Pearl Jasmine Gin

Pearl Jasmine Gin is a Singaporean tea-infusedInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary gin from Brass Lion Distillery, bottled at 40% ABV. Its defining ingredient is jasmine tea: hand-rolled tea pearls dried with jasmine blossoms are gently infused into the gin. This method gives the spirit a recognisable tea character without turning it into a sweetened liqueur. The producer describes sweet jasmine on the nose, fresh floral flavour balanced by pine, delicate green-tea notes, gentle tannins and a smooth aromatic finish.

Dry · Floral · Herbal

The first impression is fragrant and lifted. Jasmine brings its white-flower perfume, while the tea pearls contribute a calm vegetal depth and a lightly drying structure. Juniper remains essential to the profile, supplying the dry piney line that balances the flowers. That interplay explains why the gin can feel both floral and composed: the fragrance is present, but green tea and juniper prevent it from becoming perfumed or confectionary.

On the palate, fresh floral notes lead into a softer green-tea middle. The tannins are gentle rather than gripping, giving a subtle tea-like texture that extends the finish. Pine and juniper return around the edges, adding clarity and a faint resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary dryness. The aromatic finish is smooth and persistent, suited to a quiet tasting as well as a long drink where the mixer is chosen with restraint. Serve it cold, but not buried under overly sweet tonic or too many flowers.

The producer's recommended serve is straightforward: Indian tonic waterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary, clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and a lemon peel. Use 5 cl of Pearl Jasmine Gin with 12 cl of Indian tonic in a chilled balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary. Express the lemon peel over the drink, then drop it in and stir once. Lemon gives the jasmine and green tea a crisp outline while a neutral tonic preserves the fine tannic finish. A few jasmine blossoms or tea pearls may be placed beside the glass for presentation, but the lemon peel should remain the only garnish in the drink so the floral profile stays clean and controlled.