{"id":4412,"date":"2018-11-20T08:48:56","date_gmt":"2018-11-20T08:48:56","guid":{"rendered":"http:\/\/alchemy-asia.com\/en\/?p=4412"},"modified":"2024-02-27T04:45:03","modified_gmt":"2024-02-27T04:45:03","slug":"gin-fest-saigons-search-citys-best-gin-cocktail-part-1","status":"publish","type":"post","link":"https:\/\/alchemy-asia.com\/en\/uncategorized\/gin-fest-saigons-search-citys-best-gin-cocktail-part-1\/","title":{"rendered":"Gin Fest Saigon\u2019s Search For The City\u2019s Best Gin Cocktail: Part 1"},"content":{"rendered":"

Original:\u00a0http:\/\/vietcetera.com\/gin-fest-saigons-search-for-the-citys-best-gin-cocktail-part-1\/<\/p>\n

The current gin trend took hold around a decade ago. Today, there are 233 gin producers in the UK\u2014that\u2019s close to the number during gin\u2019s heyday in the 1600s. In 1631, there were\u00a0200 gin distillers<\/a>\u00a0in London alone. The spirit fell out of fashion, but the distilled drink that\u2019s a mix of botanicals and juniper is back.<\/p>\n

The reason for gin\u2019s fashionability? The drink\u2019s\u00a0astronomical upswing<\/a>\u00a0is probably due to a number of factors. There are more tonics on the market. For example, Thomas Henry\u2019s tonic water has delicate floral and citrus aromas and comes in flavors like elderflower.<\/p>\n

\"Gin
Gin\u2019s popularity is being driven by a broader range of tonics and the varied botanicals in the spirit.<\/figcaption><\/figure>\n

And gins\u00a0have a mix of different botanicals which means the spirit is rich and varied. Added to that a huge amount of craft distilleries have popped up, from the Four Pillars distillery in Australia\u2019s Yarra Valley to the European distillery that produces Ferdinand\u2019s Saar Dry Gin that\u2019s infused with hand-picked grapes. They join historic gin distilleries like Bols Genever,\u00a0founded in Amsterdam in the 16th century.<\/p>\n

All this is cause for a celebration. And so the city\u2019s first\u00a0Gin Fest<\/strong>\u00a0is bringing together fourteen bartenders who will all feature on the day of the event. Vietcetera set off to test out all fourteen of\u00a0Gin Fest\u2019s<\/a>\u00a0bartenders\u2019 drinks. Here is part one of our Saigon gin guide.<\/p>\n

Hoai Le\u2019s \u201cAsian Spritz\u201d at Air360<\/h2>\n
\"Gin
Hoai Le showing off his homemade mushroom bitter that \u201creally makes this an Asian Spritz.\u201d<\/figcaption><\/figure>\n

Hoai Le<\/strong>\u00a0is the type of bartender who has all kinds of homemade syrups and bitters behind the bar. His\u00a0\u201cAsian Spritz\u201d<\/strong>\u00a0contains two of them\u2014his homemade mushroom bitters and a spiced syrup made with cooked down Thomas Henry tonic. Both ingredients elevate it from a normal Aperol Spritz into something infused with Asian flavors.<\/p>\n

\"Gin
A traditional refreshing spritz localized with mushroom bitters and spiced syrup.<\/figcaption><\/figure>\n

But Hoai Le only became a bartender by chance four years ago. He was inspired to enter the industry by a friend who was studying to become a mixologist. \u201cI didn\u2019t even know what that was,\u201d Hoai laughs. \u201cI knew cafes that served juices, and coffee, and mixed drinks, but I didn\u2019t know you could study bartending.\u201d<\/p>\n

First, Hoai adds the mushroom bitter to the gin. \u201cI was watching TV and a Japanese doctor said shiitake mushrooms\u2014like the ones I use here\u2014are good for cholesterol and the immune system,\u201d he remembers, \u201cso I\u2019m balancing the effects of the alcohol with some healthy Asian ingredients. That\u2019s what makes this an Asian Spritz.\u201d<\/p>\n

\"Gin
Air360\u2019s Hoai Le showing off the brash Bulldog Gin that\u2019s the base for his \u201cAsian Spritz.\u201d<\/figcaption><\/figure>\n

It\u2019s too windy on the\u00a0Air360<\/strong>\u00a0rooftop to throw the mix so Hoai adds the spiced syrup, Aperol, and Campari, and shakes it this time. Then he perfumes the glass with a special homemade scent, and he decides to use some orange peel instead of the cinnamon, apple, and sprouts he\u2019ll finish the drink with at Gin Fest Saigon.<\/p>\n

