Is gin in?
The juniper-flavoured spirit is a gregarious one. The botanical elements intertwine so beautifully with the predominantly fruity or floral ingredients in cocktails that it remains the spirit of choice for most bartenders. Whether it is a simple Martini, an Aviation, a negroni or any one of a million house creations, gin can be found, silently doing its bit to make the world a little more bearable.
This extreme sociability comes at a cost, however. By dint of its ability to pair so well with others, gin is hardly ever enjoyed by itself in the way a good whisky or brandy would be.
This is a real pity. of course, considering the uniqueness of many gins available in the modern world. A lack of strict regulation when it comes to the ingredients used allows a wondrous diversity in flavours- a far cry from the days where only the traditional London Dry was available. Other than the necessity of juniper in the final product, there are no strict rules to which botanicals can be added, nor are the proportions of said botanicals inscribed in stone atop a sacred mountain.
This freedom to embrace the exotic and unusual is what allows gin producers all over the world to experiment with sometimes esoteric different styles and flavours in their gins. As a spirit, I find gin to have the most interesting variations in flavour, beating out whisky and cognac easily. Gin now has flavours all the way from the floral (Botanist), to the citrusy (Tanqueray), to the juniper bombs (Death’s Door) to the highly unusual – Douglas Fir, bay laurel and sage in the St George Terroir gin.
Around the World in 80 Gins
Fortunately, there is a chance to get a slice of the gin flavour rainbow. Cin Cin in the Tanjong Pagar area has recently opened its doors to people looking to enjoy a botanical spirit or two. They boast a collect of close to 100 different gins, so even the most ardent fan will be coming back for a while. According to the folks there, they specialised in some of the more unusual expressions; to prove it, they invited to try some of the more interesting ones.
The Corsair Steampunk ($22++ per glass, $300++ per bottle) is a pot-distilled American gin that gave the distinct smokiness of a mezcal, rather than the herbal notes of a Gin. I picked up a faint whiff of smoked clams(!) and juniper, as well. Quite an unusual tipple- I might have easily mistaken it for some form of agave spirit in a blind tasting.
Across the world, from Italy, came the Gin Del Professore Madame ($17++ per glass, $200++ per bottle). Produced in batches of less than 3,000 bottles, this gin is composed of only berries picked from the European Boot itself, as well as herbs and spices that would be more common on the dinner table than the bar counter. A very sweet and smooth libation, with only mild juniper, the faintest touch of citrus, but a great deal of vanilla, cinnamon and anise. One could almost consider it a dessert- it certain shares many of the same flavours as your average spiced cake.
Somewhere closer to home, the Iron Balls Gin ($26++ Per Glass / $200++ Per Bottle) from Thailand had a distinctly Asian flavour, exuding ginger, lemongrass and banana. Strange tastes indeed for a gin- and uncommon in the marketplace, to say the least.
Also on offer are the other artisanal gins- St George Terroir and Botanivore, Sipsmith VJOP and Botanist being some of my favourites. If you’re into something more unusual, you can try a saffron-flavoured Old Raj or a sweet Old Tom or malty Genever instead. Head Bartender Fadly is particularly generous here- he pours 45ml as a standard pour, and adds on another 15ml for just $5- a great deal.
Going Back to Nature
Drinking gin neat isn’t everyone’s cup of tea (or spirit) in this case. While I think sipping is a great way to enjoy flavours, one does like making a nod to its cocktail-friendly nature. To make the most out of the gin itself, the classics work marvellously. The most classic of all must be the Martini, and Cin Cin serves its own version- aptly named the Cin Cin Martini ($20++). Bulldog London Dry, Togarashi infused Lillet Blanc and bitters are stirred (always, always stirred) till ice cold, and garnished with grapefruit peel.
If you’re like me and love something refreshing, enjoy a classic Gin and Tonic, built your way. The almost-100 gins on the menu can be mixed with up to 13 different tonics, some incredibly hard to obtain in Singapore- from the increasingly popular (and local) East Imperial, to Fever Tree and the distinctively citrusy Erasmus Bond Classic.
The last formed a great partnership with the herbaceous St George Terroir Gin and a lemon garnish ($18++)- built from scratch just for me. It might seem like a trivial thing to consider the flavour of what would call the supporting ingredient, but in a drink with only two ingredients, the harmony of the gin and tonic is paramount. Let the bartenders know that you would like to build your own G&T and they’ll be glad to help you choose a great pairing.
To cap it all off, I had a classic Negroni ($22++), made with the Gin Del Professore Madame. Carpano Antica Formula, Campari, and Dr Adam Almegraib Bookers Bitters. Where a classic London Dry makes an excellent bitter martini, returning to the Italian motherland seems to do wonders for even the classics. With the aromatic Professore Madame in the mix, the negroni gained a sweet and spicy dimension, transcending the herbal flavours of the Campari and Antica Formula. Brilliant.
Summing it all Up
If you’re looking for a place to enjoy some great gins at very reasonable prices, definitely check out Cin Cin. There’s enough variety to satisfy just about everyone. For the best experience, I recommend beating the heat with a refreshing Gin and Tonic built just for you. If you’re looking for a bargain, take advantage of the daily Happy Hour from 5pm to 8pm, with 1-for-1 offers on the Cin Cin Martini, house-pour beers and wines.
Cin Cin
100 Peck Seah Street, 01-02, Singapore 079333
Reservations: 6385 2604 or email enquiry@cincin.sg
Website: www.cincin.sg
Operating hours: Sunday to Thursday: 5 noon to 12 midnight (Last order at 1130pm)
Friday, Saturday, Eve of Public Holidays: 5 noon to 1am (Last order at 1230am)
