Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Signature Serve
Jasmine Cloud
A refreshing Thai twist on the Gimlet, balancing bright citrus with delicate jasmine.
- Complexity
- 2/5
- Alcohol level
- Medium
- Type
- Daiquiri & Gimlet
- Preparation
- Shaken
- Glass
- Coupe
Ingredients
SONKLIN45 ml1.5 oz
Fresh lime juice30 ml1 oz
Hale's Blue Boy Jasmine Syrup7.5 ml0.25 oz
Optional
Cocktail foamer2 dashes
Garnish
Lime wheel
Steps
- 01Add all ingredients to a cocktail shaker filled with ice.
- 02Shake vigorously until well chilled.
- 03Double strain into a chilled coupe glass.
- 04Garnish with a lime wheel, if using.
Notes
If using cocktail foamer: Add it to the shaker with the other ingredients before shaking.
Hale's Blue Boy Jasmine Syrup is avaliable in most convenience stores and supermarkets throughout Thailand.
History
The Gimlet is a classic cocktail traditionally made with gin and lime, with roots dating back to the late nineteenth century. It is widely believed to have been popularised by British sailors, who mixed citrus with spirits to make lime juice more palatable while helping to prevent scurvy during long sea voyages. Over time, the Gimlet evolved into one of the world's most enduring sour-style cocktails, celebrated for its bright, refreshing balance of spirit and citrus.
Our Jasmine Cloud reimagines this classic using SONKLIN, replacing gin with Thailand's contemporary rice spirit and sweetening the drink with jasmine syrup. Jasmine has long held a special place in Thai culture, where its delicate fragrance symbolises purity, respect, and hospitality. The flowers are woven into traditional garlands, offered at temples, and used to perfume drinking water, desserts, and tea. In this cocktail, jasmine brings a distinctly Thai floral character that complements the subtle grain notes of SONKLIN while creating a modern interpretation of a timeless classic.
In the bottle
SONKLIN Original. Contemporary rice spirit from estate grown khao niew Sanpatong sticky rice. 6 plate reflux column still, coconut carbon filtration. 70 cL.
SONKLIN Original