Where:<\/strong>\u00a0Air360 Sky Lounge, 136-138 Le Thi Hong Gam, District 1
\nIngredients:<\/strong>\u00a040ml Bulldog gin, 30ml Aperol, 20ml Campari, 10ml spiced syrup, 3 dashes of homemade mushroom bitters, topped with Thomas Henry tonic, with a cinnamon stick, dry apple, and sprouts
\nIn Short:<\/strong>\u00a0A traditional refreshing spritz localized with mushroom bitters and spiced syrup.<\/p>\n

Hoang Nam\u2019s \u201cVon der Saar\u201d cocktail at Racha Room<\/h2>\n
\"Gin
Hoang Nam with the Ferdinand\u2019s Saar Dry Gin which contains 30 botanicals and a Riesling-grape infusion.<\/figcaption><\/figure>\n

Ferdinand Geltz was a forester in a region that borders France, Luxembourg, and Germany. Today, there\u2019s a gin named after him\u2014Ferdinand\u2019s Saar Dry Gin<\/strong>. Besides its 30 botanicals, Ferdinand\u2019s is special for another reason: they infuse the gin with Riesling grapes from the historic Saarburger Rausch vineyard.<\/p>\n

Ferdinand\u2019s Saar Dry Gin<\/a>\u00a0is the key ingredient in\u00a0Hoang Nam\u2019s \u201cVon der Saar\u201d cocktail<\/strong>. The bartender has been at Racha Room for four years. \u201cIt\u2019s like my second home here,\u201d he says looking around. \u201cBeing a bartender satisfies my creativity. It\u2019s not a job, it\u2019s a part of who I am\u2026\u201d<\/p>\n

\"Gin
The well-balanced, gently sweet gin cocktail topped with taro.<\/figcaption><\/figure>\n

Hoang Nam\u2019s\u00a0\u201cVan der Saar\u201d<\/strong>\u00a0cocktail uses 40ml of the uniquely European gin. \u201cFerdinand\u2019s gin is unusual in the market. It\u2019s not too strong and not too dry, with floral and fruit notes,\u201d Racha\u2019s bartender says.<\/p>\n

Then he adds Thomas Henry tonic\u2014a popular choice among Gin Fest\u2019s entrants\u2014and lime and taro which softens the flavor. And Hoang finishes his \u201cVon der Saar\u201d with sweet, citrusy mandarin peel.<\/p>\n

Where:<\/strong>\u00a0Racha Room, 12-14 Mac Thi Buoi, District 1
\nIngredients:<\/strong>\u00a040ml of Ferdinand\u2019s Saar Dry Gin, taro, lime, Thomas Henry tonic, mandarin peel
\nIn Short:<\/strong>\u00a0A well-balanced, gently sweet gin cocktail topped with taro.<\/p>\n

Trinh Tien Phat\u2019s \u201cOri Gin and Tonic\u201d at Stoker Woodfired Grill & Bar<\/h2>\n
\"Gin
The House of Bols was founded in 1575, and their Bols Genever was created in 1820 and features in the first book on the art of mixology by Jerry P. Thomas.<\/figcaption><\/figure>\n

Bols Genever<\/strong>\u00a0is a history lesson in a bottle. Few makers of spirits can claim that \u201cyour grandfather\u2019s grandfather\u2019s grandfather may have tasted Bols Genever in one of the first cocktails.\u201d But the brand has the history to back it up.<\/p>\n

The House of Bols was founded in 1575. And its Bols Genever was first distilled in 1820. The drink made its way the States and featured in one of the first\u00a0books<\/a>\u00a0on the art of cocktail making by the father of American mixology, Jerry P. Thomas.<\/p>\n

At\u00a0Stoker Woodfired Grill & Bar<\/strong>\u00a0bartender\u00a0Trinh Tien Phat<\/strong>\u00a0is using Bols Genever as the base for his\u00a0\u201cOri Gin and Tonic.\u201d<\/strong><\/p>\n

\"Gin
Trinh Tien Phat\u2019s \u201cOri Gin and Tonic\u201d at Stoker Woodfired Grill & Bar is\u00a0finished with floral homemade Vietnamese bitters and refreshing tonic water.<\/figcaption><\/figure>\n

\u201cBols Genever has this strong grain flavor with malt notes that are complimented with hints of sweet juniper, honeysuckle, and citrus,\u201d Trinh Tien Phat tells us as he adds his homemade maraschino liqueur and dracontomelon syrup to the full-bodied Genever.<\/p>\n

It\u2019s a seasonal Vietnamese twist, \u201cbecause I want to introduce everyone to local Vietnamese fruit like dracontomelon that\u2019s in season now.\u201d The dracontomelon syrup is sweet and sour with some spiciness from ginger that he adds to the mixture that\u2019s left to age for a week. \u201cI finish the drink with floral homemade Vietnamese bitters and refreshing tonic water,\u201d Trinh Tien Phat says sliding the drink over.<\/p>\n

