In celebration of Lunar New Year, cocktail bar Gibson is hosting “In The Mood For Spring”, a seasonal cocktail menu featuring The Botanist Gin.
Usher in the coming spring season with Gibson with “In The Mood For Spring”, a limited time cocktail menu this February in partnership with The Botanist Gin. Amidst a backdrop of elegant floral decoration that evokes the festive spirit of Chinese New Year, the cocktail bar will see its principal bartender Gregoy Camillò present three cocktails using the Scottish gin.
There’s Cold Smoke, a refreshingly crisp highball concocted with Botanist gin infused with iribancha – a roasted tea from Kyoto- along with stout reduction, pear juice, citrus, and soda water. For something floral, the Osmanthus Martinezoffers balanced flavours with osmanthus-infused gin, Del Professore Classico Vermouth, Dom Benedictine, apple cider vinegar, and two types of bitters. If you prefer a fruitier tipple, the Noblesse, features goji berry infused gin, chamomile honey, granny smith apples, and mint.
For this period, Chef Jason Kng will also be complementing the menu with Spring Special, a ceviche-style dish of tuna, Korean pear, and passionfruit kombucha dressing, at Gibson.
Cocktails are priced at S$25++ each.
“In The Mood For Spring” at Gibson runs from 2 February to 14 February 2022.