute the drink before it was served in chilled cocktail glasses.
