This beautifully crafted World Award Winning London Dry is infused with African Birds Eye chillis to create a deliciously spicy Gin. The first hit of chilli on your palate is followed by cinnamon and cardamom with a hint of sweetness from the orange in the base gin.
Thai Chilli Mojito
Hout Bay Harbour Chilli Gin — 50 ml
Freshly Squeezed Lime Juice — 20 ml
Aperol — 15 ml
Tonic Water
Mint Leaves, Coriander Leaves and Chilli Slices
Method
Add the mint leaves, coriander and chilli slices to a highball glass.
Add the Hout Bay Harbour Chilli Gin , Aperol and lime juice, muddle together.
Add crushed ice, stir with a long stirrer and top up with tonic water.
Garnish with a little chilli, mint leaves and coriander.
Freshly Squeezed Lime Juice — 20 ml
Aperol — 15 ml
Tonic Water
Mint Leaves, Coriander Leaves and Chilli Slices
Method
Add the mint leaves, coriander and chilli slices to a highball glass.
Add the Hout Bay Harbour Chilli Gin , Aperol and lime juice, muddle together.
Add crushed ice, stir with a long stirrer and top up with tonic water.
Garnish with a little chilli, mint leaves and coriander.
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