Recipes
Jindea Single Estate Tea Gin is blend of 10 botanicals, including single estate Darjeeling tea which has been hand-selected from Goomtee Tea Estate, close to the Himalayas. The spring harvest, known as the first-flush, produces a delicate and floral black tea with notes of muscatel grape, peach and apricot.
The tea plantation is in the Kurseong Valley, the ‘Grand Cru’ of Darjeeling. It is no wonder that Darjeeling tea is known across the world as the ‘Champagne of Tea’.
We recommend serving Jindea Single Estate Tea Gin with Fever Tree Tonic and a zesting of fresh lemon peel.
[ G&T ]
50ml Jindea Single Estate Tea Gin
100ml Fever-Tree Indian Tonic Water
Serve in a highball glass over ice with a zesting of fresh lemon peel to garnish.
[ West Bengal Punch ]
30ml Jindea Single Estate Tea Gin
20ml Crème de Peche
30ml Cold-Brew Darjeeling Tea
15ml Lemon Juice
1 tsp Caster Sugar
Shake all ingredients with ice. In an old-fashioned tumbler fine-strain over a large block of cut ice and serve with a spring of mint and slice of fresh peach.
[ Bramble ]
35ml Jindea Single Estate Tea Gin
15ml Bramble Liqueur
20ml Lemon Juice
1 tsp Caster Sugar
Add gin, lemon juice and sugar to an old-fashioned tumbler with crushed ice, churning to dissolve the sugar whilst marrying the ingredients. Top off with more crushed ice, then drizzle the liqueur around the edges. Garnish with a fresh blackberry and sage leaf.
[ Make Mine A Beer ]
50ml Jindea Single Estate Tea Gin
25ml Fresh Lemon
2 tsp Caster Sugar
Top with Indian Pale Ale
Add gin, lemon juice and sugar to a shaker and shake with ice. Strain over ice into a large wine goblet and top with Indian Pale Ale. Garnish with fresh herbs, seasonal fruit and edible flowers.
[ Gimlet ]
50ml Jindea Single Estate Tea Gin
10ml Gabriel Boudier Kaffir Leaf Liqueur
10ml Fresh Lime
Shake all ingredients with ice. Fine-strain into a Champagne saucer and garnish with a dried Kaffir Leaf (or Bayleaf).
[ Chai Pani ]
40ml Jindea Single Estate Tea Gin
10ml Campari Bitter
1 tsp Mango Chutney
15ml Fresh Lemon
Dash Angostura Orange Bitters
Shake all ingredients with ice. Fine-strain into a Champagne saucer and garnish with a poppadum shard.
[ The Calcutta Club ]
40ml Jindea Single Estate Tea Gin
10ml Dry Vermouth
15ml Fresh Lemon
1 tsp Raspberry Jam
1 tsp Sugar Syrup (1:1)
Shake all ingredients with ice. Fine-strain into a Champagne saucer and garnish with a fresh mint leaf.
Send us your feedback: hello@jindeagin.com
Silver Outstanding, IWSC 2017, London Dry Gin
Bronze, ISC 2018, London Dry Gin
Silver, IWSC 2018, Gin & Tonic
Silver, IWSC 2018, London Dry Gin
Silver Outstanding, IWSC 2018, London Dry Gin
Silver, ISC 2019, London Dry Gin
Gold, IWSC 2019, London Dry Gin
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