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Cocktail Mondays: Gibson’s Roselle & Bougainvillea Sour

Make this cocktail at your next dinner party. Your friends will be impressed.

Roselle, a plant that’s native to Asia, is known for its Ribena-like qualities. What many don’t realise is its many other properties – it is anti-hypertensive and full of natural antioxidants like vitamin C and anthocyanins. Another plant that’s widely found in Singapore is the bougainvillea, a pesky vine species that enjoys growing over other plants. For what it lacks in manners, it makes up with health benefits like alleviating sore throats, coughs and indigestion.

Gento Torigata, one of the bartenders at Gibson Bar, has taken the best of the two, creating a cocktail out of them. He wants to add a “touch of familiarity” that Singaporeans can identify with, and to do so, he’s kept the drink simple, so as to let the qualities shine. Try it. It’s not difficult, really. Plus, think of all the friends you’d impress at your next dinner party.

Gibson Bar’s Roselle & Bougainvillea Sour

By Gento Torigata

40ml The Botanist Gin

30ml Roselle Cordial*

10ml Bougainvillea Tea**

20ml Egg White

Pour the ingredients into a cocktail shaker filled with ice. Shake, then pour through a strainer and into a coupe glass. Garnish with dried roselle petals.

*To make the roselle cordial, cook down 500ml of water and 80g of roselle petals to 300ml. Add 300g of sugar, 3 teaspoons of citric acid and 30 drops of orange blossom water.

**Simmer one cup of bougainvillea petals and 500ml of water down to 400ml.

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