Where:<\/strong>\u00a0Stoker Woodfired Grill & Bar, 44 Mac Thi Buoi, District 1
\nIngredients:<\/strong>\u00a040ml Bols Genever, 10ml dracontomelon syrup, 4 drops of herbal bitters, 5ml maraschino liqueur, 60ml Thomas Henry tonic
\nIn Short:<\/strong>\u00a0A floral refreshing take on the gin and tonic made with a gin that\u2019s a true original.<\/p>\n

Nguyen Quoc Thong\u2019s \u201cLotus Summer Gin\u201d at Shri<\/h2>\n
\"Gin
Nguyen Quoc Thong\u2019s \u201cLotus Summer Gin\u201d is filled with exotic ingredients\u2026and Shri\u2019s quirky sense of humor.<\/figcaption><\/figure>\n

The\u00a0Shri<\/strong>\u00a0bartender\u00a0Nguyen Quoc Thong<\/strong>\u00a0has created a cocktail that\u2019s as infused with the rooftop bar and restaurant\u2019s quirky sense of humor as it is with exotic ingredients.<\/p>\n

Thong\u2019s \u201cLotus Summer Gin\u201d uses\u00a0Bulldog<\/strong>, a brash London dry gin that has 12 botanicals including lotus leaves, citrus, and lavender.\u00a0Bulldog gin<\/a>\u00a0is also distilled four times in copper stills. All these elements combine to give it a spicy, warm finish.<\/p>\n

\"Gin
\u201cAnd bulldogs are so cute and strong, that\u2019s why I use a picture of one to decorate my drink.\u201d<\/figcaption><\/figure>\n

\u201cBulldogs are so cute and strong,\u201d Thong laughs, \u201cthat\u2019s why I use a picture of one to decorate my drink.\u201d His \u201cLotus Summer Gin\u201d contains Thomas Henry tonic, lotus, coriander powder, and homemade cream. \u201cOf course, it should taste creamy, but also sweet, sour, and fresh all at the same time,\u201d Thong adds.<\/p>\n

Where:<\/strong>\u00a0Shri Restaurant and Lounge, 72 Nguyen Thi Minh Khai, District 3
\nIngredients:<\/strong>\u00a040ml Bulldog gin, Thomas Henry tonic, cream, lotus seeds, coriander powder
\nIn Short:<\/strong>\u00a0A brash London dry gin softened with cream and coriander.<\/p>\n

Du Nguyen Gia Hoai Thuong\u2019s \u201cSaiGonese\u201d at Chill Skybar<\/h2>\n
\"Gin
Du Nguyen Gia Hoai Thuong\u2019s \u201cSaiGonese\u201d is inspired by the diverse people that come to chill.<\/figcaption><\/figure>\n

Four Pillars Rare Dry Gin<\/strong>\u00a0contains citrusy Australian oranges and spices like cardamom, cinnamon, and star anise.\u00a0Du Nguyen Gia Hoai Thuong<\/strong>\u00a0is using it in his\u00a0\u201cSaiGonese.\u201d<\/strong><\/p>\n

\"Gin
Gin from the Four Pillars distillery in Australia\u2019s Yarra Valley.<\/figcaption><\/figure>\n

\u201cWe get such a diverse mix of people at Chill Skybar,\u201d Thuong, who\u2019s been a bartender for three years, says, \u201cso that\u2019s one of the inspirations for the drinks I make.\u201d<\/p>\n

\u201cHere, I\u2019m building on the citrusy notes in the gin with local calamansi and mandarin,\u201d the bartender says throwing the ingredients.<\/p>\n

\"Gin
\u201cIt should taste warm and a little spicy from the rosemary, and soft and sweet from the lemon and calamansi.\u201d<\/figcaption><\/figure>\n

He slides one large ice cube into a tall, ornate cocktail glass, pours the drink, and then sits some flowers on top. \u201cIt should taste warm and a little spicy from the rosemary, and soft and sweet from the lemon and calamansi,\u201d he adds serving up his \u201cSaiGonese.\u201d<\/p>\n

Where:<\/strong>\u00a0Chill Skybar, AB Tower, 76A Le Lai, District 1
\nIngredients:<\/strong>\u00a050ml Four Pillars Rare Gin, 20ml Thomas Henry syrup infused with rosemary, 60ml mandarin juice and calamansi pur\u00e9e
\nIn Short:<\/strong>\u00a0A warm, citrusy gin cocktail filled with local fruit flavors.<\/p>\n

