Tranquebar
Christmas Spiced Gin

Drinking gin is a beloved old Christmas tradition in many English-speaking countries. You can drink gin just as it is or mixed in cocktails. Tranquebar Christmas Gin is based on the idea that the many flavours we associate with Christmas should also be present in a Christmas gin. Cinnamon, vanilla, cardamom, star anise and cinnamon are added on equal footing with lemon, lime and wild juniper berries in this delightful Christmas symphony of noble gin. This gin can be enjoyed all year round, on a par with other classic gins and all those occasions where we meet gin. This is a warm, sweet gin which is fantastic as a digestive after a good meal.

Tranquebar Christmas Spiced Gin is apremium small batch gin, which is only produced in a few thousand bottles at a time. The fact that you can taste subtle differences from batch to batch is part of its innate charm and makes this gin pleasantly recognisable while also adding a new angle to the familiar taste. This is how you can tell its unique and great craftsmanship.

Aroma

Citrus oils mixed with vanilla and a hint of cinnamon.

Taste

Warm spices, such as star anise and vanilla, mix together with the classic juniper taste. There is a light honey character and a slight prick to the tongue.

Aftertaste

Vanilla notes with cinnamon andcomplimentary citrus fruits.

The Pure Gin

Garniture

Add a star aniseto the glass. Squeeze some fresh lemon peel.The warm spices make a great complement to the aromatic lemon peel.

Gin Mixers

Christmas Gin & Tonic

Choose a spiced tonic.
2 parts gin
4 parts tonic
1 drop clove oil
Squeezed fresh lemon peel

Shake the gin briefly with crushed ice. Add thetonic and clove oil. Squeeze lemon peel over the glass.

Tranquebar Christmas cinnamon symphony.

Choose a spiced tonic.
4 parts Tranquebar Christmas Spiced Gin
10 parts apple juice, filtered
2 parts cinnamon syrup*
Cinnamon stick

Shake with plenty of ice. Pour over ice cubes in a large balloon glass and garnish with a cinnamon stick.

*Cinnamon syrup
Take 4 cinnamon sticks and boil in a covered pan for 30 minutes in 500 ml of water. Remove the lid and let it reduce until around 50 ml is left. Remove the cinnamon sticks and add 100 ml of sugar. Melt the sugar while continuing to stir. Allow the mass to caramelize slightly, but not for too long, or the syrup will become like hard candy after cooling down.

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