Edition 65 - Bangkok

In 2026, Juniper Society sets off around the world. We’re taking members on an around-the-world journey, dropping anchor in iconic cities and drawing inspiration from the places, cultures and drinking traditions we encounter along the way.

The first stop on our world tour, Bangkok hums with life day and night. The constant movement of people, traffic and trade layers modern energy over centuries of tradition. The aromas of food stalls and markets captivate curious travellers and have inspired our distillers. Bangkok sets the tone for our journey ahead.

ABV:
38%

Method:
Pot & Vapour

Key botanicals:
Pandan, Coconut, Lime, Lemongrass and fresh ginger.

Distiller:
James

Signature Serve:
30ml Bangkok Gin served over crushed ice with Fever-Tree Mojito Mixer. Garnish with a fresh Pandan Leaf.

This month's cocktails:

Pandan Gimlet

Ingredients
60ml Bangkok Gin
20ml Fresh Lime Juice
10ml Fresh Yuzu Juice (or Lemon)
20ml Simple Syrup

Prepare
Pre-chill Coupe or Nick & Nora glass

Method
Add all ingredients to cocktail shaker, add ice and shake.
Strain into chilled coupe glass.
Express Lime Twist over cocktail and discard. Garnish with Pandan Leaf.

Pandanmonium

Ingredients
45ml Bangkok Gin
30ml Simple Syrup
10ml Chilli Syrup
15ml Fresh Lime Juice
Dash of Tiki (or Angostura) Bitters
60ml Coconut Water

Method

Chilli Syrup - add 100ml of boiling water to 100 grams of sugar and 5 grams of dried red chilli in a insulated container (Coffee cup will do) and rest for 2 hours. Strain and place in airtight bottle.
Combine all ingredients in a soda siphon* then chill for 10 min (or longer) in fridge.
Carbonate immediately prior to serving then dispense cocktail over ice in highball glass.
Garnish with knotted Pandan Leaf.
*If you can't find a soda siphon in the back of a cupboard, raid Nanna's house. Otherwise, combine all ingredients and top with 30ml of soda.

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