Cambodia’s first East Imperial Gin Jubilee kicks off today to celebrate all things great about the classic cocktail.
Until Oct. 24, a host of events will sweep across Phnom Penh as bartenders from 10 of the capital’s top venues shake their stuff to create a range of unique cocktails using 12 world class gins.
Throughout the event, which is presented in partnership with La Familia, each bartender’s masterpiece will be available to guests, who can cast their vote for the tastiest combination. Masterclasses with renowned international mixologists and tasting sessions are also planned. The jubilee will culminate in a grand pop-up gala at Raffles le Royal hotel, along with five sister pop-ups hosted in various venues across the capital.
Now entering its third year in Singapore, where it has proved a hit, the East Imperial Gin Jubilee aims to provide a special experience for cocktail lovers, gin novices and aficionados.
Follow Gin Jubilee on Facebook for more details.
To nominate a top cocktail, use the hashtags #EastImperial #GinJubilee2015 #(bar’s name) and #LaFamilia when posting on social media.
Raffles le Royal’s The Elephant Bar
The Common Tiger
FCC Hotels and Restaurants
Elbow Room Pop-up
Venue: The Mansion at FCC
Time: Oct. 19, from 6.30pm to 11pm
The Fine Art of the Perfect Gin & Tonic
Venue: Masterclass – La Casita, Street 244
Time: Oct. 21, from 6.30pm to 8.30pm
Time: 6.30pm – 8.30pm
Take a journey through the diversity of gin, from the classic style to modern expressions, and pick up tips from guest speaker Jason Williams, creative director of Proof & Company Spirits, Singapore.
Elbow Room Pop-up
Venue: Samai Distillery
Time: Oct. 22, from 8pm to 11pm
Finale: Gin Jubilee Pop-up Gala
Venue: Raffles le Royal
Time: Oct. 23, from 6.30pm to 11pm
Cost: $8 to $12 per cocktail
Try At Home
Something Good cocktail by La Familia’s Shot Caller Jen Queen
50ml of St George’s Dry Rye Gin
2 bar spoons of minted cucumber jam*
2 dashes of rose water
East Imperial Burma Tonic
- Garnish with cucumber slice and a sprig of mint.
- In a cocktail shaker, combine the measure of gin, jam and rose water. Add ice and shake until all ingredients are mixed together and chilled.
- Strain over ice in a lowball glass and top with Burma Tonic. Garnish with a slice of cucumber and a sprig of mint.
*Minted Cucumber Jam:
4 large cucumbers (peeled and seeded)
2 medium sized limes (zest and juiced)
100 ml of fresh squeezed lime juice
75 ml of apple cider vinegar
200g of fresh mint leaves
45g of pectin
780g of sugar
- Blend together the lime, vinegar and cucumbers until smooth.
- Strain through a sieve over a bowl to catch the liquid. Discard the pulp and place the liquid in a medium sauce pan.
- Bring to a rolling boil, add the mint and pectin, and return to a boil for two minutes. Add the sugar and bring to a boil once more.
- Allow the mixture to cool and strain into a sanitised container.
- Leave to rest in the refrigerator for about two hours until the jam sets.