Lu Minh Luan\u2019s \u201cTales of the Boodles\u201d at Corked Tales<\/h2>\n
\"Gin
Lu Minh Luan with a bottle of Boodles that\u2019s made with \u201clabor and patience.\u201d<\/figcaption><\/figure>\n

\u201cPeople don\u2019t drink cocktails in Binh Thanh,\u201d\u00a0Lu Minh Luan<\/strong>\u00a0explains about the district where he lives, \u201cthey drink coffee.\u201d He calls his drink\u00a0\u201cTales of the Boodles\u201d<\/strong>\u00a0and it connects coffee and cocktails.<\/p>\n

Corked Tales<\/strong>\u00a0is hidden at the side of\u00a0the CJ Building. \u201cIt\u2019s a combination of Eastern and Western cultures, a mix of science and witchcraft, and magic and myth.\u201d Lu Minh Luan\u2019s cocktail mixes East and West too.<\/p>\n

\"Gin
Lu Minh Luan\u2019s \u201cTales of the Boodles\u201d uses 80% arabica and 20% robusta so it\u2019s refined with honey notes, homemade herbal tonic, and 50ml of Boodles Gin.<\/figcaption><\/figure>\n

The mellow, herbal Boodles Gin is made \u201cwith labor and patience\u201d from British wheat. And the coffee is Vietnamese. \u201cWe use 80% arabica and 20% robusta so it\u2019s refined with honey notes,\u201d Luan explains carefully pouring the coffee over a homemade herbal tonic and 50ml of Boodles Gin.<\/p>\n

Where:<\/strong>\u00a0Corked Tales, M Floor, CJ Building, 6 Le Thanh Ton
\nIngredients:<\/strong>\u00a050ml Boodles gin, 200ml homemade herbal Thomas Henry tonic, 20ml Vietnamese cold brew coffee
\nIn Short:<\/strong>\u00a0A drink that connects coffee culture with cocktail bars.<\/p>\n

Ha Trung Quoc\u2019s \u201cSaigon Thymes\u201d at Blanchy\u2019s Lounge<\/h2>\n
\"Gin
Ha Trung Quoc reaching for some Bombay Sapphire to make his \u201cSaigon Thymes\u201d at Blanchy\u2019s.<\/figcaption><\/figure>\n

Blanchy\u2019s has had a makeover. There are chains hanging from the ceiling and a moodily lit bar area. And for a lounge named after Paul Blanchy, the first mayor of Saigon, Ha Trung Quoc\u2019s \u201cSaigon Thymes\u201d is an appropriate cocktail.<\/p>\n

\"Gin
Adding Thomas Henry elderflower tonic to his gin cocktail, the \u201cSaigon Thymes.\u201d<\/figcaption><\/figure>\n

The drink uses Bombay Sapphire, a gin that references the popularity of the drink in India. There\u2019s a picture of Queen Victoria on the bottle, and the \u201cSapphire\u201d refers to the Star of Bombay\u2014the gem that\u2019s on display at the Smithsonian Institute.<\/p>\n

Ha Trung Quoc adds pomelo juice, lemon juice, homemade thyme syrup, and Thomas Henry\u2019s elderflower tonic to the gin.<\/p>\n

\"Gin
Ha Trung Quoc finishes his gin cocktail with a sprig of thyme and some juniper berries.<\/figcaption><\/figure>\n

Quoc has been a bartender for five years. Today, he\u2019s using that experience to create cocktails \u201cthat take people on a journey\u201d he tells us, finishing the drink with a sprig of thyme and some juniper berries.<\/p>\n

Where:<\/strong>\u00a0Blanchy\u2019s Lounge, 95 Hai Ba Trung, District 1
\nIngredients:<\/strong>\u00a060ml Bombay Sapphire, 40ml fresh pomelo juice, 10ml fresh lemon juice, 15ml homemade thyme syrup, topped off with Thomas Henry elderflower tonic and a sprig of lime and some juniper berries.
\nIn Short:<\/strong>\u00a0A tangy, aromatic tribute to the\u00a0city of Saigon\u2014and its first mayor.<\/p>\n","protected":false},"excerpt":{"rendered":"

Original:\u00a0http:\/\/vietcetera.com\/gin-fest-saigons-search-for-the-citys-best-gin-cocktail-part-1\/ The current gin trend took hold around a decade […]<\/p>\n","protected":false},"author":5,"featured_media":4473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nGin Fest Saigon\u2019s Search For The City\u2019s Best Gin Cocktail: Part 1 - Alchemy Asia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/alchemy-asia.com\/en\/uncategorized\/gin-fest-saigons-search-citys-best-gin-cocktail-part-1\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gin Fest Saigon\u2019s Search For The City\u2019s Best Gin Cocktail: Part 1 - 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