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WINE & DINE
HENDRICK'S GIN MIXOLOGY TOUR TAKES STAGE AT ELEPHANT POLO TOURNAMENT

William Grant & Sons’ Regional Portfolio Ambassador, Zachary Connor de Git (center), with his creation “Hendricks Summer Punch” made with Hendrick’s Gin and served in teacups in honour of the 2014 King’s Cup Elephant Polo. With him, mixologists from famous venues in Bangkok: Maxim magazine columnist, ‘celeb online’ for Manager Weekly and food & beverage contributor to BK magazine, “Bard” Passapong Phetpradit, Junker and Bar; "Cha Cha" Suwincha Singsuwan, Bar Supervisor, Ku De Ta; Nath Arj-Han, Executive Beverage Manager, Hyde & Seek; “Tor" Vipop Jinaphan, Beverage Director, Sugar Ray; and “Thumb” Natakorn Changrew, Beverage Designer and Owner atPerfume Bar.

Leading mixologists from top venues across Bangkok joined with William Grant & Sons’ Regional Portfolio Ambassador, Zachary Connor de Git, in creating signature cocktails in honour of the 2014 King’s Cup Elephant Polo tournament. Zachary’s HendricksSummer Punch made use of the roseand botanical flavours characteristic of Hendrick’s Gin, the world’s most unusual premium gin, whilst fellow mixologists created their own flavourfulcreations based on Scotland’s famous offering. 

The mixologists – 2014 King’s Cup Elephant Polo Tournament

Maxim magazine columnist, ‘celeb online’ for Manager Weekly and food & beverage contributor to BK magazine, “Bard” Passapong Phetpradit, is one of the city’s most recognizable figures in mixology. For his2014 King’s Cup Elephant Polo inspired Hendrick’scocktiail, he created “untitled No.9,” a unique cocktail comprising Hendrick’s Gin, homemade green tea andelderflower liqueur, tonic, star anise and lotus root. He was joined by four other talented mixologists to create an extraordinary selection of cocktails for this Most Unusual polo tournament:

"Cha Cha" Suwincha Singsuwan, Bar Supervisor, Ku De Ta, offered the “Eden Field,” a cocktail comprising Hendricks Gin, mangosteen syrup, aloe vera juice, lemon juice and a dash of Peychaud’s bitter. The cocktail was garnished with cucumber and a single rose petal, making for a very pretty drink. 

Nath Arj-Han, Executive Beverage Manager, Hyde & Seek, showed the “1999 Yard,” a refreshing and fragrant concoction of Hendrick’s Gin, elderflower syrup, aloe vera juice, pineapple, lime and orange blossom. His use of liquid nitrogen to create a garnish from rose petals made for a great visual treat as well. 

Bar consultancy expert "Tor" Vipop Jinaphan, now Beverage Director of Sugar Ray, presented "Artemisia Smash," asweet but potent creation involving Hendrick's, Marie BrizardCreme de Cacao Blanc, Socrates Orange Cardamom Syrup, fresh lemon juice, egg white and tarragon.

“Thumb” Natakorn Changrew, Beverage Designer & Owner at Thong Lor’s popular Perfume Bar, created the particularly poignant “Ivoric Essence” with Hendricks Gin, fortified cucumber vermouth, Monin Rose syrup, lemon juice, cherry tomatoes, salt, pepper, quail egg shell, cucumber, coriander and dry ice! Don’t try this at home, Hendrick’s fans!  

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