The Art of the Pour
Every ingredient has a purpose. Every garnish has a reason.
These signature GinGaLaLaHu serves are an exploration of flavour, aroma and balance, crafted to showcase the gin's botanical complexity while remaining beautifully approachable. From bright citrus notes to deep spice and bittersweet finishes, each glass offers a different way to experience the spirit.
GIN galala nod
Bright citrus oils unfold against the crisp character of GinGaLaLaHu, while premium tonic carries every botanical note effortlessly across the palate. Elegant, refreshing and beautifully uncomplicated, it is the kind of serve that reminds you why classics endure.
Ingredients
60 ml
GinGalalahu
10 ml
Citrus oleo saccharum
120 ml
Premium tonic water
Glass
G&T Goblet
garnish
Fresh Grapefruit slice
Method
Add the citrus oleo saccharum to a chilled goblet.
Pour in the gin, add ice cubes, then slowly top up with a tonic.
Stir once and enjoy.
The coastal blush
Inspired by India's western coast, this vibrant serve brings together the tang of kokum and the gentle sweetness of cranberry in perfect harmony. GinGaLaLaHu lends its botanical depth, creating a cocktail that feels both familiar and wonderfully unexpected.
Ingredients
60 ml
GinGalalahu
90 ml
In-house Kokum and Cranberry soda (top)
Glass
G&T Goblet
garnish
Kokum coin
Method
Build over sphere ice.
Pour in the gin, top with the kokum-cranberry soda and stir once. No extra lime or honey is needed, it's perfectly balanced as is.
Spice don’t lie
Inspired by ancient trade routes and timeless Indian flavours, Spice Don't Lie is a study in restraint and complexity. Toasted fennel, coriander and aromatic spice drift gently through the glass, revealing new layers with every sip.
Ingredients
60 ml
GinGalalahu
12 ml
Dry Vermouth
4 Drops
Toasted Fennel & Coriander Tincture
2 sprays
Fennel and Star Anise Spray
Glass
Classic V glass (frozen overnight)
garnish
Toasted makhana in bamboo cone
(ghee-toasted, black salt)
Method
Stir the gin and vermouth over ice for 45 seconds.
Strain into a chilled martini glass, add a few drops of tincture and finish with a mist of fennel and star anise spray.
VELVET NEGRONI
Rich yet impossibly smooth, this reimagined Negroni brings together cardamom-infused GinGaLaLaHu, bittersweet aperitif notes and dark chocolate complexity. Clarified to crystal clarity, it offers depth without weight and indulgence without excess.
Ingredients
45 ml
Cardamom-infused GinGaLaLaHu
30 ml
Aperol
30 ml
Sweet Vermouth
10 Dashes
Chocolate Bitters
60 ml
Whole milk
Glass
Rocks
garnish
Amul dark chocolate strip
Method
First, combine your spirits.
Slowly pour the mixture into warm milk heated to 55°C.
Strain the mixture through a muslin cloth and then a coffee filter until clear.
