Cassia x Moksha Limited Edition Gin

Cassia, the contemporary Indian restaurant, and Moksha, the New Zealand gin inspired by India, came together for this limited edition, made for one monsoon season only and poured on Cassia's menu for a limited time. It is distilled with roaring cassia, premium cardamom and a whisker of lime, handcrafted in New Zealand and bottled at 42% ABV. Like the restaurant's own dishes, it plays on warm spice balanced by freshness.

Citrus · Limited Edition · Spicy

CassiaCassiaThe bark of a Chinese cinnamon tree, coarser and hotter than Ceylon cinnamon. It brings a warm, slightly sweet spice.Glossary, the bark of a cinnamon relative, gives the gin its warm, sweet and slightly woody spice, bolder than true cinnamon. Cardamom adds a cooler, perfumed lift above it, and lime brings a sharp, fresh edge that keeps the spice from becoming heavy. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary holds the three together and gives the finish its dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary line. With so few named botanicals, each one is easy to find: warm bark first, then the green perfume of cardamom, then the citrus. The result is a sleeker, spicier side of Moksha, built to sit beside the bold flavours of Indian cooking. The spice is bold but never harsh.

The collaboration was designed as a pairing with Cassia's food, and the gin naturally suits spiced dishes, where its cardamom and lime echo the kitchen. It also makes a warming NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary or an Old Fashioned with orange bittersBittersHighly concentrated bitters (Angostura, orange…), added in dashes to season a cocktail.Glossary. Neat over a single large cube, the cassia warmth comes through most clearly. It also suits a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary.

For the G&T, pour 45 ml of Cassia x Moksha Limited Edition Gin over ice in a 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 and slowly add 100 ml of The London Essence Company Mediterranean Seville Orange Tonic. Add an orange twist and a cardamom pod to the glass, and serve the same garnish on a small plate beside it. The bitter orange suits the cassia, and the cardamom pod repeats one of the botanicals.